• Proceedings of the KSCN Conference
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• 2004.05a
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• pp.415-416
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• 2004

Infants and children with food related Atopic dermatitis (AD) need extra dietary efforts to maintain optimal nutrition due to food restriction to prevent allergy reactions. However, nutrition ignorance and food faddism make patients even more confused and practice desirable diet more difficult. The objective of this study was to report the AD patients' malnutrition cases in Korea.(omitted)

• Proceedings of the Korean Society of Computer Information Conference
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• 2021.07a
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• pp.31-34
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• 2021

최근 동물성 제품을 섭취하거나 소비하지 않는 비거니즘 생활방식을 지향하는 사람들이 증가하고 있다. 그러나 채식 인구의 증가에 수반되어야 하는 채식하기 좋은 환경에 대한 구축은 아직도 미흡한 실정이다. 본 연구에서는 채식주의자들을 위해 가공식품 성분 표를 분석하여 채식주의자 단계에 맞는 대체식품을 추천해 주는 시스템을 제안한다. 제안 시스템은 먼저, 가공식품의 원재료들이 표기되어 있는 성분 표를 분석하여 사용자의 채식주의자 단계에 적합한지를 확인한다. 확인 결과 적합하지 않다면, 한국식품안전관리인증원의 공개 API를 이용하여 해당 가공식품과 제품 유형이 같은 식품을 검색하고 그 결과로부터 사용자의 채식주의자 단계에 적합한 원재료들이 포함되어 있는 식품을 추천해준다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1311-1319
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• 2004

The purpose of this study was to compare the serum lipid level, blood sugar and blood pressure in vegetarians and non-vegetarians. The subjects of the study were 127 Buddhist nuns (age: 23∼79 y) from Oonmoon Temple in Choungdo district Gyeongsang Bookdo province and 118 Buddhist nuns practicing Zen meditation at Soodeok Temple in Yeosan district Chongcheong Namdo province. For control subjects, 235 healthy female adults (age: 23∼79 y) were selected. They were the nurses in the Gyeongsang National University Hospital, teachers and housekeepers living in Jinju, Gyeongsang Namdo province. The period of this study was from October 1996 to February 1997. The contents were consisted of food consumption survey, anthropometric measurement, estimated amount of energy expenditure, physical activity and clinical examination. The mean ages of the subjects were 44.2 y for vegetarians and 40.5 y for non-vegetarians, respectively. Average body mass index (BMI) of vegetarians and non-vegetarians were 22.47 and 21.08, WHR 0.85 and 0.84, percentage of body fat 28.79 and 26.55 respectively. The average duration of vegetarian diet of the vegetarians was 13.16 y. Levels of total cholesterol, LDL-cholesterol, atherogenic index (AI), diastolic blood pressure, blood sugar and HDL-cholesterol were significantly higher (p<0.01) in non-vegetarians than those of vegetarians. In both of subjects, levels of TG, total cholesterol, LDL-cholesterol, atherogenic index (AI) and systolic blood pressure were significantly higher (p<0.01) with an increment of age and the vegetarians showed a lower ratio of rise than the non-vegetarians. Levels of serum TG, LDL-cholesterol and AI were utmost in the 60 s and declined in the 70 s. Consequently, vegetarian diet can be considerably effective in reducing the level of the risk factors causing cardiovascular disease.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.183-192
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• 2001

The purpose of this study is to verify the relation between vegetarian diet and the risk factors of cardiovascular disease. To do the present study the vegetarians were selected; 127 Buddhist nuns (age : 23 ~ 79 yrs) from Oonmoon Temple in Choungdo District, Gyeongsang Book-do. For control subjects, 235 healthy female adults (age : 23~79yrs) were selected. They were the teachers, the nurses of the hospital of Gyeongsang National University and the housekeepers living in Chinju Gyeongsang Nam-do. This study was conducted from October 1996 to February 1997. The contents are consisted of anthropometric measurement, questionnaries about eating behavior and intake frequency of food group and clinical examination. The results were summarized as follows. The average ages of vegetarians and non-vegetarians were 44.2 yrs and 40.5 yrs respectively. Average body mass index (BMI) of vegetarians and non-vegetarians were 22.4 and 21.0, WHR were 0.8 and 0.8, percentage of body fat were 28.7 and 26.5 and the average duration of vegetarian diet of the vegetarians was 13.1 years. Eating behavior score of vegetarian was significantly higher than those of non-vegetarians. Eating behavior score was negatively of correlated with levels of serum total-cholesterol, LDL-cholesterol and atherogenic index (AI). In intake frequency of green vegetable, lemon-yellow vegetable, bumb and seaweeds of the vegetarians more than those of non-vegetarians. Levels of total cholesterol, LDL-cholesterol, AI, diastolic blood pressure, blood sugar and HDL cholesterol of non-vegetarians were significantly higher (p<0.01) than those of vegetarians, but ratio of HDL cholesterol/total-cholesterol was lower in non-vegetarians. Consequently, vegetable diet can be considerably diet help to decrease the risk of cardiovascular disease.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.862-870
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• 2002

