• Journal of Animal Science and Technology
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• v.53 no.3
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• pp.237-252
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• 2011

In this study, four different oils containing either CLA, GLA, GLA+Carnitine or corn oil (control) were supplemented to finishing pigs (average 70.8 kg initial BW) diet for 28 d of feeding period. To evaluate the values of the dietary fatty acids, especially in view of sensory and nutritional characteristics of pork; pig performances, carcass characteristics, serum cholesterol, neutrophil phagocytosis, TBARS, electronic nose flavor and fatty acids profile of pork were measured. There were no differences in daily gain and nutrients digestion among treatments, but daily feed intake of CLA enriched diet was lower (P<0.05) than that of other diets. There were no differences in backfat thickness, dressing percentage and carcass grade among pigs fed diets supplemented with different oils. Serum total cholesterol showed a tendency to be lowered in pigs fed GLA enriched diet. TBARS values during storage of pork were higher in belly from pigs fed control diet whereas the values of belly from pigs fed GLA+Carnitine diet were lower than others. However, difference in TBARS was not remarkable in adipose tissue and 4 weeks extended storage regardless of pork parts. Proportion of saturated fatty acids such as C16:0 and C18:0 were higher (P<0.05) in pork loin and thin skirt from pigs fed CLA enriched diet compared to those from other diets. There were no differences in fatty acids profiles of belly and adipose tissue. CLA accumulation in pork was increased by the dietary CLA supplementation and this could be also confirmed by a slight de novo synthesis of CLA in pork from pigs fed CLA free diets. GLA was selectively accumulated to pork adipose tissue and loin from pigs fed GLA enriched diets. There was no accumulation of GLA when GLA was not supplemented, indicating no de novo synthesis of GLA. Phagocytic activity was the highest (p<0.05) in neutrophil of pigs fed GLA+Carnitine supplemented diet, then, followed by pigs fed GLA supplemented diet. There was no difference in phagocytosis between control and CLA treatment although the phagocytosis was numerically lowest in pig fed CLA enriched diet. There were distinct differences in electronic nose flavor pattern among treatments regardless of the parts. This study showed that dietary supplementation of functional fatty acids like CLA or GLA was able to result in characteristic differences in feed intake, TBARS, fatty acids profile and flavor of pork, serum cholesterol regulation and neutrophil phagocytosis.

• CELLMED
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• v.10 no.1
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• pp.5.1-5.6
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• 2020

In the present highly changing era, every dimension from Technology to Education, Environment to Sanitation and from Agriculture to our Food basket is getting changed. Our experiences say that the most affected ethnic group from this rapidly changing pattern of our food intake, lifestyle are our adolescent. This is also a fact that our adolescent passes their 2/3 of time of a day in their schools. In this regard our school system needs to formulate their comprehensive approach to Health for our adolescents. On other hand Ayurveda, the ancient Indian system of Medicine had expressed views on a concept of Holistic Health thousand years ago. This research article is an attempt of borrowing this valuable concept from Ayurveda and suggesting to introduce them into our comprehensive school health programme such as concept of wellness, quality of life, Holistic Health and measures related to diet and lifestyle for preservation, promotion of health and prevention of disorders etc. This manuscript also evaluates the existing approaches of school health programmes towards current scenario. Now a day's our food habits, dietary intake and the life style are not at the level of satisfactory condition this lead to early onset of metabolic chronic disorder especially in our adolescents because on the basis of age-immunity relationship they are easily targeted. The chronic metabolic disorders results into overweight, obesity, anxiety, mental trauma, distress, over- fatigued, incapable for physical work, getting tired soon. This article provides a space to rethink and reformulate our school health programmes in light of our ancient tradition of medicine.

• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
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• v.28 no.2
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• pp.189-196
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• 2010

Spatial information and smart phone technology have made innovative improvement of daily life. Spatial and geographic information are in practice for various applications. Especially, spatial information along with information and telecommunication technology could create new contents for providing services for convenient daily life. Spatial information technology, recently, is not only for acquiring location and attribute data but also providing tools to extract information and knowledge systematically for decision making. Various indoor applications have emerged in accordance with demands on daily GIS(Geographic information system). This paper aims for applying spatial information technology to support decision-making in shopping. The main contents include product database, optimal path search, shopping time expectation, automatic housekeeping book generation and analysis. Especially for foods, function to analyze information of the nutrition facts could help to improve dietary pattern and well-being. In addition, this system is expected to provide information for preventing overconsumption and impulse purchase could help economical and effective purchase pattern by analyzing propensity to consume.

• Journal of the Korean Applied Science and Technology
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• v.39 no.2
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• pp.314-323
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• 2022

This study is a descriptive survey research conducted on second and third year nursing students located in G city from October 10 to 13, 2018, in order to assess the effects of life stress and eating habits among nursing students on eating behavior. The results of the study showed that there were differences in the subjects' eating behavior in terms of the amount of pocket money spent on food (F=5.83, p=.003), dietary pattern (t=4.14, p<.001), and unbalanced diet (F=9.27, p<.001). Eating behavior had a significant correlation with life stress (r=-.16, p=.001) and eating habits (r=.50, p<.001). Factors that affected eating behavior included eating habits (𝛽=.42, p<.001), food expenses taken out of pocket money (𝛽=-.14, p=.007), unbalanced diet(𝛽=-.14, p=.007), and life stress (𝛽=-.13, p=.010), and the explanatory power of these factors was 30.6% (F=26.63, p<.001). Based on the results of this study, it is necessary to find a way to promote the practice of having a healthy diet.

• Journal of the Korean Society of Food Culture
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• v.20 no.5
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• pp.574-583
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• 2005

To investigate the importance and practice of well-being related dietary life pattern such as purchasing food materials, food habits and eating out, a survey was conducted by questionnaire and 5-point Likert score in Seoul and Gyeonggi-Do, September, 2004 and April, 2005. The responses of 732 housewives who were over 40 years were analyzed by SPSS package program. The results were as follows. Most of them were 40-49 years(74.4%), graduated highschool (66.6%) and their family type was nuclear family type(81.4%). Almost half of them had full-time job (37.1%) and part time job (15.4%). The average importance score of 'food habits', 'purchasing food materials' and 'eating out' were $4.15{\pm}0.91,\;4.06{\pm}0.96\;and\;3.25{\pm}1.01$ respectively. But the average practice score of 'food habits' was greater($3.58{\pm}1.06$) than 'purchasing food materials ($3.19{\pm}1.19$)' and 'eating out($2.54{\pm}1.05$)'. Among 5 types of 'food habits', the type of 'cut down on eating fast food' had the greatest score of importances ($4.31{\pm}0.97$) but the difference between importance and practice was greatest(0.94). Also 'consume home-made food rather than processed or ready to food' showed great scores in importance ($4.28{\pm}0.87$) and practice($3.87{\pm}1.04$). 'Consume fruits and vegetables rather than meats' and 'avoid heavy use of oils' had the importance score of $4.04{\sim}4.19$. But the practice score of 'avoid heavy use of oils' was the lowest($3.39{\pm}0.97$). Among four types of purchasing of food materials, 'purchase domestic agricultural food' was greatest($4.37{\pm}0.78$) and 'don't purchase genetically modified food' 'purchase organic food' and 'purchase whole grain products' were also great ($3.92{\sim}3.99$). But the practice score of 'purchase organic/low chemical foods($2.77{\pm}0.98$)' and 'don't purchase genetically modified food($2.99{\pm}1.41$)' were lowest. 'Go to well being restaurant' in three types of 'eating out' showed greatest in importance($3.35{\pm}0.96$) but the practice score($2.47{\pm}0.10$) was lower than the importance score. Also 'choose menu with comparing calories' had the lower score in practice($2.45{\pm}1.06$) rather than importance score($3.22{\pm}1.03$). In regarding to 'food habits', the importance score were significantly affected by type of food expense (p<0.05) and health status (p<0.05). The importance score of 'purchase food materials' were significantly affected by the type of food expense (p<0.001), type of residence(p<0.05), and self assessment of weight(p<0.05). Monthly income, especially more 400 million won, was the commonly significant effector in practice score of 'purchase food materials' and 'eating out'.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.28-41
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• 2014

