• Journal of Nutrition and Health
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• v.52 no.1
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• pp.58-72
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• 2019

Purpose: This study examined the food and nutrient intake of Korean elderly according to the anxiety and depressive condition using the data from the Korea National Health and Nutrition Survey (KNHANES) from 2013 to 2015. Methods: The participants were 3,504 elderly people over 65 years of age (1,523 in men and, 1,981 in women). The dietary information was analyzed using the 24-hour recall data. The anxiety and depressive state was assessed using the self-reported scale EQ-5D in the quality of life dimension. The subjects were divided into the anxiety depression group (AD) and non-anxiety depression group (NAD) according to their anxiety and depressive conditions. Results: In the male elderly, the AD group had a significantly lower education and economic level and higher proportion in living alone than the NAD group. The percentage of eating lunch and dinner alone in the male AD group was higher than that of the NAD group. The female AD group showed less a lower frequency of dinner than the NAD group. The male AD group had a lower consumption of total foods, fish and shellfishes, seaweeds, mushrooms, oils and fats, and seasonings than the NAD group. With regard to the nutrient intake, the male elderly NAD group had more sufficient nutrient intakes than the AD group. In particular, the daily intakes of dietary fiber, riboflavin, niacin, potassium and iron were significantly lower in the AD group. To compare with the nutrient density of the two groups, the vitamin C and niacin intakes were lower in the AD group than in the NAD group. Overall, the nutritional status of the male AD group was significantly lower than that of the NAD group. Meanwhile, the female elderly had showed a smaller difference in nutrient intake according to their anxiety and depressive condition. Conclusion: These results of this study show that more nutritional education and emotional support are needed to improve the nutritional status and health of the male elderly with anxiety or depression.

• Food Engineering Progress
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• v.21 no.4
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• pp.351-359
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• 2017

This study investigates the quality characteristics of dough and bread added with 6% chestnut shell powder and extruded chestnut shell powder at various conditions. As extrusion process variables, melt temperature ($110^{\circ}C$, $130^{\circ}C$, $150^{\circ}C$) and moisture (25% and 30%) were controlled. Total dietary fiber content was slightly increased in extruded chestnut shell powder group. In the farinogram, absorption was significantly increased in the group of 25% moisture content and 30% moisture content (p<0.05). After 2 hours and 3 hours, the leavening heights of dough for control showed a similar tendency to that of dough with extruded chestnut shell at a melt temperature $150^{\circ}C$ and with moisture content of 25% and 30%. Specific volume was the highest at a control of $3.74{\pm}0.08cc/g$ and extruded chestnut shell powder group was slightly higher than the chestnut shell powder group. Firmness after 1 day on control of $107.42{\pm}14.52g$ was similar to that of the bread with extruded chestnut shell at a temperature of $150^{\circ}C$ and moisture content of 25% for $113.33{\pm}6.17g$. In conclusion, the extrusion-cooking of chestnut shell powder improved the quality characteristics of dough and bread. The optimum combinations of conditions in tested range were melt temperature at $150^{\circ}C$ and moisture content at 25%, and melt temperature at $130^{\circ}C$ and moisture content at 30%.

• Journal of Nutrition and Health
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• v.54 no.5
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• pp.501-514
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• 2021

Purpose: The purpose of this study was to provide basic data for the management of atopic dermatitis (AD) in adults by analyzing the relationship between AD and intake of soft drinks in adults. Methods: This study was conducted on 5,931 adults aged 19 to 64 who completed the food frequency questionnaire (FFQ) for participants in the Korea National Health and Nutrition Examination Survey VII-3 and VII-1. Subjects were divided into an AD-diagnosed group and a non-AD group according to the diagnosis of AD. In addition, the group diagnosed with AD was divided into a 'symptom-AD' group and a 'no symptom-AD' group. The amount, frequency of intake, and nutritional status of soft drinks were analyzed using the FFQ. Results: Compared with the nutrient intake per 1,000 kcal of energy consumption, fat intake was higher in the AD-diagnosed group than in the non-AD group, and carbohydrate, dietary fiber, calcium, phosphorus, iron, potassium, vitamin A, thiamin, and vitamin C were lower in AD-diagnosed group. The daily intake of soft drinks and the percentage of 'more than 0.5 servings per day' were also higher in the AD-diagnosed group than in the non-AD group. Also, the frequency of the intake of soft drinks was significantly higher in the AD-diagnosed group than in the non-AD group. The odds ratio of AD symptoms due to the intake of soft drinks increased 2.6 times when the intake was 'less than 0.5 serving per day'. Conclusion: AD in adults appears to be related to malnutrition and excessive consumption of soft drinks, and the current prevalence of AD symptoms may also be related to the intake of soft drinks. Based on these results, we suggest that one of the ways to manage AD in adults would be to limit their intake of soft drinks.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.1
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• pp.468-476
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• 2021

