• Journal of the Korean Society of Food Science and Nutrition
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• v.5 no.1
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• pp.87-92
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• 1976

Comparing the amount of Hb, the nutriture of the deaf-mutes are better than that of the amentias and the nursery school children. The former, however, shows less condition than that of the boys and girls in the junior physical education school (Hb : 12.7) and the normal family children (Hb : 10.8). In the group of six to eleven years old that is a class a elementary school, the physical condition such as stature, chest circumference, and weight of the deaf -mute is respectively almost the same degree, which is above standard in our country. On the contrary the degree of the amentias and the nursery school children has an inferiority approaching to the standard. In the group of twelve to fifteen years old that is a class of junior high school, the nursery school children have the lowest physical condition and the boys and girls of the physical training school the highest. The order of the growth of physical condition is as follows : Nursery school children

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.1
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• pp.57-68
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• 1982

In order to investigate the effect of dietary protein and energy on growing female and male rats, Sprague-Dawley 90 female rats and 54 male rats of 3 weeks old weighing approximately 70-80g and 65-75g, respectively, were subjected to feeding trials for 8 weeks and then subsquently to metabolic trials for 2 weeks. Three dietary energy levels (3200, 3600, 4000 kcal ME/kg) were employed and each energy level contained three protein levels (15, 25, 35% of 3600 kcal ME/kg) and three fat levels (10, 20, 40% of 3600 kcal ME/kg) by addition of an appropriate amount of carbohydrate and the following results were obtained. The body weight gain of female rats was highest for LPHE ration but that of male rats was highest for LPME ration. The weight gains both of female and male rats were not affected by the level of protein. Food efficiencies both of female and male rats was affected by the level of protein, whereas that of male rats was not. Protein efficiencies of female and male rats were highest at low protein level and tended to decrease as the level of protein increased, but that of female rats was highest at high energy level, while that of male rats was highest at medium energy level. The analysis of the body composition after feeding trials for 8 weeks has shown that the contents of body water and protein were not affected by protein level both in female and male rats. The content of body fat increased remarkably as the protein and energy levels increased in case of female rats, but it was not affected by the protein and energy levels in case of male rats. From the above-mentioned experimental results it may be con eluded that the best formula of diet of growing female rats may be composed of low protein (13%) and high energy levels (4000 kcal/kg) whereas that for male rats may be composed of low protein (13%) and medium energy levels (3600 kcal/kg), since all the efficiencies of food, protein and energy have shown to be best at these levels.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1558-1566
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• 2015

The purpose of this study was to examine dietitians' perception of importance about standards of foodservice management associated with long-term care hospital accreditation. This study was carried out through a postal survey consisting of 500 questionnaires, and 157 returned questionnaires were used in the statistical analysis. The results were summarized as follows. Average scores of perception of importance were 4.54/5 points in foodservice production management domain, 4.56/5 points in foodservice facilities management domain, and 4.70/5 points in foodservice sanitation domain. The average scores of importance of long-term care hospitals without accreditation were significantly (P<0.05) lower than those of hospitals with accreditation in items of 'establishment of ventilation equipment in kitchen', 'establishment of hand-washstand in toilet (warm-water, soap)', 'setup of sterilizing foothold in entrance of kitchen and toilet', 'division and use of knife, chopping board, gloves, and utensils before and after cook', 'establishment of cleaning plan and cyclic practice', and 'recording of receiving diary'. Results indicate that there is a need to supplement a casebook of regulations by suggesting detailed and critical limits in the case of below average points of importance. A manual, including HACCP standards for foodservice management of long-term care hospitals, is needed, along with education and webpage for comparing notes on accreditation of long-term care hospitals.

• Journal of Food Hygiene and Safety
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• v.24 no.1
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• pp.1-11
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• 2009

Consumers are very concerned about food safety as the risk with food increased. This study was conducted to evaluate the perceptions and practices of consumers on food safety in order to collect some information for the development of consumer education program. Total 500 consumers were asked to answer for survey constituted with 6 questions of generic information, 4 of food safety perceptions and 8 of food safety practices from June to July, 2006. More than half of respondents (51.8%) were unsatisfied with the food safety management of government while the individual practices on food safety were satisfactory. Especially, most respondents (98.7%) checked the expiration date of food when they purchased and 97% of respondents were washed hands before food preparation. The higher food safety perception, the better food safety practices of consumers. These results suggest that the systematic and continuous educations on food safety hazards and the principles of sanitation management are necessary for safe food handling and perception on food safety.

