• Journal of Nutrition and Health
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• v.35 no.5
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• pp.558-570
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• 2002

This study was performed to develop an index assessing the overall diet quality for Korean. The study subjects consisted of preschool children (PC), elementary school children (EC), high school students (HS), college students (CS), and adults over 30 years old living Seoul and the surrounding areas. The subjects over 30 years old were classified to 30-49 years, 50-69 years, and over 70 years. A dietary survey was conducted using 24-hour recall method and data were collected from 2392 people. Newly developed Korean diet quality index (KDQI) was an index assessing the overall diet quality from the view point of balance. KDQI was based on the nutritional problems of Koreans, dietary risk factors for chronic degenerative diseases, 5 major food groups, and dietary guidelines. The ten components of KDQI were vegetables, fruits, dairy products, dietary variety score, calcium intake, iron intake, energy intake, fat intake, and cholesterol intake. The full score of each component was 10 points and the score of KDQI was calculated by summing the scores of the 10 components. When the KDQI was applied to this study subjects, the distribution of subjects KDQI scores was similar to normal distribution. Mean score of KDQI was 56.0 and the range of the mean by age was from 45.7 for the subjects over 70 years old to 60.7 for the elementary school children. The components which composed the lowest three means were dairy intake, fruit intake, Ca intake in most age groups. Mean score of DVS was one of the highest three but not for the subjects over 50 years old. After subjects with KDQI score over 70 were classified to higher poop and those with KDQI score under 40, to lower group, nutritional characteristics were compared. Energy contributions of carbohydrate, proteins, and fit, percentages of RDA for major nutrients, and dietary diversity scores were more adequate in the higher poop than in the lower group. The lower poop had more risks for chronic degenerative diseases. According to the results, KDQI was valid index to assess the overall diet quality and it could be used to detect risk group for malnutrition and chronic degenerative diseases.

• Nutrition Research and Practice
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• v.5 no.4
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• pp.322-328
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• 2011

The aim of this study was to use the Healthy Eating Index-2005 (HEI-2005) to assess diet quality and determine the relationship between the HEI-2005 and the energy and nutrient intakes of adolescents. A cross-sectional study was conducted on 1,104 healthy adolescents, mean age of $15.8{\pm}1.24$ years. Dietary intake was measured with the 24-hour dietary recall method, and dietary quality was assessed by means of the HEI-2005. Diet quality scores ranged from 23.7 to 77.5. The mean score was found to be $51.5{\pm}9.07$ according to the HEI-2005. There were no differences according to gender, 42.8% had a poor diet and 57.2% had a diet that needs improvement. No subjects had a "good diet". Lower mean subgroup scores were found for whole grains, total vegetables, total fruits, dairy products, and meat and beans. Fruits and vegetables scores were significantly high in girls, whereas sodium, oil, and meat and beans scores were significantly high in boys. Total HEI-2005 scores were increasingly associated with parental education level when age and gender were adjusted. There was a negative correlation between HEI-2005 scores and age, total energy intake, and fat intake. Positive correlation was only observed in the HEI-2005 scores for protein and dietary fibre intakes. Consequently, the overall diet quality and nutritional habits of Turkish adolescents need modification and improvement. In the family, measures should be initiated by the government, including advertisements and campaigns.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.140-149
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• 2002

Sesame (Sesamum indicum L.) is probably the most ancient oilseed crop known in the world. Sesame seed is known for its high nutritional value and for having oil (51%) and protein (20%) content. The fatty acid composition of sesame oil is palmitic acid (7.8%), stearic acid (3.6%), oleic acid (45.3%), and linoleic acid (37.7%). Sesame oil is characterized by a very high oxidative stability compared with other vegetable oils. Two lignan-type compounds, sesamin and sesamolin, are the major constituents of sesame oil unsaponifiables. Sesamol (a sesamolin derivative) can be present in sesame seeds and oils in very small amount. Other lignans and sesamol are also present in sesame seeds and oils in very small amount as aglycones. Lipid oxidation activity was significantly lower in the sesamolin-fed rats, which suggests that sesamolin and its metabolites contribute to the antioxidative properties of sesame seeds and oil and support that sesame lignans reduce susceptibility to oxidative stress. Sesaminols strongly inhibit lipid peroxidation related to their ability to scavenge free radical. The sesame seed lignan act synergistically with vitamin I in rats fed a low $\alpha$-tocopherol diet and cause a marked increase in a u-tocopherol concentration in the blood and tissue of rats fed an $\alpha$-tocopherol containing diet with sesame seed or its lignan. The authors are reviewed and discussed for present status and prospects of quality evaluation and researched in sesame seeds to provide and refers the condensed informations on their quality.

