• Journal of Nutrition and Health
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• v.9 no.1
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• pp.51-59
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• 1976

This study was designed to find out passible correlations between the growth rate and daily food intakes of two hundreds E and Y kindergarden children in Seoul, Korea. The subjects adapted in this study were 5-year-old boys and girls and their physical growth index was calculated by means of body weight and height. Dietary survey was performed by recording all the foods taken at daily basis for six days. The results are summarized as follows: 1. Living circumstances of the subjects. a) In most cases, subjects had two to three brothers and sisters. b) About 39% of boys were brought up by cow's milk and 34%, by mined nourishment with mother's milk and cow's milk, while approximately 40% of the girls were brought up by mother's milk and 37%, by mixed one. Of the whole subjects, 70% were weaned at the age of $7{\sim}18$ months. c) Fruit juices were introduced to children at about 3 months old in 40% of the subjects. d) Approximately 60% of the children had their meals regularly and the rest of the subjects had irregularlity in their meal, mainly because of excess consumption of snacks. e) About $20{\sim}40%$ of total income of sampled families were spent for foods. f) The most favorate main dish was steamed rice, other favorate foods were beef and pickled cabages for boys, and ham and dried laver for girls. The least favorate foods for both sexes were oyster, shellfish and various vegetabes. Fruits, juice, milk, and ice cream are more popular snacks among children. 2. Nutrition survey a) Insufficient caloric intakes were shown in both sexes, comprising 90% of daily recommended dietary allowences for boys and only 75% for girls. Iron intake was strikengly low, reaching only 62% of R.D.A. for boys and 72% for girls. b) The total caloric intake was composed of CHO 62%, protein 18%, and fat 21% respectively. c) The consumption of animal protein comprises 55% of total protein intake. d) The cereal consumption was found to be the highest at the level of 43%. e) When the total caloric intake was divided into each meal and snack, snack took the highest part in any other meal. Each figure showed as follow; breakfast 21%, lunch 27%, supper 22% and Snack 30% for boys, and 23%, 22%, 25% and 30% for girls, respectively. 3. The result of statistical analysis. a) There was a significant relationship between the growth rate and the caloric intake of the subjects at the level of 0.050.01.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1479-1484
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• 2008

This study was conducted to investigate the quality characteristics of fermented-defatted soybean grits (DSG). Fermented-DSG was prepared by inoculating Bacillus subtilis NUCI into steamed DSG at 2% (v/w) concentration and fermenting at $40^{\circ}C$ for 24 hr. The protein contents of DSG and fermented-DSG were higher by $57.2{\sim}61.0%$ than those of Chungkukjang, but lipid contents of these samples were not detected. The protease and $\alpha$-amylase activities, and solid contents in DSG were not shown. However, the activities of protease and $\alpha$-amylase, tyrosine contents, fluid consistency, and viscous substance contents of fermented-DSG were higher than those of Chungkukjang. The levels of free amino acids and isoflavone of fermented-DSG tended to increase more than those of DSG. The sensory score of fermented-DSG were higher in odor and taste than those of Chungkukjang groups, while lower in color and overall acceptability.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.9
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• pp.1262-1275
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• 2013

