• Journal of Animal Science and Technology
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• v.62 no.1
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• pp.64-73
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• 2020

Producing animal products from farm to table emits massive amounts of greenhouse gases (GHGs). Modified meal plans, mainly including vegetables and grains, have been recommended to reduce GHG emissions. However, these meal plans have not been developed with regard to the micronutrient content, but rather with regard to the energy requirements of grains and vegetables, which could result in a nutritional imbalance. For this reason, we investigated a common Korean suggested meal plan (SMP) from the National Institute of Agricultural Sciences, in which nutritional conditions were considered, and evaluated its GHG emissions using the Life Cycle Assessment Inventory Database and nutritional values. The SMP, which included meat, was based on the Korean Nutrition Society for adult men age 19 to 29, and was changed to a vegan meal plan (VMP). Animal-based protein sources were substituted for meat alternatives, such as beans and tofu, for which carbon footprint data was available. To compare the nutritional differences, the 9^th Korean Food Composition Tables I and II were consulted. To calculate GHG emissions, the carbon footprint data of the food was converted to a CO₂ equivalent (CO₂e) using a procedure from the Foundation of Agriculture Technology Commercialization and Transfer. It was found that GHG emissions per calorie were 18% lower for the VMP when compared to the SMP. However, if GHG emissions per total amino acids were evaluated, the VMP GHG emissions per total amino acids were 0.12 g CO₂e/mg, while the corresponding value for the SMP was 0.06 g CO₂e/mg. The Korean daily meat intake reported by the Korea Agricultural Statistics Service was 37.1% lower than in the SMP, but when converted to a protein intake the figure was 17.0% lower. It was found that each SMP resulted in more GHG emissions than the VMP, but when considered as GHG emissions per total amino acids, the opposite pattern was apparent. There is a need to conduct more detailed studies of the variation in GHG emissions with different meal plans, using the daily meat intake per person.

• The Korean Journal of Food And Nutrition
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• v.4 no.1
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• pp.45-60
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• 1991

This survey was carried out to Investigate the effects of dietary attitude on the nutrition knowledge, food habits, the daily average nutrient Intakes and the intake of Instant food, convenience food & fast food between college women and their mothers. Questionnaires were completed by 214 college nutrition majors and also by their mothers numbering at 173. College women's mothers showed a better average in meal time regularities per week than that of. college women. Also it is the fact that the college women had a higher frequency rate of instant food and fast food than their mothers. In the case of both college women and mothers if they eat at regular meal times they had a higher score in food habits. But the daily average nutrient intakes was not significant because of the fact that the meal time regularity and nutrient intakes 414 not concise. The higher frequency of instant food intake had a lower score in food habits and nutrition knowledge. The higher frequency of fast food Intake had a higher food habits score but it also had a lower score in nutrition knowledge. As in the intake of instant food and convenience food the college women had a higher Intake frequency. In the dietary pattern the college women they liked to eat (lour foods. But their mothers liked to eat Korean foods. The selective motive and the degree of satisfaction of food service industry product was for convenience and time saving. The food service industry products were found to be unsatisfactory in nutrition and sanitation. Therefore we must be more aware of preventing the disappearance of Korean traditional foods. For the continuing development of our dietary culture we need to have the food service industry to develop more suitable diet for Korean.

• Journal of Nutrition and Health
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• v.29 no.3
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• pp.331-347
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• 1996

