• Journal of Nutrition and Health
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• v.32 no.4
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• pp.407-418
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• 1999

The purpose of this study was to identify dietary factors related to the incidence of diabetes mellitus in Korea. The study consisted of 165 diabetic patients, male and female, aged 30 to 70 years and 198 healthy persons as controls. Diabetic patients who had been diagnosed with diabetes mellitus for less than five years before the study period were recruited from eight different hospitals located in Seoul, Korea. Socioeconomic status, state of illness, physical activity, food habits and food intake were assessed. Food intake was assessed by food frequency questionnaire method using a 105-food frequency questionnaire developed for diabetic patients. The stress and activity indices of diabetic patients were not significantly different from control, but alcohol consumption and smoking levels were higher in diabetics than controls. Other diseases of male diabetic patients included liver diseases, digestive system diseases, and hypertension, while those of female diabetics were hypertension, neuralgia, arthritis and digestive system diseases. These disease patterns are different from Western countries whose most common complications are hypertension and hyperlipidemia. More irregular and less varied meals were found in the diabetic group compared to the control group, suggesting that diabetic patients have generally undesirable food habits. Otherwise, food and nutrient intake of diabetics did not differ greatly from the control group. It was found that diabetic patients consumed more cereals and less fruit than the control group, and also that male diabetics consumed more alcohol. The carbohydrate : protein : fat energy distribution ratio was 61.7 : 15.8 : 22.5 in male patients and 65.1 : 14.9 : 19.7 in female patients. Discriminant analysis showed that diabetes risk factors differed with sex. In male patients, the important factors were body mass index(BMI), vitamin C intake, family diabetic history and vegetable intake, while in female patients they were BMI, cereals intake, carbohydrate intake, vitamin C intake, stress, food habits and Ca intake. These results show that excessive intake of energy and fat are not the major causal factors in Korean NIDDM. Therefore, the diabetes risk factors of Western countries may not directly apply to Koreans. Mors study is needed to clarify the risk factors of Korean NIDDM.

• Health Policy and Management
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• v.12 no.4
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• pp.18-33
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• 2002

This study was planned to investigate the difference in the choice of services between western and oriental medicine. Data were collected from 493 outpatients who visited the D hospital by structured questionnare. The results were as follows; The older aged groups, there were the more oriental medicine visitors, significantly Oriental medicine visitor had more experience to use the complementary food than western medicine visitor. In comparison of reason for service choice, the proportion of oriental medicine visitors was higher than western medicine visitor in considering of specialty of institution. In contrast, western medicine visitor had interest to 'newly-developed facility and equipment' and 'convenience and accessibility of service' as factor of service choice. In analysis of evaluation the service experiences, oriental medicine visitors evaluated the oriental medicine highly in 'therapeutic efficacy' and ' less side effect'. But western medicine visitor evaluated the western medicine highly in 'quick effect of therapy' and ' scientific apprach'. We concluded from result that there were difference in service choice behavior between western and oriental medicine visitor. We hope that these information will be applied to planning of consumer-oriented marketing strategy of hospital.

• Asian Pacific Journal of Cancer Prevention
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• v.13 no.9
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• pp.4713-4717
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• 2012

Objectives: This systematic review of cohort studies aimed to identify any association between specific dietary patterns and risk of colorectal cancer (CRC). Dietary patterns involve complex interactions of food and nutrients summarizing the total diet or key aspects of the diet for a population under study. Methods and materials: This review involves 6 cohort studies of dietary patterns and their association with colorectal cancer. An exploratory or a posteriori approach and a hypothesis-oriented or a priori approach were employed to identify dietary patterns. Results: The dietary pattern identified to be protective against CRC was healthy, prudent, fruits and vegetables, fat reduced/diet foods, vegetables/fish/poultry, fruit/wholegrain/dairy, healthy eating index 2005, alternate healthy eating index, Mediterranean score and recommended food score. An elevated risk of CRC was associated with Western diet, pork processed meat, potatoes, traditional meat eating, and refined grain pattern. Conclusion: The Western dietary pattern which mainly consists of red and processed meat and refined grains is associated with an elevated risk of development of CRC. Protective factors against CRC include a healthy or prudent diet, consisting of vegetables, fruits, fish and poultry.

