• Nutrition Research and Practice
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• v.3 no.4
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• pp.300-306
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• 2009

The goal of this research is to investigate the present situation for front of pack labeling in Korea and the perception of consumers for the new system of labeling, front of pack labeling, based on the consumer survey. We investigated the number of processed foods with front of pack labeling in one retailer in Youngin-si. And we also surveyed 1,019 participants nationwide whose ages were from 20 to 49; the knowledge of nutrition labeling, the knowledge of 'front of pack labeling', and the opinion about the labeling system. The data were analyzed using SAS statistics program. The results were as follows: 13.4% of processed foods had front of pack labeling, and 16.8% of the consumers always checked the nutrition labeling, while 32.7% of the consumers seldom checked it. In addition, 44.3% of the consumers think that 'front of pack labeling' is necessary, and 58.3% of the consumers think it is important to show the percentage of daily value as a way of 'front of pack labeling'. However, 32% of the consumer think the possibility of 'front of pack labeling' is slim. Meanwhile, 58.3% of the consumers think that it is important to have the color difference according to contents. The number of favorite nutrients in the front of pack was four or five. It seems that the recognition of current nutrition labeling has the influence on the willingness of using the future 'front of pack labeling'. Along with our study, the policy for 'front of pack labeling' has to be updated and improved constantly since 'front of pack labeling' helps consumer understand nutrition facts.

• Nutrition Research and Practice
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• v.1 no.1
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• pp.70-73
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• 2007

This study was conducted to determine the nutritional characteristics of horsemeat and bone meal in comparison with those of beef and pork presented by Dietary Reference Intakes For Koreans. Longissimus muscle and large metacarpal bone samples were collected from 20 fattened Jeju horses. Muscle samples were subjected to proximate analysis, assays for fatty acid profile and minerals, and bone samples to mineral assays. Horsemeal had similar levels of protein (21.1 vs 21.0 or 21.1%) and lower levels of fat (6.0 vs 14.1 or 16.1%) compared with beef or pork, respectively. Horsemeat had much higher levels of palmitoleic (8.2 vs 4.4 or 3.3%) and $\alpha-linolenic$ (1.4 vs 0.1 or 0.6%) acids than beef or pork, respectively. Linoleic acid was much higher in horsemeat (11.1%) and pork (10.1%) than in beef (1.6%). PUFA:SFA and n-6:n-3 ratios in horsemeat were 0.29 and 10.2, respectively. There were no big differences in mineral contents between horsemeat, beef and pork. For daily recommended mineral intakes of male adults (Dietary Reference Intakes For Koreans), phosphorus, sodium, potassium, iron, zinc and copper can be provided up to 24, 2.5, 6.7, 21, 26 and 40%, respectively, by 100 g raw horsemeat, but calcium and manganese levels are negligible. Horse cannon bone had much higher mineral contents especially in calcium (10,193 mg/100 g), phosphorus (5,874 mg/100 g) and copper (0.79 mg/100 g). Thiamin, riboflavin, niacin and retinol contents were 0.20, 0.21, 1.65 mg/100 g and $30{\mu}g/100g$, respectively. But ascorbic acid and beta-carotene were not detected. Our data demonstrated that higher levels of palmitoleic and $\alpha-linolenic$ acid in horsemeat than in beef and pork may be beneficial for human health. Horsemeat and bone meal are a good source of some minerals and vitamins.

• Nutrition Research and Practice
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• v.5 no.1
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• pp.40-45
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• 2011

Hemoglobin and zinc protoporphyrin (ZPP) tests are commonly used to screen for iron deficiency, but little research has been done to systematically evaluate the sensitivity and specificity of these two tests. The goal of this study was to evaluate the effectiveness of zinc protoporphyrin/heme (ZPP/H) ratio as a point-of-service screening test for iron deficiency among preschool-aged children by comparing the sensitivity and specificity of hemoglobin, ZPP/H ratio, and serum ferritin (SF). Also completed were assessments for the prevalence of anemia, iron deficiency (ID), and iron deficiency anemia (IDA) with indicators of ferritin models. This study was carried out with 95 children ages 3 to 6 y. Anthropometric measurements were assessed and blood samples were analyzed for hemoglobin, SF, transferrin saturation (TS), and ZPP. Anemia was common and the prevalences of anemia, ID, and IDA were 14.7%, 12.6%, and 5.2%, respectively. The ZPP/H ratio was strongly and significantly correlated with hemoglobin. And ZPP/H ratio was a more sensitive test for ID than hemoglobin or SF measurement, correctly identifying more than twice as many iron-deficient children (sensitivity of 91.7%, compared to 41.7% for hemoglobin and SF). However, ZPP/H ratio had lower specificity (60.2%, compared to 89.1% for hemoglobin or 96.4% for SF) and resulted in the false identification of more subjects who actually were not iron deficient than did hemoglobin or SF. Low hemoglobin concentration is a late-stage indicator of ID, but ZPP/H ratio can detect ID at early stages and can be performed easily at a relatively low cost. Therefore, ZPP/H ratio can serve as a potential screening test for pre-anemic iron deficiency in community pediatric practices.