The distinctive physiological effect of dietary fiber in the body were studied according to contents and characteristics of each fiber component. In the present study, the composition of fiber in vegetables was investigated, and the effect of heat treatments on fiber content was studied. Contents of total pectin were 0.89~2.75 g/100 g on dry weight basis, with most contents from 1~2 g/100 g. The hot water soluble pectin (HWSP) content of vegetables ranged from 0.33~0.98 g/100 g, sodium hexametaphosphate soluble pectin (HXSP), from 0.29~0.81 g/100 g and HCl soluble pectin(HCLSP), from 0.30~1.40 g/100 g. HCLSP showed the greatest variation according to the type of vegetables. Every vegetable types showed similar contents of these three pectic fractions. Fiber contents of vegetables ranged from 8.8~23.8% for cellulose, 0.6~10.6% for hemicellulose, 1.0~5.2% for lignin, 10.9~25.4% for acid detergent fiber (ADF) and 11.8~31.9% for neutral detergent fiber (NDF) on dry weight basis. Especially, peppers showed higher contents of NDF than the other vegetables. It was found that a great portion of NDF, which is total insoluble dietary fiber, was composed of cellulose since cellulose constituted 63% of NDF. Heat treatment reduced total pectin content in all vegetables regardless of the heating methods and the greatest reduction was observed upon boiling. HWSP content increased, whereas HXSP and HCLSP contents decreased. Heat treatment increased the NDF, ADF and cellulose contents, and most changes were due to changes in cellulose content. The values of hemicellulose and lignin showed irregular pattern upon heating. Contents of total dietary fiber (TDF) were 1.20~7.11% on fresh weight basis. Garlic, edible burdock and pepper leaf showed higher contents of TDF than other vegetables. It was found that a great portion of TDF was composed of insoluble dietary fiber.

• Environmental Analysis Health and Toxicology
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• v.24 no.3
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• pp.193-202
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• 2009

In this study, we analyzed the blood cadmium concentration in general population of Korea, and followed the analyses the relations with epidemiologic factors, life-style and body iron store. The geometric mean concentration of blood cadmium was 1.20 ${\mu}g/L$ in study subject, the level of blood cadmium was higher in female (1.27 ${\mu}g/L$) than in male (1.11 ${\mu}g/L$). The mean concentration of blood cadmium was the highest in coastal area (1.80 ${\mu}g/L$) and followed in urban (1.01 ${\mu}g/L$) and rural area (0.90 ${\mu}g/L$). The cadmium concentration in whole blood was increased with age-dependent pattern, such as 0.64 ${\mu}g/L$ in the below 30 years, 0.95 ${\mu}g/L$ in the 30~44 years, 1.28 ${\mu}g/L$ in the 45~59 years and 1.31 ${\mu}g/L$ in the over 60 years. The level of blood cadmium was higher in smokers than in non-smokers, but was not significant by alcoholic habit. The blood cadmium level was different from occupations, which was the highest in the fishers as 1.87 ${\mu}g/L$. The inversed relation was observed between blood cadmium and serum Fe, while was correlated positively with the ferritin level. In summary, the environmental exposure to cadmium in Korean is not so much compared to other countries, and the blood cadmium is influenced by genetic factors (age and sex), life-styles (dietary habit, occupation and smoking habit) and nutrition such as serum iron.

• Journal of Korean Medicine for Obesity Research
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• v.11 no.2
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• pp.15-24
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• 2011

