• Journal of the East Asian Society of Dietary Life
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• v.5 no.1
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• pp.7-19
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• 1995

This study was conducted to evaluate the nutritional status and diabetes management of diabetic patients in the Health Center. General characteristics, food habits, food intakes and the knowledge about diet therapy were investigated from ninety one diabetes subjects. Anthropometric assessment such as weight, hight, triceps skinfold thickness, and biochemical measurement of fasting blood glucose(FBG), post prandial 2 hours blood glucose(PP2), and hemoglobin A1c(HbA1c) were obtained form the subjects. The results were summarized as following : 1. The average of age was 60.9 years old and 83.5% of subjects was illiterate and primary school graduated. 2. Relative Body Weight(RBW) and % body muscle were 96.18${\pm}$13.6 and 33.56${\pm}$7.01%, respectively. Obese subjects whose body weight exceeded 120% of the ideal values were 3.3%. 3. The 86.8% of subjects were managed by oral hyperglycemic agents. 4. The mean of FBG, PP2, HbA1c were 140.75${\pm}$44.43mg/㎗, 7.60${\pm}$1.88%, respectively. 5. The mean daily intake of calorie was 1407㎉, and 73.6% of subjects lower caloric intake than prescribed calorie. when the degree of dietary compliance was expressed as Tunbridge score, 18.7% of total subjects was grouped as satisfactory, where as 20.9% and 60.4% could be considered as tolerable and hopeless, respectively. The nutrients intake were lower than RDA except for Vitamin A and Vitamin C and the ratio of carbohydrate : protein : fat was 72 : 14 : 14. 6. The mean score of knowledge test about diet therapy was 3.52${\pm}$2.19 out of possible 14.00 points. The above results suggested that the most of diabetic patient showed the poor nutritional status and they faced the lack of knowledge about diabetes management.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.928-935
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• 2013

This study was designed to investigate the dietary habits, life habits, physical symptoms, and body composition of male and female students attending college in incheon, based on which to encourage proper dietary habits among and enhance the physical and psychological health of college students. The effects of personal characteristics (such as gender, grade level, residence type, means of transportation), health relative life habits (exercise, smoking and alcohol consumption), dietary habits, physical symptoms and body composition measurement were analyzed by using the questionnaire and Inbody. The subject pool was composed of 96 male and 149 female students. Smoking, drinking, exercise, and fruit intake showed significant differences between the genders (p<0.05), whereas meat intake was not significantly different (p>0.05). Differences on dietary habits and the intake of fruit showed significant differences (p<0.05) between the genders. Especially, more female than male students showed a higher frequency of fruit intake. Physical symptoms such as headache, common cold, dizziness, easy fatigue, poor concentration, indigestion and constipation showed significant differences (p<0.05) between the genders, whereas stomatitis, anorexia and pale face were not significantly different (p>0.05). Differences between the genders on body composition, height, weight, BMI, muscle soft lean mass, body fat mass, skeletal muscle mass and waist-hip ratio were also significantly different (p<0.05). The correlation analysis of college students by gender was negative between intake of milk and physical symptoms (p<0.01), whereas intake of cooked food and physical symptoms showed a positive correlation (p<0.01, p<0.05).

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.12
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• pp.1773-1780
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• 2013

This study was performed to compare physicochemical and sensory properties of cholesterol-removed Gouda cheese (CRGC) and Gouda cheese made in the laboratory during ripening. Composition, short-chain free fatty acids (SCFFA), texture, color, and sensory properties were measured. In chemical composition analyses, moistures were significantly different between control cheeses (42.86%) and sample cheese (48.32%) (p<0.05). But fat and protein in the control and the sample were 32.77, 22.45 and 31.35, 20.39%, respectively, and were not significantly different (p>0.05). The amount of cholesterol in control was 82.52 mg/100 g and the percentage of cholesterol removal was 90.7%. SCFFA increased gradually during ripening and its level of CRGC increased and significantly different from that of control (p<0.05). The texture, hardness, gumminess, and chewiness were significantly increased, but cohesiveness and springiness were not increased in both cheeses during ripening periods (p>0.05). In comparison of the control and sample cheeses, hardness, and springiness were not significantly different, but cohesiveness, gumminess, and chewiness were different (p<0.05). In color measurement, all color values were not different between CRGC and control (p>0.05). However, $L^*$ value decreased, while $a^*$ and $b^*$ values tended to increase significantly (p<0.05). In sensory properties, appearance, aroma, flavor and taste, and texture were significantly increased except buttery and nutty in aroma and sweetness in taste in both cheeses, and were not significantly different between the control and sample cheeses during ripening (p>0.05). Therefore, this study suggests that the quality of cholesterol-removed Gouda cheese is not different from the control cheese.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.1097-1101
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• 2002