• Journal of the Korea Furniture Society
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• v.26 no.4
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• pp.456-466
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• 2015

Today, a definition of tourism is shifting from simple sightseeing to experiencing various cultures directly and/or indirectly. Along with the shift, all countries of the world dedicate their full attention on globalization project. In order to do so, they try to promote their images and cultures through eating and drinking spaces for food where the rest of the world can approach with ease. China is a country of diverse culinary culture. By analyzing eating and drinking spaces operated in four Chinese cities, this research studies how the traditional Chinese elements are expressed in modernization. With the research, it will navigate a direction as a new design way to establish modernized traditionality in the future. The research conducted an advanced research that set up and analyzed a standard frame of realizing practice for traditionality. By doing so, it sorted out and reviewed the characteristics of interior space into four styles; an indicative imitation method, a partial invoked method, a partial transformation method and a conceptual reception method. According to the outcome of an analysis, (a) the indicative imitation method that directly employed Chinese tradition was most used one, followed by (b) the partial invoked method that carried a part of traditional space, (c) the partial transformation method that simplified or transformed the tradition, and (d) the conceptual reception method that interpreted hidden minds and concepts by illustrating modern spirit over an inherent order in traditional Chinese space, in respective order.

• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.234-241
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• 2013

The purpose of this research was to suggest a category and level of national examination for dietitian's license and provide basic data for the development of national examination question by analyzing the current states on the curriculum of national examination for the dietitian's license and correlation with the current states on curriculum and national examination for the dietitian's license. The higher the current states on curriculum, the lower absentee rate and failing rate of the national examination for the dietitian's license. The higher the current states on curriculum, the higher pass rate of the national examination for the dietitian's license. Also, the current states on curriculum were positive relationship with correct answer rates. The higher the educational system, the higher the current states on curriculum. The educational system was negative relationship with the current states on curriculum of 'public health', 'advanced nutrition', 'food science', 'principles of culinary', and 'food sanitary law (p<0.05)'. The correct answers rates of 'institutional foodservice' were significantly positive relationship with the current states on curriculum of 'institutional foodservice (p<0.01)', 'foodservice organization (p<0.01)', 'food sanitation (p<0.05)', and 'practice in foodservice institutions (p<0.01)'. The pass rate was significantly positive relationship with the correct answer rates of 'institutional foodservice (p<0.01)', 'physiology (p<0.01)', 'biochemistry (p<0.01)', 'food sanitary law (p<0.01)', 'food science and preparation (p<0.05)', 'nutrition education (p<0.01)', 'nutrition (p<0.01)', and 'total score (p<0.05)'.

• Nutrition Research and Practice
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• v.8 no.4
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• pp.445-452
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• 2014

BACKGROUND/OBJECTIVES: High sensitivity C-reactive protein (hsCRP) is a strong independent predictor of future cardiovascular disease (CVD) risk. We evaluated the relationship between hsCRP and dietary intake in apparently healthy young women living in southern Vietnam. SUBJECTS/METHODS: Serum hsCRP was measured and dietary intake data were obtained using the 1-day 24-hour recall method in women (n = 956; mean age, $25.0{\pm}5.7$ years) who participated in the International Collaboration Study for the Construction of Asian Cohort of the Korean Genome and Epidemiology Study (KoGES) in 2011. RESULTS: Women in the high risk group (> 3 mg/L) consumed fewer fruits and vegetables, total plant food, potassium, and folate than those in the low risk group (< 1 mg/L). A multiple regression analysis after adjusting for covariates revealed a significant negative association between hsCRP and fruit and vegetable consumption. A logistic regression analysis showed that the odds ratio (OR) of having a high hsCRP level in women with the highest quartiles of consumption of fruits and vegetables [OR, 0.391; 95% confidence interval (CI), 0.190-0.807], potassium [OR, 0.425; 95% CI, 0.192-0.939] and folate [OR, 0.490; 95% CI, 0.249-0.964] were significantly lower than those in the lowest quartiles. CONCLUSIONS: These results suggest that, in young Vietnamese women, an increased consumption of fruit and vegetables might be beneficial for serum hsCRP, a risk factor for future CVD events.