The purpose of this study is to verify the relation between vegetarian diet and the risk factors of cardiovascular disease. The subjects of the study were 127 Buddhist nuns (age:23～79y) from Oonmoon Temple in Choungdo District Gyeongsang Bookdoo Province and 118 Buddhist nuns practicing Zen meditation at Soodeok Temple in Yeosan District Chongcheong namdoo Province. For control subjects, 235 healthy female adults (age:23～79y) were selected. They were the teachers, the nurses of the hospital of Gyeongsang National university and the housekeepers living in chinju Gyeongsang Namdoo Province. The period of this study was from October 1996 to February 1997. The contents were consisted of food consumption survey, anthropometric measurement, estimating amount of energy expenditure, physical activity and clinical examination. Results were summarized as follows: The mean ages of the subjects were 44.2y for vegetarians and 40.5y for non-vegetarians, respectively. average body mass index (BMI) of vegetarians and non-vegetarians were 22.47 adn 21.08, WHR 0.85 and 0.84, percentage of body fat 28.79 and 26.55 respectively. The average duration of vegetarian diet of the vegetarians was 13.16 years. Levels of total cholesterol, LDL-cholesterol, atherogenic index (AI), diastolic blood pressure, blood sugar and HDL-cholesterol of non-vegetarians were significantly higher (p<0.01) than those of vegetarians, but ration of HDLcholesterol/total-cholesterol was lower in non-vegetarians. In both of subjects, BMI, WHR, RBW, %BF had sig-nificant positive correlations with triglyceride, total cholesterol, LDL-cholesterol and AI. BMI, WHR had sig-nificant positive correlation with systolic blood pressure. BMI, WHR had significant negative correlation with HDL-cholesterol. In summary, vegetable diet can contribute to lowering serum lipid level, atherogenic index (AI),systolic blood pressure, blood sugar.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1320-1326
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• 2004

The purpose of this study is to verify the relation between vegetarian diet and the risk factors of cardiovascular disease. Results were summarized as follows: Levels of total cholesterol, LDL-cholesterol, atherogenic index (AI), diastolic blood pressure, blood sugar and HDL-cholesterol were significantly higher (p<0.01) in non-vegetarians than those of vegetarians, but ratio of HDL cholesterol/total-cholesterol was lower in non-vegetarians. The number of subjects with abnormal serum total-cholesterol, LDL-cholesterol, atherogenic index (AI) and systotic blood pressure were much more in non-vegetarians than those in vegetarians, it were confirmed clearly as the increment of ages. In the multiple regression analysis, we acknowledged that the main factors affecting on total-cholesterol in vegetarians were age, BMI and the systolic blood pressure (R-square: 0.21), while important factors were age, BMI, the systolic blood pressure and physical activity (R-square: 0.81) in the non-vegetarians. In the vegetarians, age and BMI were the main factors having influence on LDL-cholesterol (R-square: 0.18), while age, BMI, systolic blood pressure and the physical activity (R-square: 0.82) were main factors in the non-vegetarian. In conclusion, vegetable diet may improve blood lipid level, blood pressure, blood sugar.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.134-149
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• 2008

