• Journal of Nutrition and Health
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• v.8 no.4
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• pp.9-14
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• 1975

Growth retardation and a variable degree of body disproportion are recognized features of malnutrition, and mild and moderate protein-calorie malnutrition(PCM). Among the various body measurements suggested to assess the prevalence of all grades of PCM as judged by growth retardation and by body disproportion, the 'mid-upper-arm circumference'-abbreviated to 'arm-circumference' has been suggested as a potential useful simple field index for the assessment of PCM showing that the measurement would give composite information simultaneously on three important effects on PCM-deficit in the muscle protein reservoirs, availability of calorie stores in the form of subcutaneous fat, and growth failure. And this is selected because of its easy accessibility, and less involvement with clinical edema. This study is conducted to make a comparison between the percentage of Korean weight for age standards and the percentage of mid-upper-arm circumference for age standards of 175 preschool children aged $3{\sim}72$ months who are selected among the low-income residents in Seoul. In this study, a comparison is made between the results obtained by expressing the observed weight of the child as a percentage of Korean standard, referred to as 'weight-for-age' and the observed arm-circumference expressed as a percentage of the age-specific arm standard of Jelliffe, referred to as 'arm-for-age'. All the measurements were taken following the techniques described by Jelliffe. The left mid upper arm was measured using a glass-fibre tape and the Fairbanks Morse beam balance was used for weighing. 80% level of weight for age Korean standard and 85% level of arm for are Jelliffe standard were used as an upper borderline limit for PCM. Comparing the 80% weight-for-age and the 85% arm-for-age standard as an upper limit for PCM, for children aged $3{\sim}72$ months, results in 84.6% agreement with the sensitivity of 86.4% and its specificity of 83.5%. If arm circumference alone had been measured and judgement made on this basis, then only 5.1% of the children would have been 'wrongly' classified. And there is a moderately close correlation between arm circumference and weight for age as the data in Table 4 shows. The problem therefore lies in the standard for arm circumference in normal children and in determining what is the lower limit of normal. Once this is clearly difined, one can rely more confidently on arm circumference measurements alone for the nutritional assessment of early childhood.

• Journal of Animal Science and Technology
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• v.49 no.2
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• pp.257-268
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• 2007

This study was carried out to investigate the quality comparison of M. longissimus from 4 crossbred wild boars(wild boar ♂×Duroc ♀, 113kg, 1 barrow and 3 gilts, CWB) reared outdoor, 5 Korean native black pigs(64kg, 5 barrows, KNP) and 5 modern genotype pigs(Landrace×Yorkshire×Duroc, 114kg, 5 barrows, MGP) reared indoor. The samples were stored at 2±0.2℃ for 12 days and utilized in the quality measurement. The moisture content was significantly higher in CWB than in KNP(p<0.05), however crude fat content was significantly lower in CWB than in KNP(p<0.05). The pH value of CWB was significantly lower than that of MGP during 12 days of storage(p<0.05). Therefore the CWB showed significantly lower water-holding capacity than MGP(p<0.05). The L*, a*, b* and C* values of CWB were significantly lower than those of KNP during 12 days of storage(p<0.05), however those of CWB were significantly higher than those of MGP after 3 and 6 days of storage(p<0.05). In fatty acid composition, the CWB had higher unsaturated fatty acid including linoleic acid, arachidonic acid and lower saturated fatty acid. However, the lipid oxidation of CWB was delayed during storage compared with KNP and MGP. The aroma patterns by principal component analysis(PCA) from electronic nose was discriminately different among 3 different pork at 0 and 12 day of storage.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.4
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• pp.1318-1324
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• 2010

Recently, U-Healthcare is receiving attentions as a research for reducing the manpower, time in treatment, and etc. Although fundamental technologies, such as sensing, measuring, and etc. are sufficiently investigated. However, Technologies of IT/Medical convergence, which graft IT technologies to medical area, are still in germ. For this, we present a novel healthcare system, which can be applied to the middle sized medical environment, such as private hospital, home, or etc., by means of pre-verified technologies and the expert system. There exist IT element technologies are sufficiently developed in the fields, such as network, database or etc. due to the remarkable developments in IT technologies, and the healthcare is a mission-critical environment. Therefore, it is important not only to investigate novel approaches but also to utilize verified technologies for the U-Healthcare solution. Presented solution provisions automated medical services based on expert system by utilizing the measured data, such as body fat, blood pressure, blood glucose, and etc., in order to provide convenient treatment environment to doctors and nurses. In addition, since people, who do not have medical knowledge, can self-diagnose themselves, it is expected to cut medical costs in various areas. Especially, since each devices communicate with each other through standardized Bluetooth technology, Presented healthcare system is an extensible solution which can easily accept various medical devices. As a result of this, we can safely say that the self measurement and diagnosis services in U-Healthcare are now enhanced by reducing medical cost through our healthcare system.

