• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.251-261
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• 2010

This paper examines the dining tendencies of Koreans toward meat dishes and their related factors, with 301 people residing in Korea as subjects. We questioned this population on their restaurant choices, eating habits, preferences and a dislike with respect to method of cooking. All age groups, with the exception of 50~60 year-olds, were found to consume meat dishes in specialized restaurants. The selection factor for restaurants varied, depending on the age group: affordable cost was the most important factor for whom under 20 year-old. Whereas 20-40 year-old people considered taste and ambience the most for choosing restaurant. The 50-60 year-old people found to seek for convenient restaurant. In terms of the most preferred parts of beef, 20-30 year-old people preferred tenderloin (42.3%) while 40-60 year-old people preferred sirloin (45.6% and 41.2% each). All the other age groups preferred ribs the most (It was also found that) men preferred the rib parts and women preferred tenderloin. With respect to pork, all age groups preferred pork belly, with the highest response rate in the under 20 age group. When consuming meat dishes, 91.0% of respondents pointed to roasting as the most frequent preparation method, the reason being good taste was deemed the highest number of responses. In a survey on preference for stewed meats, 74.8% of the sample pool was found to prefer stew dishes but 24.9% of respondents provided negative answers, the reason for dislike was found to be poor taste for women, and both a long preparation time and poor taste for men. In fact, regardless of marital status, a high number of responses were given for poor taste as the reason for disliking stew dishes. Based on the examined factors for inconveniences in preparing meat dishes, the most common inconvenience factor was the odor of meat left on clothes after the dining experience, followed by the smoke generated in roasting meat, and the safety risk involved with changing the grill. In terms of stir fry preparation, the negative thoughts were due to the splashing of food and spices while cooking, followed by the meat odor left on clothes after dining experience, and the sanitation level of the cooking containers. For deep frying the sanitation level of cooking containers was the biggest reason for dislike, followed by splashing of food when preparing. Lastly, it was indicated that the problem of steaming method was a difficulty of judging the portion, on the top of this, people found that the sanitation level of cooking container and a long preparation time were also the problem of this cooking method.

• Journal of Community Nutrition
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• v.1 no.1
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• pp.10-15
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• 1999

This study was undertaken with 542 fifth-grade elementary school children to investigate the characteristics in lifestyle, eating habits, food preferences of overweight and obese children in the Pocheon area of Korea. Anthropometry was conducted to determine obesity, and data was obtained on lifestyle, eating habits and food preferences by using questionnaires. The prevalence rate of obesity was 19.5% for boys and 8.5% for girls, and 14.3% of boys and 14.4% of girls were overweight. No significant differences was found in the body size and education years of parents, family income and the empolymental status of mother. Boys did not show any significant difference between subgroups in lifestyle, eating habits and food preferences. Obese girls watched TV longer and liked physical education less than normal and overweight groups, suggesting that an inactive lifestyle can be related to girls' obesity in this study. Overweight girls answered that they had significantly lower preferences for empty-calorie foods such as candies/caramels and cookies as well as high-fat foods such as samgyupsal(pork belly) than normal weight girls, implicating the fear of obesity for overweight girls, although more studies should be done including an assessment of actual intake of these foods. The preferences of obese girls for these foods were not higher than those of normal-weight girls, suggesting that the preference for certain foods may not be the characteristic of obese girls in this study. A special program for nutritional education with a different focus should be developed to combat the problems of each subgroup depending on gender and obesity status to improve the physical fitness of the children in this area.

• Journal of Korean Society for Atmospheric Environment
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• v.34 no.5
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• pp.639-650
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• 2018

Identification of the major sources contributing to PM is of importance in order to understand their quantitative contributions to atmosphere. In the viewpoint of the meat cooking in Korea, only a few analyses of organic molecular markers have been conducted due to analytical difficulties. In this study, ten different parts of meat (i.e., blade shoulder, belly, and arm shoulder of pork; ribeye roll, top blade muscle, and short plate of beef; leg quarter, breast, and wing of chicken; duck; mackerel) were pyrolyzed to generate the cooked PM using an electronic heating plate. Generated PM were collected by the pyrolysis sampling system to identify total carbon (TC) using a carbon analyzer and cholesterol using a Liquid chromatography tandem-mass spectrometry (LC-MSMS) based on fragmentor voltage (FV), precursor ion, collision energy, product ion. In addition, oxydative potential (OP) analysis using dithiothreitol (DTT) method were discussed to investigate the toxicity relates. Highly correlated pairwise scatterplots between the cholesterol and TC indicate that oxydative potential was highly associated with different parts of meat. This study provides insight into the meat cooking components of PM, which could be drivers of the oxidative potential relates.

