• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.455-463
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• 2015

This study investigated the effects of low-dose electron beam irradiation treatment on the physicochemical and sensorial properties of imported navel oranges during storage at $20^{\circ}C$ for 12 days. The samples were irradiated at doses of 0.2, 0.4, 0.6, 0.8, and 1.0 kGy, after which changes in color value, hardness, Brix/acid ratio, total sugar contents, reducing sugar contents, vitamin C contents, and sensory evaluation were investigated. There were no significant differences between non-irradiated and irradiated samples in terms of color value, Brix/acid ratio, total sugar contents, total reducing sugar contents, and vitamin C contents. Hardness of irradiated samples significantly decreased in the early storage period in an irradiation dose-independent manner, and the difference between non-irradiated and irradiated samples decreased again at the end of storage. For the sensory evaluation, there was no significant difference between non-irradiated and irradiated samples up to 0.6 kGy, and all sensory item scores decreased at the end of the storage period regardless of irradiation. These results suggest that electron beam irradiation below 0.6 kGy does not affect physicochemical and sensory properties during storage at $20^{\circ}C$. Thus, electron beam irradiation up to 0.6 kGy applied to imported navel oranges is the optimum dose for minimizing quality changes and disinfestation treatment.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.517-523
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• 2016

Purpose: This study examined the food composition of four raw and boiled domestic potato cultivars: Superior, Dejima, Bora Valley and Rose. Methods: Proximate composition (moisture, protein, ash, dietary fiber and fat), minerals (calcium, phosphorus, iron, potassium, sodium and magnesium) and vitamins (thiamine, riboflavin and niacin) were analyzed in the study. Results: In this study, it was observed that the moisture contents of raw and boiled Bora Valley potato were 83.74 g/100 g and 81.57 g/100 g, respectively, which was highest among the studied cultivars. The protein content of the raw and boiled Rose potato (12.23 g/100 g and 11.02 g/100 g) was higher than that of the other cultivars. Protein contents of boiled Bora Valley and Rose potatoes were significantly lower than those of their respective raw samples. The potassium, phosphorus and sodium contents of Bora Valley potato were 2,397.69 mg/100 g, 389.13 mg/100 g and 14.12 mg/100 g, respectively. In case of raw potato, the calcium, iron and magnesium contents of Dejima potato were 51.52 mg/100 g, 3.21 mg/100 g and 137.62 mg/100 g, respectively, which were the highest values among the tested potato cultivars. Total dietary fiber content of Dejima potato was 14.78 g/100 g, which was the highest level. The dietary fiber contents of four cultivars of potatoes were lower after boiling. Thiamine content was highest in the Bora Valley potato (0.43 mg/100 g). Riboflavin contents of the Rose potato was 0.35 mg/100 g, which was higher than that of the others. Conclusion: Overall, four cultivars of raw and boiled potatoes had enhanced food composition. Therefore, these potato cultivars are expected to be highly valuable food items for the development and application of functional foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.1
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• pp.60-65
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• 2008

Chemical properties of barley leaf were investigated using different drying methods. Moisture contents of barley leaf were 75.22%, 7.54%, 2.57%, 6.74% and 8.91% for samples dried using raw, hot-air dryer, freeze dryer, shade dryer, vacuum freeze dryer and microwave dryer, respectively. Mineral contents were high Ca, Mg, Na, P, and K in barley leaf regardless of drying methods. Organic acid contents were oxalic acid, acetic acid, citric acid and fumaric acid with no differences between drying methods. Contents of vitamin C were 142.56 mg%, 629.23 mg%, 598.48 mg%, 657.62 mg% and 724.34 mg% for samples using raw, hot-air dryer, freeze dryer, shade dryer, vacuum freeze dryer and microwave dryer, respectively. Chlorophyll contents of barley leaf dried by hot-air dryer and shade dryer were higher than in that of freeze dryer and microwaves dryer. b-values were lower in freeze dryer than in that of other dried methods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1037-1041
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• 2009

The effect of dietary zinc levels on macro mineral contents was investigated in rats. Rats were divided into three groups by zinc levels, such as low (50% of requirement, Zn/L), adequate (100%, Zn/A) and high (200%, Zn/H) levels of dietary zinc. The calcium, magnesium, sodium and potassium contents in serum and organs were measured. The food intake was significantly higher in Zn/L group compared to that of Zn/H group. The body weight gain in Zn/H group was significantly lower than that of other two groups. There were no significant differences in liver, kidney and spleen weights. Also, serum calcium, magnesium, sodium and potassium concentrations were not significantly changed by the zinc diet at any level. In the low zinc diet group, liver calcium content was significantly lower, but the magnesium and potassium contents in spleen were significantly higher than that in other groups. The calcium, magnesium, sodium and potassium contents of kidney were not significantly different for any level of zinc. In conclusion, the macro mineral contents of liver and spleen in the normal rats were changed by zinc levels. Based on this study, the interaction between micro and macro minerals remains to be further studied.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.574-579
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• 2009