• Applied Biological Chemistry
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• v.29 no.2
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• pp.227-236
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• 1986

Three types of Kochujang(soybean-red pepper paste) were prepared with glutinous rice flour (group A), glutinous rice grain (group B) or the mixture of flour and grain (group C) to investigate some chemical composition, enzyme activities and the texture during aging period. 'There were no remarkable differences in the contents of moisture, crude protein, crude fat, minerals and alcohols, titrable acidity and pH among the tested groups. Amino nitrogen content, acidic protease and saccharogenic amylase activities were measured to be higher values for group A whereas reducing sugar content higher values for group B. All tested groups contained Ca, Cu, K, Mn, Mg, P and Fe, particularly higher amount of K but a trace of Cu, Mn and Fe. All tested groups showed higher content of aspartic acid, glutamic acid, cystine, proline and lower content of histidine and valine 60 days after the preparation. The total free amino acid content was 16.49 mg/g for group A, 13.68 mg/g for group B and 15.84 mg/g for group C. The measurement of texture showed high values of hardness and adhesiveness with group A immediately after the preparation and with group B at the end of aging. Cohesiveness and springiness were high with group A while low with group B throughout aging period.

• Nutrition Research and Practice
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• v.8 no.3
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• pp.336-341
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• 2014

BACKGROUND/OBJECTIVE: It is expected that dairy products such as cheeses, which are the main source of cholesterol and saturated fat, may lead to the development or increase the risk of cardiovascular and metabolic diseases; however, the results of different studies are inconsistent. This study was conducted to assess the association between cheese consumption and cardiovascular risk factors in an Iranian adult population. SUBJECTS/METHODS: Information from the Isfahan Healthy Heart Program (IHHP) was used for this cross-sectional study with a total of 1,752 participants (782 men and 970 women). Weight, height, waist and hip circumference measurement, as well as fasting blood samples were gathered and biochemical assessments were done. To evaluate the dietary intakes of participants a validated food frequency questionnaire, consists of 49 items, was completed by expert technicians. Consumption of cheese was classified as less than 7 times per week and 7-14 times per week. RESULTS: Higher consumption of cheese was associated with higher C-Reactive Protein (CRP), apolipoprotein A and high density lipoprotein cholesterol (HDL-C) level but not with fasting blood sugar (FBS), total cholesterol, low density lipoprotein cholesterol (LDL-C), triglyceride (TG) and apolipoprotein B. Higher consumption of cheese was positively associated with consumption of liquid and solid oil, grain, pulses, fruit, vegetable, meat and dairy, and negatively associated with Global Dietary Index. After control for other potential confounders the association between cheese intake and metabolic syndrome (OR: 0.81; 96%CI: 0.71-0.94), low HDL-C level (OR: 0.87; 96%CI: 0.79-0.96) and dyslipidemia (OR: 0.88; 96%CI: 0.79-0.98) became negatively significant. CONCLUSION: This study found an inverse association between the frequency of cheese intake and cardiovascular risk factors; however, further prospective studies are required to confirm the present results and to illustrate its mechanisms.

• Culinary science and hospitality research
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• v.23 no.2
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• pp.159-168
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• 2017

This study was conducted to compare the food quality of domesticated species. Consumers surveyed for safe food intake and proper culture of food distribution. The results of the comparison study are as follows. Muscle moisture content, protein content, and fat content. K, P, and C showed relatively high values in the muscle of the sea bream. Fe showed low contents. As a result of measuring heavy metal component, Cd was not detected in sea bream and mullet, but $0.01{\pm}0.00mg/kg$ was detected in red mine. Other heavy metals were below the reference value or were not detected. Electrophoresis results showed that the band appeared at in red minefish. In the case of sea bream and swordfish, no distinctive features of the band were shown. In the case of sea bream, there was little difference in food science between the similar fish species and the red sea bream fish, but price was different. An environment should be created for consumers to buy the right ingredients at the price they want. It is necessary to educate consumers about food ingredients immediately.

