• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.4
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• pp.56-63
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• 1986

This study was designed to be link in the chain of the investigation on daily life and consciousness of longevous people in Korea, and to investigated the dietary life and its habit of longevous people in the past. The dietary life ana its habit were surveyed on 379 subjects (male 121, female 258) of the aged who were above 80 years of age, from June to November in 1985. 1. Of the taste on staple food of longevous peoples in the past(between 40 and 60 years), 'meal mixed with barley' had the highest figure of 49.9%, followed by 'boiled rice'(47.0%). But it is showed that male preferred 'meal mixed with barley'(56.2%) to 'boiled rice'(41.3%). whereas female slightly preferred 'boiled rice'(49.6%) to 'meal mixed with barley'(46.9%). 2. Of the experience of the food taste of these aged in the past, 'not salted' and 'light' had the highest figures of all 40.6%. It is showed that longevous peoples preferred 'not salted'(40.6%) and 'light'(40.6%) to 'salty'(24.5%) and 'oily'(9.8% ), respectively. 3. By comparison of the intake state of animal protein(meat and fish) of these aged in the past, 'occasionally' was the highest of 55.4%, and decreased in the order of 'almost daily'(31.9%) and 'scarcely'(12.7%). Therefore, it is believed that 87.5% of longevous peoples has taken animal protein 'occasionally' and 'almost daily'. 4. The intakes of major foods above $4{\sim}6$ times a week of these aged in the past and present showed 50.4% and 67.5% for meat, fish, egg and soybean products, 26.6% and 51.5% for milk and its products, 89.9% and 81.0% for vegetables, 58.9% and 64.0% for oiled food, and 57.0% ana 62.934 for seaweeds, respectively.

• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.353-359
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• 2007

This survey was carried out to estimate the heavy metal contents of fishes (531 ocean fishes and 80 freshwater fishes) sold in and around Korea from April to October in 2006 . The contents of arsenic (As), cadmium (Cd), copper (Cu), lead (Pb), manganese (Mn), zinc (Zn) and mercury (Hg) were estimated by inductively coupled plasma-mass spectrometry (ICP-MS) and a mercury analyzer. The concentrations [mean (minimum-maximum) mg/kg] of heavy metals in the ocean fishes were as follows: As=2.523 (0.140-65.543), Cd=0.017 (0.000-0.108), Cu=0.569 (0.040-5.634), Pb=0.023 (0.000-0.323), Hg=0.068 (0.002-0.754), Mn=0.395 (0.016-4.651) and Zn=6.086 (0.529-34.729). The concentrations of heavy metals in the freshwater fishes were: As=0.370 (0.024-2.231), Cd=0.01l (ND-0.086), Cu=0.628 (0.003-1.962), Pb=0.026 (ND-0.423), Hg=0.058 (0.006-0.349), Mn=1.150 (0.069-7.230) and Zn=9.980 (3.463-82.737). The weekly intakes of Cd, Hg and Pb from fish were 0.9, 1.6 and 0.9%, respectively, as compared with the Provisional Tolerable Weekly Intake (PTWl) established by Joint FAO/WHO Expert Committee for food safety evaluation.

• Korean journal of food and cookery science
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• v.25 no.6
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• pp.690-702
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• 2009

