• Korean Journal of Community Nutrition
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• v.12 no.5
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• pp.519-533
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• 2007

This study was carried out to investigate the nutrition knowledge, dietary attitudes, and dietary habits of girl's high school students in Kunsan, and to investigate their recognition of food-nutrition labeling. The results are summarized as follows. General nutrition knowledge is relatively low, with an average of 0.57. It was shown that high school female students skipped breakfast rather than lunch or dinner, with a skipping rate of 28.9% for breakfast, 0.7% for lunch, and 8.6% for dinner. Regarding snacks, 35.5% of all the surveyed students had 1 snack per day, with 31.9% having them between lunch and dinner. The most popular snacks include biscuits (22.3%), noodles (18.3%) and bakery (13.3%). The most popular response was that students 'sometimes checked' the food label of processed domestic and imported processed food. The level of satisfaction with food labels is moderate, with an average of 2.96, out of 5. The most satisfactory title about food labels was 'helpful for food selection' with 3.19. On the other hand, the least satisfactory title was 'understands the label' with 2.78. Regarding the identification of the nutrition labeling, the highest response was 'sometimes watched, sometimes not' with 40.5%. Products which were most often checked were milk/milk products (3.44), snacks/bread (3.33), and soft drinks (3.07). Among nutrition labeling items, total calories was the most important, followed by fat, carbohydrate, cholesterol and calcium. The question regarding the knowledge of nutrition labeling rated an average of 0.58 (out of 1). There was a significant positive correlation between the degree of the nutrition label verification and the dietary attitude score, along with the nutrition labeling knowledge and the nutrition knowledge score of the subjects. On the other hand, the degree of the nutrition label verification and the knowledge on nutrition labeling had a significant negative correlation. Hence, it is of the opinion that education on properly reading nutrient information is necessary to enable adolescents to apply that in real life. Furthermore, labeling nutritional information on processed fred through a more comprehensive method is deemed necessary as a supporting measure.

• Journal of Nutrition and Health
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• v.43 no.1
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• pp.57-68
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• 2010

Worksite health promotion programs have been associated with reductions in health risks but are labor-intensive and costly to implement. Therefore, innovative strategies to provide a cost-effective approach to health education program are needed. The purpose of this study was to investigate the effects of a worksite on-line health education program by email on metabolic syndrome risk factors and dietary intakes in male workers with metabolic syndrome. Anthropometric and biochemical parameters were measured and the nutrient intakes were assessed through FFQ. The diagnosis of metabolic syndrome was adapted from NCEP-ATP III with blood pressure, fasting blood glucose, triglyceride, HDL cholesterol, and Asia-Pacific definition with waist circumference. The education group consisted of 212 male workers and the non-education group of 236 age-matched male workers. The on-line health education program provided 10 sessions by e-mail. After a worksite on-line health education program, systolic blood pressure (p < 0.001), diastolic blood pressure (p < 0.001) and fasting blood glucose (p < 0.001) were significantly decreased and HDL cholesterol (p < 0.001) was significantly increased in the education group. Intakes of total energy (p < 0.05), carbohydrate (p < 0.05), sodium (p < 0.05) were significantly decreased in the education group, but there were no significant differences in dietary intakes in the non-education group after a worksite on-line health education program. The results indicate that online health education program by e-mail is effective for improving metabolic syndrome risk factors and dietary intakes in male workers and show potential for use in the working setting.

• Korean Journal of Community Nutrition
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• v.23 no.2
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• pp.102-115
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• 2018

Objectives: Although breakfast is important to nutrition balance, prevention of overeating, and weight control, people in their 20s (males: 55.1%, females: 49.9%) were reported to have the highest rate of skipping breakfast in 2016 Korea Health Statistics. This study aims to examine dietary habits and nutrient intake depending on breakfast frequency among young women in Seoul. Methods: The subjects were 655 young women in Seoul from August to October 2016, and the survey was performed by using a questionnaire that included general characteristics, dietary habits, and eating behavior. Body composition was determined by bioelectric impedance analysis. Nutritional status was examined by the 24-hour recall method. Results: The participants were classified by breakfast intake frequency; '${\geq}5times/week$ (n=160)', '1-4 times/week (n=327)', and 'breakfast skipping (n=168)'. The 'breakfast skipping' group had lower frequency and regularity of meals. In addition, the 'breakfast skipping' group had a higher frequency of eating-out and late-night meals. There was no difference in total calories between the 'breakfast skipping' group and other groups, but the 'breakfast skipping' group had significantly low carbohydrate and fiber intakes. The participants showed lower intakes of calories, fiber, vitamin A, vitamin C, niacin, folic acid, calcium, potassium, and zinc in comparison with recommended intakes. Especially, the 'breakfast skipping' group had significantly lower fiber, vitamin A, vitamin C, calcium, potassium levels compared to the '${\geq}5times/week$' group. For Mean Adequacy Ratio (MAR), the 'breakfast skipping' group recorded a ratio of 0.60, which was lower than those of other groups. Index of Nutritional Quality (INQ) including fiber, vitamin C, calcium and phosphorus were significantly lower in the breakfast skipper group, compared to the breakfast eater group. Conclusions: The 'breakfast skipping' group showed low regularity of meals and a high frequency of eating-out and late-night meals. The breakfast regular eater group showed high intake of micronutrients and quality of meals was high in general. Skipping breakfast could lower nutrient intake and quality of meals, which requires attention.