This thesis is aimed to analyze the importance, satisfaction, perception and intake frequency of fusion menu in order to develop the market segmentations and marketing strategies for useful information on the fusion menu and its improvement in the food industries. The findings of the study are as follows: First, the study revealed that diet menu(low fat, low-cal) and vegetarian menu items have more influence on females than males in regard to the importance of fusion menu when examining gender. Second, the study revealed that Bulgogi pizza, Bulgogi burger, cheese cutlet, cheese kimbab, sweet and sour pork items have great influence on customers in their 10s while green tea latte, rice burger, Bulgogi pizza, kimchi hamburger items have a high effect on customers in their 20s in regard to the perception of fusion menu when examining age. Finally, the study revealed that the taste of food, the cleanliness of vessels, food hygiene, the freshness of food, the quality of menu, the portions of food, the nutrition of food, the speed of food service, food material harmony, the temperature of food, the flavor of food, distinctions from existing food, environment-friendly organic agriculture food material items have maintaining the good performance of fusion menus. It also showed that various strategies for price of fusion menu should be made when examining the IPA analysis.

• Journal of Nutrition and Health
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• v.24 no.3
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• pp.219-229
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• 1991

The longitudinal changes on human milk volume per day and lactational performance of 23 Korean lacto-ovo-vegetarians(primiparae=11, multiparae=12) from 0.5 to 5 months after parturition have been studied by test weighing method. The human milk volume per day tended to increase during lactation. The mean volume (SD, ml/day) at 0.5, 1, 2, 3, 4, 5 months were 502(102), 692(127), 697(100), 684( 125), 757(52), 703(70), respectively. The overall mean volume was 661$\pm$132ml/day. The peak milk volume during the lactation was observed at most lactating women at the 1st month. The distributions of the individual mean volume during the first 5 months of lactation were found over 750m1(8.7% ), 650-750ml(47.9% ), 550-650m1(2l.7% ), and 450-550ml(2l.7% ) The number of feeding per day was 8.1 ($\pm$1.0) at 0.5 months postpartum, which was consistently decreased. However, the mean volume per feeding was increased from 62($\pm$9.5)ml at 0.5 month to 112($\pm$13.3)ml at 5 months postpartum. The milk volume was correlated with the peak volume. and maternal age. but not with weight before delivery. maternal height and birth weight. No differences of milk volume and lactational performance between facto-ovo-vegetarian and nonvegetarian women were observed. This study suggests that the human milk volume cited in the recommended dietary allowances for Koreitns is over estimated.

• Journal of Nutrition and Health
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• v.30 no.5
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• pp.512-519
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• 1997

To investigate the energy, protein, lipid, and lactose intakes of breast-fed infants of lacto-ove-vegetarians, 25 infants(13 boys, 10 girls) were examined on the 0.5th, 1st, 2nd, and 3nd months of lactation. The amount of breast milk intake was determined by a test-weighing method, and the energy content of protein, lipid, and lactose was calculated using the Atwater factor. Thedaily energy intake for boys averaged 316, 436, 447, and 431kcal and that of girls averaged 284, 399, 401, and 390kcal during lactation, respectively. Average energy intake of boys from milk from 2nd week to the 3rd month postpartum was significantly higher than that of girls(p<0.05), because milk intake volume of boys was much higher than that of girls. The protein intake of boys on 2nd week-3rd month averaged 7.33g/day and that of girls averaged 6.29g/day. The lipid intake of 2nd week, months averaged 21.8g/day and that of girls averaged 20.1g/day. The lactose intake of boys averaged 45.48g/day, while that of girls averaged 41.09g/day. The mean intake of protein and lactose in boys was significantly higher than that of girls.

• Textile Coloration and Finishing
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• v.34 no.4
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• pp.302-311
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• 2022

Increase of population, lack of land, and decrease in fertility of soil have caused the limitation of food production across the globe. This leads to developing alternative foods, at the same time, vegan society have been got bigger. They argue for animal's right to life and happiness, dissent from breeding and improving livestock, and proscribe eating meat. Emerging problem concerns their health as many turn to vegan society. Only intaking vegetable protein can cause health problems, leading to the development of novel food replacing meat. The most promising candidate is non-slaughtered cultured meat which can be produced in a laboratory. The cultured meat enables it to keep its texture, nutrient, and taste while also addressing the problems of breeding stock and slaughter. We have discussed the cultured meat industry from the perspective of a vegan society, and the prospects were considered from various aspects of awareness and preference.