• Analytical Science and Technology
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• v.8 no.4
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• pp.855-858
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• 1995

Vegetables contain more or less calcium. By the traditional method the total calcium in the vegetable was analyzed. A part or calcium in the vegetable is fixed as calcium oxalate and the calcium does not utilize for nutrition. In this investigation the free calcium was determined by extraction in boiling water, the combined calcium with oxalic acid was determined by extraction in 0.1 M hydrochloric aci and the other calcium combined with protein, amino acid etc. was estimated. The amount of calcium obtained from the difference between the total calcium and calcium exmtaining in calcium oxalate was estimated to be nutritious.

• Analytical Science and Technology
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• v.8 no.4
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• pp.877-880
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• 1995

The determination of fluoride and the nutritious calcium in infusion of teas are explained. Tea leaves were pulverized and were immersed in boiling water. The solution was filtered and fluoride, calcium and oxalic acid were determined by the ion chromatography. The quantities of fluoride, calcium and oxalate ions extracted from 100 g of tea leaves were calculated. Tea leaves were also immersed in 0.5 M hydrochloric acid and extracted oxalate and calcium ions were analyzed. The free oxalic acid and calcium were extracted in boiling water and the total ones were extracted in hydrochloric acid. The quantity of calcium oxalate was calculated from the total and the free oxalic acids. The free calcium was estimated to be nutritious.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.561-565
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• 1997

This study was done to develop the standard recipe for nutritious cowpea starch based grape jelly. The effects of grape juice concentration (4, 8, 12%) and 0.2% calcium addition were evaluated on textural and sensory properties of grape jelly through the instrumental analysis using rheometer and sensory evaluation. Instrumental analysis showed that hardness, chewiness and gumminess of grape jelly was incerased significantly In jelly made of higher concentration of grape juice, and also in 0.2% calcium containing jelly. According to sensory evaluation, higher grape juice contains jelly showed advantages in preference of color and overall quality. Calcium addition increased sourness in sensory score. Overall, 12% grape juice and 0.2% calcium containing jelly was most preferable, which means calcium fortified cowpea starch based grape jelly was successful try for nutritious and practical food for elementary school foodservice.

• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.646-652
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• 2002

In this study, we selected supplementary vegetable resources to develpe nutritious supplementary model of korean formula for infants and children, purchased and analyzed it to use with a model. We also referred to an old book about Korean vegetable resources and searched a form of vegetable resources. There are a lot of vegetable resources of various kinds which lied scattered in mountains and fields of our country. As for these, a beyond compare menstruation activity component is becoming clear with a lot of things. It is thought that depth search and study of these vegetable resources and practical application to a infant and child supplemen is desirable. Therefore, we choosed vegetable resources ; a Capsella brusapastoris, a Codonopsis lanceolata, Dandelion, a wild plant, a Tractylis ovata(dried), a Tractylis ovata(native), a Pine plant, a burdock, a JanDae, a Plantain, a HollpDae, which gathered in our country, and we analyzied priximate aomposition of sample (moisture, ash, total carbohydrate, crude fat, crude protein, dietary fiber) and micronutrient contents of sample (calcium, Iron, flavonoids, vitamin A, vitamin C, vitamin E).

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.170-176
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• 2002

The objective of this study was to investigate the current status of calcium fortification in processed foods for obtaining basic data on nutrition fortification policy and nutrition labeling, Surveyed samples were the products fortified wish calcium among processed products sold in department store and large mart in Seoul from Aug. 1998 to Aug. 1999. But supplementary health food or special nutritious food and weaning food and infant formula were excluded from them. We examined the kinds and numbers of added nutrients except calcium and the amounts of calcium per 100 g product and nutrient labeling of calcium-fortified foods. Surveyed products were 81 foods and they were grouped in grain products, milk and milk products, processed meat and fishes, ramyuns, retort pouch foods, fruit juice and drinks. and others. Calcium fortification was found in wide food groups, especially in snack foods and carbonated beverages. In relation to surveyed products, most of them were fortified with only calcium. The number of added nutrients in the product were relatively various in comparison with each food groups. In addition to calcium, the most frequently added nutrient was DHA, and were followed vitamin, mineral, oligosacchride, fiber, etc. This result showed that the kind(s) and the number(s) of nutrient added to product did not consider nutrition balance of calcium-fortified foods. Units of calcium content were decided by companies, therefore consumers confused labelled content with mouth dose of calcium and the comparison of the amounts added calcium among products was difficult. The amounts of calcium in products were from 16.4 to 1226 mg Per 100 and from 2.5 to 27.6% RDA (recommended daily allowance) per serving size. The amounts of calcium in many products were less than 10% RDA per serving size, whole appraisal about fortified content was needed. And for nutrient labeling on calcium, they used various term whether it is approved by law or not.