Awamori is produced by fermenting steamed indica rice. Awamori-pressed lees is a by-product of the Awamori production process. Tofu lees is a by-product of the Tofu production process. Research was conducted to test if dried Awamori-pressed lees and Tofu lees can be used as a mixed feed ingredient for raising male goats. Eighteen male kids were divided into three groups of six animals (control feed group (CFG), Awamori-pressed lees mixed feed group (AMFG), Tofu lees mixed feed group (TMFG)). The CFG used feed containing 20% soybean meal as the main protein source, while the AMFG and TMFG used feed mixed with 20% dried Awamori-pressed lees or dried Tofu lees. The groups were fed mixed feed (volume to provide 100 g/d increase in body weight) and alfalfa hay cubes (2.0 kg/d) twice a day (10:00, 16:00). Klein grass hay and water was given ad libitum. Hay intake was measured at 10:00 and 16:00. Body weight and size measurements were taken once a month. At the end of the experiment, a blood sample was drawn from the jugular vein of each animal and the carcass characteristics, the physical and chemical characteristics of loin were analyzed. DCP and TDN intakes in AMFG and TMFG showed no significant difference to the CFG. Cumulative measurements of growth in body weight and size over the 10 mo period in the AMFG and TMFG were similar to the CFG. Blood parameter values were similar to those in normal goats. Dressing carcass weight and percentages, and total weight of meat in the AMFG were similar to that in the CFG, but smaller in the TMFG. The compressed meat juice ratio was higher in both the TMFG and AMFG than the CFG. While the fat in corn, Awamori-pressed lees, and Tofu lees contains more than 50% linoleic acid, the loin fat in both the AMFG and TMFG was very low in linoleic acid due to the increase in the content of oleic acid, stearic acid, and palmitic acid. This indicates that feeding on AMF and TMF does not inhibit hydrogenation by ruminal microorganisms. As in the CFG, the total essential and non-essential amino acids in the loin of the AMFG and TMFG were well balanced. Compared to the CFG, the AMFG and TMFG were high in taurine and carnosine. The results indicate dried Awamori-pressed lees and Tofu lees can be used as a feed ingredient for raising male goats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.768-773
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• 2006

Effect of gamma irradiation on the microbiological and physicochemical characteristics of vacuum-packaged sugar-treated corns was examined to improve taste and shelf-life during storage at room or low temperature. When the vacuum-packaged sugar-treated corns were stored at $25^{\circ}C$ for 7 months, total counts and yeast and molds in the control increased approximately 2.4 and 3.5 log CFU/g, respectively but complete inactivation was observed for irradiated corns at 3 and 5 kGy. Similar results were observed at $15^{\circ}C\;and\;4^{\circ}C$ storage. There were no significant differences in hardness between irradiated sugar-treated waxy corns and control group before storage, but the hardness in control significantly increased during the storage, compared to those of irradiated corns. Also, changes in sugar content were not significant between the irradiated sugar-treated waxy corns and control during storage. Sensory evaluation for steamed-waxy corns showed that total sensory scores were higher in irradiated corns than in control, which were increased with irradiation doses. It was considered that maintaining good quality and increasing shelf-life of irradiated vacuum-packaged sugar treated corns could be possible at $15^{\circ}C$ storage for long-term period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.4
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• pp.398-402
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• 1989

Moisture sorption and cooking properties of two varieties of Korean soybean(Jangyup and Whangkeum) were studied. When soybean was stored under the various relative humidities (RH) of 33-86% at 16'E for 125hours, its sorption behaviors were divided into two : desorption at the RHs of 33 and 44% and adsorption at the RHs of above 55%. The sorption rate was decreased rapidly during storage. In comparisons with only storage humidities, the sample stored at higher RH held the higher sorption rate. The relationships between storage time and sorption rate were applied well to the equation, log dw/dt= b log t+ log a, where w is the moisture content(%, db), t is time(hour) and a and b are the parameters which were calculated from the experimental data. The calculated moisture contents from the equation agreed well with the measured moisture contents. On the other hand, the cooking degrees of soybean which was steamed in an autoclave at $106-121^{\circ}C$ were compared by the maximum cutting forces. The cooking time to attain the same degree of cooking decreased logarithmically as the cooking temperature increased. The z-values which were calculated from the time-temperature combinations that gave the same degree of cooking for Jangyup and Whangkeum were $13.3^{\circ}C$ and $12.8^{\circ}C$ respectively.

• Korean Journal of Community Nutrition
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• v.8 no.4
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• pp.512-525
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• 2003