• Food Science of Animal Resources
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• v.23 no.1
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• pp.75-79
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• 2003

This study was carried out to detect the pro-inflammatory cytokines(IL-1, IL-6, TNF-a, IL-18) and IL-1 receptor accessory in mongolia mare's milk by western blotting. IL-1 and TNF-a were detected in 4 samples of mare's milk Proteins of 6 kD and 7 kD were bound to specific antibody against hIL-18. But, IL-l and TNF-a were not detectable in Difco skim milk IL-6 like factor of 60 kD was detected in both Difco skim milk and mare's milk. Also, IL-1 receptor accessory of 55 kD was detected in the mongolia mare's milk.

• Journal of the Korean Society of Food Culture
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• v.16 no.2
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• pp.128-136
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• 2001

The purpose of this study was to assess the needs of education program and to analyze importance of education courses for school food service cooks. The questionnaires were developed by reviewing literatures on education programs for cooks and by interviewing with cooks who are working in school food service. A total of 150 questionnaires were surveyed at Kyonggi University and 90 of them were analyzed. The cooks in school food service wanted to take continuing education program about cooking skills and school food service operation skills. They wanted to take a culinary courses for 10 days and they wanted to take a food service operation courses for a week. The school food service cooks emphasized on courses of job analysis, laws and regulation, food sanitation, standard recipe, safety, equipment, and facility and layout. And they thought not only Korean food but also western food, Chinese food and Japanese food are important.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.149-158
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• 2017

This study aimed to develop food truck concept based on demographic characteristics by using conjoint analysis. This study investigated the attributes importance and attributes level based on gender, age and income. Results of the research were following. First, as a result of analyzing the attributes importance and attributes level of gender, age, and income, it found that the price was more important than the type of food. The shape of food, a design of the truck and service are the following features of the attributes importance. Second, in the entire of market analysis, packaging was the most important factor next to the price and the food shape. Third, according to gender analysis, male and female prefer Korean style with price range of 5,000~7,000 won. Men prefer take - out menu such as plastic packaging and traditional truck design. Also, the study showed that women prefer having a meal at restaurant, paper packaging style and modern design. Fourth, according to the age analysis results, all of ages group prefer the price range of 5,000~7,000 won except for people who are 60s and beyond. Also, in the food type, people prefer Western style in their 20s, Japanese style in their 30s and Korean style in their 40s, 50s, 60s. Fifth, according to income analysis, Western menus with income of 4,000,000~5,000,000won are preferred a price range of 7,000~10,000won and Japanese menus with income more than 5,000,000won are preferred a price range of 7,000~10,000won.

• Journal of the Korean Society of Food Culture
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• v.23 no.3
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• pp.336-347
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• 2008

The purpose of this study is to analyze the articles of food and nutrition published in the Yeo-Sung magazines from 1936 to 1940 in Korea. Out of the 67 articles about the food and the nutrition from the Yeo-Sung magazines, 28 (41.8%) of them were about the brief information of food and nutrition news, 16 (23.8%) of them were about the recipes, 6 (9.0%) were about the nutrition information, and 17 (25.4%) of them were about others. As the number of recipes mentioned from the Yeo-Sung magazine was 103, 77 items, the majority, were about the Korean foods, 18 of the Western foods, 6 of Chinese foods, and only 2 of Japanese foods. This result showed that the Japanese colonization didn't seem to influence on Korean tastes and gastronomy. During this period, the modernization caused the numerous changes to our traditional cuisine with introduction of new western menu items and concept of nutrition. The nutrition articles highly recommended eating brown rice, vegetables, tofu, and the white meat. Shin-Young Bang, one of the main authors, insisted that "Cookery is not only the skill, but also the one of the very important academic sciences." showed budding modern cookery sciences in Korea.