• The Korean Journal of Community Living Science
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• v.25 no.1
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• pp.89-98
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• 2014

This study was conducted to assess diet-related health appraisal for cardiometabolic diseases of the college students in Gyeonggi-do. The survey data obtained by 21 questionnaire(6 general characteristics and 15 food behaviors) given to 90 students, 41 males and 49 females. The average age of the subjects was 22.2 years old for the male students and 20.9 years old for the female students(p<0.001). Among the subjects, 35 males and 47 females' height, weight and percentage of body fat were measured using bioelectrical impedance(Inbody 720). The average height, weight, Body Mass Index and percent body fat of the subjects were 175.7cm, 69.5kg, 22.4 and 16.9% for males and 162.0cm, 53.5kg, 20.4 and 27.7% for females, respectively (p<0.001). Male students had a higher prevalence of smoking compared with female students(p<0.001). Females had higher intake frequency of fruits than males(p<0.05). Males had higher intake frequency of fishes than females(p<0.05). Male students had higher number of side dishes at mealtime compared with female students. There were no difference between the sexes in intake frequency of dairy, ramyeon, rice with whole grain, 3-layered pork belly, processed meat, soft drinks, soy products and fast food. Also, there were no difference between sexes in number of vegetables per day, frequency of eating out, prevalence of eating kimchi at every meal. Cardiometabolic risks were calculated by 'Diet-related health risk appraisal'. Male students had higher cardiometabolic risks(hypertension, hyperlipidemia, diabetes, obesity, abdominal obesity) than female students(p<0.001). Appropriate nutritional education for college male students may help to prevent cardiometabolic diseases in the future.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.511-518
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• 2014

This study was conducted to investigate the degree of practice of dietary behavior and dining out in accordance with intake of sodium among male and female adults aged 20 years or older residing in the Seoul Metropolitan area or Chungcheong Province. A total of 530 copies of the questionnaire were distributed from May to July, 2014. The SH group who responded that they eat a lot of sodium constituted 30.6% (158 people), followed by the SM group who responded that their sodium intake is about average at 55.7% (288 people) and the SL group who answered that they do not eat much sodium at 13.7% (71 people). Those in the SL group showed positive results for dietary behavior patterns. The SL group showed the lowest rate in terms of how often they eat harmful foods, including processed foods, sweet foods, salty foods, or food with high animal fat content such as pork belly. Positive results among the SL group were prominent in terms of avoiding over-drinking, regular exercise, and nutritional knowledge, indicating greater health management. The distribution of each group in terms of self-perceived sodium intake showed significant differences across age, gender, and household income in terms of frequency of fast food intake, regularity of meals, purchase of foods with consideration of sodium amount, frequency of missed meals, balance of food intake, and health management habits.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.182-190
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• 1998

This study was conducted to compare food intakes between newly diagnosed diabetics and non-diabetics by food frequency questionnarie in adults in rural area. Food frequency questionnaire containing 65 food items was executed to 2,406 subjects over 30 years of age living inYeonchon-gun, Kyungki province. Frequency of consumption of each food items were divided into 9 categories ranging from 'over 3 tiemes a day' to 'never'. Fasting blood glucose levels were measured and 2-hour glucose tolerance test was administered for each subject. Newly diagnosed diabetics were identified as those with fasting blood glucose level ≥ 140mg/dl or 2-hour postprandial glucose level ≥200mg/dl and without previous diagnosis of diabetes. Intake frequencies of food items were compared between newly diagnosed diabetics and nondiabetics. For each food item examined, odds ratios for developing diabetes were calculated for people consuming more frequently, after adjusting for age, BMI and sex. Food intake frequencies were compared according to the occurrence of diabetes. Twenty four items were more frequently consumed by nonidabetics and 12 items were more frequently consumed by newly diagnosed diabetics. Odds ratios for diabetes were significantly lower for breads, biscuit, beef loin, beef tender loin, pork belly, fish paste, coffee, cola/cider, candy, beer, chongak kimchi, carrot, mushrooms and other white vegetables, banana, melon and juice. On the other hand, odds ratios for diabetes were higher for zucchini and garlic. Although this was a cross over prevalence study, the results indicate that consumption frequencies of several food items were related with the occurrence of diabetes in the study subjects.

• Korean Journal of Community Nutrition
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• v.28 no.2
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• pp.141-159
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• 2023

Objectives: This study aimed to determine whether a mobile health (mhealth) intervention is effective in reducing weight and changing dietary behavior among employees with overweight and obesity. The study also investigated whether engagement with the intervention affected its effectiveness. Methods: The intervention involved the use of a dietary coaching app, a wearable device for monitoring physical activity and body composition, and a messenger app for communicating with participants and an intervention manager. A total of 235 employees were recruited for a 12-week intervention from eight workplaces in Korea. Questionnaire surveys, anthropometric measurements, and 24-h dietary recalls were conducted at baseline and after the intervention. Results: After the intervention, significant decreases in the mean body weight, body mass index, body fat percentage, and waist circumference were observed. Furthermore, the consumption frequencies of multigrain rice and legumes significantly increased, whereas those of pork belly, instant noodles, processed meat, carbonated beverages, and fast food significantly decreased compared with those at baseline. The mean dietary intake of energy and most nutrients also decreased after the intervention. When the participants were categorized into three groups according to their engagement level, significant differences in anthropometric data, dietary behaviors, and energy intake were observed following the intervention, although there were no differences at baseline, indicating that higher engagement level led to greater improvements in weight loss and dietary behavior. Conclusions: The intervention had positive effects on weight loss and dietary behavior changes, particularly among employees with higher engagement levels. These results indicate the importance of increasing the level of engagement in the intervention to enhance its effectiveness. The mhealth intervention is a promising model for health promotion for busy workers with limited time.