This study was conducted to investigate the efficacy of antioxidant ability and nitrite scavenging ability of Poria cocos Poria cocos mycelium and Poria cocos fermented with rice were extracted with water and ethanol for measurement of degree of fat acidification against fish oil. Lower TBARS values of Poria cocos mycelium and Poria cocos fermented with rice were shown compared with control. Iron chelating ability of Poria cocos mycelium against Fe$^{2+}$, Cu$^{2+}$ was higher than Poria cocos fermented with rice. Electron donating abilitv of water extract and ethanol extract of Poria cocos mycelium were 76.8% and 79.9%, respectively. Higher nitrite scavenging ability was shown at ethanol extract than water extract of Poria cocos mycelium.ium.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.3
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• pp.432-439
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• 2007

Thiazolidinediones (TZDs) act as potent activators of the adipose differentiation program in established preadipose cell lines. TZD's have also been investigated in diabetic patients and reported to act as PPAR-${\gamma}$ ligands. In this report, the effects of TZDs on the differentiation pathway of myoblasts have been investigated. C2C12 mouse myoblasts were grown in Dulbecco's Modified Eagles medium for 4-5 days until they reached almost 100% confluency. Post-confluent cells (day 0) were further exposed to adipogenic induction medium along with TZDs for 48 hours. Thereafter, cells were exposed only to TZDs every 48 h until day 10. The control was provided with differentiation medium without any treatment. Alterations in the cells during the differentiation programme were analyzed on the basis of fusion index, oil-red-o staining, adipocyte index, adipocyte stain uptake measurement, immuno-histochemistry and western blotting. Exposure of C2C12 mouse myoblasts to TZDs prevented the expression of myosin heavy chain with parallel increase in the expression of C/EBP-${\alpha}$ and PPAR-${\gamma}$ and acquisition of adipocyte morphology, thus abolishing the formation of multinucleated myotubes. TZDs exert their adipogenic effects only in non-terminally differentiated myoblasts; myotubes were insensitive to the compound. Continuous exposure (at least 4-5 doses) to inducers after the growth arrest was essential to provide a sustained environment to the cells converting to fully matured adipoctyes. The results indicate that TZDs specifically converted the differentiation pathway of myoblasts into that of adipoblasts.

• Journal of Physiology & Pathology in Korean Medicine
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• v.22 no.5
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• pp.1152-1157
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• 2008

Hyperlipidemia has been treated as one of the most important etiological cause factor in 21th century. The cortex and root of Acanthopanax sessiliflorus (AR), a herbal medicine, have been used for several diseases including cardiovascular diseases in Oriental countries. Recently, we reported that AR has anti-hyperlipidemic action. BS-01 was made using extract from AR. For these reasons, we investigated the effects of BS-01 as anti-hyperlipidemic drug through measurement of body weights, cholesterol levels, total lipid, phospholipid in serum. In our results, mice induced by high fat diet elevated body weight level compared to naive group. And total lipid in serum was also elevated by induction of hyperlipidemia. In BS-01 group, body weight of mice was lowered significantly compared to that of control group. Oral administration of BS-01 decreased total cholesterol and triglyceride level back to that of naive mice. HDL and LDL cholesterol levels were not affected by BS-01. In addition, total lipid level, which elevated by induction of hyperlipidemia was also lowered by oral administration of BS-01. Finally, free fatty acid level was lowered in BS-01 group. These results demonstrate that BS-01 lowered body weight and titers involved in hyperlipdemia such as total cholesterol, triglyceride, free fatty acid and total lipid. In these results, we demonstrate that BS-01 has anti-hyperlipidemic action.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.528-535
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• 2005

