• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.1055-1061
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• 1996

This study was conducted to assess meal management and nutrient intake of 357 elderlies in Ulsan. 114 male and 243 female elderlies over 65 year old were recruited from July 5 to August 13, 1995. Questionnaires for general characteristics of the subjects(such as family size, living cost, pocket money and health condition) and for meal management were used. The levels of depression and anxiety were measured by CED-S and Spielbuger's STAI-S, respectively In addition, nutrient intakes were conducted by convenience methods. Nutrient intake of male and female showed the average daily intake of energy, Protein, vitamin A, vitamin $B_2, $ and vitamin C were lower than Korean recommended dietary allowances(RDA). But other nutrient intake were higher than RDA except that calcium intake of female was lower. Most nutrient intakes were positively correlated with family size, living cost, pocket money and health condition. Depression and anxiety scores were also negatively correlated with most of nutrient intakes. The pattern of meal management could predict nutrient intakes as expected : regularity and pleansantness of eating were positively correlated with nutrient intakes, whereas unbalanced meal and eating lonely were negatively correlated with them.

• Journal of the Korean Society of Food Culture
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• v.10 no.2
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• pp.119-123
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• 1995

This study was carried out to obtain the information concerning nutritional status, including factors of food habits of 293 men working at industry in Ulsan area. The subjects of this study were composed of 152 clerical workers and 141 physical workers. The results of this study can be summarized as follows: Average age of this subjects was 34.7 years (ranging from 21 to 52), the mean height and weight were 171.5 cm and 66.9 kg, corresponding to the BMI of 22.7. The mean food habit score was 4.4 (ranging from 0 to 9.5) and the mean nutrition knowledge score was 4.9 (ranging from 0 to 10.0) which showed significant correlations with food habit score. Dietary intake data showed the average daily intake of energy, protein, calcium and iron were higher than Korean recommended dietary allowances (RDA), vitamin A, $B_1,\;B_2$, niacin, ascorbic acid were lower than RDA. Among the various influential factors, nutrition knowledge, drinking, smoking and prevalence symptoms of subjects correlated with food habits significantly.

• KSBB Journal
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• v.6 no.4
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• pp.363-368
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• 1991

PVA degrading bacteria were isolated from water system, and identified as Pseudomonas cepacia and Pseudmonas pseudomallei, which were named as Pseudomonas sp. G5Y and Pseudomonas sp. PW. It was found out that those two kinds of bacteria have a symbiotic relationship to degrade PVA. For the mixed culture of these bacteria, the optimal conditions of pH, temperature, nitrogen source, and polymerization degree of PVA were found to be 7.5, $35^{\circ}C$, ammonium sulfate, and 500, respectively. Also, the growth of these bacteria was promoted by trace elements such as vitamin B1, B12, pyridoxine, and p-aminobenzoate, respectively. The specific growth rate of mixed bacteria was inhibited when the concentration of PVA was more than 20g/l. The substrate inhibition kinetics of the mixed culture was $${\mu}=\frac{0.065S}{2.56+S+(S^2/156}hr^{-1}$

• Korean Journal of Community Nutrition
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• v.10 no.6
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• pp.869-879
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• 2005

The purpose of this study was to evaluate on nutrient intake status and diet quality of middle and old aged vegetarian women in Korea, The research group was composed of vegetarian women (n=91), all of them were Seven Day Adventists, who had been on vegetarian diets, over 20 yrs. Their anthropometric measurements, dietary intakes, and diet quality indices were compared to omnivores (n=122). The average age of vegetarians and omnivores were 61.8 yrs and 60.3 yrs, respectively. The mean daily energy intakes of vegetarians and omnivores were 1428.8 kcal and 1424.5 kcal, respectively and there was no significant difference. The vegetarians consumed significantly lower intakes of protein (p < 0.05), zinc (p < 0.001) and vitamin $B_{2}$ (p < 0.05) compared to omnivores. In the diet quality, zinc and vitamin $B_{2}$ nutrient adequacy ratio (NAR) of vegetarians were significantly lower than those of omnivores. Mean adequacy ratio (MAR) of vegetarians and omnivores were 0.80 and 0.77, respectively and there was no significant difference. The KDDS (Korean's Dietary Diversity Score) of vegetarians and omnivores were 3.7 and 4.0, respectively, and there was significant difference (p < 0.01). The KDQI (Korean's Diet Quality Index) of vegetarians (1.5) was significantly lower than that (2.1) of omnivores (p < 0.001). In conclusion, vegetarian women have low intake status of protein, zinc and vitamin $B_{2}$, and partly low diet quality. Therefore it was needed that well planed diets to replace the nutrients supplied from excluded food groups in middle and old aged vegetarian women. (Korean J Community Nutrition 10(6) : $869\∼879$, 2005)

