• Archives of Pharmacal Research
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• 제19권1호
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• pp.60-61
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• 1996

In the course of continuous work on the leaves of Allium tuberosum (Liliaceae), compounds 1 and 2 were isolated from the ethylacetate and butanol-soluble fraction, and identified as N-p-coumaroyl tyramine and bis(p-hydroxyphenyl) ether, respectively, on the basis of spectral data and physicochemical results.

• 생약학회지
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• 제29권2호
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• pp.75-78
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• 1998

In the course of phytochemical studies for the aerial parts of Ajuga multiflora, one flavonoid and two iridoid glycosides were isolated and identified as apigenin (1), 8-O-acetylharpagide (2) and harpagide (3) on the basis of spectroscopic evidence.

• 한국식품영양과학회지
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• 제14권1호
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• pp.47-50
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• 1985

한국인 중류층 수유부들로부터 분만 후 70일까지 채취한 유즙의 인 지방질의 자방산 조성이 수유기간의 경과에 어떻게 변화하는지 살펴보았다. 8 : 0 은 이행유 단계에서, 그리고 10 : 0, 12 : 0, 14 : 0 등은 성숙유 I단계에서 각각 유의하게 증가하였다. w6계 대사산물들(20 :2w6, 20 : 4w6, 22 : 4w6)은 수유기간의 경과에 따라 점진적인 감소의 경향을 나타내었다. 24 : 1w9는 이행유 단계에서 유의한 증가의 수준을 유지하다가 그 이후는 초유 수준 이하로 유의하게 감소하였다.

• 보건행정학회지
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• 제11권1호
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• pp.37-61
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• 2001

In the course of this research, we developed FRIS(Food Replica Information System), which calculates calories and nutrient values of foods in a very simple and interesting manner, and experienced of application to some communities. We expect that individuals will have opportunities to raise their consciousness of food, nutrients, and healthy living by participating in FRIS. 154 kinds of commonly consumed Korean foods were selected and one serving sized food replicas, having the same shapes, size, and color as the real foods, were constructed with attached bar code labels. An application program with food replicas and bar code was also developed in order to provide information on calories and nutrient values for people's meals or selected foods based on survey results of housewives' requirements related to foods and nutrients. FRIS should be a basic tool in nutrition education and consultation. Its applicability would vary according to the nutritionist's flexibility and contents of developed application programs. Technical stability should be strengthened and more useful contents of application prograln be added to spread the use of the system. Additionally, in future research, more delicate models should be developed and an analytical method should be applied to examine the effects of FRIS to individual behavioral changes in their eating habits.

• Nutritional Sciences
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• 제3권2호
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• pp.89-97
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• 2000

The purpose of this study was to investigate the nutrient intake, eating behaviors and health-related lifestyles of Korean non-nutrition major college students after they took a nutrition course. The subjects were 40 male and 147 female students at a university in Inchon. The results are summarized as follows: Average height of male and female students was 176.2 and 162.0 cm, respectively. Average weight was 66.2 and 52.3 kg, respectively. Average intake of calories, protein, vitamin A, vitamin C, vitamin $B_1$, vitamin $B_2$, niacin, and Ca was lower than Korean RDA. Fe intake of female students was lower than Korean RDA. Most students have had dietary problems such as overeating, eating unbalanced meals, and skipping meals. More than 60% of the students skipped breakfast. The main reason for skipping meals was lack of time. Most students didnt exercise regularly. About 40% of the students took vitamin or mineral supplements. As for smoking and alcohol use, 11.3% of the students drank alcohol and smoked, and 74.2% of them only drank alcohol. More than 30% of the students drank alcohol once a week. Most students ate out twice a week, and chose their based on taste rather than nutritional value. The main reason for eating out was simply to enjoy a meal. More than 60% of the students ate at places in or around campus. After taking the nutrition course, intake of milk and other dairy products, vegetables, fruits and protein-rich foods increased in female students. For both male and female students, intake of fat, sugar, processed foods, soft drinks, fried foods and spices decreased. Therefore, nutrition education had effect on non-nutrition major students, suggesting that proper nutrition education encouraged healthy eating habits on the part of college students.

• Preventive Nutrition and Food Science
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• 제10권3호
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• pp.257-261
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• 2005

Marine sponges are known to produce a number of cytotoxic secondary metabolites. In the course of searching for cytotoxic metabolites from marine organisms, we have evaluated cytotoxic activities of six marine secondary metabolites isolated from various sponges. The cytotoxic compounds 1-6 were isolated by the application of various chromatographic methods, including column chromatography and HPLC. The molecular structures were mostly determined using mass spectrometry (MS) and Nuclear Magnetic Resonance (NMR) Spectroscopy. Furanosestererpenes (compounds 1-3) from Psammocinia sp., cyclitol derivatives (compounds 4 and 5) from Sarcotragus sp., and bromotyrosine-type compound (6) from an association of two sponges Jaspis wondoensis and Poecillastra wondoensis were evaluated for their cytotoxic activity against three cancer cell lines; Hep G2, HeLa, and MCF-7. All tested compounds exhibited cyctoxicity at concentrations ranging from $5\;\mug/mL\;to\;25\;\mug/mL.$ Particularly, among the tested compounds, compound 6 showed the highest potency displaying at least $80\%$ of cytotoxicity at $5\;\mug/mL$ level against all three cancer cell lines.