• Korean Journal of Community Nutrition
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• v.7 no.6
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• pp.741-748
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• 2002

The purpose of this study was to investigate the nutritional intake and dietary habits of women divers in Tongyoung area and to support the guideline for the improvement of their dietary life style by a validation of a Computerized Semi-quantitative Food Frequency Questionaire. Compared to the women at Jeju Island, the Tongyoung divers showed similar heights (154.6 $\pm$ 0.8 cm), weights (53.5 $\pm$ 1.0 kg) and BMIs (23.3 $\pm$0.4) , but they showed especially high levels of body fat (33.8 $\pm$ 0.8) . Their dietary habits showed they usually skipped lunch, but ate too much food at once, which may represent the dietary habits shown by obese people. Over 40% of the divers were taking some nutritious food or complementary food for health, without realizing the efficacy of these foods. The analysis of nutritional intake showed that all of average daily nutrients intakes of those below 50 years were higher than those of the Korean RDA. In the case of those above 50 years, it was shown that the average daily nutrients intakes were also higher than those of the Korean RDA except for energy (94.5%) and calcium (82.1%) . However, some individual divers showed lower nutrients intakes than 75% of RDA for calcium, iron, Vitamin A and Vitamin B$_2$. Also, excessive intakes of phosphorous and sodium could be a dietary problem. There was no correlation between BMI or percentage of body fat and energy, CHO, protein or fat. These results can provide the nutritional information for this special community, women divers, to improve their health.

• Journal of Dairy Science and Biotechnology
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• v.37 no.1
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• pp.69-80
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• 2019

The elderly often experience difficulty while eating; this can include physical problems, such as chewing and swallowing. Furthermore, their salt intake can be high due to a diminished sense of taste and smell. This can result in a reduction in calorie intake and subsequent malnourishment. Currently, the number of food products available in the market that are targeted specifically at the older population is very low. Development of nutritional supplement-based foods for the elderly is expected to reduce these dietary problems and therefore prevent nutritional deficiencies within this population. Milk and other dairy products are excellent sources of nutrition in terms of both nutrient content and absorption rates. Dairy products have been consumed around the world for centuries, and therefore represent an excellent food source for the elderly. In addition, use of milk-derived ingredients, such as casein and calcium, will enable the development of a variety of food products and supplements targeted at this specific age group. In the future, it is expected that milk and other dairy products will be used to develop a variety of nutritious food items for the elderly in the domestic food market.

• Journal of Nutrition and Health
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• v.30 no.10
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• pp.1244-1257
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• 1997

The goals of the School Lunch Program(SLP) are to provide school children with approximately one -third of their daily nutrition requirements at a reasonable price, to foster good food habits, and to contribute to a better understanding of nutrition. In order to provide guidelines and appropriate nutritional information for SLP planning, and to identify inexpensive sources of each nutrient, representative SLP menus were analyzed for nutrient density using the Index of Nutritional Quality(INQ) and for nutrient cost. Recipes and prices of 776 meals were collected from 10 SLP primary schools in Seoul and Kyunggi province in Korea during 1995. From 4829 menu items in 776 meals, the 100 most frequently used menus were selected as representative SLP menus. From these 100 menus, eleven categories of menu were identified according to cooking methods and ingredients. Selected menus were placed into these 11 groups, with 3 to 5 menus in each except the milk group which contained only milk. The mean nutrient content, INQs, and nutrient-cost ratios were calculated for each menu and menu group. Among the 100 representative SLP menus, 'Jiajang-rice' contained the highest energy per serving portion. 'Grilled pollack ' was the highest in protein, 'Seasoned spinach ' in vitamin A, 'Spagehetti' in vitamin B1 , niacin and iron, 'Kongjorim'(hard-boiled bean with sauce) in vitamin B2 , strawberry in vitamin C, and 'fish stew ' and milk in calcium. Among the 11 menu groups, the 'One-dish' group was found to be the highest in energy , protein, vitamin A, B$_1$ and iron. The milk group was a good source of vitamin B$_2$ and calcium . The meat side dish group (panbroiled, fried or steamed )was the most suitable for providing niacin. The fruit group provided the highest level of vitamin c per portion. The nutrient densities(INQs) were found in the soup group (protein), Kimchi group(vitamin A), fruit group(vitamin B$_1$ and C), milk group(vitamin B$_2$ and calcium), stew group(niacin )and vegetable side dish group(energy, protein, vitamin B$_1$ and niacin) , vegetable side dish group(vitamin A), milk group(vitamin B$_2$ and calcium) , fruit and Kimchi groups(vitamin C), and stew group(iron). This information should be useful for school dietitians in planning most nutritious SLP menus with limited budgets. It could also be used for basic guidelines in nutrition education, and for future improvement of the SLP in Korea.

