• Korean Journal of Poultry Science
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• v.25 no.2
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• pp.91-98
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• 1998

In order to compare economics of soybean meals (SBMS) imported from Brazil and the U.S., a feeding trial was conducted with 480 commercial broiler chicks (Abor Acres strain) for 38 days. The Brazilian SBM was brownish in color and the protein solubility in 0.2 % KOH solution was 63. 4 %. The U.S. SBM, on the other hand, was a dehulled SBM, and uniform in color (light yellow) and particle size. The protein solubility value of the latter was 76.6 %. Two dietary protein levels (19 % and 21 %) were used for each source of SBM (2x2 factorial). Chicks fed diets containing the U.S. SBM grew significantly faster (P<0.05) and utilized feed more efficiently than chicks fed diets containing Brazilian SBM. Chicks fed diets containing 21 % CP showed better growth performance and profitability than those fed the 19 % CP diets. The price of the U.S. SBM was higher but the feed cost per unit gain was lower than the Brazilian SBM. Results suggest that there are over-cooked SBMs being traded on the Korean rnarket, and attention should be given to not only the price but also the quality of SBMs.

• Applied Biological Chemistry
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• v.8
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• pp.21-28
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• 1967

Two experiments with 32 sheep were conducted to study the effects of feeding the same amount of diet per day at different meal frequencies on ration digestibility, energy utilization, rate of gain, body composition and efficiency of gain. The results obtained are as follows: (1) The ingestion by sheep of the same amount of feed per day in 8 meals, 1 meal plus 7 ruminal inflations-deflations, and in 1 meal caused no different effect in the digestibility of the nutrients and energy, or the ME value of the diet. (2) Heat production per unit of metabolic size per unit of dietary intake was markedly lower for sheep ingesting 8 meals or administered 1 meal plus 7 ruminal inflations-deflations per day than for sheep fed 1 meal per day. (3) Body weight gain was significantly greater by sheep fed 8 meals per day or 1 meal plus 7 ruminal inflations-deflations than by those fed 1 meal per day. However, the gain in DM and energy of wool was not affected by frequency o( meals. (4) Sheep ingesting 8 meals or administered 1 meal plus 7 ruminal inflations-deflations per day gained body protein, fat and energy at a more rapid and efficient rate than sheep fed 1 meal per day. (5) Sheep fed 8 meals per day gained greater proportion of fat, protein and ash in the gained portion of the bodies than did 1 meal fed sheep. (6) An attempt was made to establish the possible explanations by which the frequency of ingesting meals exerts its effects.

• Journal of Korean Home Economics Education Association
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• v.19 no.4
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• pp.175-185
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• 2007

The purpose of this study was to analyze the nutritional adequacy of one-dish meals in the middle and high school technology & Home Economics textbooks cooking practice units. Total of 27 technology & Home Economics textbooks(9 books published by 9 different publishers each for grade 7, 9, and 10) were examined. The total number of one-dish meals introduced in the textbooks was 27, remarkably low, and there are only 7 Korean one-dish meals. It was found that most one-dish meals failed to meet 1/3 of daily estimated energy requirement. According to the analysis of energy contribution ratio by carbohydrate, protein, and fats in one-dish meals, only 4 Korean foods, such as Yubuchobab, Bibimbab, Deokguk and Guksujangguk showed ideal energy contribution ratio. Among the foreign foods, there was no one-dish meal with ideal energy contribution ratio. According to the index of nutritional quality(INQ) analysis, there was no such one-dish meal which supply all the essential nutrients in adequate amounts. All one-dish meals introduced in the textbooks contained excessive protein, but almost no vitamin $B_1$ and $B_2$. Ca and Fe, likely insufficient in Korean people, was found to be a nutrient insufficient also in most one-dish meals.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.668-679
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• 2010