This study examined the effects of a hydrothermal pretreatment (HP) on the nutritional values and in vitro fermentation characteristics of tall fescue and corn silage. This study was conducted through a factorial design of 2 (control or HP) × 2 (hay; tall fescue or silage; corn). For the HP, forage was placed into a glass bottle with 20% w/v of water, and the glass bottle was sealed and heated to reach a temperature of 121℃ (0.12 MPa). The solid residue and liquid were collected and oven-dried at 65℃ for three days. The dried materials were tested for in vitro fermentation at 39℃ for 24 and 48 h. The content of ADF increased significantly regardless of the forage type. After in vitro incubation for 24 h, the total VFA content was significantly lower after HP, regardless of the forage type (p ≤ 0.05), and the propionate concentration was increased in corn silage with HP (p ≤ 0.05). After 48 hours of in vitro incubation, the propionate content increased significantly (p ≤ 0.03) in corn silage with HP (p ≤ 0.05), but the butyrate content decreased significantly (p ≤ 0.05). There was no change in the in vitro dry matter and neutral detergent fiber digestibility by HP regardless of the forage type. Therefore, the use of hydrothermally pretreated corn silage could be advantageous for the supply of energy for ruminants.

• Journal of Nutrition and Health
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• v.54 no.1
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• pp.10-22
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• 2021

Purpose: Key Foods refers to foods that have a high contribution in the nutrient intake of individuals, and exert important effects on their health. This study was undertaken to identify Korean Key Foods, using data from the 7th Korea National Health and Nutrition Examination Survey (KNHNES). Methods: The data source for the extraction of Key Foods was the 24-hour dietary survey data obtained from the 7th KNHNES (2016-2018), and 21,271 subjects were evaluated. A total of 17 nutrients were selected as the key nutrients for identifying the Key Foods, including energy, carbohydrates, protein, lipid, dietary fiber, calcium, phosphorus, iron, sodium, potassium, vitamin A, thiamin, riboflavin, niacin, vitamin C, cholesterol, and sugars. The nutrient consumption approach was applied to generate a list of potential Key Foods. Foods included in 85% of the cumulative intake contribution from one or more key nutrients, were subsequently selected as Key Foods. Results: Of the 1,728 foods consumed by survey respondents, we extracted 728 Key Foods. These Key Foods explained 94% key nutrient intakes of the subjects. Based on the contribution rate to key nutrient intake, the top 10 Key Foods identified were multigrain rice (5.32%), plain white rice (4.23%), milk (3.3%), cabbage kimchi (2.82%), grilled pork belly (1.56%), apples (1.52%), fried eggs (1.49%), cereal (1.36%), instant coffee mix (1.21%), and sweet potatoes (1.12%). These 10 foods accounted for 23.93% total key nutrient intake of the survey respondents. Conclusion: Seven hundred and twenty-eight foods were extracted and identified as the 2020 Korean Key Foods. These Key Foods can be considered the priority foods to be analyzed for establishing a national nutrient database.