• Journal of Nutrition and Health
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• v.9 no.1
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• pp.16-24
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• 1976

To determine patterns of preference for and consumption of milk and milk products in Seoul city, a study was conducted of 724 girls and 587 boys ranging in age from elementary school to collage level, from July to August, 1974. Findings are summarized as follows: In general, milk and milk products were liked by both children and adults. A contrasting low tendency to purchase such products was due to socioeconomics, habitual, and educational factors, as well as a lack of adequate nutritional information, especially with regard to milk. Knowledge of the value of milk as a source of calcium was lacking, especially among boys. The majority of homemakers understood that milk was nutritious, but not specifically as the best source of calcium for their families. Milk, especially in beverage form, was commonly regarded as food for the infant and small child. Grandparents would not drink it. Such a beliefe is similar to that found in under-developed or developing nations. The need for nutrition education must be emphasized. Milk and milk products are expensive foods, particularly for the low income family; but even in higher income levels, consumption was limited. Milk was consumed mostly by the younger family members, less by the older. Among the children, preference, knowledge, and concern with the nutritional value of milk increased with age of subjects. It is presumed that awareness improved with increasing length of school education. Greater frequency of milk intolerance was found with decreasing age of respondents: about 10 percent had some form of milk intolerance. This percentage will be found to be much higher in villages where milk is less familiar. This study indicated that respondents liked ice cream best of all the milk products. For beverage, they preferred cider and cola in summer, coffee and milk in winter. Smaller families consumed more milk than larger families. Household consumption of condensed milk was very low, mostly as coffeemate. Among households interviewed, as many had regular as irregular delivery of dairy milk. Average consumption ranged 0.5 to 1.5 Hop. Engel indices of these families ranged 20 to 60. Use of milk at home was very simple. Not many methods of preparation were found. The milk was used mostly as beverage. In order to improve the nutritional level of Korean children and adults who especially need additional calcium, milk and milk products are recommended as the best source of calcium. Nutrition education of children and their parents should receive greater emphasis.

• Journal of the Korean Society of Food Culture
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• v.35 no.4
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• pp.333-341
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• 2020

This study evaluated the perception, consumption behavior, and optional attributes of Korean, Chinese, and U.S. consumers of energy bar products. Data were compared and analyzed by surveying 300 consumers in each country. Significant differences were observed in preference for energy bars according to their nationality, in the order China, the U.S., and Korea. Perception of taste, types and dietary suitability of the products ranked lower for Korean consumers, as compared to consumers of the United States and China. The order dietary fiber, protein, and calcium were the sought-after nutritional requirements of the products. The demand for protein was significantly higher in the U.S. Calcium demand was low in the United States and China, but was very high in Korea, which could be attributed to the low calcium intake of Koreans. Other optional attributes which were closely associated with the purchase and re-purchase decision, included price, taste and delivery period. All three factors were recognized as important options in Korea, whereas awareness of packaging/appearance and brand was not. The taste, nutrients and price in the U.S. ranked high as important optional attributes, while the packaging, external and expiration dates were recognized as low. Unlike Korea and the U.S., important optional attributes for Chinese consumers were determined in the order expiration date, taste, and nutrients, and showed low perception for packaging, appearance, weight, counts, and prices. Evaluating the preference for the main and secondary ingredients, Koreans preferred nuts over grains, Americans preferred dried fruits over nuts, and Chinese preferred nuts and grains; both Korean and American consumers had low preference for dried vegetables. The preference for chocolate was low in Korea and China, whereas preference for jelly was high in China as compared to Korea and the U.S. The intention of purchasing energy bars was significantly lower in Korea than in the U.S. and China. A variety of nutritious functional bars have recently been distributed and sold in Korea, but they are mostly produced in the U.S., which is the largest producer and consumer worldwide. Taken together, results of this study indicate that the demand for nutritional enhancement and preferred materials vary according to the nationality. Hence, it is necessary to develop products that reflect these criteria. Further research is required to analyze the relationship between preference and consumption behavior for each material product developed in the future.