• Nutrition Research and Practice
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• 제7권3호
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• pp.192-198
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• 2013

Dietary sodium intake is considered one of the major causal factors for hypertension. Thus, to control the increase of blood pressure and reduce the risk of hypertension-related clinical complications, a reduction in sodium intake is recommended. The present study aimed at determining the association of dietary sodium intake with meal and snack frequency, snacking time, and taste preference in Korean young adults aged 20-26 years, using a 125-item dish-frequency questionnaire. The mean dietary sodium intakes of men and women were 270.6 mmol/day and 213.1 mmol/day, which were approximately 310% and 245% of the daily sodium intake goal for Korean men and women, respectively. Dietary sodium intake was positively correlated with systolic blood pressure in the total group, and BMI in the total and men-only groups. In the total and men-only groups, those who consumed meals more times per day consumed more dietary sodium, but the number of times they consumed snacks was negatively correlated with dietary sodium intake in the total, men-only, and women-only groups. In addition, those who consumed snacks in the evening consumed more sodium than those who did so in the morning in the men-only group. The sodium intake was also positively associated with preference for salty and sweet taste in the total and women-only groups. Such a high intake of sodium in these young subjects shows that a reduction in sodium intake is important for the prevention of hypertension and related diseases in the future.

• 동의신경정신과학회지
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• 제24권1호
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• pp.123-130
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• 2013

Objectives : During several thousand years, Peucedanum Japonicum Thunberg has been considered as a vegetable side dish in Korea. There is folk knowledge that Peucedanum Japonicum Thunberg prevents vascular disease such as stroke. To identify the effects Peucedanum Japonicum Thunberg, we made up its extract and named it as KH020. Then, we employed common carotid artery ligation (CCAl) surgery for vascular dementia model (VDM), and two types doses of per os (per oral: p.o) treatment. Methods : To confirm prevention and recovery effects for vascular dementia, we treated two doses (100, 400 mg/kg) KH020 in male C57BL/6 mouse during 7 days. After treatment, animals were CCAl operated, and given time to recover. Then, animal were tested in a Y-maze and passive avoidance test. Results : Y-maze results demonstrated that cognition and memory performance were decreased in the VDM group, compared to the sham group. KH020 treatment abolished these effects significantly. The results from the passive avoidance test showed the same phenomenon, but it was not statically significant. Conclusions : Therefore, KH020 prevents the onset of vascular dementia. In future studies, we will evaluate KH020 in regard to alzheimer dementia.

• Journal of Nutrition and Health
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• 제44권2호
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• pp.119-130
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• 2011

한국인의 대사증후군 관련 식사요인 중 다량 영양소의 섭취 양상을 파악하고 역학적 특성을 파악하기 위해 2007~2008 국민건강영양조사 자료를 분석하였다. 한국인의 다량 영양소 섭취 양상은 성별, 연령대별, 건강 상태별로 달랐으나 전체적으로 탄수화물 섭취가 높은 편이고 지방의 섭취가 낮은 편이었다. 특히 60대 이상에서 당뇨병이나 고혈압 진단을 받았거나 대사증후군을 가지고 있는 사람들은 다른 그룹에 비해 탄수화물 에너지비가 더욱 높고 지방 섭취는 더욱 낮았으며 지방 급원 음식도 달랐다. 따라서 향후 대사증후군 및 기타 만성 질환의 예방과 관리를 위해서는 한국인의 성별, 연령대별, 건강상태별로 식생활의 특성을 파악하고 이를 토대로 적절한 영양 정책과 사업을 실시하여야 할 것이다.

• Nutrition Research and Practice
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• 제6권6호
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• pp.534-541
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• 2012

This study examined salty taste acuity and salty taste preference and sodium intake in relation to zinc nutritional status in 2 rural populations in Korea. And we also examined the main food contributors of their sodium intakes. We enrolled 218 adults (66 men and 152 women) from the Kangneung and Samcheok regions in Korea's Kangwon province in our study conducted from December 2011 to February 2012. Participants from each region were divided into 3 groups based on their serum zinc level (T1: lowest, T2: intermediate, T3: highest). We compared the salty taste acuity and preference, Na index (Dish Frequency Questionnaire for estimation of habitual sodium intake), blood pressure, and intakes of nutrients including sodium by 3 groups of serum zinc level. The results were as follows: a higher serum zinc level indicated a lower sodium intake and Na index (P<0.05). The salty taste acuity was considerably higher for participants from the Kangneung region than those from the Samcheok region (P<0.05). And the serum zinc level was significantly higher in participants from the Kangneung region than those from the Samcheok region (P<0.05). We further divided the participants into 2 groups: those who consumed more zinc than the recommended intake (RI) and the others. We compared salty taste acuity and salty taste preference in the 2 groups. The salty taste threshold and palatable salty taste concentrations were lower for the group with a zinc intake above RI than for the group with zinc intake below the RI. However, the difference was not significant. This study confirms that taste function differs depending on zinc nutritional status. In future, it is required to a large-scale, long-term, prospective study on the correlation between zinc intake, serum zinc levels, and taste perception function and blood pressure.