• Journal of Nutrition and Health
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• v.39 no.6
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• pp.572-584
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• 2006

The purpose of this study was to compare the nutrient intake and diet quality of male college student according to smoking groups. Subjects were recruited and divided into three groups according to the smoking, which included non-smoker (n = 100), light-smoker (n = 78; packyear < 5), and heavy-smoker (n = 76; packyear ${\geq}$ 5). Subjects were interviewed using a general questionnaire, 24-hour recall method for dietary intake and diet quality. The average age of the subjects were 22.7 years for non-smoker, 23.5 years for light-smoker, and 23.4 years for heavy-smoker. Also the results showed that the heavy-smoker was significantly more often to drink coffee and alcohol compared with the other two groups (p<0.001, p<0.05). The mean daily energy intake was 2278.1 kcal in non-smoker, 2148.3 kcal in light-smoker, and 2144.4 kcal in heavy-smoker. The heavy-smoker consumed significantly lower intakes of vitamin C (p<0.001), calcium (p<0.01), animal calcium (p<0.01), and potassium (p<0.05) compared to the non-smoker and light-smoker. Also NAR (Nutrient Adequacy Ratio), ND (Nutrient Density), and INQ (Index of Nutritional Quality) of these nutrients in heavy-smoker were lower than the other two groups. Mean adequacy ratio (MAR) was 0.78 in non-smoker, 0.78 in light-smoker, and 0.74 in heavy smoker (p<0.05). The heavy-smoker consumed significantly lower intakes of fruits (p<0.001) compared to the non-smoker and light-smoker. The DVS (Dietary Variety Score) of heavy-smoker (26.8) was significantly lower than that 30.4 of non-smoker and 31.5 of light-smoker (p<0.01). In conclusion, heavy-smoker man have low intake status of vitamin C, calcium and potassium, and partly low diet quality. Therefore it was needed that well planed diet to replace the nutrients supplied from excluded food groups in heavy- smoker.

• Journal of Nutrition and Health
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• v.39 no.6
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• pp.560-571
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• 2006

The purpose of this study was to determine composition of food groups appropriate for the evaluation of the quality of total diet or food guide, using the data from the 1998 National Health and Nutrition Survey. Twenty-four-hour-dietary recalls of total 1,110 Korean adolescents aged 13 - 19 years (male 543, female 567) were analyzed for food group consumed (Dietary Diversity Score, DDS), intake patterns of food group, mean index of nutritional quality (mINQ) and nutrient adequacy ratio (NAR). Considering Korean food pattern different from the Americans, this study is to check if Korean 5 food groups with both of oil & sugar group and vegetable & fruit group, and a minimum amount of 30 g in grain group and 15 g in meat group modified from Kant's minimum amount, 15 g in grain and 30 g in meat, could also be appropriate for the diet evaluation of Korean adolescents. Combination of food group and minimum food intake per each food group used in the first trial were categorized into 6 kinds of types: 1) American 5 food groups with Kant's minimum amount as control or 2) American 5 food groups with modified Kant's minimum amount 3) Korean 5 food groups excluded by sugar with the modified amount 4) Korean 5 food groups with modified amount 5) American food groups added oil group with the modified amount 6) American food groups added oil & sugar group with the modified amount. In case of oil group or oil and sugar group, 5 g was quoted for the minimum amount. Correlation between DDS and indices of other diet quality in each type of food group composition were analyzed and the best food group composition was traced by comparing the correlation coefficients of DDS and mINQ or MARs at ${\alpha}\;<\;0.01$. There was no meaningful difference in weight length index of the subjects of eating or not-eating oil or oil & sugar, while the values of mINQ showed higher in the subjects eating oil but no difference in the subjects eating oil & sugar, compared to the group not-eating, respectively. In comparison of type 1 and type 2, correlation between DDS and indices of other diet quality showed higher in type 1 using Kant's amount. And comparing the type of a combined group of fruit & vegetable (type 3 and 4) and the type of separated group of fruit and vegetable (type 5 and 6). six groups of separated vegetable and fruit showed the higher correlation of DDSs and indices of diet quality. In case of being classified into six groups with oil, DDS showed correlation of r = 0.293 with INQ. While, being classified into six groups with oil & sugar instead of oil only, DDS showed correlation of r = 0.249 with INQ. Accordingly the type 5 with oil is regarded as the better food group type than the type 6 with oil & sugar. Since better result was shown in the composition of six groups with Kant's minimum amount, the comparative analysis on both of type1 with oil and oil & sugar was finally performed. Then oil added type 1 showed higher correlation of DDS and indices of diet quality. These result indicated that it would be more appropriate to use six food groups with separate vegetable and fruit including oil group (oil-added type 1) rather than oil & sugar group for evaluation of dietary quality of Korean adolescents using DDS.