Liparis tessellatus(cubed snailfish), Hemitripterus villosus(shaggy sea raven), Ligularia fischeri, and Cirsiu setidens, which are staple products in Samcheok, were studied as food resources for the development of a representative local menu. Thus, their nutritional compositions were analyzed, and the resulting values were used to assess the nutritional characteristics of the newly-developed menu. In Liparis tessellatus and Hemitripterus villosus, the organic components including protein and fat tended to be lower than the corresponding values referred to as the 'Seventh Revision Food Composition Table' (2006), which was presumably linked to the spawning period of the fish. The contents of Zn, Cu, and Mg, which are nutritionally important even though the consumption of these minerals by Koreans is not sufficient, were determined to 0.5, 0.2, and 34.3 mg/100 g for Ligularia fischeri, and 26.2, 1.1, and 147.7 mg/100 g for dried Cirsiu setidens. Cirsiu setidens cultivated in Samcheok contained noticeably higher amounts of calcium, zinc, and iron, and its calcium level was more than an order of magnitude higher than that provided by the Food Composition Table. This might be associated with the fact of that Samcheok is abundant in lime which consists of calcium-containing inorganic materials. n-3 fatty acids including docosahexaenoic acid(DHA) accounted for 21% and 13% of the total fatty acids, for Liparis tessellatus and Hemitripterus villosus, respectively, and the major amino acids were glutamic acid, aspartic acid, glycine, and alanine for both fish. One of the newly developed menus, Cirsiu setidens hae-jang-gook, was nutritionally superior to the corresponding menu that used dried radish leaves, a typical ingredient in hae-jang-gook, in terms of the protein, iron, and zinc contents. Rice pottage cooked with Liparis tessellatus instead of abalone was high in protein, calcium, iron and zinc, where one serving provided 29.1, 15.4, 31.0, and 27.8% of their Reference Intake (RI)s, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.10
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• pp.1326-1333
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• 2007

For preparing the basic ingredients of Gomtang-like products from the extracts of salmon frame, the extraction conditions of salmon frame were examined, and the characteristics of the extracts were compared with commercial Gomtang. Based on the crude protein, Ex-N and sensory attributes, the extractions were optimized by extracting pretreated-salmon frame in 12 times (v/w) of water for 12 hrs, before filtering with cheese cloth to yield 3 times the volume of the raw material. The concentrations of heavy metals in extracts from salmon frame were below the safety limits suggested by KFDA. The mai or amino acids were glutamic acid and aspartic acid as the free amino acids, and glycine, proline, and glutamic acid as the total amino acids. The calcium and phosphorus contents were 18.0 mg/100 mL and 33.1 mg/100 mL, respectively, and they accounted for 20% and 18% of the recommended daily allowance for mineral intake. The angiotensin I converting enzyme (ACE) inhibitory activity was improved by incubation with Flavourzyme for 4 hrs and its $IC_{50}$ was 2 mg/mL. The results above suggested that the enzymatic hydrolysates from extracts of salmon frame could be used as a basic ingredient for preparing Gomtang-like products.

• Journal of Animal Science and Technology
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• v.46 no.3
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• pp.347-354
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• 2004

Four Holstein cows were used in a 4 ${\times}$ 4 Latin square experiment to study effects of fat sources on rumen metabolism and digestibility of nutrients. All cows were fed a total mixed diets containing 60% silage and 40% concentrate. The four concentrates were formulated to contain either Megalac(MEG), formaldehyde-treated whole linseed(LIN), a mixture (50 : 50, oil basis) of fish oil and formaldehyde-treated whole linseed(MIX), or no fat source in the concentrate but 500g per day of linseed oil being infused into the duodemm (OIL). The rumen pH was lowest in OIL among the treatments(P < 0.05), but ammonia N concentration in the rumen was not significantly different among the treatments. The differences of total VFA, acetate, propionate, iso-butyrate and iso-valerate concentrations were not significant among the treatments. While, butyrate and valerate were highest in OIL and lowest in MEG(P < 0.05 and P <0.01, respectively). In addition, A:P ratio was also highest in OIL and lowest in MEG(P < 0.05). As expected, intake of nutrients(DM, OM, NDF and ADF) was lowest in OIL among the treatments(P < 0.01). However, all nutrients flow to the duodenum, and digestion in the rumen and total tract were not significantly different among the treatments. Intake of N was highest in MEG, but lowest in OIL treatment(P < 0.01). Duodenal flow of total N, nonammonia N and microbial N was not significantly different across the treatments. In addition, microbial synthesis and ammonia N and total N digestibility were not affected by different dietary fat sources. The present results show that fermentative characteristic and microbial efficiency in the rumen, and nutrients digestibility in the rumen and total tract were not depressed by supplementation of as much as 6% dietary fat sources.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.704-715
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• 2002