• Proceedings of the Korean Society of Crop Science Conference
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• 1999.11a
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• pp.102-144
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• 1999

The major problems of food crop cultivation in Korea are low yield of most crops except rice. inefficient cultivation techniques for aged farmers. and low international competibility. Therefore, development of cultivation techniques of food crops should aim the yield. quality improvement, labor reduction and production cost. The primary issue for increasing the yield of soybean, barely and wheat is to reduce the yield gap between the farmer's yield and recommended ones of experiment station. More advanced cultivation techniques needs to be developed. and/or the conventional breeding methods to be reconsidered. The newly developed labor-saving mechanized technique needs to reduce labor hours , and the cost of agricultural implements and machineries. In other words the labor-saving mechanized technique should be developed based on the improvement of total farming system as well as systemic fundamental innovation of cultural methods. The efficiency of solar energy use in food production of Korea in 1997 is as low as $0.52{\%}$ so there is much room to increase yield. It is recommendable that the concept of food Production should be changed to energy Producing efficiency Per unit area basis from volume and weight of food materials. Moreover, introduction of resonable cropping system is needed to increase yield of main crops, farmer's income, solar energy use efficiency, and decrease of land service expenditure. Current cropping system emphasized on economic crops. especially in vegetables , is not desirable for resonable use of arable land. stability of agricultural management and staple food crop self-sufficiency ratio. It is desirable to increase food crops . that are energy of carbohydrate and protein rich and land dependent crops. in cropping system. And the agronomist should develop the cultural methods to replace food crops for food self-sufficiency and stable farming management instead of economic crops in current cropping system. Low-input and environmentally-sound crop cultivation techniques, especially nitrogen-reducing culture technique which is directly related to food crop quality, also needs to be developed urgently. The extended cultivation of corn in upland and barely and wheat in lowland as a feed stuffs is recommended to prevent further decrease of food self-sufficiency ratio, which is mainly caused by the high reliance on imported feed grain. It is also considered that the calculation and presentation methods of standard agricultural income needs to be improved. The current calculation method uses unit land area of 10a regardless of crop kinds , characteristics of agricultural management and cultivation scale. So, it is apt to lead misunderstanding of farm income value. Therefore. it should show an income of average farmers for certain number of years. Research and developing system for food producing is not desirable because they are conducted currently individual crop and mono-culture basis. But actual agricultural income is usually earned by cropping system including upland and lowland. For example. the barley and wheat is usually cultivated in double cropping system. The cooperation among research institutes such as university agribusiness. government and farmers is indispensible. The public information and education on importance and consumption habit of food crops is necessary in Korean society to increase food self-sufficiency through nationwide cooperation.

• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.441-448
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• 2018

The purpose of this study is to analyze the proximate components (water, crude ash, crude protein, crude fat, and carbohydrates) and nutritive components (vitamin A, C, E, minerals, amino acids, and fatty acids) of rice flour and develop several rice bread recipes using rice flour. The water, crude ash, crude protein, crude lipid, carbohydrate contents of rice flour were measured to be 8.53%, 0.10 g, 6.80 g, 0.14 g and 84.43 g, respectively. No vitamin A was detected in the rice flour, and vitamin C and E contents were found to be 8.30 and 0.3467 mg/100 g, respectively. Calcium, potassium, magnesium, iron, and sodium contents were measured as 6.23, 65.05, 9.78, 0.17 and 2.84 mg/100 g; the large amount of potassium helps to discharge the sodium. Rice flour has nine kinds of essential amino acids in it; essential amino acids form 45.15% of rice flour's content. which is higher than 32.3%. Fatty acids were barely detected in the rice powder; saturated fatty acids were measured as 31.25 mg/100 g, and unsaturated fatty acids as 25.54 mg/100 g. Regarding essential fatty acids, linoleic acids were measured as 41.01 mg/100 g, and linolenic acids as 2.20 mg/100 g. The researcher used rice loaf bread as the base and developed rice bread recipes using rice flour to make a total of 11 items: 8 items with 75% rice flour (rice bagel, rice sweet red-bean bread, rice butter roll bread, rice mocha bread, rice buttertop bread, rice custard cream bread, and rice streusel), 2 items with 80% rice flour (stollen and rice hobbang), and 1 item with 85% rice flour (rice donut).