• Korean Journal of Community Nutrition
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• v.24 no.2
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• pp.152-162
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• 2019

Objectives: The purpose of this study was to investigate the food, nutrient intake, and diet quality of postmenopausal women at high risk of osteoporosis (OP) and cardiovascular disease (CVD) compared with those of control subjects. Methods: A total of 1,131 post-menopausal women aged over 45 years, who took the 2010-2011 Korean National Health and Nutrition Examination Survey (KNHANES), were included for analysis. These participants were classified into the following groups: the OP group, with a risk of OP (n=135); the CVD group, with a risk of CVD (n=373); the OP+CVD group, with a risk of OP and CVD concurrently (n=218); and the control group (n=405) according to bone mineral density (BMD) and CVD risk. Anthropometric measurements, blood profiles, dietary intake, and dietary quality indices were measured and compared among the four groups. Results: Waist circumference, total body fat percentage, blood pressure, fasting plasma glucose, total cholesterol, triglyceride, and LDL-cholesterol were higher, and HDL-cholesterol and BMD were lower in the OP+CVD group than in the control group. In the food frequency questionnaire, the OP+CVD group had significantly higher frequencies of grain (except for multi-grain) and lower frequencies of fruit and dairy product. The frequency of consumption of red meat, processed meat, and carbonated beverages was higher in OP+CVD group. In nutrient density analysis, proteins and vitamin $B_2$ levels were significantly lower in the OP+CVD group than in the control group. The nutritional quality index (INQ) values of calcium were in the order of 0.63, 0.58, 0.56, and 0.55 in each group, and it was urgent to improve the dietary intake for calcium in postmenopausal women. In addition, vitamin $B_2$ was inadequately consumed by all groups. Conclusions: These results suggest that it is necessary to increase the intake of vitamin $B_2$ and calcium and decrease the frequency of intake of red meat, processed meat, and carbonated beverages in postmenopausal women with the risk of OP and CVD.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.473-480
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• 2006

The purpose of this study were to investigate middle and high school students' food habits and food attitudes, and to assess student's nutrient consumption. A self-administered questionnaire was developed based on review of literature. The questionnaire consisted of three sections (food habits, food attitudes, and food consumption). The questionnaires were distributed to 4,050 students enrolled in 34 middle and high schools located in Seoul, Gyeonggi, and Gyeongnam provinces. A final response rate was 88.2% (3,570) excluding responses that had significant missing data. Data of the food habits and food attitudes were analyzed with descriptive analysis, $x^2$-test, and t-test using SPSS WIN(ver.11.0). The student's self-reported food consumption data was converted into nutrient consumption using conversion factor. Many middle and high school students skipped breakfast and/or dinner. Approximately 29% of the students did not eat vegetables and fruits. Scores of the middle school student's attitudes(19.1) towards foods were significantly higher than those of the high school student's attitudes(18.7)(p<.001). Student's nutrient intakes were estimated according to the student's self-reported food consumption data. The nutrient intakes were compared with DRIs(Dietary Reference Intakes: DRIs) for their age groups. The result of EAR(Estimated Average Requirement: EAR) cut-point method demonstrated 57.7% of middle school boys, 64.4% of middle school girls, 70.2% of high school boys, and 71.0% of high school girls did not meet EAR for Calcium. Additionally, it showed that 39.0% of middle school boys, 23.7% of middle school girls, 58.4% of high school boys, and 24.4% of high school girls did not consume EAR for Vitamin $B_1$. 25.7% of middle school boys did not meet EAR for Vitamin $B_2$, while 44.4% high school boys did not satisfy EAR for Vitamin $B_2$.

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.61-67
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• 1999

The effects of salting methods on Kakdugi (cubed radish kimchi) fermentation were evaluated. Kakdugi was prepared with various salting methods, salt concentrations, and settling times, and fermented at 10$^{\circ}C$ for up to 52 days. Radish (Raphanus sativus L.) cubes (2 cm size) were salted by using the following methods salt concentration of about 1.5% which was known appropriate for the organoleptic quality of Kakdugi: 1) Treatment S-1: applying dry salt uniformly onto the radish cubes, with a salt concentration of about 1.5% (w/w) and cured for 1 hr, 2) Treatment S-5: applying dry salt uniformly onto the radish cubes, with a salt concentration of about 1.2% (w/w) and cured for 5 hr, 3) Treatment B-1: brining radish cubes in a 8.5% (w/v) salt solution for 1 hr, 4) Treatment B-5: brining radish cubes in a 4.0% (w/v) salt solution for 5 hr. As the fermentation continued, the initial high decrease in pH has been retarded in all the treatments, of which the delaying extent was more significantly noted from B-1 and B-5 than S-1 and S-5. The pH of the Kakdugi which showed a good eating quality dropped to 4.3∼4.8 with the accumulation of total acids. Total vitamin C increased sharply at the palatable period of Kakdugi during the initial fermentation and then decreased gradually following a sigmoidal changing pattern. The reducing sugar levels were also influenced by salting methods and fermentation as sugars are converted into acids. High initial contents of reducing sugars and their subsequent rapid decrease were observed in “S” group than “B” group during fermentation. For nonvolatile organic acids, lactic acid increased consistently throughout the fermentation while malic acid, which was high at the initiation of fermentation, decreased rapidly afterwards at the palatable period of Kakdugi.