The purpose of this study was to analyze the relations of children's skipping meals after researching eating habits and lifestyle, parents' appreciation in nutrition behavior and dietary intake, throughout the research based on 4th to 6th grade students, total of 362 children at an elementary school in Inchoen. There were 104 students in skipping meals group and 258 students in eating meals group, with the average ages of 10.9, and 10.8, respectively. The average height and weight were 144.5 cm, 38.6 kg for skipping meals group, and 145.7 cm, 39.3 kg for eating meals group. Parents' appreciation of importance in breakfast showed a significant difference in whether children skip the meals or not (p<0.01). 43.7% of parents in skipping meals group answered that they serve breakfast everyday, compared to eating meals group with the percentage of 94.9%, showing significant difference in frequency of serving breakfast for their children (p<0.001). The skipping meals group answered that the reason they do not have breakfast is because they do not have time, which showed the highest percentage of 41.2%. For the eating meals group, 40.5% of students answered that they do not have appetite, which also showed difference (p<0.001). The skipping meals group tended to wake up later than those who have breakfast in the morning(p<0.01). The breakfast time for skipping meals group was later than the eating meals group, and according to whether they have breakfast of not, it showed a difference as well(p<0.01). Total score of nutrition attitude in skipping meals group and eating meals group were 30.8 and 32.1, showing that eating meals group showed more good in nutrition attitude (p<0.05). Daily intakes of energy (p<0.01) and protein (p<0.01) in skipping meals group were significantly lower than those in eating meals group. Skipping meals group bad lower rates in INQs of protein (p<0.01) and zinc (p<0.01), showing that skipping meals group is having low quality meals in nutrition. In conclusion, this study revealed that students with skipping meals are more likely to have meals that lacks nutrition or have low quality meals, and the time of rising hour in the morning, frequency of eating snacks can also affect whether or not they skip meals.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.7
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• pp.980-989
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• 2005

The influence of treated, extruded, partially expelled soybean meals as undegradable protein and bypass fat sources on lactation performance and ruminal fermentation of dairy cows was studied. Experiment 1: nine cows were used in a replicated 3${\times}$3 Latin square design with each period being 3 wk in duration. Cows were fed 440 g/kg forage and 560 g/kg grain diet with one of three extruded soybean meals fed at 110 g/kg of the diet. The 3 soybean meals were 1) twice-extruded soybean meal (ESM; as a control); 2) lignosulfonate-treated, twice-extruded soybean meal (LSM); and 3) calcium oxide plus lignosulfonate-treated, twice extruded soybean meal (CLSM). Experiment 2: 3 ruminally cannulated cows were used in a 3${\times}$3 Latin square to study the treatment influence on ruminal fermentation characteristics. Feeding treated soybean meal to cows in LSM and CLSM treatments did not improve feed intake, milk yield, or milk composition except that cows fed the LSM and CLSM treatments produced less milk protein compared with the ESM treatment. The proportion of $C_{18:2}$ was greater in milk fat of cows fed CLSM compared with that of cows fed the ESM or LSM treatments. Ruminal pH, ammonia, and total volatile fatty acids were not affected by treatment. An increased proportion of $C_{18:2}$ in milk fat suggests that there is a potential use of calcium salts of fatty acids in protecting the lipid portion of extruded soybean meal and further research is needed to explore this potential with full-fat extruded soybeans not with extruded and partially oil expelled soybeans.

• Korean Journal of Community Nutrition
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• v.4 no.1
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• pp.74-82
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• 1999

This study evaluated the quality of meals served by the elementary schools in Muan based on nutrient contents and food diversity. The contents, nutrient densities and nutrient adequacy ratios(NAR) of most nutrients were higher than those calculated from the Korean RDA. However, the content, nutrient density, and NAR of iron were lower than those calculated from the RDA for 10 to 12 year old girls. The content of sodium was somewhat high. The average number of different kinds of food and dishes per meal were 19.2 and 6.0, respectively. The more the number of dishes, the higher the NARs of calcium, calories, niacin, phosphorus and protein. However, the NAR of iron showed no correlation with the number of dishes. The meals belonging to the food group intake pattern containing fruits had more vitamin C and fiber, and less protein, lipid, and phosphorus than those belonging to the food group intake pattern not containing fruits. In conclusion, the quality of nutrition of meals served by school lunch program(SLP) was considered fairly good. However, the nutritionists should consider the iron for 10 to 12 year old girls and cut down the amount of sodium. In addition, unless the children prefer the foods served by SLP or adjust to the general aspects of SLP, SLP can't accomplish its purposes. Therefore, we suggest that nutritionists should survey children's food preference and satisfaction with the general aspects of SLP.