• Nutrition Research and Practice
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• 제10권3호
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• pp.294-304
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• 2016

BACKGROUND/OBJECTIVES: Eating out has been reported to have negative effects on nutritional status. However, eating out can include meals prepared at home and eaten outside. Conversely, meals eaten at home can be brought from outside, as take-out and home deliveries have become common in Korea. Thus, we tested whether or not meal preparation location influences daily diet quality. SUBJECTS/METHODS: From the Korea National Health and Nutrition Examination Survey (KNHANES) 2007-2009, 4,915 Korean adults (20-64 years) were classified into two groups: home-made meal group (HMG), who ate ${\geq}2$ meals per day prepared at home (n = 4,146), and non-home-made meal group (NHMG), who ate ${\geq}2$ meals per day prepared outside home (n = 769). Daily diet quality was determined by energy intake, nutrient intake, Dietary Variety Score (DVS), and Diet Diversity Score (DDS). RESULTS: Compared to the HMG, the NHMG was more likely to consist of men, single, employed, educated and of a higher economic status (all, P < 0.01). The NHMG showed higher energy intakes (1,776 vs. 2,116 kcal/day) with higher percentages of energy from protein (15 vs. 23%) and fat (14 vs. 16%) and lower intakes of dietary fiber, phosphorus, potassium, niacin, and vitamin C (all, P < 0.01) than the HMG, with some variations among age groups. The NHMG tended to consume foods prepared by frying and grilling and had more one-dish meals such as bibimbap, noodles, and dumplings but also showed higher dietary diversity. CONCLUSIONS: It should be noted that home-made meals do not necessarily guarantee a healthy diet, and the effects of meal preparation location on nutritional status might vary depending on socio-demographic characteristics.

• 한국식생활문화학회지
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• 제29권6호
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• pp.477-487
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• 2014

This study aimed to develop a new commercialization model for theindustrialization of head family food as a gentry families' complex food culture product. We tried to develop a head family food and propose a city sightseeing style's head family product by interviews with 'Hakindang' as the center, the head house of the Suwon Baek clan, and Injaegong group in Jeonjoo. Hakindang (in Jeonju) was confirmed as an improved model Korean-style house in the enlightenment period and the twentieth style modern head family as emerging capitalist. Hakindangsupported independence war funds in the Japanese colonial era and was widely known as gate of filial piety in Jeonju. Representative seasonal foods of Hakindang include pan-fried sweet rice cake with flower petals in the spring, hot spicy meat stew and polypus variabilis in summer, hanchae in autumn, and napa cabbage kimchi with salted flatfish seafood in the winter. When parents-in-law had a birthday, there were party noodles, sliced abalone stuffed with pine nuts, brass chafing dish, fish eggs, slices of blilde meat, and matnaji. Daily, there were mainly salted seafood, slices of raw fish, grilled short rib patties, braised fish, baked fish, syruped chestnut, grilled deodeok root, bean sprouts, radish preserved with salt, dongchimi, soy sauce-marinated horseshoe crab, butterbur, perilla seed stew, salted clams, raw bamboo shoot, agar, fried kelp, etc. The most basic virtue of the head family is filial duty, and they developed mosim dining as a representative food of Hakingdang's head family. The mosim menu is composed of 65% carbohydrates, 20% protein, and 15% fat because it is table for parents-in-law like more than 75 years old. The sensory evaluation showed a chewy texture that is easily swallowed.

• Journal of Periodontal and Implant Science
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• 제36권3호
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• pp.757-765
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• 2006

Human periodontal ligament fibroblasts (hPDLF) are very important for curing the periodontal tissue because they can be differentiated into various cells. A tissue engineering approach using a cell-scaffold is essential for comprehending today's periodontal tissue regeneration procedure. This study examined the possibility of using an acellular dermal matrix as a scaffold for human periodontalligament fibroblast (hPDLF). The hPDLF was isolated from the middle third of the root of periodontally healthy teeth extracted for orthodontic reasons. The cells were cultured in a medium containing Dulbecco's modified Eagle medium supplemented with 10% fetal bovine serum at $37^{\circ}C$ in humidified air with 5% $CO_2$. The acellular dermal matrix(ADM) was provided by the US tissue banks(USA). Second passage cells were used in this study. The hPDLF cells were cultured with the acellular dermal matrix for 2 days, and the dermal matrix cultured by the hPDLF was transferred to a new petri dish and used as the experimental group. The control group was cultured without the acellular dermal matrix, The control and experimental cells were cultured for six weeks. The hPDLF cultured on the acellular dermal matrix was observed by Transmission Electron microscopy (TEM). Electron micrography shows that the hPDLF was proliferated on the acellular dermal matrix. This study suggests that the acellular dermal matrix can be used as a scaffold for hPDLF.