• Science of Emotion and Sensibility
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• v.24 no.1
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• pp.105-114
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• 2021

This study determines the differences between Korean female university students and their Chinese counterparts residing in Korea by evaluating the subjective sensation and tactile preference in fabrics for casual shirts. Seven types of white causal shirt fabrics were selected as specimens from those available in spring and autumn shirt collection. The fabrics were made from various fibers (cotton 100%, polyester 100%, flax 100%, polyester 80%/cotton 20%, polyester 65%/cotton 35%, polyester 50%/cotton 45%/spandex 5%, and polyester 50%/modal 50%). Forty Korean and Chinese female university students subjectively assessed the subjective sensation of fabrics used for casual shirts. Participants were asked to observe the seven types of fabrics and complete the questionnaire. The subjective sensation to be assessed for white casual shirt fabrics was classified into the following four factors: smoothness, lightness, softness, and stretchiness. Subjective sensation factors showed partially significant differences by nationality. Korean female students evaluated cotton fabric as being light, whereas their Chinese counterparts evaluated the polyester/cotton/spandex blended fabric as light. Korean female students evaluated polyester/modal blended fabric as being stretchable. The tactile preference for fiber composition of the fabrics showed partially significant differences by nationality. Korean female students preferred cotton 80%/polyester 20% blended fabric, polyester 50%/cotton 45%/spandex 5% blended fabric, and flax 100% fabric. The subjective sensation of the fabrics had different effects on preferences by nationality. Smoothness and softness had positive effects on preferences for the fabrics of Korean students. However, smoothness, softness, and stretchiness had positive effects on the preferences of Chinese students. The subjective sensation and tactile preference for casual shirt fabrics showed a difference between Korean female students and their Chinese counterparts. Therefore, when planning casual shirt fabrics for female university students, it is necessary to reflect on these differences in subjective sensation and tactile preference.

• Journal of Apiculture
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• v.32 no.3
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• pp.139-146
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• 2017

Floral scent emitted from many plants is the critical factors for pollinator attraction and defense for adaptation in environments. The fragrance components of flowers are different in composition by geographical origins, climate factors and the development stages of flowers. In the present study, we investigated the volatile-floral compounds in flowers of Robinia pseudoacacia L. and defined the chemical contribution for flowering periods. The volatile compounds analysis was performed by gas chromatography with mass selective detector after solid phase microextraction (SPME). We reported different compositional features of fragrance compounds according to flowering periods. The abundant compounds identified in stage 1 were ${\alpha}$-pinene (66.80%) and ${\beta}$-pinene (26.53%). Those of the stage 2 were (Z)-${\beta}$-ocimene (37.57%), ${\alpha}$-pinene (15.16%), benzaldehyde (16.63%), linalool (12.13%). The volatiles of stage 3 comprised an abundance of (Z)-${\beta}$-ocimene (64.94%), ${\alpha}$-pinene (9.84%), linalool (8.92%), benzaldehyde (1.71%). Leaf volatiles were distinct from those in the reproductive plant parts by their high relative amount of (E)-${\beta}$-ocimene (23.50%) and (Z)-3-Hexenyl acetate (27.87%). Differences in flower scents of the different stages and leaves are discussed in light of biochemical constraints on volatile chemical synthesis and of the role of flower scent in evolutionary ecology of R. pseudoacacia.

• Journal of Food Hygiene and Safety
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• v.36 no.3
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• pp.271-279
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• 2021

Sweet pumpkin is rich in minerals such as calcium, phosphorus and fiber, and also contains a large amount of β-carotene, which has antioxidant effects. In this study, Makgeolli containing steaming sweet pumpkin (SP) was manufactured to enhance the antioxidant activity. To prepare the Makgeolli, SP was added in amounts of 5, 10, 20, and 30% (w/w), and the chemical (pH, total acidity, alcohol), microbiological (lactic acid bacteria, yeast) properties, and antioxidant activities (DPPH, ABTS) were examined during fermentation and storage for 9 days. The pH of SP Makgeolli was 4.00-4.23 at day 1 of fermentation, and then the pH gradually decreased as fermentation progressed, showing the lowest results at day 9 (3.28-3.52). At day 1, the total acidity was significantly increased (P<0.05) as the amount of SP (0-30%; 0.09-0.55%) and the total acidity in SP Makgeolli (1.01-1.20) was also rapidly increased by 5 days of fermentation. Alcohol content was significantly increased (P<0.05) as the amount of SP (0-30%; 4.59-5.77%) increased at day 9. The counts of lactic acid bacteria and yeast in SP Makgeolli were 8.0-8.1 and 7.9-7.8.0 CFU/mL, respectively, which was higher than SP 0% at day 9. DPPH and ABTS radical scavenging activities were significantly increased (P<0.05) as the amount of SP (0-30%; 48.29-78.97% for DPPH, 62.12-86.68% for ABTS) increased at day 9. This study suggests that Makgeolli added with SP could be potentially and commercially developed due to its superior microbiological and chemical properties, including high antioxidant activities.