This study intended to compare dietary and snack habits of primary students in the schools providing and non-providing lunch to clarify the correlation between those conditions and the occurrence of dental caries. Furthermore, this study also focused on evaluating educational effects by providing children with nutritional education program. 1. As a result of dietary habit analysis, it was found that children from the school providing lunch were better in terms of breakfast regularity, eating speed. optimum amount of intake, and meal time regularity than those from the school non-providing lunch. In particular, it was noted that children from the school providing lunch took a little more meat, fish, seaweed and milk or dairy products than those from school non-providing lunch. Thus, it could be assumed hat children provided with lunch have more reasonable dietary habit than those without lunch program. In general, it was found that there was a slight positive change in children's dietary habit after nutritional instruction than before, suggesting that the nutritional education had effects on improving their dietary habit. 2. It was found that primary students often took snacks causing dental caries such as caramel, chocolate, sweets and biscuits, and children from the school providing lunch were more willing to reduce those snacks upon recognizing the causes of dental caries than those from the school non-providing lunch. For the children who chewed gum with physical cleansing effects, it was shown that the highest frequency wat twice or three times a week. Moreover, the ratio of children who took snacks following dinner which might affect their dental caries and the ratio of children who selected snacks because of TV commercial were both reduced after nutritional education. Also the consumption of detergent foods like vegetable, fruit, protein. seaweed. milk or dietary products after nutritional education was increased. 3. It was found that children from the school providing lunch took more often all food groups except for food group IV affecting dental caries than those from the school non-providing lunch. The average number of consuming foods which cause dental caries was 5.04 times per person a day, and most of those were rather taken by liquid than solid food. The average eating times of rinsing foods which kill the bacteria on the surface of teeth and prevent from dental caries, was 9.33 for a person a day, which was a little higher than recommended time. Exposed time for dental caries for a person a day was 100.9 min, of which liquid dental caries was 56.2 min and solid dental caries was 44.6 min, suggesting that liquid food had a high potential to cause dental caries.

• Journal of Preventive Medicine and Public Health
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• v.32 no.4
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• pp.452-458
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• 1999

Objectives: The authors conducted the study to evaluate bias when potentially diseased subjects were included in cohort members while analyzing risk factors of chronic liver diseases. Methods: Total of 14,529 subjects were followed up for the incidence of liver diseases from January 1993 to June 1997. We have used databases of insurance company with medical records, cancer registry, and death certificate data to identify 102 incident cases. The cohort members were classified into potentially diseased group(n=2,217) when they were HBsAg positive, serum GPT levels higher than 40 units, or had or has liver diseases in baseline surveys. Cox's model were used for potentially diseased group, other members, and total subjects, respectively. Results: The risk factors profiles were similar for total and potentially diseased subjects: HBsAg positivity, history of acute liver disease, and recent quittance of smoking or drinking increased the risk. while intake of pork and coffee decreased it. For the potentially diseased, obesity showed marginally significant protective effect. Analysis of subjects excluding the potentially diseased showed distinct profiles: obesity increased the risk, while quitting smoking or drinking had no association. For these intake of raw liver or processed fish or soybean paste stew increased risk; HBsAg positivity, higher levels of liver enzymes and history of acute liver diseases increased the risk. Conclusions: The results suggested the potential bias in risk ratio estimates when potentially diseased subjects were included in cohort study on chronic liver diseases, especially for lifestyles possibly modified after disease onset. The analytic strategy excluding potentially diseased subjects was considered appropriate for identifying risk factors for chronic liver diseases.

• Journal of Nutrition and Health
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• v.46 no.3
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• pp.250-260
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• 2013