• Nutrition Research and Practice
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• v.6 no.3
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• pp.187-194
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• 2012

In this study, the antibacterial effect was evaluated to determine the benefits of high speed drying (HSD) and far-infrared radiation drying (FIR) compared to the freeze drying (FD) method. Citrus press-cakes (CPCs) are released as a by-product in the citrus processing industry. Previous studies have shown that the HSD and FIR drying methods are much more economical for drying time and mass drying than those of FD, even though FD is the most qualified drying method. The disk diffusion assay was conducted, and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined with methanol extracts of the dried CPCs against 11 fish and five food-related pathogenic bacteria. The disk diffusion results indicated that the CPCs dried by HSD, FIR, and FD prevented growth of all tested bacteria almost identically. The MIC and MBC results showed a range from 0.5-8.0 mg/mL and 1.0-16.0 mg/mL respectively. Scanning electron microscopy indicated that the extracts changed the morphology of the bacteria cell wall, leading to destruction. These results suggest that CPCs dried by HSD and FIR showed strong antibacterial activity against pathogenic bacteria and are more useful drying methods than that of the classic FD method in CPCs utilization.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.511-518
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• 2014

This study was conducted to investigate the degree of practice of dietary behavior and dining out in accordance with intake of sodium among male and female adults aged 20 years or older residing in the Seoul Metropolitan area or Chungcheong Province. A total of 530 copies of the questionnaire were distributed from May to July, 2014. The SH group who responded that they eat a lot of sodium constituted 30.6% (158 people), followed by the SM group who responded that their sodium intake is about average at 55.7% (288 people) and the SL group who answered that they do not eat much sodium at 13.7% (71 people). Those in the SL group showed positive results for dietary behavior patterns. The SL group showed the lowest rate in terms of how often they eat harmful foods, including processed foods, sweet foods, salty foods, or food with high animal fat content such as pork belly. Positive results among the SL group were prominent in terms of avoiding over-drinking, regular exercise, and nutritional knowledge, indicating greater health management. The distribution of each group in terms of self-perceived sodium intake showed significant differences across age, gender, and household income in terms of frequency of fast food intake, regularity of meals, purchase of foods with consideration of sodium amount, frequency of missed meals, balance of food intake, and health management habits.

• Journal of the Korean Society of Food Culture
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• v.32 no.6
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• pp.465-475
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• 2017

Purpose: This study investigated the dietary patterns associated with Korean food and the level of proper eating habits according to recognition of the Kimchi cooking method, and aimed to suggest the necessity of dietary education of traditional foods such as Kimchi. Methods: Based on the results of the national dietary survey conducted in 2014 by Ministry of Agriculture, Food and Rural Affairs of Korea, a total of 1200 subjects were classified into two groups, one that knew how to make Kimchi (53.8%) and another that did not (46.2%). Results: The group that knew how to make Kimchi (FG) showed significantly higher scores in knowledge of how to cook most types of Korean foods and traditional fermented foods than the other group (NG). Moreover, FG showed significantly higher scores in regularity in meals and a higher frequency of Korean foods such as rice, Kimchi, and grilled or stewed food, while it showed significantly lower scores in dietary risk factors than NG. In addition, FG showed significantly higher scores in dietary education interest and number of meals with family during the week than NG. Finally, FG had significantly higher scores in the degrees of practice of all eight items related to proper eating habits. Conclusion: Since recognition of Kimchi cooking has a great influence on maintenance of dietary life, dietary education to improve the cooking ability of traditional foods should be further strengthened.

• Nutrition Research and Practice
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• v.12 no.3
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• pp.233-242
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• 2018

BACKGROUND/OBJECTIVES: The effects of fish consumption by subjects with prediabetes on the metabolic risk factors were examined based on the data from the $6^{th}$ Korea National Health and Nutrition Examination Surveys in 2015. SUBJECTS/METHODS: A total of 1,520 subjects who agreed to participate in a blood test and dietary intake survey were divided into a prediabetes group and normal blood glucose group, and the level of the subjects' fish consumption was divided into ${\leq}17.0g/day$, 18.0-93.0 g/day, and ${\geq}94g/day$. The correlation between the level of fish intake and the metabolic risk factors was evaluated by multinomial logistic regression analysis. RESULTS: A significant difference in the gender distribution was observed in the prediabetes group, which is a group with a high risk of non-communicable diseases, according to the fish intake, and there were significant differences in the total energy intake, protein intake, n-3 fatty acids intake, and the intakes of sodium and micro-nutrients according to the intake group (P < 0.05). In addition, the blood total cholesterol (TC) decreased 0.422 fold in model 1 (unadjusted) [95% confidence interval (CI): 0.211-0.845] and 0.422 fold in model 2 (adjusted for sex) (95% CI: 0.210-0.846) in those with a fish intake of 18.0-93.0 g/day (P < 0.05) compared to those with a fish intake of ${\leq}17.0g/day$. The blood TC decreased 0.555 fold (95% CI: 0.311-0.989) in model 1 and 0.549 fold (95% CI: 0.302-0.997) in model 2 in those with a fish intake of ${\geq}94g/day$ compared to those with a fish intake of ${\leq}17.0g/day$ (P < 0.05). CONCLUSION: Subjects with prediabetes or the metabolic risk factors can maintain their blood low density lipoprotein cholesterol (LDL-C) and blood TC concentrations at the optimal level by consuming fish (18.0-93.0 g/day).