Objectives: The aim of the study was to investigate the relationship between oriental obesity pattern, life habitual factors(eating attitude, physical activity) and psychological factors(depression, stress, self-esteem) in korean obese and overweight women. Methods: This study was performed in obese and overweight(BMI ${\geq}$ 23 kg/$m^2$) women in Korea (n=56). Simple anthropometry including weight, BMI, waist circumference, BIA(bioelectrical impedance analysis) were done. To assess psychological factors, the Rosenberg self-esteem scale (SES) questionnaire, Beck depression inventory (BDI) questionnaire and stress response inventory (SRI) questionnaire were administered. Regarding diet, Korean eating attitude test(KEAT-26) was done. International physical activity questionnaire(IPAQ) was administered for exercise and physical activity intensity and quantities. All values were verified using correlation analysis. Results: 1. The subjects had stagnation of the liver qi>food accumulation>yang deficiency>blood stasis>spleen vacuity in the order. 2. Stagnation of the liver qi score had significant relationships with self-esteem(r=-0.520, p<0.05) and depression(r=0.688, p<0.01) in stagnation of the liver qi group. There was a relationship between food accumulation score and eating attitude(r=0.784, p<0.01) in food accumulation group. 3. Lean mass had a significant relationship with self-esteem(r=0.434, p<0.05) fat mass had a significant relationship with stress (r=0.633, p<0.01) and in stagnation of the liver qi group. 4. Physical activity had significant relationships with lean mass(r=0.628, p<0.01) and with fat mass(r=-0.478, p<0.05) in group. Conclusions: This study maintained that psychological factors play major roles in obesity with symptoms of stagnation of the liver qi and life habit(dietary factors and physical activity) in food accumulation.

• Journal of Life Science
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• v.9 no.2
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• pp.222-230
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• 1999

Obesity is an excessive increased state of total body fat, and diabetes is a disease lack or defect of insulin which controls blood sugar. The reason of obesity and diabetes are history, lack of exercise, overeating, stress and so forth. The principle of dietary modification in the obesity and diabetes are controling total calorie control, and taking orderly meals, and restricting high calorie food. General exercise guidance will recommend to take precedence over the medical diagnosis, case history test before the exercise begins, and the beginning of exercise. It start with light excercise, and gradually enhance intensity The fundamental and effective cure of obesity and diabetes is aerobic exercise (as jogging, swimming, playing tennis, aerobic dancing). It is reasonable for exercise intensity to be 60~80$\%$ HRmax(50~70$\%$ $Vo_2$ max) and for the duration to be 15~60minutes a day and frequency to be 3~6 times a week. Especially the exercise intensity may be changeable according to the, pattern of diabetes. The snack that contains carbohydrate during exercise will discontinue the exercise when insulin activity is reached on high peak, and it is a proper way taking 15~20g's carbohydrate contained food against possibility of the low blood sugar occurance after exercise, At last, it is much effective the exercise therapy is combined with the diet therapy for best diabetes treatment.

• Applied Biological Chemistry
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• v.20 no.1
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• pp.95-100
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• 1977

To get a basic information for improving Korean's pattern of comsuming red pepper and the possibility of its industrial production, consumer's ways of red pepper processing and his present dietary habits were surveyed and the results are follows; (1) Korean's daily consumption of red pepper was on the average 9.2 g on the basis of the whole dried red pepper. (2) The tendency of evading the home drying method was increased; 72.22% in urban community and 50.4% in rural community purchased the dried red pepper in the lump yearly. The household purchasing the fresh red pepper and using the home drying was 27.8% in urban community and 49.6% in rural community, so one third of urban household was still using the home drying method. The case of dependence on tine drying factory was no more than 2.6%. (3) Drying method was mainly sun drying which done on the poor circumstance like as the street side without the proper equipment of drying. Home process of red pepper by housewife was 70.8%, and the old, housekeeper were only 7.3% respectively. (4) The hygienic sense in the drying was rare; 68.8% was not washed and 51.9% of decayed red pepper was eaten. (5) Koreans prefered the strong pungency, deep red color and fine powder form. (6) While the 45.5% of seed was collected by second hand dealer and made use of as resources of edible oil, it was not used effectively due to complexity of its collection system. (7) While 40.1% desired the improvement of red pepper dietary life, 41.1% distrusted the present commercial red pepper powder on the market. From the results above, we conclude the fact many households have still hygienically poor red pepper processed at home, in spite of the red pepper is one of the most important spices in Korea. Considering the growing urban population, reduction of unemployed labor due to the increasing nuclear family and hygienic problems caused by the serious pollution, the improvement of red pepper processing method is urgently required. And it is believed that red pepper has a good prospect to be processed on the industrial scale in Korea.