The purposes of this study were 1) to investigate eating behaviors and patterns in breast cancer patients using a newly developed food frequency questionnaire and 2) to examine perception and use of nutritional information about breast cancer treatment among cancer patients treated with radiation therapy. Sixty breast cancer patients (case group) undergoing radiation therapy in Ajou University Hospital, Suwon, South Korea and 79 healthy women (control group) participated in this study. Mean age of subjects in the control group was $46.00{\pm}7.88$ years and BMI was $23.12{\pm}2.85kg/m^2$, and that of the case group was $50.06{\pm}11.64$ years and $22.32{\pm}3.24kg/m^2$. The results of eating behaviors showed several significant differences between control and case groups. Breast cancer patients ate meals on a more regular basis, on time, and more frequently compared to control subjects. In addition, they preferred more salty or spicy and bland food compared to healthy women. According to answers from the food frequency questionnaire, breast cancer patients consumed significantly lower amounts of boiled white rice, meats and processed food, fish and shellfish, coffee, milk, and cheese, whereas they consumed a significantly large amount of boiled multigrain rice, vegetable, seaweeds, soybean and processed food, and yoghurt compared to healthy women. This study also observed the way in which cancer patients and healthy control subjects obtain information about breast cancer treatment and its reliabilities. Results showed that healthy women did not hesitate to obtain information from mass media, while breast cancer patients would obtain nutritional information from specialists rather than mass media. Results of this survey confirmed that breast cancer patients avoided intake of red meat protein, even though they already recognized the importance of dietary protein intake for recuperation and treatment of the disease. These results could be used for future diet and nutrition guidelines for breast cancer patients.

• Journal of Nutrition and Health
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• v.49 no.3
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• pp.179-188
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• 2016

Purpose: This cross-sectional study aimed to document the dietary behaviors, dietary changes, and health status of female marriage immigrants residing in Gwangju, Korea. Methods: The survey included 92 female immigrants attending Korean language class at a multi-cultural family support center. General characteristics, health status, anthropometric data, dietary behaviors, and dietary changes were collected. Results: Mean age of subjects was 31.3 years, and home countries of subjects were Vietnam (50.0%), China (26.0%), Philippines (12.0%), and others (12.0%). Frequently reported chronic diseases were digestive diseases (13.2%), anemia (12.1%), and neuropsychiatry disorder (8.9%). Seventeen percent of the subjects was obese ($BMI{\geq}25kg/m^2$). Dietary score by Mini Dietary Assessment was 3.45 out of 5 points. Dietary scores for dairy foods, meat/fish/egg/bean intake, meal regularity, and food variety were low, and those for fried foods and high fat meat intake were also low. Thirty-three percent of subjects answered that they have changed their diet and increased their consumption of fruits and vegetables after immigration. Length of residence in Korea was positively associated with BMI and waist circumference. Length of residence tends to be positively associated with dietary changes and obesity as well as inversely associated with disease prevalence. Conclusion: The study shows that length of residence is inversely related to disease prevalence. However, this association is thought to be due to the relatively short period of residence in Korea and thus the transitional phase to adapting to dietary practices. As the length of residence increases, disease patterns related to obesity are subject to change. Healthy dietary behaviors and adaptation to dietary practices in Korea in female marriage immigrants will not only benefit individuals but also their families and social structure. Therefore, varied, long-term, and target-specific studies on female marriage immigrants are highly needed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.4
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• pp.395-400
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• 1983

The experiment was conducted to study the effect of protein level on weight gain, feed consumption and the efficiencies of feed, energy and protein when the broiler chick was fed the diet of different protein level with the iso-calorie content. The energy and protein level of the basal ration was 3200 kcal and 22.85% for starter period and 3265 Kcal and 18.58% for finisher period, respectively. In order to increase the protein level of the experimental diet, the basal diet was substituted by fish meal by the ratio of 3, 6, 9, and 12%. The male Abor Acre broiler chicks were employed for 8 weeks and the result obtained were as follows. 1. The weekly body weight gain was significantly greater for Diet C than for Diet A and E in the starter period and greater for Diet A than for Diet E in the finisher period (P<0.05). 2. In stater period the feed intake was not affected by the protein level but in finisher period the feed intake for Diet C, D, and E was significantly reduced compared with Diet A. 3. As for feed conversion ratio, Diet C of 1.43 was improved significantly compared with Diet A of 1.58(P<0.05). 4. As the protein level of diet increased, the energy efficiency ratio increased and however, the protein efficiency ratio decreased in starter and finisher period. In conclusion the best performance of broiler is thought to be realized when the protein and energy level was 23% and 3200 Kcal for starter period and 20% and 3250 Kcal for finisher period, respectively.