• Asian Pacific Journal of Cancer Prevention
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• v.13 no.5
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• pp.1727-1735
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• 2012

Regardless of advances in treatment modalities with the invention of newer therapies, breast cancer remains a major health problem with respect to its diagnosis, treatment and management. This female malignancy with its tremendous heterogeneous nature is linked to high incidence and mortality rates, especially in developing region of the world. It is the malignancy composed of distinct biological subtypes with diverse clinical, pathological, molecular and genetic features as well as different therapeutic responsiveness and outcomes. This inconsistency can be partially overcome by finding novel molecular markers with biological significance. In recent years, newer technologies help us to indentify distinct biomarkers and increase our understanding of the molecular basis of breast cancer. However, certain issues need to be resolved that limit the application of gene expression profiling to current clinical practice. Despite the complex nature of gene expression patterns of cDNAs in microarrays, there are some innovative regulatory molecules and functional pathways that allow us to predict breast cancer behavior in the clinic and provide new targets for breast cancer treatment. This review describes the landscape of different molecular markers with particular spotlight on vitamin D signaling pathway and apoptotic specific protein of p53 (ASPP) family members in breast cancer.

• Journal of the Korean Society of Food Culture
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• v.36 no.5
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• pp.464-473
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• 2021

Although fine dust pollution in Korea is increasing, there is no information regarding nutritional standards for fine dust-related disease patients. This study analyzed the food and nutrient intake status in adult men with disease associated with fine dust in the area with the increased level of fine dust pollution using the sixth and seventh Korea National Health and Nutrition Examination Survey (2013-2017). The daily intakes, and average nutrient adequacy ratio (NAR) and mean adequacy ratio (MAR) values of energy were significantly increased in the control group compared with patient groups. Compared with the control group, protein, fat and cholesterol intakes were significantly increased in the patient groups. Daily intakes of cereals and grain products in the control group were increased, whereas seasoning intake was decreased in the control group compared with patient groups. The patient groups had low daily water and vitamin B₁ intakes, and the niacin intake of patient groups was significantly lower than that of the control group. Nutrition density and nutritional quality of vitamin C were significantly reduced in patient groups. This study can be used as basic data for nutrition education that emphasizes sufficient calorie, water and antioxidant vitamin intakes for patients related to fine dust pollution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.899-906
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• 1996

The physicochemical and microbiological studies were conducted to examine the effect of pineneedle(Pinu densinora Seib. et Zucc) sap on the Kimchi fermentation. Kimchi with the addition of various levels(0, 0.5, 1.0, or 1.5%) of pine needle sap was fermented either at $4^{\circ}C$ for 15 days after placing at room temperature for 24 hours(Group A) or at $15^{\circ}C$ for 15 days(Group B). pH reached the optimal value of Kimchi fermentation(pH 4.2) on day 3 and day 4~7 in 0% treatment and pine needle sap treatments, respectively, which indicated that shelf-life of Kimchi was extended by 1~4 days by the addition of pine needle sap. Total acidity was decreased by the addition of pine needle sap. More rapid decrease in pH and increase in total acidity were observed in Group B than in Group A. Reducing sugar content was reduced to approximately 80% by day 4~5 in all treatments. Total vitamin C content was reached peak on day 1 of fermentation and then decreased in all treatments. Reducing sugar and total vitamin C contents were slightly increased by the addition of pine needle sap due to the components present in pine needle sap. Total viable cell number rapidly increased to reach Peak on day 3 and then slowly decreased during the fermentation. However, total viable cell number as well as reducing sugar and total vitamin C contents did not differ between Group A and Group B. In Group A, Lactobacillus cell number in 0% treatment continued to increase to reach peak on day 9, while the numbers in pine needle sap treatments reached Peak on day 5~9 and then gradually decreased throughout the fermentation. Unlike in Group A, Lactobaillus cell numbers in pine needle sap treatments in Group B continued to increase to reach Peak on day 7. As pine needle sap levels increased, total viable cell number and Lactobacillus cell number decreased regardless of fermentation temperatures. The results of this study indicate that pine needle sap causes to delay the Kimchi fermentation by slowing down pH drop and inhibiting the Lactobacillus cell growth.