Physicochemical properties of flowering cherry (Prunus yedoensis, Prunus sargentii, Prunus lannesiana, Prunus cerasus) fruits were evaluated. The moisture contents were the highest in fruits of Prunus cerasus; crude protein ranged from $0.19{\sim}1.49%$ and crude fat ranged from $1.00{\sim}2.66%$. The fruits of Prunus lannesiana included higher contents of crude ash compared with those of other cultivars. The mineral contents of Prunus lannesiana fruits were the highest in Ca, K, Mg, Fe, and Mn. The amino acid contents of only methionine was the highest in fruits of Prunus sargentii (1.64 mg/L). Other amino acids were the highest in fruits of Prunus cerasus. The Brix value was the highest in fruits of Prunus yedoensis, followed by fruits of Prunus sargentii, Prunus lannesiana, and Prunus cerasus. Organic acid contents ranged from $3.42{\sim}4.18%$. Anthocyanin contents were the highest in fruits of Prunus sargentii in methanol extract. Therefore oriental cherry commensurates with development of nature pigment and functional foods. Especially, Prunus cerasus was greater than other cultivars.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.128-136
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• 2015

This study investigated the effects of low-dose electron beam irradiation treatment on physicochemical and sensorial properties of imported navel oranges during storage at $3^{\circ}C$ for 45 days. The samples were irradiated at doses of 0.2, 0.4, 0.6, 0.8, and 1.0 kGy, and changes in their color values, hardness, Brix/acid ratio, total sugar contents, reducing sugar contents, vitamin C contents, and sensory evaluation were investigated. There were no significant differences between non-irradiated and irradiated samples in terms of color values, Brix/acid ratio, total sugar contents, total reducing sugar contents, and vitamin C contents. Hardness of irradiated sample at 1 kGy decreased significantly in the early storage period, but the difference between non-irradiated and irradiated samples decreased again at the end of storage. For the sensory evaluation, scores of color, sweetness, flavor, and overall acceptability decreased as irradiation dose and storage period increased. Samples irradiated at over 0.8 kGy showed low preference in all scores except color. These results suggest that electron beam irradiation below 0.6 kGy does not affect physicochemical and sensory properties; thus, electron beam irradiation up to 0.6 kGy in imported navel oranges is optimum for minimizing quality changes and disinfestation treatment simultaneously.

• The Korean Journal of Community Living Science
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• v.18 no.2
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• pp.323-334
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• 2007

This study was made to analyze the condition and the needs of nutrition education considering the different stage of nutrition education recognized by the dietitian in industrial area. 165 female dietitian were surveyed by questionnaire and they were divided into 4 groups according to the different recognition stages of nutrition education: Pre-contemplation(PC) 4.8%, Contemplation(CO) 46.7%, Preparation(PR) 22.4%, Action & Maintenance phase(AM) 26.1%. For statistical analysis, SAS(Ver.8.1. for Window) was used to find out the distribution related with nutrition education and to calculate the scores of mean and standard deviation. General characteristics of the subjects are about 20 years old(71.5%), single(69.7%), careers over 5 years(40%) and university graduates(73.9%). The number of meals(p<0.05) and the employment status(p<0.05) were significantly different according to the recognized stage of nutrition education. The practice of nutrition education was different depending on the dietitian in the industry. Many of the factory dietitian were in pre-contemplation stage(87.5%), however, those in the office and service area were more in Action & Maintenance stage(27.9%). In the industrial area, just 26.1% of dietitian operated the nutrition education and most did not due to the work overload and insufficient support of staff(73.3%). The frequency for the most effective nutrition education was once a month(61.2%). The contents for desirable nutrition education were in the order of 'eating habits'(36.1%), 'relation with the daily life'(23.5%), 'food hygiene' (21.7%), 'nutrition knowledge'(9.7%), and 'disease prevention'(9%). In operating nutrition education, dietitian had concerns about 'insufficient support of staff', 'shortage of teaching materials' and 'lack of time'. And, the dietitian who were with lower recognition stage of nutrition education(P<0.05) concerned more about the insufficient educational contents. In conclusion, dietitian in the industry highly recognized the need of nutrition education, but it was so difficult to practice. For more programs and various materials should be developed, and the staff's perception, the view of dietitian and the meal service should be changed, too. For the health improvement of industrial workers, it would be necessary to proclaim the importance of nutrition education nationwide.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1467-1475
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• 2010