• Journal of Food Hygiene and Safety
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• v.24 no.4
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• pp.291-298
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• 2009

This study was carried out to evaluate the consumer recognition with regard to the safety management for imported foods. In order to evaluate the effect of the prgram on consumer education, the program was practiced for 89 female college students in Seoul, Korea. The participants were given an instruction with materials on imported food safety, including the safety management of imported foods and their distribution. The results showed that the participants achieved a greater understanding of imported foods. In particular, they had firmly grasped the importance of expiration date in selecting imported foods. Before the instruction, 50.6% of total participants blamed the Korean government for the problems arising from imported foods; only 18.0% placed the blame on individuals or businesses importing from foreign countries. After the instruction, 39.3% had blamed the individuals or businesses importing from foreign countries. Furthermore, 36.0% had disapproved of the foods that are imported from China before the instruction, while 32.6% found objectionable the views on the illegally distributed foods; 29.2% criticized the junk foods that target children (after the instruction). In addition, the level of participant satisfaction via-a-vis imported foods safety supervision had improved from $2.76{\pm}1.59$(before the instruction) to $3.37{\pm}1.58$(after the instruction). The results indicate that consumers are concerned with the imported foods that contain adulterated or forbidden substances and the illegally distributed foods from foreign countries. Thus, consistent and informative educational programs on imported food safety could help consumers in choosing safer products, resulting in an improvement in the consumer confidence with respect to imported foods.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.330-338
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• 2002

This study was performed to develop natural spices and functional foods using Cheongung (Cnidium officinale) which is one of the Korean medicinal plants. The volatile flavor patterns of Cnidium officinale were detected by electronic nose with 6 metal oxide sensors, and the principal component analysis was carried out. The volatile flavor components of Cnidium officinale were isolated by simultaneous steam-distillation extraction with pentane and diethylether (1 : 1), and essential oils were analyzed by capillary GC and GC/MS. The free radical scavenging activity of ethanol and methanol extracts from Cnidium officinale was measured by using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and compared with ${\alpha}-tocopherol$ as reference. The principal component analysis showed the difference of principal components between fresh and drying samples. Eighty-five volatile flavor components (643.64 ppm) from fresh Cnidium officinale were identified and the major components were butyl phthalide, sabinene, neocnidilide. Sixty-four volatile flavor components (218.15 ppm) from hot air dried one were identified and the major components were butyl phthalide, sabinene, 3-N-butyl phthalide. And 73 volatile flavor components (784.15 ppm) from freeze dried one were identified and the major components were butyl phthalide, sabinene, ${\beta}-selinene$. The free radical scavenging activity of methanol cold extract (500 ppm) of freeze dried Cnidium officinale was higher than other samples. And methanol and ethanol cold extracts (above 250 ppm) of freeze dried sample were higher than ${\alpha}-tocopherol$ $25\;{\mu}M$ (22.34%).

• Culinary science and hospitality research
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• v.18 no.4
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• pp.277-291
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• 2012

To compare satisfaction with school meals provided by two different types of school meal services, a survey was conducted with 252 high school students (male: 138, female: 114) consisting of 133 students offered by on-site school meal service and 114 ones by transporting school meal service in Daegu. Anthropometric measurements of the study subjects showed that 68.1% of male and 41.2% of female students had normal weight while 50.0% of female and 10.1% of male students were underweight on the basis of BMIs. 'Taste' was the most important factor when eating meals followed by 'nutrition', 'hygiene' and 'preference by the students'. (of the both schools). Eating habits of the subjects were influenced mostly by family. Female students (17.5%) skipped breakfast more frequently than the male students (8.0%). The students (68.4%) offered by on-site school meal service were more satisfied with meals than those (9.2%) by transporting school meal service. Top reason for not being satisfied was 'taste' in both schools but the second reason (36.3% of the subjects) was 'quantity of food' only in the school with transporting school meal service. In satisfaction with menu, temperature, quantity and hygienic condition of foods, higher dissatisfaction was shown in the students offered by transporting school meal service. Items needed for improvement in school meals suggested by the students were 'taste of food' (25.6% vs 62.2%), 'diversity of menu items' (21.1% vs 8.4%), 'hygienic conditions' (17.3% vs 8.4%), 'quantity of food' (10.5% vs 17.6%) and 'balanced nutrition' (8.4% vs 1.7%) for on-site service and transporting one. It is concluded from these results that transporting meal service for school meals has to be changed from the present condition to improve the quality of meals and that managing and supporting programs should be developed by public institutions such as office of education.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.310-320
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• 2003