This paper aims to compare and evaluate the quality of beef jerky made with Korean beef meat, Korean beef cattle and imported beef meat from Australia and New Zealand through sensory evaluation, measurement of hardness, thickness and contents of the moisture and crude lipid, and microscopic texture observation (SEM). According to the sensory evaluation, beef jerky made with Korean beef meat recorded the highest score in overall acceptability; New Zealand beef meat, the lowest. The preference of beef jerky made with Korean beef meat was shown in the appearance, smell, and texture, and especially in the taste. Whereas Korean beef jerky scored highest in color, glaze and palatability, New Zealand beef meat showed the lowest score. Korean beef meat showed the lowest in hardness, but New Zealand beef meat showed the highest as shown in the result of technical evaluation through rheometer. The evaluation through colormeter concluded that New Zealand beef meat had the highest scores in L and a values, but that Korean beef meat showed the lowest score. When it comes to the color difference compared with Korean beef meat, New Zealand beef meat showed the biggest difference. Although the moisture contents of jerky made with different beef meat showed little difference, the content of the crude lipid of jerky made with Korean beef meat and Australian beef meat was lower than that of Korean beef cattle and New Zealand beef meat. When the beef jerky is dry, fat contained in the beef meat is dissolved, which causes the glaze on the outside. Scanning electron micrographs showed that Korean and Australian beef jerky had larger gaps than Korean beef cattle and New Zealand beef jerky. It was concluded that this affected the hardness of beef jerky.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.599-603
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• 2013

Tarak is our own traditional fermented milk made through lactic acid fermentation by using makgeolli as inoculum for milk or using already made tarak as inoculum but it is hardly known to people as its related studies are also insufficient. Accordingly, the purpose of this study was to manufacture jelly by using tarak and analyze its quality characteristics for the diversification of consumption promotion and demand of traditional fermented milk tarak. Tarak jelly that was made according to the percentage of adding tarak showed a tendency that the content of crue protein, crude fat and crude ash except for moisture water meaningfully increased as the amount of tarak added increased (P<0.05). In the case of pH, it declines as the amount of tarak added was high. The chromaticity measurement result of tarak jelly was 54.32 in the case of control group for L, and it increased as the amount of tarak added increased. In the case of a, it decreased as tarak was added, whereas b meaningfully increased. There was meaningful difference between samples in the case of chewiness, fracturability and adhesiveness (p<0.05). The sensory test result showed that there was meaningful difference between samples in their appearance and taste but there was no meaningful difference in the case of overall preference, scent and texture.

• The Korean Fashion and Textile Research Journal
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• v.18 no.2
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• pp.235-243
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• 2016

This study is a preliminary study to suggest a distinguished fitted sloper according to body types. To this end, this study classified body types of men in their 20s in an attempt to examine the characteristics of each type. A total of 842 adult men of age 20 to 29 were studied by using the direct measurement data taken in the 6th Size Korea. The subjects' body types were classified based on 48 measurements. We extracted a total of six factors that characterized the body types of adult men in their 20s: horizontal size, vertical length, shoulder development, trunk area length, hip area length and shoulder slope. Result of the cluster analysis, the body shapes of men in their 20s were classified into four types. We developed the overlapped silhouettes for each of the four body types and compared the front and side shapes to clearly identify the differences of each body types. The findings of this study indicated that Korean adult men in their 20s can be classified into the big inverted triangular type that represents healthy and muscular men, the small inverted triangular type that represents short and skinny men, the triangular type that represents men with abdominal obesity, and the rectangular type that represents men that are fat overall, with a fairly even distribution of each body type.

• The Korean Fashion and Textile Research Journal
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• v.10 no.6
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• pp.955-965
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• 2008

This study used the method that measure the participants' responds on the experiment, and the measurement means is a survey. The primary factor plan is $5{\times}2{\times}3{\times}2$. The independent variable are neckline(5), trousers or skirt style(2), somatotype(3), culture(2), and the dependant variables are physical visual effect and the favor of clothe design. In cases of Korean, thin somatotype had better were V-neckline suit for looking shoulders wide because they have too narrow shoulders, and were pants suit than skirt suit for looking pelvis major. thin somatotype person who wants to look tall should wear china collar or tailored collar suit with pants. If she wears round neckline suit with skirt, the lower part of body and the height look tall. Pants suit with V neckline and skirt suit with china collar make standard somatotype looked having wide shoulders. Standard somatotype person with wide shoulder should avoid this style. The size of waist and pelvis was looked thick in round neckline and was looked thin in V neckline. So it will be better to find the right suit for one's weakness. Obesity had better wear V neckline to look neck slim and not wear stand and tailored collar. When obesity person wears pants suit, she is looked having slim waist than skirt suit. In case of American, thin somatotype in pants suit looks much taller than in skirt suit when she wears round neckline and stand collar suit. Standard somatotype has no difference because it is the basic shapes. Generally, it goes with all kinds of suit design. The belly and pelvis of American's obesity look fatter and bigger than Korean's obesity. The same with Korean, round neckline suit makes obesity looked belly and pelvis fat and big.