• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1538-1542
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• 2015

For development of premium sauce, fermented sauces containing ferment (with wheat flour and soybean) and extract(s) of Styela clava (Korean name: miduduk) tunic and/or mulberry leaves and/or onion were prepared, and their angiotensin converting enzyme (ACE) inhibitory and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities were evaluated. All sauces containing extract(s) showed increased ACE inhibitory and DPPH radical scavenging activities. Especially, sauces containing extracts of mulberry leaves and onion showed superior activities, with 26.92% and 40.66% relatively increased ACE inhibitory and DPPH radical scavenging activities, respectively, compared to control (no extract was added). These results suggest that extracts of mulberry leaves and onion could improve antihypertensive and antioxidant activities of fermented sauce.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.847-856
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• 2012

Rhinitis and sinusitis are among the most common medical conditions in Korea, as well as Western societies. Environmental factors may influence both rhinitis and sinusitis; however, the role of dietary factors in rhinitis and sinusitis is not clear. The present study aims to compare the dietary habit, food consumption frequency, and food preference of elementary school students with or without rhinitis and sinusitis. The demand of their parents for an education program for the dietary prevention against rhinitis and sinusitis was also examined. The survey was conducted with a total of 200 subjects recruited from two elementary schools located in Gyeonggi area of Korea. The subjects consisted of 101 students with rhinitis and/or sinusitis (RS group) and 99 without rhinitis and sinusitis (control group). The students of the RS group were more likely to have habits of eating-out and street food use, to consume bean, peanut, walnut, almond, yogurt, egg, snack, and French fries frequently, and to prefer the types of foods prepared by stir-frying and deep-frying than the control group. The parents who recognized 'school nutrition teachers or food/nutrition-majored specialists' as the most appropriate educator for the dietary education program in the RS group (48.5% of their parents) were less than those in the control group (67.7% of their parents). The present study suggest that students with rhinitis and/or sinusitis may be different from those without the disease(s) in their dietary habit, frequently consumed foods, and preferred type of foods. More epidemiological, intervention, and laboratory studies are needed in order to elucidate the role of dietary factors in the development and prevention of rhinitis and sinusitis, which will have a significant implication to public health.

• Journal of the Korean Home Economics Association
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• v.37 no.3
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• pp.175-191
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• 1999

The purpose of this study was to investigate the eating behavior and life habits of kindergarten children 5 to 7 years old in Chuncheon area. This study was conducted in December, 1996. Anthropometric indices(height, weight, skinfold thickness, mid-arm circumference) were measured and body mass index(BMI), Rohrer index, arm fat area were calculated to estimate children’s body fatness. Also the eating behavior and life habits were determined tv using questionnaire method. The results were as follows: Body fat rate of the children was almost normal according to Rohrer index and BMI. There was significant difference in birth weight between male and female. The problems of the eating behavior were frequent skipping breakfast and eating-out. The rate of the children who took snacks 2 times a day was 46.9％. Most children tended to take sweet snacks such as ice-cream, chocolates, cookies, and they tended to prefer meats and fishes to vegetables. The rate of breast feeding was 28.3％ and the rate of weaning foods prepared at home was 61.1%. Many children preferred indoor activities such as watching TV, toy furniture play, building block to outdoor activities such as roller-skating, cycling, jogging in their spare time. The rate of the children who took exercise regularly was 15％. Children tended to eat kimbap, fried chicken, ramyeon more frequently in various instant foods. The intake rates of fruit juice and barly tea were relatively high and children's favorite fruits were watermelon and mandarin orange. From this results, skipping breakfast, frequent eating-out and the monotony of food preference appears to cause imbalance in nutrient intakes of the children and to have bad influence on children’s health. Accodgingiy, the comprehensive nutrition education and proper modification program should be needed for the children and their parents to correct the eating behavior and life habits. The reasonable exercise programs are needed to motivate outdoor activities of the children, and the importance of breast feeding and weaning foods should be emphasized to lactating women and pregnant women.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.271-282
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• 2005