This study was aimed at comparing the dietary pattern of middle school girls according to family type. As for subjects, sixty girls of M middle school of Taejon city were chosen as a total. They were devided into two groups consisted of thirty subjects respectively ; those who live in single mother's family(SMF) and both parent's family(BPF). In this study, intakes of food and nutrient and dietary behaviors of each group were investigated through two-day dietary records and questionnaire. The results obtained in this study were as follows : 1) Mean daily intake of all nuitrients except calcium were more than RDAs in two groups. However, intake of calcium and rtio of Ca / P were lower than RDAs in two groups. And proportion of less than 2/3 of RDAs of calcium were higher than other nutrients. Intake of iron was more than RDAs, but nutritional status of iron might be poorer considering the food sorce of iron taken by subjects. According to family type, girls of SMF seemed to have more serious to have more serious problem in these nutrients than those of BPF. 2) The average distribution ratios of breakfast, lunch, dinner and snack to total calorie intake was 25.2, 31.3, 24.6 and 18.9 in SMF, and 19.7, 33.1, 24.3 and 22.9 in BPF. Thus it proved that lunch contributed more energy intake than any other meal, and that snack was an important means to supply nutrients for girls of two groups. And energy intake through breakfast of SMF was more than BPF. 3) The major dietary problems of two groups were unbalanced diet, missing meal, and overeating. The degree of sharing meal with family was lower in girls of SMF than those of BPF. The degrees of skipping (p<0.05), or irregularity, or preparing meal by girls(P<0.05) in the case of dinner were tended to be more frequent in SMF than BPF. And number of food taken per day was less various in SMF of 15.2 kinds than BPF of 17.1 kinds(P<0.001). As a conclusion, subjects should take more calcium or iron contained food which is well absorved, and eat diverse foods to improve their nutritional status. And it is also necessary that calorie intake through snack should be diminished, and dinner should be eaten regularly and shared with family if possible. In view of family type, girls of SMF proved to have poorer food habit than those of BPF. Thus, these results shows that dietary pattern of girls is different atcording to family type. Therefore, we should carry out nutritional education for girls considering the difference of dietary pattern by family type. In addition, nutritional education for girls of SMF should be regarded more importantly than those of BPF because girls of SMF might have more chance to manage their meal by themselves and also have more dietary problems.

• Journal of Physiology & Pathology in Korean Medicine
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• v.21 no.6
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• pp.1670-1675
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• 2007

The pulse diagnosis studies reported to date has mainly been performed to clinically reveal the pulse wave characteristics according to the specific diseases, whereas no attempts have been made to study the effects on the pulse wave characteristics of the daily activities such as taking meals, exercise, and sleep, etc. This work reports the effect of feeding stimulus on the healthy subjects on the pulse wave pattern which has quantitatively been analyzed using the objective model for the pulse diagnosis in oriental medicine. The pulse waves right before/after the meal and 30 minutes after the meal were measured using the pulse analyzing equipment (3D-Mac, Daeyo Medi, Korea) and at the same time oriental medicine doctors' diagnoses were given. The pulse parameters obtained from the equipment and clinical records on the subjects were statistically processed and the variables showing statistically significant differences were analyzed. The results indicate that the pulse pressure, the pulse rate, and the respiratory rate increase while the blood pressure decreases after the meal. For the floating/sinking and the deficient/excess coefficients characterizing the pulse states described in the oriental medicine, the floating/sinking coefficients were observed to decrease whereas the deficiency/excess coefficients increase after the meal. The results indicates that besides the standard bio-indicators like blood pressure and respiratory rate, etc., the pulse wave characterization in terms of the pulse classifications in the oriental medicine using the floating/sinking, deficient/excess pulse states provide an important piece of biomedical information.

• Journal of the Korean Society of Food Culture
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• v.16 no.1
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• pp.33-42
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• 2001

The purposes of this study were to assess dietary intake obtained by easy method and to compare dietary behavior of house wife and female college students in Yanbian. The subjects consisted of 276 house wives and 228 female college students. Mean daily energy intake of house wives was 1926.0kcal and that of female college students was 1949.0kcal. Calcium intake as NAR(Nutrient adequacy ratio) was lowest in house wife and female college student. Iron intake was also low in subjects and lower in female college student than in house wife. Meal frequency per day was regular in subjects. Skipping meal time in subjects was breakfast and snaking time was late evening generally. Frequency of eating out was rare in most subjects and 60.6% of subjects preferred chinese food in eating out, while house wives preferred Korean food than female college student in eating out. The vegetables were preferred than meat or fish and used by fried in sauces. Hot and sour tastes were more like than greasy taste in subjects. Nutrient intake levels and dietary behaviors of house wife were to be like as those of female college students in general. BMI(Body mass index) was lower in female collage students than house wives, similarly in Korean. According to these results, house wives and female college students in Yanbian had similar dietary patterns. Calcium intake was tend to be low and dietary pattern was regular, dietary qualifies of subjects were adequate. Nutrient intake and dietary pattern in Yanbian were to be like as in Korean, and the Korean-Chinese in Yanbian maintained traditional dietary pattern.