• Journal of the Korean Applied Science and Technology
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• v.31 no.2
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• pp.255-264
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• 2014

This study was performed to elucidate the biochemical mechanism of metabolism on reducing blood lipid, by oral administration of egg yolk in rats. A total of 36 Sprague Dawley male rats were randomized into four treatment groups, according to a randomized block design. Each group was further divided into three repeat cages, with each repeat cage comprising of 3 rats. The animals were orally administered with egg yolk once a day, while feeding the same purified pellet diet for 6 weeks. The four treatment groups were: C(control, saline 1.0 g), T1(pork belly oil 1.0 g), T2(egg yolk 1.0 g), T3(pork belly oil 1.0 g and egg yolk 1.0 g alternating every week). The measured parameters in each group are listed as follows in the order of highest to the lowest: daily average gain of body weight(T1>T3>T2>C); blood triglyceride and total cholesterol(T1>C>T3>T2) HDL-C (T2>C>T3>T1); and LDL-C (T1>T3>C>T2). AST and ALT, which are the index of liver function, were the highest in T1 but was lowest in T2. The weights of the liver, spleen, and kidney, except for the abdominal fat, showed no significant difference. The weight of abdominal fat was the highest in T1, but there were no significant difference among C, T2, and T3. The HMG-CoA reductase activity was the highest in T1 followed by T3, C but T2 was lowest. The daily fecal excretions of the total sterol, neutral sterol and acid sterol was highest in T2 but lowest in T1. The results of this study show that the egg consumption reduces the blood lipid through facilitation of fecal excretions of sterols and inhibition of enzyme activity in cholesterol biosynthesis, in the liver of animal and human.

• Journal of Animal Environmental Science
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• v.11 no.3
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• pp.153-160
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• 2005

This study was conducted to determine the effect of floor type of finishing building and increasing market weight of finishing Pigs on Performance, carcass traits and pork quality. Four hundred and forty-four finishing pigs were confined and administered with different floor type(concrete slat and bedded with sawdust) and increasing market weight(110kg to 130kg) of finishing building. The result obtained from this study were summarized as follows; 1. There was no significant difference between the floor type of finishing building in the body weight gain, feed intake and gain per feed. And also increasing market weight of finishing pigs was not affected the performance of finishing pigs. 2. Increasing market weight of finishing pigs affect the carcass yield. The market weight at 130kg showed more amount of each cut of carcass, especially the belly portion was higher, but backfat thickness was not different. 3. Carcass traits did not show any significant difference due to the difference of market weight of finishing pig and floor type of finishing building. 4. There was no significant difference in the chemical compositions and meat color of pork loin between the floor type of finishing building and increasing market weight of finishing pigs.

• Journal of Animal Science and Technology
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• v.49 no.1
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• pp.9-14
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• 2007

Data of 369 commercial pigs produced from YorkshrexLancrace (YL F1) sows crossed with either Duroc (D), Berkshire (B) or BerkshirexDuroc(BD F1) as a terminal sire were used for the comparison of carcass garde and real retail cut yield. The crosses were performed between May, 2004 and May, 2006 at three interrlated farms belonging to the Gyeongam pork brand. The average carcass weight, carcass backfat thickness, carcass rate, AB grade ratio, lean meat yield were 84.78±0.33kg, 20.72±0.237mm, 76.25±0.208%, 85.7% and 44.30±0.158%, respectively. The average weights of real retail cut were 10.32±0.062kg belly, 4.17±0.025kg boston butt, 3.88±0.022kg rib, 8.40±0.040kg picnic, 15.15±0.081kg ham, 6.44±0.043kg loin and 0.94±0.006kg tender loin. In comparisons of carcass traits among cross types, carcass weights and backfat thicknesses of YL(♀)×B(♂), YL(♀)×BD(♂) and YL(♀)×D(♂) were 85.73±0.516kg, 82.69±0.788kg and 84.79±0.603kg, respectively and 22.09±0.356mm, 20.33±0.543mm and 19.58±0.415mm, respectively. The YL(♀)×B(♂) cross showed the highest carcass weight and backfat thickness. The ratio of AB grade were 0.83±0.030% in YL(♀)×B(♂), 0.97±0.046% in YL(♀)×BD(♂) and 0.83±0.035% in YL(♀)×D(♂), and the YL(♀)×BD(♂) was higher than other two crosses. Weights of belly were 10.28±0.092kg in YL(♀)×B(♂), 10.59±0.133kg in YL(♀)×BD(♂) and 10.25±0.107kg in YL(♀)×D(♂). Consequently, the YL(♀)×BD(♂) cross showed the highest yield. In conclusion, there was no difference in carcass yield of commercial pigs derived from BD (F1) terminal sires with those from D terminal sires. However, weight of belly and AB grade ratio from BD (F1) terminal sires are higher than two others. Therefore, BD (F1) sire could be utilized as terminal one and contribute better profit for the pig industry.