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.430-442
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• 2009

This study was designed to investigate the relationship between the dietary intake according to calorie intake from a coffee containing beverage and the bone health status of 189 female collegians. The study was conducted through questionnaires, anthropometric checkup, 3-days food records and ultrasound measurement of calcaneus bone mineral density. Subjects were divided into three groups: students not drinking coffee(non-coffee group, N=56), students consuming <100 kcal daily from coffee(low-calorie coffee group, N=84), and students consuming $\geq100$ kcal of their total daily calories from coffee(high- calorie coffee group, N=49). There were no significant differences in weight, height, body mass index, body fat and calcaneus bone mineral density among the three groups. The low-calorie coffee group usually drank black coffee or instant coffee mix, and the high-calorie coffee group habitually drank coffee with milk or sugar syrup. There were no significant differences in the mean daily energy and food intake among the three groups. However, vitamin $B_2$(p<0.05) and calcium (p<0.01) intake in the high-calorie coffee group were higher than in the non-coffee group. Also, mean intake of sugars, fish and shellfishes, milks and beverages in the high-calorie coffee group were also significantly higher than in non coffee group(p<0.05). There was no significant difference in the Korean Dietary Diversity Score(KDDS) among the three groups. The main calcium source was milk in all three groups, and milk intake(total and included with coffee) was highest in the high-calorie coffee group. Although no significant difference was apparent between the high-calorie and non-coffee groups concerning anthropometric factors and calcaneus bone mineral density, consumption of coffee may have influenced food and nutrient intake. The results suggest that consumption of milk-supplemented coffee may be of nutritional benefit.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.6
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• pp.787-794
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• 2005

The aim of this study was 1) to confirm the practical efficiency of a routine milk P4 monitoring system for postpartum reproductive management of a dairy herd, and 2) to evaluate the relationship between the blood metabolic profiles, milk quality and body weight of individual cows in the farm records, which may reflect the postpartum nutritional condition, and the time of postpartum resumption of ovarian activity of dairy cows. A total of 116 Holstein cows was used in the present study. First, during the period of Experiment 1, postpartum reproductive management based on weekly measured milk P4 concentration from individual cows was conducted. Compared with the reproductive records of the past two years without P4 monitoring, although the day from calving to first AI did not change, both the number of AI until pregnant (with P4; 1.9 times vs. without P4; 2.9 times) and the days open (with P4; 95.1 days vs. without P4; 135.8 days and 133.8 days) were significantly decreased. In Experiment 2, the measurement of blood constituents such as albumin, blood urea nitrogen, packed cell volume, ammonia, glucose, total cholesterol, non-esterified, AST and $\gamma$-GTP was performed on the blood samples taken once approximately 14 days postpartum, to monitor both health and nutritional conditions. The milk constituent parameters, such as milk protein (MP), milk fat (MF), SNF and lactose, collected from the monthly progeny test of individual cows, were used to monitor the postpartum nutritional status. Furthermore, the data obtained from the routine measurements of body weight were used to calculate the rate of peripartum body weight loss. The resumption day of the postpartum estrous cycle was assumed from the milk P4 profiles of individual cows. There was no clear relationship between each parameter from blood examination and those from resumption time. However, the cows had low values of MP, and SNF, which significantly affected the resumption of the postpartum estrous cycle. Similarly, a higher rate of body weight loss indicated a significant delay (more than 1 month) in the resumption of the postpartum estrous cycle, compared with the groups that had a medium or lower rate of body weight loss. The results of the present study demonstrated that the implementation of routine milk P4 monitoring-based postpartum reproductive management, together with milk quality parameters and routine BW data available in field conditions may be utilized as a practical approach for increasing the postpartum reproductive efficiency of a high yielding dairy herd.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.472-477
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• 2005

This experiment was studied to investigate the physico-chemical properties and sensory evaluation in pickled quail egg during storage at 10 and $20^{\circ}C$ for storage periods 15 days. The weight change of the pickled quail egg were saw a big increase rate with the pickle during 10 days later, and the during storage at $20^{\circ}C$ were increased than the during storage at $10^{\circ}C$. Moisture, crude protein, crude fat and crude ash content of quail egg were 75.24, 12.13, 9.53 and $1.20\%$ respectively. The pH were showed increase pattern for pickle storage periods on 5 days at $10^{\circ}C$. Water soluble nitrogen of quail egg white saw decreased with during the pickle peroids at 10 and 15 days, and the non-protein nitrogen saw increased with according to pickle periods. The change of the viscosity by a rotation viscometer measurement saw increased with according to pickle period days. and the viscosity values saw increased on pickle periods at 5 days. The result of sensory evaluation of sample was S-3>S-2>S-1, in order.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.3
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• pp.211-218
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• 1982

The specific heat capacity and density of soybean oil and soy protein composing of the soybean curd were measured between $30^{\circ}C\;and\;-40^{\circ}C$. The thermal conductivity of soybean oil was measured to be 0.160 and 0.140, $W/m{\cdot}K$ at unfrozen and frozen states, respectively. The effective thermal conductivity of the soybean curd depended not only on its water content but also on its fat and protein contents.