• Nutrition Research and Practice
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• v.8 no.6
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• pp.679-687
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• 2014

BACKGROUND/OBJECTIVES: Recently, there has been an increased interest in the importance of family meals on children's health and nutrition. This study aims to examine if the eating habits and eating behaviors of children are different according to the frequency of family dinners. SUBJECTS/METHODS: The subjects were third-grade students from 70 elementary schools in 17 cities nationwide. A two-stage stratified cluster sampling was employed. The survey questionnaire was composed of items that examined the general characteristics, family meals, eating habits, eating behaviors, and environmental influence on children's eating. The subjects responded to a self-reported questionnaire. Excluding the incomplete responses, the data (n = 3,435) were analyzed using ${\chi}^2$-test or t-test. RESULTS: The group that had more frequent family dinners (${\geq}$ 5 days/week, 63.4%), compared to those that had less (${\leq}$ 4 days/week, 36.6%), showed better eating habits, such as eating meals regularly, performing desirable behaviors during meals, having breakfast frequently, having breakfast with family members (P < 0.001), and not eating only what he or she likes (P < 0.05). Those who had more frequent family dinners also consumed healthy foods with more frequency, including protein foods, dairy products, grains, vegetables, seaweeds (P < 0.001), and fruits (P < 0.01). However, unhealthy eating behaviors (e.g., eating fatty foods, salty foods, sweets, etc.) were not significantly different by the frequency of family dinners. CONCLUSIONS: Having dinner frequently with family members was associated with more desirable eating habits and with healthy eating behaviors in young children. Thus nutrition education might be planned to promote family dinners, by emphasizing the benefits of having family meals on children's health and nutrition and making more opportunities for family meals.

• Nutrition Research and Practice
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• v.10 no.3
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• pp.294-304
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• 2016

BACKGROUND/OBJECTIVES: Eating out has been reported to have negative effects on nutritional status. However, eating out can include meals prepared at home and eaten outside. Conversely, meals eaten at home can be brought from outside, as take-out and home deliveries have become common in Korea. Thus, we tested whether or not meal preparation location influences daily diet quality. SUBJECTS/METHODS: From the Korea National Health and Nutrition Examination Survey (KNHANES) 2007-2009, 4,915 Korean adults (20-64 years) were classified into two groups: home-made meal group (HMG), who ate ${\geq}2$ meals per day prepared at home (n = 4,146), and non-home-made meal group (NHMG), who ate ${\geq}2$ meals per day prepared outside home (n = 769). Daily diet quality was determined by energy intake, nutrient intake, Dietary Variety Score (DVS), and Diet Diversity Score (DDS). RESULTS: Compared to the HMG, the NHMG was more likely to consist of men, single, employed, educated and of a higher economic status (all, P < 0.01). The NHMG showed higher energy intakes (1,776 vs. 2,116 kcal/day) with higher percentages of energy from protein (15 vs. 23%) and fat (14 vs. 16%) and lower intakes of dietary fiber, phosphorus, potassium, niacin, and vitamin C (all, P < 0.01) than the HMG, with some variations among age groups. The NHMG tended to consume foods prepared by frying and grilling and had more one-dish meals such as bibimbap, noodles, and dumplings but also showed higher dietary diversity. CONCLUSIONS: It should be noted that home-made meals do not necessarily guarantee a healthy diet, and the effects of meal preparation location on nutritional status might vary depending on socio-demographic characteristics.