In this study a survey was conducted to compare the foods prepared for the Korean ancestral service on Memorial Day, Thanksgiving Day and New Year's Day in the Yeosu and Pusan areas. Me(tap) as the main food in the rituals was highly used on New Year's Day in the Pusan region, whereas Tteokguk was highly used in the Yeosu region. As for soup ingredients in the rituals, jogae, soegogi and mu were more frequently used in the Pusan region than in the Yeosu region on Memorial Day and festive days. Jogijjim, gaorijjim, sangeojjim, myeongtaejjim, galbijjim, dakjjim, and bugeojjim were highly used in the Yeosu region but cheongeojjim and domijjim were highly used in the Pusan region. Gosari and doraji namul were highly used in both regions but most vegetables were hishly used in the fきn region except for sukju and chwi namul. Jogi gui was the most common in both regions, whereas seodae, yangtae and byeongeo-gui were highly used in the Yeosu region but dubu, jogi and mineo-gui were highly used in the Pusan region. Songpyeon injeolmi, gangjeong, and yakgwa were highly used in the Pusan region. Most fruits except apple were highly used in the Pusan region. With regard to the liquor used for the rituals, there was no difference in the use of cheongju between the two areas, whereas takju was highly used in the Pusan region but soju was highly used in the Yeosu region. The results of this study showed that the use of ritual foods varied a little according to the region and that ritual food use was based on seasonal foods, preference of ancestors, and special products of the region.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.426-432
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• 2016

Purpose: The consumption of noodles has increased domestically. However, noodles with high carbohydrate content can cause an increase in blood glucose compared with other foods. Therefore, in this study, Naengmyeon with high resistant starch was prepared for decreasing blood glucose by the addition of 0.5% citric acid (CN), 1% guar gum (GN) or 0.5% citric acid and 1% guar gum (CGN), and then it was incubated in a refrigerator for 3 days, and stored in a freezer for 1 month. Methods: The quality characteristics of these Naengmyeon noodles was evaluated based on total starch, resistant starch, water absorption, cooking loss, turbidity, in vitro starch hydrolysis, and in vivo glucose response. Results: There was no significant difference in the total starch, cooking loss, and turbidity. The resistant starch of GN (1.70%) and CGN (1.84%) was significantly increased when compared with that in Naengmyeon with no additives (N) and CN. In terms of water absorption, CN (86.01%) was the lowest in samples, followed by GN (92.17%), N (94.20%), and CGN (99.16%). CGN with high resistant starch was the lowest in in vitro starch hydrolysis in samples. However, it had no effect on the in vivo glucose response. In vitro starch hydrolysis exhibited a significant positive correlation (r=0.533; p<0.01) with in vivo glucose response. Conclusion: Therefore, future studies are needed to establish the standard for resistant starch contents in processed carbohydrate foods for delaying the increase in blood glucose. If this standard is established, it might help to develop processed foods for diabetic patients.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.169-175
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• 2006

Potentiometric biosensor using flow injection analysis system was developed to determine citrate concentration in foods. Biosensor system consisted of sample injector, peristaltic pump, enzyme reactor, carbonate ion selective solid-state electrode, reference electrode, detector, and recorder. Enzyme reactor was prepared with immobilized citrate lyase and oxaloacetate decarboxylase. Carbonate ions produced through enzyme reactions of citrate were potentiometrically detected by ion selective electrode. Optimum conditions for biosensor system were investigated. Interference effect of major sugars and organic acids was less than 5% on citrate biosensor system. Citrate concentrations in fruit juices were determined by biosensor and gas chromatography. No significant difference was observed between two analytical methods. Results indicate citrate biosensor is useful in determining citrate concentration in foods.

• Korean journal of food and cookery science
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• v.15 no.4
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• pp.388-394
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• 1999

This survey compared the results of sensory evaluation on several types of chinese cabbage Kimchies; homemade Kimchies and commercially produced Kimchies. This also analyzed the preference of some Kimchi use foods on the ten students of Kyoto Prefectural University in Japan. The results of this survey can be summarized as follows. The most preferred Kimchi by Japanese students turned out to be 100 percent seasoning Kimchi and the fresh prepared Kimchi in the first day of fermentation. And female students more preferred Kimchi than male students. Also Kimchi ramyun was one of the most favorite food among the Kimchi use foods. Generally the pH and salt concentration of Kimchi decreased during fermentation, but the change of total vitamin C amounts were rather stable.