• Journal of Nutrition and Health
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• v.40 no.8
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• pp.753-761
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• 2007

The objective of our study was to evaluate the dietary intakes and eating habit for seniors utilizing ten different social welfare centers in Seoul, Korea. The total number of subjects of this study was 543(male: 199, female: 344) of 60 years of age or older. The survey was performed through personal interview questionnaires from May 3rd to June 1st 2006. After assigning subjects to four categories based on family type, single, couple, joint family, and other, these categories were compared with the estimated total nutrient intakes and eating habit. Validity was assessed by comparison with 24-hour dietary recalls and dietary variety score(DVS). The results showed that senior in single family type was far lower than that of couple family type in terms of frequency of meal per day and intake of snacks. Dietary variety score represented that a single female with social security beneficiary showed the lowest variety score compared with other family type. The lunch meal provided by social welfare center turned out to be the most nutritious diet and had significant proportion of daily intakes in essential nutrients such as protein, iron, vitamin A, and vitamin C. Taken together, the family type was a significant factor and the accompaniment is another effector on dietary pattern in the elderly. We strongly suggest that the current lunch program in welfare center should be expanded to breakfast meal, and furthermore the small commodity program is also needed to provide the elderly with meal for social communication.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.4
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• pp.593-600
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• 2006

The effects of breed and sex on individual growth performance and feeding behaviour were studied between 45 and 90 kg BW in two replicates of forty group-housed pigs. The first and the second replicates were carried out during the warm season (i.e. between February and April 2003) and during the hot season (i.e. between August and October 2003), respectively. During the warm season, ambient temperature and relative humidity averaged $25.3^{\circ}C$ and 86.0%. The corresponding values for the hot season were $27.9^{\circ}C$ and 83.6%. The pigs were grouped in pens of 10 animals on the basis of breed (Creole or Large White) and sex (gilt or castrated male) and given ad libitum access to a grower diet (9.0 MJ/kg net energy and 158 g/kg crude protein) via feed intake recording equipment (Acema 48). An ear-tag transponder was inserted into each pig and this allowed the time, duration, and size of individual visits to be recorded. The growth performance and feeding pattern were significantly affected by breed, sex, and season. The Creole pigs (CR) had a lower average daily gain (ADG) (642 vs. 861 g/d, p<0.01) and carcass lean content ($LC_{90kg}$) (35.4 vs. 54.5%; p<0.01) and a higher backfat thickness at 90 kg BW ($BT_{90kg}$) (23.4 vs. 10.4 mm; p<0.01) than Large White pigs (LW) whereas the average daily feed intake (ADFI) was not affected by breed (2.34 vs. 2.22 kg/d, respectively for CR and LW pigs; p>0.10). Consequently, the food:gain ratio was higher in CR than in LW (3.65 vs. 2.58; p<0.01). CR had less frequent meals but ate more feed per meal than LW (5.9 vs. 8.8 meals/d and 431 vs. 279 g/meal; p<0.01). The rate of feed intake was lower (27.6 vs. 33.9 g/min; p<0.01) and the ingestion time per day and per meal were higher in CR than in LW (87.1 vs. 69.7 min/d and 15.8 vs. 8.4 min/meal; p<0.01). The ADFI and BT90 kg were higher (2.38 vs. 2.17 kg/d and 18.1 vs. 15.9 mm; p<0.05) and LC90 kg was lower (43.5 vs. 46.4%; p<0.01) in castrated males (CM) than in gilts (G) whereas ADG was not affected by sex (p = 0.12). The difference in lean content between CM and G was greater in CR than in LW. The ADFI and ADG were reduced during the hot season (2.18 vs.2.38 kg/d and 726 vs. 777 g/d, respectively; p<0.05) whereas feed conversion and carcass lean content were not affected by season (p>0.05). Average feeding time per meal and meal size decreased during the hot season (10.9 vs. 13.2 min/meal and 316 vs. 396 g/meal; p<0.01) whereas the rate of feed intake was not affected by season (p = 0.83). On average, 0.69 of total feed intake was consumed during the diurnal period. However, this partition of feed intake was significantly affected by breed, sex, and season. In conclusion, the breed, sex and season significantly affect performance and feeding pattern in growing pigs raised in a tropical climate. Moreover, the results obtained in the present study suggest that differences observed in BW composition between CR and LW are associated with difference in feeding behaviour, in particular, the short-term regulation of feed intake.