• Korean Journal of Community Nutrition
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• v.23 no.2
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• pp.93-101
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• 2018

Objectives: With the increasing number of single households and so-called Honbab-jok, those who eat alone, people tend to enjoy convenient and simple meals, such as single dish meals. This study was performed to provide data on the energy and nutrient content, and nutritional adequacy of single-dish meal. Methods: From the literature reviews, 61 types of single-dish meals were selected, and divided into 4 groups (steamed rice, noodle, porridge, and sandwich burger), and a further 11 sub-groups (bibimbab, fried rice, topped rice, rolled rice/ warm noodle, cold noodle, seasoned noodle, dukgook/ porridge/, and sandwich, burger). In addition, 382 junior high school students from Gyeonggi, Sejong, Jeonbuk, and Chungnam areas were recruited for the survey. The survey questionnaires were composed of the characteristics, preference, and intake frequency of single-dish meals. The representative energy content (arithmetic mean) of single-dish meals were calculated, and compared with the energy contents of preference and intake frequency-weighted values adjusted. The representative nutrient contents, energy contribution ratio, and INQ (index of nutritional quality) of a single-dish meal were calculated for a nutritional adequacy evaluation. Results: The study subjects considered a single-dish meal as tasty, simple and fast to prepare, inexpensive, nutritious, and no low calorie food. The preference scores of all but 1 sub-group of singledish meals were ${\geq}5.00$ (5.00~5.97), and 1 sub-group (porridge) was 4.67 on a 7-point scale. The intake frequency of 11 sub-groups were 0.31~1.71/week, porridge was the lowest at 0.31 and warm noodles was the highest at 1.71. Fried rice, rolled rice, and warm noodle' intake frequency were ${\geq}1/week$. The representative energy of steamed rice, noodle, sandwich burger were 443, 429, and 428 kcal, respectively, and that of porridge was 264 kcal. Less than 5% differences in the representative energy of 4 groups were observed when adjusted for the preference or intake frequency-weighted values. The energy contribution ratio of macro-nutrients calculations showed that porridge was a high carbohydrate and low fat food, whereas sandwich burger were high fat and low carbohydrate foods. The INQ of calcium and vitamin C were less than 1.0 in all 4 food groups, but the INQ of protein and thiamin were > 1.0 in all 4 single-dish food groups. Conclusions: The representative energy in the 4 groups of single-dish meal was 264~450 kcal, which is a rather low calorie meal, and the energy contribution ratio of macro-nutrients were inadequate. The protein and thiamin levels were sufficient but the calcium and vitamin C levels were insufficient in all 4 groups of a single-dish meal judged by the INQ. The additional intake of fruits and milk dairy products between meals with a single-dish meal, supply of calcium and vitamin C may increase, which will result in an improved nutritional balance.

• Asian-Australasian Journal of Animal Sciences
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• v.1 no.2
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• pp.107-114
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• 1988

Six steers of each breed type, Hereford ($H{\times}H$), Brahman ($B{\times}B$) and Brahman $\times$ Hereford ($B{\times}H$) were ranked on liveweight and allocated to three treatments, basal hay diet (Basal), Basal plus 1 kg/head/day of cottonseed meal (Basal + CSM) and Basal plus 1 kg/head/day of formaldehyde-treated sunflower meal, $Norpro^{(R)}$ (Basal + NPO). The hay was made from a pasture based predominantly on carpet grass (Axonopus affinus) growing in subtropical New South Wales, and had an estimated organic matter digestibility of 52% and a nitrogen (N) content of 7.8 g/kg dry matter (DM). The steers were accustomed to the Basal diet over 15 days and supplements offered over 42 days. Intake of the basal hay diet by steers was not increased by supplementation. When intakes were adjusted for differences between breed types in liveweight the $B{\times}H$ steers ate 25% (P<0.01) more hay than $H{\times}H$ steers (6.3 V 5.0 kg/head/d) and $B{\times}B$ steers ate 8% less hay than $H{\times}H$ steers. Supplementation significantly (P<0.01) increased liveweight gain during the experiment, being ($g/head/d\;{\pm}\;s.e.d.$) 290, 770 and $795{\pm}118$ respectively for Basal, Basal + NPO and Basal + CSM. There was no difference between supplements in the liveweight gain of steers nor between steers of different genotypes. However, there was a significant interaction (P<0.01) between breeds and treatments such that $B{\times}B$ steers gained most on the basal diet but least of the breed types when supplemented. The estimated non-degradeable fraction of N in the protein meals was 58.5 and 44.5%, respectively for NPO and CSM. Both meals increased (P<0.01) plasma urea N and rumen ammonia N concentrations.