• 대한지역사회영양학회지
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• 제7권4호
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• pp.548-558
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• 2002

The purpose of this study was to develop a computer software program for nutritional assessment using a Semi-Quantitative Food Frequency Questionnaire (SQFFQs) and the 24-hour Recall Method. The software for the SQFFQ was divided into input, output, and database. For dietary analyses, recipe and food databases were used. The recipe database included 25 items and the food database was divided into 18 food groups. The food database was composed of 19 general nutrient items, 33 fatty acids, and 18 amino acids. The software developed in this study can be summarized as follows: 1) input items related to the individual s ages information, lifestyle, biological values, and dietary habits; 2) individualized data in percent of the Korean RDA, the energy ratios of carbohydrates, proteins and fats, the ratio of animal to plant source intakes, and the distribution of food group intakes; 3) Statistical data on the individual's information, lifestyle, biological values, and dietary intakes including the frequency of intake of cooked foods, the amounts of food, and the number of food groups, and nutrients. In the 24-hour Recall Method, the input and output consisted of the individual s information and cooked dish intakes. The individual s report included the amounts of nutrient intake according to number of meal and days, in comparison to the Korean RDA, the energy ratio for carbohydrates, proteins and fats, the ratio of animal to plant source intakes, and the distribution of food group intakes. The statistical report presented the number of food groups and foods, and the nutrient intakes. To evaluate the validity of the SQFFQ, the Spearman Rank Order Correlation and kappa values were used. As a result, correlation coefficients comparing the 24-hour Recall Method appeared to be more than 0.5, except for vitamin $B_1, B_2$, niacin, and vitamin E. The kappa values for energy and carbohydrate intakes were both 0.7, and protein, fat, vitamin C, folate, Ca, and iron intakes ranged from 0.3 to 0.7.

• 대한지역사회영양학회지
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• 제28권6호
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• pp.449-465
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• 2023

Objectives: This study aimed to analyze menu patterns and food group diversity in daycare centers managed by the Center for Children's Foodservice Management in South Korea. Methods: Data from 18 Center for Children's Foodservice Management centers across various provinces (excluding Jeju Island) were analyzed. We examined 8,796 meals served in February, May, August, and December 2021, focusing on seasonal lunch and snack menus for children aged 3-5. Foods were categorized into 19 groups for lunch and 21 for snacks. The frequency of food groups and dietary patterns were assessed using the Dietary Diversity Score. Analyses were conducted using Excel 2016 and IBM SPSS Statistics version 28. Results: Most lunch menus (89%) included five menu items, with a ratio of grain, meat, and vegetables at 88%. Snack menus typically had one item (57%), with significantly more items in the afternoon compared to the morning (P < 0.001). Regarding snack patterns, 75.2% of morning snacks and 61.1% of afternoon snacks contained only one solid food and drink (P < 0.001). Fruit and milk (22.4%) was the most prevalent pattern in morning snacks, while grain and milk (31%) dominated afternoon snacks (P < 0.001). Only 48% of daycare center menus (all snacks and lunch) included all five food groups (grain, meat, vegetables, fruit, and milk). Notably, only 83% included milk and 57% included fruit. Conclusions: These findings highlight the need to improve food variety and diversity in the Center for Children's Foodservice Management-managed daycare center menus. Developing more detailed guidelines for menu structure and food composition is crucial to ensure children receive balanced and diverse nutrition.

• 한국수정란이식학회지
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• 제24권3호
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• pp.199-205
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• 2009

This study was carried out to investigate the effective genetic resources preservation system using the frozen boar semen. The porcine oocytes were matured for 44 hours in NCSU-23 medium with or without 10% Porcine Follicle Fluid (PFF), 0.5 ${\mu}g/ml$ porcine FSH, 0.5 ${\mu}g/ml$ equine LH, 1.0 ${\mu}g/ml$ 17 $\beta$-estradiol ($E_2$) and 10 ng/ml Epidermal Growth Factor (EGF) under mineral oil at $38.5^{\circ}C$ in humidified atmosphere of 5% $CO_2$ in air. After 44 h of culture, the oocytes were inseminated with frozen-thawed semen and fresh semen prepared with mTBM medium for 6 h. Later, set of 50 presumptive zygotes were transferred into 4-well dish (500 ${\mu}l$) of IVC medium. for embryos freezing, slow-freezing and vitrification methods were used as a cryopreservation. Differences among treatments were analyzed using General Linear Model Procedure by SAS Package (version 6.12) differences were considered significant when p<0.05. Following IVF and IVC, the rates of cleavage and blastocysts formation were significantly higher (p<0.05) in hormone supplemented group than that of hormone-free group (25.7 vs, 12.1). The development rates to cleavage and blastocysts were significantly higher in PZM-5 group than NCSU-23 group (60.3%, 46.6% vs 27.4%, 11.1%). Further improvement was achieved when PZM-5 was supplemented with FBS. Cleavage rates was significantly higher in fresh semen source group than frozen semen (66.7% vs 43.7%). However in blastocysts rates was similar two groups. Post-thaw survival rates of embryos were 1.2% and 2.2% in slow-frezing and vitrification groups, respectively. The results of our study suggest that it is still possible to improve the culture conditions and boar semen cryopreservation for enhance reproductive technology and animal genetic resources conservation.