• Nutrition Research and Practice
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• v.16 no.6
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• pp.801-812
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• 2022

BACKGROUND/OBJECTIVES: Diet planning in childcare centers is difficult because of the required knowledge of nutrition and development as well as the high design complexity associated with large numbers of food items. Artificial intelligence (AI) is expected to provide diet-planning solutions via automatic and effective application of professional knowledge, addressing the complexity of optimal diet design. This study presents the results of the evaluation of the utility of AI-generated diets for children and provides related implications. MATERIALS/METHODS: We developed 2 AI solutions for children aged 3-5 yrs using a generative adversarial network (GAN) model and a reinforcement learning (RL) framework. After training these solutions to produce daily diet plans, experts evaluated the human- and AI-generated diets in 2 steps. RESULTS: In the evaluation of adequacy of nutrition, where experts were provided only with nutrient information and no food names, the proportion of strong positive responses to RL-generated diets was higher than that of the human- and GAN-generated diets (P < 0.001). In contrast, in terms of diet composition, the experts' responses to human-designed diets were more positive when experts were provided with food name information (i.e., composition information). CONCLUSIONS: To the best of our knowledge, this is the first study to demonstrate the development and evaluation of AI to support dietary planning for children. This study demonstrates the possibility of developing AI-assisted diet planning methods for children and highlights the importance of composition compliance in diet planning. Further integrative cooperation in the fields of nutrition, engineering, and medicine is needed to improve the suitability of our proposed AI solutions and benefit children's well-being by providing high-quality diet planning in terms of both compositional and nutritional criteria.

• Korean Journal of Agricultural Science
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• v.47 no.4
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• pp.707-715
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• 2020

An experiment was designed to assess ractopamine supplementation on growth, meat quality and carcass, and fecal scores of pigs. The 96 crossbred pigs ([Yorkshire× Landrace] × Duroc) had an average body weight of 72.8 ± 2.5 kg. Randomized allocation was followed in the allotment of the pigs according to their body weight into 1 of 2 dietary treatments: 1) CON, basal diet and 2) RAC (ractopamine hydrochloride), CON + 1% ractopamine with 12 replication pens per treatment including equal numbers of barrows (2) and gilts (2) per pen. At the end of the experiment, the lean meat percentage was higher (p < 0.05) for the RAC group compared to the CON group. Dietary ractopamine supplementation did not influence (p > 0.05) the growth performance and fecal score throughout the experimental period. In regard to sensory evaluation, higher (p < 0.05) scores for color and firmness were observed in the RAC group than in the CON group. Drip loss (p < 0.05) was higher in the ractopamine fed diet group compared to the control diet group at day 1. Additionally, longissimus muscle was improved (p < 0.05) in the ractopamine treated diet group than in the control diet group. In conclusion, in the early stage, ractopamine supplementation may not influence the growth performance, but it improves the leanness in the meat of finishing pigs.