The relationship between dietary practices and juvenile delinquency was studied using a dietary survey. Subjects were selected from juvenile delinquents who were under the supervision of the Seoul Probation Office of the Ministry of Justice. The study group consisted of 52 male and 52 female delinquents. As a control group, 104 exemplary high school students were selected in Seoul. A questionnaire was designed to find out the subjects' general characteristics, dietary habits, lifestyle, eating behavior, food frequency, and nutrient intake using the 24-hour recall method. Compared to the exemplary students, the juvenile delinquents were significantly different in education level, family status, monthly allowance, residence status, breast fed, parents' education level, parents' concern. In dietary habits, fifty-eight percent of the juvenile delinquents ate 2 or fewer meals per day, preferred to eat with friends, and liked hot tasting foods. The juvenile delinquents consumed more ion drinks (OR = 9.26 CI: 3.83 -22.37), rameon (OR = 7.67 CI: 3.21 - 18.33), cola (OR = 6.75 CI: 2.91 - 15.69), soft drinks (OR = 6.12 CI: 2.53- 14.81), steamed korean sausage (OR = 5.34 CI:2.31 - 12.32), hamburger (OR = 5.15 CI: 1.91 - 13.87), kimbab (OR = 3.63 CI: 1.76-7.46), ddokbokgi (OR = 3.17 CI: 1.58-6.38), candy (OR = 3.08 CI: 1.41-6.73), white rice (OR = 2.59 CI: 1.19-5.64), hotdog (OR = 2.52 CI: 1.31-4.86), and less rice mixed with grains (OR = 0.02 CI: 0.01-0.05), tangerine (OR = 0.06 CI: 0.02 - 0.20), milk (OR = 0.29 CI: 0.14 - 0.60), roasted fish (OR = 0.32 CI: 0.28-0.99, anchovy (OR = 0.35 CI: 0.17 - 0.72), seaweed (OR = 0.37 CI: 0.16 - 0.83), and tofu (OR = 0.48 CI: 0.23-0.99) than the exemplary students. With respect to the juvenile delinquents, the nutrient intakes lower than 75％ of the Korean RDA were for riboflavin (75.0％) and calcium (47.9％) among the boys, and calcium (46.9％) and iron (60.4％) among the girls. To prevent juvenile delinquency, nutritional education and well-balanced school food service meals should be emphasized so as to improve the management of dietary practices. (Korean J Community Nutrition 8(4) : 512∼525, 2003)

• Korean Journal of Community Nutrition
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• v.16 no.4
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• pp.466-472
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• 2011

Hazardous chemicals, such as polycyclic aromatic hydrocarbons (PAHs), volatile organic compounds (VOCs) and heavy metals, are known as being harmful to human health were included in oils released by the Herbei Spirit Oil Spill accident in December 2007. To investigate changes of eating habits by the exposure to harmful substances, we conducted 5 focus group interviews for residents at Taean coast areas, who had experienced the oil spill accident. Participants included 46 women (mean age: $57.2{\pm}10.9$) who were mainly responsible for preparing family meals. Focus group discussions were audio-taped, transcribed and categorized by themes. Participants expressed more frequent illness symptoms such as dizziness, vomiting, visual loss, and skin diseases after the accident. They mentioned that their worries about economic hardship and worsened health status since the accident induced mental problems, such as depression about their children. Regarding eating habits, participants reported less intakes of fishes and meats and relatively more intakes of vegetables and kimchi due to the lack of household incomes after the accident. Although the participants had been used to collecting or catching fish or shellfish for their consumption previously, they mainly purchased these foods from local markets after the accident. Changes of eating habits induced by the accident included drinking boiled water and having steamed or fried seafood rather than raw seafood. Changes of food intakes occurred less frequently in older adults due to their longterm fixed eating habits, although they felt uncomfortable for having raw fish. The findings of this study clearly present that the exposure of hazardous substances by the oil spill accident had a significant impact on changes in eating habits besides economic, physical, and mental problems among the residents in Taean. Continuous health and nutrition monitoring and support are needed.

• The Journal of Internal Korean Medicine
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• v.20 no.1
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• pp.9-32
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• 1999