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.633-637
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• 2005

The effects of adding hull powders of black soybean on quality characteristics of tobu were studied. Proximate composition of the black soybean hull powders was crude ash, crude protein, crude fat, and carbohydrate at 2.60, 11.35, 2.18, and 73.97%, respectively. The addition of 5% black soybean hull powder decreased the production of whey and consequently increased the yield of tobu. Texture properties of evaluation hardness, adhesiveness, chewiness were the best in tobu which was made with 5% black soybean hull powders. Sensory evaluation showed texture, firmness were not significantly different among tobu with yellow soybean, black soybean, and added to 0.5% black soybean hull powders. At the beginning of the period of storage, there were not differences of microbial cell count as increasing black soybean hull powders, but observed after passing 5 days. The results of total microbial cell count showed that adding 5% black soybean hull powders in processing tobu extend storage time.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.5
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• pp.519-523
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• 2002

Soluble polysaccharide (SP) from green layer, Enteromorpba prolifera was extracted 3 times with distilled water at 100$^{\circ}C$ for 2 hrs and fractionated with cetylpyridinium chloride (CPC) and ion exchange chromatography (DEAE Separose CL-6B). The SP amounted to $23.7\%$ of the dry seaweed weight and contained $68.8\%$ carbohydrate. It was mainly constituted of rhamnose, glucose, xylose, sulfate and uronic acid and was fractionated with CPC into three (CPC-S, CPC-PS, CPC-PP) tractions. The major acid fraction CPC-PS accounted for $10.2\%$ of the dry algal weight. CPC-PS was further fractionated on DEAE Sepharose CL-6B into Fr-1 ($8.0\%$), Fr-2 ($35.8\%$), Fr-3 ($23.7\%$) fractions. The Fr-3 fraction contained $2.2\%$ protein, $21.4\%$ sulfate, $15.3\%$ uronic acid, and $72.4\%$ polysacchnrides composed of rhamnose, xylose and glucose. The Fr-2 fraction, which was richer in uronic acid ($17.5\%$) and poorer in sulfate ($19.0\%$) and total sugar ($68.8\%$) than the Fr-3, had a sugar composition close to that of Fr-3. The average molecular weights of Fr-2 and Fr-3 were 510,000 and 830,000 daltons, respectively. Fr-3 turned out to be homogeneous by cellulose acetate electrophoresis.

• Food Science and Preservation
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• v.13 no.6
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• pp.749-753
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• 2006

This study was carried out to investigate the nutritive components of apple snail, Cipangopaludina chinensis malleata, with different parts such as shell, viscera and muscle. The average content of moisture, crude fat, crude protein, carbohydrate and ash in the muscle of apple snail were $74.8{\pm}1.2%,\;0.6{\pm}0.0%,\;12.7{\pm}1.0%,\;7.9{\pm}1.0%$ and $4.2{\pm}0.6%$ respectively. The shell of apple snail contained above 97% ash. Amino acid analysis showed that the major amino acids of muscle were in order of arginine (31.7%), alanine (21.2%) and glutamic acid (7.1%) among total 17 amino acids, while those of viscera were tyrosine (24.5%) and alanine (12.4%) and arginine (11.4%). On the other hand, the major minerals of muscle were P (8.12 mg%), Ca (42.27 mg%), and Mg (4.04 mg%), while those of shell were Ca (54.66 mg%), P (3.9 mg%), and Na (2.33 mg%). The saturated fatty acid in different pare of apple snail was shown to be 1.6% in muscle, 5.3% in viscera, and 4.2% shell. These results imply that apple snail can be used as a good nutritional source with high protein and low fat content.

• Food Science and Preservation
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• v.22 no.6
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• pp.811-816
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• 2015

The purpose of this study was to determine the optimum amount of Artemisia annua L. powder for adding rice flour. The A. annua powder was added to the rice flour at ratios of 1% (30 g/3 kg), 2% (60 g/3 kg), 3% (90 g/3 kg, w/w). As the amount of A. annua powder in rice cake dough increased, carbohydrate, ash content, total amino acid, and dietary fiber contents increased whereas the moisture content decreased. Hunter's L value decreased as A. annua powder content increased. On the contrary, the a- and b values increased. The sensory score of the rice cakes containing 30 g of A. annua powder was the highest of all the rice cakes tested. Based on these results, adding A. annua powder could improve the quality and sensory characteristics of rice cake.

• Food Science and Preservation
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• v.20 no.3
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• pp.356-364
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• 2013

The nutritional composition, bioactive components and antioxidant activities of the first and second sprouts of Kalopanax pictus, Cedrela sinensis and Acanthopanax cortex were investigated to increase the utilization of these sprouts. The moisture and crude lipid contents of the first sprout were higher than those of the second sprout, and the crude fiber and carbohydrate contents were higher in the second sprout. The organic acid content of the first sprout was higher than that of the second sprout. The second sprout had higher free amino acid contents in K. pictus and C. sinensis, and the first sprout had a higher content in A. cortex. Especially, the second sprout of K. pictus and C. sinensis had a higher level of glutamic acid, which is a major taste component of foods, than the first sprout. The second sprouts of all the samples had higher mineral levels than the first sprouts. In contrast, the first sprouts had higher total polyphenol and flavonoid contents and showed a higher antioxidant activity level, except for the DPPH radical scavenging activity of the A. cortex. The results of this study show that the nutritive value of the second sprout was higher than that of the first sprout, but the bioactive components value of the second sprout was lower than that of the first sprout. Therefore, additional research is needed on the cultivation condition required to maintain the nutritive values and the antioxidant activities of these sprouts.