• Biomolecules & Therapeutics
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• v.32 no.2
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• pp.214-223
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• 2024

Metabolic abnormalities in the liver are closely associated with diverse metabolic diseases such as non-alcoholic fatty liver disease, type 2 diabetes, and obesity. The aim of this study was to evaluate the ameliorating effect of robinetin (RBN) on the significant pathogenic features of metabolic failure in the liver and to identify the underlying molecular mechanism. RBN significantly decreased triglyceride (TG) accumulation by downregulating lipogenesis-related transcription factors in AML-12 murine hepatocyte cell line. In addition, mice fed with Western diet (WD) containing 0.025% or 0.05% RBN showed reduced liver mass and lipid droplet size, as well as improved plasma insulin levels and homeostatic model assessment of insulin resistance (HOMA-IR) values. CD38 was identified as a target of RBN using the BioAssay database, and its expression was increased in OPA-treated AML-12 cells and liver tissues of WD-fed mice. Furthermore, RBN elicited these effects through its anti-histone acetyltransferase (HAT) activity. Computational simulation revealed that RBN can dock into the HAT domain pocket of p300, a histone acetyltransferase, which leads to the abrogation of its catalytic activity. Additionally, knock-down of p300 using siRNA reduced CD38 expression. The chromatin immunoprecipitation (ChIP) assay showed that p300 occupancy on the promoter region of CD38 was significantly decreased, and H3K9 acetylation levels were diminished in lipid-accumulated AML-12 cells treated with RBN. RBN improves the pathogenic features of metabolic failure by suppressing the p300-CD38 axis through its anti-HAT activity, which suggests that RBN can be used as a new phytoceutical candidate for preventing or improving this condition.

• Journal of Microbiology and Biotechnology
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• v.34 no.3
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• pp.644-653
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• 2024

Considering the emergence of various infectious diseases, including the coronavirus disease 2019 (COVID-19), people's attention has shifted towards immune health. Consequently, immune-enhancing functional foods have been increasingly consumed. Hence, developing new immune-enhancing functional food products is needed. Pinus densiflora pollen can be collected from the male red pine tree, which is commonly found in Korea. P. densiflora pollen extract (PDE), obtained by water extraction, contained polyphenols (216.29 ± 0.22 mg GAE/100 g) and flavonoids (35.14 ± 0.04 mg CE/100 g). PDE significantly increased the production of nitric oxide (NO) and reactive oxygen species (ROS) but, did not exhibit cytotoxicity in RAW 264.7 cells. Western blot results indicated that PDE induced the expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase (COX)-2. PDE also significantly increased the mRNA and protein levels of cytokines and the phosphorylation of IKKα/β and p65, as well as the activation and degradation of IκBα. Additionally, western blot analysis of cytosolic and nuclear fractions and immunofluorescence assay confirmed that the translocation of p65 to the nucleus after PDE treatment. These results confirmed that PDE increases the production of cytokines, NO, and ROS by activating NF-κB. Therefore, PDE is a promising nutraceutical candidate for immune-enhancing functional foods.

• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.144-156
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• 2006

In the survey of Korean and Japanese female students at the age of $20{\sim}22$, the conceptions of Japanese, Korean, Chinese and Western daily foods were recorded by SD and factor analysis and their perceptions about cuisine of their own countries and other countries in the diets of young people were figured out on the basis of their conceptions. The results are given below. The trends of perceptions about cuisine of their own countries and about Chinese and Western cuisine were coincided in both the Korean and the Japanese. The perceptions of their own countries‘ cuisine might seem to be traditional, familiar, cheap, and delicious. About Western cuisine, they felt that it seemed to be elegant and expensive but not familiar or delicious. Furthermore, the Korean had stronger perceptions about it than the Japanese had. For Chinese cuisine, the Korean felt the same as they did toward the Japanese foods just as the Japanese felt that the Korean cuisine was similar to the Chinese cuisine. The Japanese have thought that the Korean food-style was similar to that of their own country and Kimchi and Bulgogi have emerged in popular Japanese cooking. Also, they felt that the Korean cold noodle dish and Bibimbab were very familiar. On the other side, the Korean have become familiar with sushi, grilled meat, and Japanese noodles, but they were not familiar with other foods.