• Journal of the Korean Wood Science and Technology
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• v.49 no.4
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• pp.336-359
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• 2021

In this study, hybrid CLT research and development trends were analyzed to improve the low rolling shear strength of CLT, a large wooden panel used in high-rise wooden buildings. Through this, basic data that can be used in research and development directions for localization of CLT were prepared. As a way to improve the low rolling shear strength, the use of hardwood lamina, the change of the lamina arrangement angle, and the use of structural composite materials are mainly used. Rolling shear strength and shear modulus of hardwood lamina are more than twice as high as softwood lamina. It confirmed that hardwoods can be used and unused species can be used. Rolling shear strength 1.5 times, shear modulus 8.3 times, bending stiffness 4.1 times improved according to the change of the layer arrangement angle, and the CLT strength was confirmed by reducing the layer arrangement angle. Structural wood-based materials have been improved by up to 1.35 times MOR, 1.5 times MOE, and 1.59 times rolling shear strength when used as laminas. Block shear strength between the layer materials was also secured by 7.0 N/mm², which is the standard for block shear strength. Through the results of previous studies, it was confirmed that the strength performance was improved when a structural wood based materials having a flexural performance of MOE 7.0 GPa and MOR 40.0 MPa or more was used. This was determined based on the strength of layered materials in structural wood-based materials. The optimal method for improving rolling shear strength is judged to be the most advantageous application of structural wood based materials with strength values according to existing specifications. However, additional research is needed on the orientation of CLT lamina arrangement according to the fiber arrangement of structural wood-based materials, and the block shear strength between lamina materials.

• Journal of The Korean Society of Grassland and Forage Science
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• v.40 no.4
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• pp.236-243
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• 2020

This study was to evaluate the feed value of whole crop rice silage (WCRS) and to investigate a suitable ratio of the WCRS and concentrate by an analysis of rumen fermentation. A total of 6 treatments were used according to WCRS: concentrate ratio on in vitro rumen fermentation: T1 (100:0), T2 (60:40), T3 (40:60), T4 (20:80), T5 (10:90), and T6 (0:100). The ruminal pH, total gas emission, ammonia nitrogen, and volatile fatty acid (VFA) were determined as fermentation parameters. Total nutrients digestibility trial was conducted by 4 treatments according to WCRS: concentrate ratio at 40:60 (W40), 20:80 (W20), and 10:90 (W10), respectively. Feed value was analyzed according to AOAC (2019) and nutrient digestibility was calculated based on NRC (2001). The levels of crude protein (CP), crude fat, and neutral detergent fiber of the WCRS were 12.29%, 1.67%, and 59.79%, respectively. It was found to be 51.49% as a result of predicting the total digestible nutrient of WCRS using the NRC (2001) model. In vitro rumen fermentation, T4, T5, and T6 treatments showed a greater gas emission and total VFA concentration compared with other treatments (p<0.05). Acetate and acetate to propionate ratio of T4, T5, and T6 were significantly higher than other treatments (p<0.05). There was a significant difference in the level of propionate and butyrate according to the WCRS: concentrate ratio (p<0.05). The digestibility of dry matter and CP was significantly lower in W40 than in other treatments (p<0.05); however, there was no difference in W20 and W10. In conclusion, the 20:80 (WCRS: concentrate) is beneficial for stabilizing the rumen that does not inhibit rumen fermentation and nutrient digestion. This ratio might have a positive effect on the economics of farms as a valuable feed.