• Journal of Community Nutrition
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• v.8 no.4
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• pp.185-192
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• 2006

This study was performed to investigate factors affecting sensitivity and preference for salty tastes of Korean adult females. Sensitivity and preference for salty tastes were determined as detection threshold concentration of NaCl solution and the optimally-preferred NaCl concentration of the bean sprout soup, respectively. A self-administered questionnaire was used to obtain the information regarding general characteristics, self diagnosis of stress, health-related lifestyle practices, dietary habits and food preferences. Dietary intake using 24-hours recall and blood pressure were measured. Salty taste detection thresholds and optimally-preferred NaCl concentrations were 0.0197% and 0.357%, respectively. There was a significant positive correlation between the optimally-preferred salt concentration and age, despite no significant correlation between either sensitivity or preference for salty taste and sodium intake, which was 3,605mg/day. Those who had bread or cereal with milk as breakfast instead of a traditional Korean meal and those who preferred jjigae to soup had significantly higher NaCl preferences for bean sprout soup. Going to bed after midnight and skipping meals (${\geq}3/week$) decreased salty taste sensitivity without reaching statistical significance. Self awareness of one's own health, recent weight changes, family history of hypertension, sleep quality, getting-up time, rate of eating and other food preferences did not affect either perception. Stress level, TV watching, BMI and sodium intake did not have significant correlation to sensitivity or preference. Further research including a large number of well-controlled subjects and more accurate measurement of sodium intake should be directed to find other factors affecting salt preference and sensitivity in order to decrease Na intake and related diseases.

• Korean Journal of Community Nutrition
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• v.15 no.5
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• pp.679-686
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• 2010

The purpose of this study is to monitor genetically modified bean sprouts at traditional markets in Seoul and to investigate perception of traditional market merchants and high school students on genetically modified organisms (GMOs). We analyzed 30 bean sprouts that were selected at 11 traditional markets in Seoul using the method of polymerase chain reaction (PCR). Also, we compared perception of GMOs between merchants (n = 30) and students (n = 126). Knowledge test about GMOs was performed by students. The result of PCR, 16.7% of bean sprouts were confirmed as GM bean sprouts (n = 5). Students had significantly more exposure to information about GMOs than merchants (p < 0.05). Major information sources about GMOs were from mass media (television, newspaper and radio). About half of subjects were not aware that they eat GMOs and GMOs are sold to consumers. Only 17.3% of subjects had constant eating intent for GMOs after perceiving foods that he/she usually eats are GMOs. 51.3% of subjects had willingness to purchase GMOs if GMOs have same quality and lower cost than natural foods. 37.2% of subjects thought that GMOs would be harmful to humans. Students had more positive perception of GMOs' side effects than merchants (p < 0.01). There was no merchant who knew labeling of GMOs. 19.1% of students knew labeling of GMOs. Students' mean percentage of correct answers of six questions about GMOs was 45.2%. Therefore, providing adequate information about GMOs is needed for consumer's choice whether to purchase GMOs or not.

• Korean Journal of Community Nutrition
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• v.18 no.6
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• pp.565-576
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• 2013

The purpose of this study was to investigate the effects of nutrition education on nutrition knowledge, dietary attitude and dietary intake of Chinese college students in Korea. The subjects were 64 Chinese college students in Korea (educated group, 32 students vs. non-educated group, 32 students). Educated group was lessoned as group and/or individual. Nutrition education program consisted of four lessons (40min/lesson), '6 major nutrients & function (group lesson)', '6 food group and sources (group lesson)', 'personalized daily needed energy and food exchange units using Food Exchange System (individual lesson)', and 'smart choice of snacks and eating-out foods (group lesson)'. We examined the differences between educated group and non-educated group in nutrition knowledge, dietary attitudes and nutrients intake. After education, there were positive improvements on nutrition knowledge: 'function and foods of 6 nutrients', on dietary attitudes: 'type of breakfast' in educated group. In the evaluation of nutrient intakes according to Dietary Reference Intakes for Korean (KDRI), there were positive improvements on intake levels of riboflavin, fiber, vitamin B6, vitamin C, folate, Ca and K in the educated group. In the index of nutrition quality (INQ), nutrition adequacy ratio (NAR) and mean nutrition adequacy ratio (MAR) were significantly increased in the educated group. In conclusion, it is possible to improve nutrition knowledge, dietary attitude and dietary intake of Chinese college students in Korea through the nutrition education focused on personalized daily needed energy and food exchange units.

• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.560-568
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• 2002

This study was carried out to compare the dietary behaviors and the nutrient intake of a middle school and a high school girls in Iksan. The subjects consisted of 132 middle school girls and 122 high school girls in Iksan. The proportion of subjects eating meals irregularly was higher in the high school girls (98.6%) than in the middle school girls(78.7%). The proportion of subjects skipping a meal also was higher in the high school girls(61.5%) than in the middle school girls(53.8%) and most of them (65.8%) skipped breakfast though they thought breakfast was the most important meal of a day (87.4%). The subjects tended to overeat at lunch (38.6%), and at dinner (55.9%). The main reasons of skipping a meal were 1. They had no time (49.3%), and 2. They had poor appetite (24.7%) Mean daily energy intake was 2198.5Kcal in the middle school girls and 2150.5Kcal in the high school girls and mean daily intake of protein, iron, vitamin $B_1$, vitamin $B_2$ and niacin was significantly higher (p<0.05, p<0.01) in the middle school girls than in the high school girls. Mean daily calcium, iron, vitamin $B_1$, vitamin A and C intake of middle school girls were lower than those of RDA and all nutrients intake of high school girls except for phosphorus was lower than those of RDA. The index of nutritional quality (INQ) was under 1.0 for calcium, iron, vitamin A, $B_1$ and C. Mean blood level of cholesterol, triglyceride, Hb, Hct, GOT, GPT were 170.9mg/dl, 78.9mg/dl, 13.1g/dl, 39.5%, 18.8mg/d and 15.7mg/dl, respectively.

• Korean Journal of Food Science and Technology
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• v.19 no.2
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• pp.171-175
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• 1987

An objective method for the evaluation of eating quality of cooked noodle was established by using a specially designed shear extrusion cell of Rheometer. From the force-distance curve, the maximum force, initial force, extrusion work, and the slope were determined. In a test with Korean dried noodles made from 17 types of Australian wheat flour, the maximum and initial forces and extrusion work could represent the firm-soft and chewy character, which govern mostly the preference of cooked noodle. On the other hand, the slope could distinguish the textural changes of cooked noodle during the storage after cooking. The parameters showed significant correlation with the protein content, water absorption, development time and extensibility of flour, but no correlation was obtained with the maximum viscosity of viscogram. For the estimation of textural preference, the correlation coefficient obtained from a multiple regression analysis using the maximum viscosity of viscogram and the maximum force of shear extrusion test as the two independent variables was not significantly higher than the coefficient obtained from a simple regression with the maximum force only.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.219-226
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• 1992

The effect of freezing on cooking times, tastes and microstructures of beans were examined. Freezing was effective in shortening of cooking time and improving of the taste: while the cooking time was reduced to one-half by freezing, textures, flavors and overall acceptabilities of black bean and soybean were improved by freezing. A high correlation was found between sensory texture and Instron puncture force, and sensory texture was predictable from puncture force using equation. The microstructure of cotyledonary cells of soybean was characterized with thick cell wall and no difference was observed between frozen and non-frozen soybean. But the spherosome enclosing the protein body was destructed by freezing.

• Journal of the Korean Society of Food Culture
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• v.18 no.2
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• pp.172-180
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• 2003

This study was performed to document the weight loss diet practice and dietary habit related to weight control in child-bearing Korean women. The subjects were 1,434 women aged 17-39 years. The subjects were classified into 3 groups based on BMI: low weight(LW) BMI < 18.5; normal weight(NW), 18.5 BMI 22.9; and overweight(OW), 23.0 BMI. Anthropometric, general characteristics, weight control practice, and the quality of diet were assessed by a questionnaire. LW group had higher rate of smoking and drinking. They also complained more subjective symptom of anemia and used less nutritional supplementation. Weight loss diet had been practiced by about 40% of subjects and the percent was increased with increasing BMI. The reason of weight loss diet were significantly different by BMI groups(p<0.05); LW to keep body in shape, OW for health. Low BMI group had experienced more side effects after weight loss diet(p<0.05). LW group usually used inappropriate method to control weight such as skipping meals and some of OW group reported using drug to lose weight. All subjects have been skipped their meals of 3.9 times per week, especially 4.3 times in LW group. By mini dietary assessment, most of the subjects did not have regular meals. LW group tended to eat what they like and OW group preferred fried food. This study showed that child-bearing aged women make a ceaseless effort apart from their weight, and LW group have a matter of grave concern because of their dietary habit and weight control practice. Additional research should be necessary to assess the relation of health and weight loss diet in young women.