To study the nutritional and health status of the elderly in Songnam, the anthropometic measurments, fat composition of body(FAT), blood pressure(BP) and blood test for analyzing biochemical indies of the elderly in seongnam were carried out in 338 free-living elderly (161 men, 177 women) aged from 58 to 92. Anthropometric measurements and blood pressure were assessed, and body fat was analyzed by BI(Bioelectrical Impedence) method. Biochemical measurements including blood glucose(BG), GPT, serum total cholesterol(TC) and albumin(AL) were analyzed. Average heights of the subjects were lower than the standards established in the Korean Recommended Dietary Allowances, and average weights were similar to the standards. FAT were significantly higher in women(36.4%) than men(27.7%), and both groups showed higher values than the reference. Mean systolic BP levels of men and women were 153.3mmHg and 153.7mmHg, and diastolic BP levels were 87.5mmHg and 86.0mmHg, respectively, and there were no significant differences between the sex. Mean BG levels of men and women were 115.9mg/㎗ and 123.7mg/㎗, respectively, and there were no significant differences between the sex and among the age groups. Mean GPT levels of men and women were 19.4unit and 18.1unit, respectively, and women older than 75 years showed significanly low levels of GPT compared to other women's age groups. Mean TC levels of men and women were 186.0mg/㎗ and 206.6mg/㎗, respectively, and significantly higher TC levels were shown in women than men. Mean AL levels of men and women were 4.8g/㎗ and 4.8g/㎗, respectively, and men aged 50 ∼ 64 years showed significant high AL levels compared to other age groups of men. It was suggested that nutrition education program was a good way to improve health status of the elderly.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1175-1181
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• 2005

The purpose of this study was to investigate the effects of green vegetable (kale) juice powder supple-mentation on lipid profiles, plasma homocysteine, folate and vitamin $B_{12}$ in rats fed cholesterol (Chol. ) or Chol. free diet. 7-week old male Sprague Dawley rats (n=40) were divided into 4 groups, and experimental diets containing control diet group (CO), control diet plus 0.5 wt$ \% $ Chol. (CC), control diet added with 5 wt$ \% $ kale (KO), control diet added with 5 wt$ \% $ kale plus 0.5 wt$ \% $ Chol. (KC) were fed for 8 wks. Plasma homocysteine level was examined by amino acid analyzer and serum folate and vitamin $B_{12}$ level were measured by com-petitive radioimmunoassay methods. In various serum lipid profiles, TG level was lower in kale juice powder groups (KO, KC) compared to the corresponding groups (CO, CC) (p<0.001). In Chol. supplemented groups (CC, KC), HDL-Chol. level was lower (p<0.001) and LDL-Chol. level was higher (p<0.05) than Chol. free diet. HDL-Chol. level was higer (p<0.05) in kale juice powder groups. HDL/LDL ratio was lower in Chol. supplemented groups (CC, KC) and tended to be higher in kale juice powder groups (KO, KC) Serum folate and vitamin $B_{12}$ levels were not affected by dietary Chol. and kale juice powder supplementation. Plasma homocysteine level was not affected by dietary Chol. and kale juice powder supplementation, too. Serum folate level was positively correlated with serum vitamin $B_{12}$ level (r=0.5632, p<0.001), but plasma homocysteine level was not significantly correlated with any serum folate, vitamin $B_{12}$ and Chol. levels, respectively. In summary, kale juice powder supplementation have improved serum lipid profiles by increasing the HDL level and decreasing the TG level and have not altered homocysteine level under the sufficient supply of folate and vitamin B complex relating with the homocysteine metabolism.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.1
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• pp.45-55
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• 1986

This paper aims to study the reactions of lipid or oxidized lipid with protein during drying and storing hair tail fish(Trichurus lepturus) and flounder(Kanakius kitaharai) being generally consumed as dried seafood products in Korea and their influence on the drop of in vitro protein digestibility of these fish meat. The results of the study are as follows: The digestibility of the raw materials of flounder and hair tail fish was 87.63% and 86.08% respectively, and that of sundried and hot air dried materials went down $1{\sim}2$ percent with drying process. But in case of defatted and sundried materials, the rate increased 85.15% and 87.15% respectivley. After 30 days of storage, the digestibility decreased in all materials, and hot air dried meat showed a significant decrease. Trypsin indigestible substrate (TIS) contents of flounder and hair tail fish, in case of raw materials were 0.88 and 0.96mg/g. solid repectiveiy and in case of defatted and sundried materials, TIS contents showed a low increase and digestibility showed a high increase. Brown pigment formation had a wide range of increase in case of the sundried and hot air dried materials and it was increased with duration of storage and temperature. The major fatty acids in the fats of hair tail fish and flounder were $C_{18:1},\;C_{16:0},\;C_{22:6}\;and\;C_{16:1}$ and rate of unsaturated to saturated fatty acids was 79.2:20.8 for flounder, 67.8:32.2 for hair tail fish. After 30 days of storage at room temperature. saturated fatty acids increased compared with the raw materials while unsaturated fatty acids showed a tendency to decrease. Avaialble lysine of hair tail fish was higher than that of flounder and both of them lost about 8.23% of that in raw materials after 30 days of storage.