• Journal of Nutrition and Health
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• v.34 no.4
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• pp.458-471
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• 2001

To evaluate the infra structure supporting hospital nutrition services, we conducted a survey on the unit of organization, unit of dietitians work system, number of personnel engaged on nutrition services, productivity of food service, management of dietitians works, computerization of nutrition services etc. Total ninety-six hospitals were participated in the survey, and they were varied in terms of hospital classification, location, number of beds and type of food service management. All of the large hospitals with more than 400 beds conducted nutrition services under the department of nutrition, but some of the middle and small hospitals with less than 400 beds conducted nutrition services under the other department such as administration. In most of the tertiary hospitals, the work of dietitians were separated in which food services and medical nutrition services were conducted independently by different dietitians, whereas, in most of general hospitals and all the hospital, food services and medical nutrition services were conducted by the same dietitians in all time. The numbers of dietitians and cooks per 100 beds were fewer in the large hospitals with more than 400 beds than the hospitals with less than 400 beds, and the number of cooking and meal serving assistants were the just opposit. The average productivity of food service was 44.5 meals per hour for each dietitian, 84.8 meals per hour for a cook and 7.0 meals per hour for a cooking and meal serving assistant. The productivities for dietitians and cooks tend to be higher in large hospitals than middle and small hospitals, whereas the productivities for cooking and meal serving assistants were just opposite. The large hospitals seemed to solve the problem on the lack of working personnels by hiring part-time workers and by utilization of computer system for their works. The pattern of daily work management in food service area was not much different between dietitians duties, but the pattern of daily work management in medical nutrition service area was different in a way which the analysis of patients nutrient intakes was almost not conducted by dietitians handling both food services and medical nutrition services. Therefore, this study demonstrates that there are significant differences in the infra structures conducting nutrition services among hospitals, suggesting that the strategies to improve this improve this structure in relation to the improvement of service qualities need to be investigated in the future. (Korean J Nutrition 34(4) : 458∼471, 2001)

• Korean Journal of Community Nutrition
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• v.9 no.5
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• pp.615-628
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• 2004

This study is designed to examine influences of living arrangements on psycho-social factors, health and nutritional status, dietary adequacy and meal service utility patterns of the elderly. Nutritional status was evaluated by Mini Nutritional Assessment (MNA). Three hundred and nine elderly (110 men and 199 women) who participated in meal service in the Chung-buk province were investigated. Proportion of the elderly living alone, couples only, living with spouse and family, living with family without spouse; and living with other than family were 30.7%, 25.9%, 14.2%, 24.3% and 4.9% respectively. The mean age of the elderly was 74.1 years and the elderly who are living couples only and living with spouse and family were younger than those with other living status. Living arrangements seem to be related to psycho-social factors, health and nutritional status, and dietary quality. Those who live alone and live with other than family were mostly women and they have lower socio-economic status, psycho-social, health and nutritional status and dietary patterns compared with those of the elderly who are living with spouse or family. It was found that the elderly who live a couple only and live with spouse and family had better emotional, health and nutritional index than those of the elderly who live with family without spouse, especially in case of females. Most of elderly perceived that participation of meal service programs had a positive effect on their daily life and satisfied with meals. The elderly living alone and living with other than family were more frequently using meal service but had a negative attitude about the charged meal service for better quality than the elderly with other living status. The most important reason for all the elderly to participate in meal service was to meet their friends and then to get other services. Particularly those who are living alone and living with other than family showed lack of moivation to prepare and set the meal, and for them the economic reason is also important. They also replied that the poor health and lack of other help were the most difficult problems for them to prepare meals. It would be effective to provide nutritional services that meet specific needs of the elderly according to their characteristics and living environment.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.684-691
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• 2002

The objectives of this study were to determine the consumption pattern and importance of Kimchi in our meals, and the preference of Kimchi. The 77.0% of the housewife respondents were preparing Kimchi at home. The reasons for not making Kimchi were ‘don't have time’(39.4%), ‘don't know how to make Kimchi’(18.2%) and ‘don't eat much’(18.2%). The amounts of daily Kimchi intake of the respondents were ‘less than 50g’(42.3%) or ‘50-100g’(29.8%). They are Kimchi because it was ‘delicious’(48.4%) or ‘habitual’(39.5%). The 70.0% of the respondents answered that Kimchi was important in each meal. The most respondents favored ‘moderate’ in the degree of fermentation(48.1%), hot taste(65.0%) and salty taste(72.4%). As the age of the respondents increased, they favored less sour, less hot and less salty taste. Baechu Kimchi(4.15), Chonggak Kimchi(3.89), Dongchimi(3.85), Kkaktugi(3.74), water Kimchi(3.67) were preferred by the respondents. The 73.97% of the respondents preferred Kimchi Jjigye. The 10- to 19-years old respondents preferred Kimchi Jjigye(52.8%), Kimchi pan cake(24.5%) and fried rice with Kimchi(17.0%).