Nutritional and functional components, and physicochemical characteristics of mulberry fruits from Morus alba L. cultivars, including Daejappong, Iksuppong, Daesungppong, Yongppong, Cheongilppong, Gwasang 1 and Gwasang 2, were investigated and compared. Among the 7 mulberry cultivars examined, Iksuppong, Cheongilppong and Gwasang 2 had higher contents of nitrogen free extract, total sugar and total reducing sugar, than other mulberry cultivars, while contents of protein, fat, and fiber were lowest. Gwasang 1 and Daesungppong had the highest content of total phenolic, total flavonoid, and total anthocyanin. Daesungppong, Gwasang 1 and Gwasang 2 had higher contents of C3G and C3R than other mulberry cultivars, although C3R content of Cheongilppong was the highest. Four flavonoid contents varied among of 7 mulberry cultivars. Contents of two major flavonoids, rutin and quercetin, were the highest in Gwasang 2, while Iksuppong and Cheongilppong were the lowest. Contents of piceid and 4-prenylmoracin were the highest in Daesungppong and Cheongilppong, respectively. Cheongilppong of mulberrys had the highest content of GABA. Iksuppong and Gwasang 2 with moderate weight and dark color had higher contents of total soluble solid than other mulberry cultivars, while contents of titratable acidity were lower. Our results provide useful information on nutritional and functional constituents of mulberry fruits according to cultivars, and their physicochemical and processing properties.

• Journal of the Korean Dietetic Association
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• v.11 no.1
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• pp.67-85
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• 2005

The study aimed to perform the qualitative analysis of food and nutrition informations offered in TV program by monitoring newscastings, health-related programs giving food and nutrition information, dramas for family, education programs for children, and information programs for elderly in major TV broadcasting station(KBS, MBC, SBS, EBS). In this study, statistical analysis were done for numbers of information items related to health or food and nutrition informations. Duration of program the main, subject, sources, evaluation criteria of the contents. Results of qualitative monitoring for TV program are as follows. For health-related informations major propotions of subjects for the newscastings were about diseases. Those for health information programs were about foods. Those for children-education programs were about groceries. Those for seniors’ information programs were about eating habits. The analysis of food and nutrition information sources for most of programs were interviews with specialist and normal person, and on-the-spot-investingations. For food and nutrition informations those were evaluated as inappropriate, the propotion of news was increased to 72.2% in 2003 from 49.3% in 2002. For health information programs, it was increased to 67.7% in 2003 from 54.0% in 2002. But, in drama the propotion of inappropriate scenes were decreased to 16.2% in 2003 from 63.2% in 2002. In children-education programs, it was 40.0%. In seniors’ information programs, it was 17.9% in 2002. The propotion of cases that the quantity of foods is inappropriate in the food scene of serial drama, decreased to 15.8% in 2003 from 28.6% in 2002. The rate of drinking scenes increased to 11.5% from 10.7%. The rate of smoking scenes decreased to 0.2% from 1.6% due to the broadcasting self-regulation of smoking scenes in dramas. In the newscatings and information programs, reasons of being evaluated as inappropriate was that they didn’t have any practical suggestions and proper intakes. There were also insufficient explanation for technical terminology, different comparison standard of nutritive value, and exaggeration for physiological effect of food. The drama contained a lot of unnecessary scenes of alcohol drinking, coffee drinking, midnight meal, and had more quantity of foods than the quantity needed for persons to the scene. As the result of this study, the rate of food and nutrition information were high, but the rate of information which was evaluate as appropriate was not sufficient. There are need to improve contents of information and to moniter the contents for consumer.

• Journal of Korean Home Economics Education Association
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• v.30 no.4
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• pp.93-112
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• 2018

We analysed the textbooks of Home Economics in middle school from 1^st to 2009 curriculums to investigate the contents and the portion of Food and Nutrition section. The key words were generated by word cloud technique using text-mining, and the portion of Food and Nutrition section was presented as a ratio of the pages. The core key words of Food and Nutrition section through the curriculums were 'raw food'·'food'·'diet'. In 1^st and 2^nd curriculums, the main key words were related to food materials, condiments and nutrients such as 'vitamin'·'protein'. The words such as 'nutrition'·'eating'·'requirement' were newly appeared in 3^rd, 'portion' in 6^th, and 'diet'·'adolescence' in 7^th curriculum. The mean ratio of Food and Nutrition section in Home Economics was 24.3%. While the portion was as high as 31.8% in 7th it was strikingly reduced to 15.2% in 2009^th. curriculum. Besides, Food and Nutrition section was composed of 10 units of middle level category during the 2^nd and 3^rd curriculums, and was reduced to 2 small units with none of middle level category in 2009^th curriculum. Although the contents of Food and Nutrition section has been developed and adapted to the needs of the society through the curriculums, the portion of Food and Nutrition section in Home Economics has been reduced especially in 2009^th curriculum, which could raise concerns on the health of individuals and communities.