• Journal of the Korean Society of Food Culture
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• v.27 no.3
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• pp.233-239
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• 2012

The purpose of this study was to develop an evaluation indicator for the industrialization of local cuisine. We conducted a literature study, interviews with experts, and a Delphi survey. The resulting evaluation indicator was divided into four groups and nine sub-groups. The four groups were locality, taste and functionality, industrial base, and business value. The nine sub-groups were traditionality, regionality, eating quality, nutrition and functionality, condition of development, technological level, rights and policy, marketability, and ripple effects. Also 22 items were created as indicators for evaluating classes ; historicity, sustainability, rarity, awareness of local resident, the number of similar restaurant, appearance, taste, nutritional balance, health functionality, availability of raw materials, suitability of environmental exchange of market, standardization of recipe, simplification of recipe, storability, intellectual property rights, government's policy, appropriacy of price, popularization, possibility of franchise, globalization, improvement of local image, vitalization of local economy. The four most important classes corresponded to one of the four groups. These classes were sustainability, taste, state (local autonomy) policy, vitalization of local economy. The implications of this study are that the possibility of industrializing the local cuisine of each region can be evaluated and applied. Moreover, these indicators could promote the discovery of local cuisines, support planning for the commercialization of local cuisine.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.8-13
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• 2016

This study investigated the effect of soy protein hydrolysates (SPH) prepared by varying subcritical media on the physicochemical properties of pork patties. For resource of SPH, two different soybean species (Glycine max Merr.) of Daewonkong (DWK) and Saedanbaek (SDB) were selected. SPH was prepared by subcritical processing at 190℃ and 25 MPa under three different of media (water, 20% ethanol and 50% ethanol). Solubility and free amino group content revealed that water was better to yield larger amount of SPH than ethanol/water mixtures, regardless of species. Molecular weight (Mw) distribution of SPH was also similar between two species, while slightly different Mw distribution was obtained by subcritical media. For pork patty application, 50% ethanol treatment showed clear red color comparing to control after 14 d of storage. In addition, ethanol treatment had better oxidative stability than control and water treatment based on thiobarbituric acid-reactive substances (TBARS) analysis. For eating quality, although 20% ethanol treatment in SDB showed slightly higher cooking loss than control, generally addition of SPH did not affect the water-binding properties and hardness of pork patties. Consequently, the present study indicated that 50% ethanol was the best subcritical media to produce SPH possessing antioxidant activity, and the SPH produced from DWK exhibited better antioxidant activity than that produced SDB.

• Journal of the Korean Society of Food Culture
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• v.35 no.2
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• pp.201-214
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• 2020

This study was a qualitative investigation into hemodialysis patients' dietary practices. The purpose of this study was to explore the obstacles and requirements to maintain a recommended diet therapy in hemodialysis patients. Five patients undergoing hemodialysis in the renal chamber of the general hospital were interviewed individually. The interviews were based on an interview guide and analyzed by Giorgi's method of analysis. As a result of this study, five elemental factors and 12 subelemental factors were derived. Derived elements were "difficulty in dietary guidelines", "recognizing necessity of diet therapy", "awareness of importance of diet", "difficulty practicing diet therapy", and "looking for ways to practice diet therapy". Patients not only felt difficulties in practicing dietary guidelines but also recognized the need and importance of diet therapy. Patients seemed to have difficulty practicing meal therapy and eating with their families or others. They were also stressed by the limited selection of dietary components and rapid dietary changes before and after dialysis. However, patients showed a willingness to implement dietary management to improve their quality of life and to practice dietary therapy. In order to improve the practice of dietary management in hemodialysis patients, nutritional education should be focused on long-term dietary habits through continuous education and monitoring, not just one-off education. Moreover, patients should be educated that adherence to dietary control may be less burdensome on their families.