The aim of the study was the application of Radix Aconiti(附子) in the treatment of heart-systemic disease(心系疾患). We inquired into the prescriptions with Radix Aconiti (附子) in the treatment of heart-systemic disease(心系疾患) in many other aspects through 'Sanghanron'(傷寒論). The results were obtained as follows; The prescriptions with Radix Aconiti(附子) form about 18%, it's related text forms about 11%. Radix Aconiti(附子) was used with other 20 kinds of herbs in 7 categories-hyepyo(解表), jesp(除濕), selyul(泄熱), hwagihyengsu(化氣行水), onjungsanhan(溫中散寒), ikum(益陰), anhejitong(安蛔止痛). Among these herbs, the combination with Zingiver officinale Roscoe(乾薑) is focal usage, because the combination was used in 8 prescriptions out of 20. A fresh Radix Aconiti(附子) which was used with Zingiver officinale Roscoe(乾薑) is efficacious against poison of Radix Aconiti(附子). When this combination was used, it had been boiled for a long time in most cases, it is also helpful of counteracting poison. A Steamed Radix Aconiti(附子) was used with Zingiver officinale Roscoe (生薑). In the special feature of dosage of Radix Aconiti(附子), it was considerately used in many different conditions which includes strength or weakness of patients, and the critical or slight condition of illness. In the taking frequency and dosage of the medicine, it was applied the same. There are 2 methods of boiling, one is boiling separately from other herbs and the other is boiling all together. When boiling seperately, it works more quikly and strongly. In the case of severe 'rehan'(裏寒) which refuses warmed medicine, it was used with 2 other herbs(猪膽汁, 人尿) that take down from yang(陽) to ying(陰). The foci of prescriptions that contain Radix Aconiti(附子) is the type of Sayektang(四逆湯類), because Gungangbujatang(乾薑附子湯) does the important work in the prescriptions. The paradigm of Radix Aconiti(附子) treated palpitation, edema, diziness, confusion, numbness, iced limbs in the treatment of heart-systemic disease(心系疾患). In the usage of Radix Aconiti(附子), the above results need to be referred and further clinical studies will be necessary.

• Journal of Physiology & Pathology in Korean Medicine
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• v.25 no.3
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• pp.521-527
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• 2011

Recently, Korean ginseng, as immuno-activator, was actively investigated on its effect and mechanism. But purified fermented red ginseng (PFRG) has not been researched enough compared to red ginseng (RG, steamed and dried root of Panax ginseng C. A. Meyer, family Araliaceae) and fermented red ginseng (FRG, fermented red ginseng by Lactobacillus brevis 13094). In this study, we examined RG, FRG and PFRG to compare their anti-inflammatory effect by LPS. According to the result, RAW 264.7 cells survival rates did not largely change by RG and FRG. Only PFRG expressed weak toxicity at 10 ug/ml. The expression of iNOS and production of Nitric Oxide (NO) decreased depending on the concentration of RG, FRG and PFRG. And the expression of COX-2 also decreased. We tried western blotting for detecting that the expression of iNOS, COX-2 was caused by NF-${\kappa}B$. The result supported that the inhibition of NF-${\kappa}B$ by RG, FRG and PFRG suppressed the expression of iNOS, COX-2 and affected the production of TNF-${\alpha}$. While the anti-inflammatory effect was confirmed from all three types of red ginseng (RG, FRG, PFRG), the effect of PFRG was superior to others. Further research is required on other effects of PFRG.

• The Korean Journal of Nuclear Medicine
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• v.32 no.3
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• pp.276-289
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• 1998

Purpose: To evaluate dysphagia objectively and quantitatively, and to clarify the effect of neck position and viscosity changes in patients with aspiration and laryngeal penetration. Materials and Methods: We studied 35 patients with dysphagia and 21 normal controls using videofluoroscopy and scintigraphy. Videofluoroscopy was performed with barium with three different viscosity, and scintigraphy was done with water, yogurt, and steamed egg mixed with Tc-99m tin colloid. If aspiration was found during videofluoroscopic examination, patient's neck position was changed and study repeated. Videofluoroscopy was analyzed qualitatively. We calculated 7 quantitative parameters from scintigraphy. According to the videofluoroscopic findings, we divided patients into 3 subgroups; aspiration, laryngeal penetration, and no-aspiration group. Results: The result of videofluoroscopy revealed that the most common finding was the delay in triggering pharyngeal swallow. Pharyngeal transit time (PTT) and pharyngeal swallowing efficiency(PSE) in patients with aspiration were signifi-cantly different from other groups. After neck position change, aspiration could be reduced in all of 7 patients, and laryngeal penetration reduced by about 82%. PTT and PSE were also improved after position change. Aspiration and laryngeal penetration occurred more frequently in thin liquid swallowing than in thick liquid and solid swallowing. Conclusion: PTT and PSE were useful for the evaluation of dysphagia. Aspiration and laryngeal penetration could be reduced when appropriate position assumed. We could decrease the chance of aspiration by changing the patient diet consistency. Scintigraphy might be useful tool to quantitate and follow up these changes.