• Journal of Nutrition and Health
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• v.41 no.5
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• pp.428-438
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• 2008

Choline is important for normal membrane function, acetylcholine synthesis and methyl group metabolism. In this study, 185 food items customarily eaten by Koreans were selected from the data of the 2001 Korean National Health and Nutrition Survey and analyzed on the total choline content of the foods using enzymatic method of choline oxidase. Foods with high choline concentration (mg/100 g) were listed in sequence of quail egg (476.04 mg), dried squid (452.42 mg), beef liver (427.16 mg), pork liver (424.92 mg), tuna canned in oil (414.44 mg), boiled and dried anchovy (381.30 mg), dried Alaskan pollack (378.88 mg), chicken egg (309.88 mg), chicken liver (259.38 mg), soybean (238.62 mg), French bread with garlic (193.18 mg) and barley (183.73 mg). From this result, it is shown that dried fishes, prepared fishes, livers, eggs, pulses and cereals might be categorized as high choline food. Citron tea and green tea showed low choline content below 1 mg. Vegetables and fruits were also categorized into low choline food. No choline was detected in red pepper powder, beer, soju, soybean oil and corn oil out of foods analyzed in this study. Further study is required for analytic procedure of the foods of which results are inconsistent with USDA's data such as rice and wheat flour.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.747-754
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• 2000

DNA damages in post-mortem bovine muscle samples caused by gamma irradiation at doses of 1 to 10 kGy were determined by Comet assay. When the cell extract was prepared in a physical method and followed by neutral lysis and neutral electrophoresis, the optimal comet images could be obtained. DNA damages were evaluated from the mean tail length, the distributions of comet images in 4 groups divided by tail length and the relative damage index (RDI) values calculated from the distribution pattern. The mean tail length and RDI value were increased by increasing the irradiation dose, and the RDI value was found to be useful as an index for discriminating of irradiation and measuring the irradiated dose. Blind tests using Korean domestic (Hanwoo) and imported beef samples showed a higher RDI value for the latter. However, the value was lower than those of irradiated samples indicating that the cause of DNA damages in the imported beef samples might be not irradiation but low-temperature treatments. It was concluded from the results of this study that the irradiated beef and its irradiated dose could be detected and predicted by Comet assay.

• Korean Journal of Community Nutrition
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• v.10 no.4
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• pp.453-461
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• 2005

This study was conducted to investigate the mothers' nutritional knowledge on weaning of 101 infants (8 for 4 mo, 44 for 5 mo, 45 for 6 mo, 4 for 7 mo) at a public health center of Incheon. Informations on the mothers' nutritional knowledge were obtained by questionnaires. In this survey $41.6\%$ of infants were breast-feeding, $43.6\%$ of them were bottle-feeding, and $14.9\%$ of them were mixed feeding right after birth. The rate of breast-feeding right after birth was significantly higher in mothers of high school graduate than mothers of college/university graduate (p < 0.05). The infants of mothers graduated high school began to be weaned significantly earlier than the infants of mothers graduated college/university (p < 0.05). $95.1\%$ of infants (n = 101) began to be weaned 4 to 6 months. $83.1\%$ of infants were fed home-made weaning foods. $66.7\%$ of infants were fed rice gruel, $18.5\%$ of them were fruit juice, $6.2\%$ of them were mixed grain, and $4.9\%$ of them were commercially prepared weaning foods as their first supplementary foods. As main supplementary foods, $32.8\%$ of infants were fed vegetable, $30.5\%$ of them were rice gruel, and $27.7\%$ of them were fruit juice. Mothers' nutritional knowledge related to weaning was significantly higher among mothers of college/ university graduate than mothers of high school graduate (p < 0.05). $86.1\%$ of mothers disagreed with the questionnaire in which breast-fed infants aged over 4 months needed to be fed iron sufficient food. For the improvement of nutritional status especially iron nutritional status of infants, nutritional education for mothers with weaning aged infants has to be increased and related programs have to be operated effectively.