• Journal of Animal Science and Technology
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• v.65 no.6
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• pp.1242-1253
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• 2023

The present study aimed to investigate the feasibility of using a diet low in lysine content as a means for increasing the intramuscular fat (IMF) content and pork muscle quality of finishing pigs. Thirty-two crossbred gilts and barrows weighing approximately 80 kg were fed either a low-lysine diet (0.60%; Low-lys) or a control diet (0.80% lysine; Med-lys) under a 2 × 2 factorial arrangement of treatments. The animals were slaughtered at a 132-kg body weight (BW) on average, followed by physicochemical analyses and sensory evaluation on Longissimus lumborum (LL) and Semitendinosus (ST) muscles. The average daily gain (ADG) did not differ between the Med-lys and Low-lys groups. However, ADG exhibited a tendency of sex × diet interaction (p = 0.09), being greater for barrows vs. gilts on the Low-lys diet (p < 0.05), but not on the Med-lys diet. Backfat thickness adjusted for 132-kg BW also exhibited the interaction; it was greater for the Low-lys vs. Med-lys group within gilts but tended to be less for the former in barrows (p = 0.08). The IMF content was not influenced by the diet or sex in either LL or ST. The a^*, b^*, and Warner-Bratzler Shear Force values and fatty acid composition were influenced by the sex or diet in either or both of the muscles, but the treatment effects did not apparently influence the meat quality. Sensory scores for the flavor, juiciness, tenderness, umami, and palatability of cooked muscle were not influenced by the diet in either LL or ST. When the LL and ST data were pooled, scores for those sensory attributes were positively correlated with the IMF content, which was associated with overall greater IMF contents and greater sensory scores for ST vs. LL. Collectively, the Low-lysine diet seemingly elicited the intended lysine deficiency in gilts as indicated by the increased BFT due to the diet. However, the Low-lys diet was not effective for increasing the IMF deposition or eating quality of the pork muscle of finishing pigs slaughtered at high BW probably because its lysine content was not low enough to elicit either outcome.

• Journal of Physiology & Pathology in Korean Medicine
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• v.20 no.3
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• pp.629-633
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• 2006

Development of chocolate products to improve the quality and sensory properties with Saengmaeg-san powder (SP) was attempted. Effects of SP on color, viscosity, total phenol compound content, radical scavening activity and sensory characteristics. In color, lightness value was increased than milk chocolate without SP Also viscosity was significantly higher than chocolate without SP.Total polyphenol content of Saengmaeg-san chocolate was 191.52 mg/1 OOg and Dpph scavenging activity was 87.06%. Results of sensory evaluation, significant different (p < 0.05) were shown in softness, sweet taste, sour taste, bitter taste, texture and overall acceptability depending on the addition of SP.

• Journal of Nutrition and Health
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• v.35 no.3
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• pp.394-401
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• 2002

The purpose of this study was to : (a) examine diabetic patients' sensory evaluation and food preferences, (b) analyze the portion sizes & plate wastes, (c) investigate the factors affecting plate wastes, and (d) determine the nutritional & mometary values of the plate wastes. A questionnaire for determining food preference and sensory evaluation was developed. Thirty-three diabetic patients who were hospitalized in Sanggye Paik hospital in Seoul were studied. Serving sizes and plate wastes were weighed by using an electric scale, and the CAN-Pro program was used to evaluate the nutritional value or the food consumed. The data were analyzed using the SAS package program for descriptive analysis, t-test, ANOVA, and the Pearson correlation. Using a five-point Likeu-type scale, the temperature s[ore ranged from 3.1 to 3.3 (1 : very poor, 5 : excellent), the preference store was 3.0-3.2 (1 : very dislike, 5:very like), the taste score was 2.9-3.2 (1 : very poor, 5 : excellent), and the amount of food served score was 2.8-3.0 (1 : too little, 5 : too much). Serving sizes were considered insufficient by patients because most of the DM diet was low in calories. Average plate waste for the DM diet was 26.2% of the total served, by weight, and was lower than that for patients consuming a normal diet, which was 30.3%, found in previous research. Those subjects who had been previously hospitalized and who wished to participate in a campaign for food waste reduction produced less plate waste than other groups (p<.05). Plate wastes of the DM diet were negatively correlated with taste, temperature, and preference, and were positively correlated with the amount served: however, these results were not statistically significant. It was found that diabetic patients consumed adequate levels of energy, protein, Ca, Fe, Vitamin B$_1$, Vitamin B$_2$, and niacin, but inadequate levels of Phosphorus, Vitamin A and Vitamin C. The plate wastes were calculated to be 26.2% of the total cost (￦ 3,489), which is ￦9l5. This represents a significant wastage of resources from the hospital. The results of this study could assist foodservice managers in both controlling food wastage, and improving the quality of hospital food services.