• 한국지역사회생활과학회지
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• 제27권4호
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• pp.755-777
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• 2016

This study was conducted to investigate food needs for dining out in the context of rural healing tourism by surveying food preference characteristics. A total of 600 adults in an urban area completed an online questionnaire on food characteristics for rural healing tourism. Regarding the purpose of rural healing tourism, 61.2% of respondents answered 'relaxation' while 6.3% answered 'promotion of health'. Exactly 66.3% of respondents selected Korean foods (rice) as the preferable food type for dining out in the context of rural healing tourism. Respondents considered 'regionality' and 'ingredient' as more important among food quality characteristics, whereas 'professionality' was less important. Females perceived 'nutrition' and 'cooking' as more important than males. Among food characteristics of professionality, regionality, and traditionality, respondents most preferred 'using regional specialty food'. Preference for 'using traditional food' significantly increased with subject's age. Respondents rated 'balanced nutrition' most highly among food characteristics of health and nutrition. 'Seasonal food' was the most preferred food characteristic among cooking and ingredients. Females showed higher interest in nutrition, cooking, and ingredients and higher preferences related to food characteristics of nutrition, cooking, and ingredients than males. In conclusion, Korean foods (rice) or Korean full course menu items using local specialty foods or seasonal foods with balanced nutrition are needed for dining out in the context of rural healing tourism.

• 한국가정과교육학회지
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• 제9권1호
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• pp.19-37
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• 1997

The aim of this study is to research and analyse how junior-high students, both male and female in Inchon area, are recognizing the contents of the curriculum in the subject of home economics and how effectively they are learning and applying it in their actual life. 772 students, both male and female, who started to learn the subject of home economics from the 7th grade as compulsory are the respondents, and the survey is done by using questionnaire. The result shows that after taking the course of home economics, both male and female students have got more positive view on the necessity of learning the subject. But still, on the whole, female students are more intersted and more active than males the subject in learning. As for food and nutrition part, large percentage of the respondents, both male and female, answer that it is very helpful. They tend to be on more balanced diet and when they purchase food or when they eat at restaurant they refer what they learn about nutrition at school more often than not. A number of the students are re-practicing cooking at home after they learn it at school. Also the fact in the survey shows that more and more mothers are getting active in asking their children to re-practice cooking. One of the difficulties for male students to take the course is stereo-typed thinking on the separate role of man and woman in the family. But many of them started cooking some food, even though it is very simple, and the survey shows that their interest in nutrition and health increased after they were initiated into this course.

• 한국식품영양학회지
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• 제27권5호
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• pp.826-836
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• 2014

This study was conducted to evaluate the effects of a set of 16 nutrition education lessons on the eating behaviors and nutrition knowledge of middle school students. The target was a group of 128 boys in the first year of middle school in Changwon, who took the classes from the 29th of August, 2011, to the 17th of February, 2012. The education was performed for 16 weeks using the e-learning textbook, 'Health and nutrition of youth', and a teacher's guidebook developed by the Ministry of Health and Welfare. The results were summarized as follows. Students demonstrated significant changes in their knowledge about nutrition and in their dietary behavior due to the nutrition education, and the effects were observed to be maintained for one year after education. The average nutrition knowledge score before, immediately after, and 1 year after the education was significantly increased from 13.0 before the education to 18.8 after education (p<0.001), maintaining the score of 18.5 1 year later. The eating-related questions of 'I will practice healthy eating habits in life' and 'Nutrition education is necessary to build healthy eating habits', were given a high score by the students at the last survey conducted one year later. Of course, it is not easy to change the dietary behavior of students through dietary education in schools. Nevertheless, the results of this study demonstrated that such educatcan is necessary since the habits can indeed be changed, as observed in the present study.

• Journal of Nutrition and Health
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• 제25권2호
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• pp.162-178
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• 1992

This study evaluated the effectiveness of affected-based program in changing the nutrition attitudes and behavior of a group of low-income housewives in a urban area near industrial complex. using pre- post- and one month retention test measures of nutrition attitudes knowledge and nutrition behavior. The sample consisted of treatment group(n=58) and control group(n=68, 66 or 61) The treatment group participated in a four-week nutrition course of eight hours offered by faculty members of department of Food and Nutition in Han Nam University. At the conclusion of the program the respondents had improved nutrition attitudes increa-sed nutrition knowledge and improved dietary diversity and dietary quality scores. Nutrition attitude scores rose significnatly from the pretest to post-test for the treatment group only However this improvement was not maintained one month after education. Nutrition know-ledge score of the treatment group increased significnatly from the pretest to posttest and pretest to retention test. Nutrition behavior was measured by food practice dietary diversity and dietary quality scores, The mean food practice score dietary diversity and dietary quality scores were signifi-cantly increased from pretest to posttest for the treatment group. Only dietary diversity scores was maintained from posttest for the retention test for the treatment group. There was a good correlation between nutrition knowlege and attitude scores at the pretest. However no significant corrlation was found between nutrition knowledge and attitude scores at the posttest. At the pretest nutrition knowledge or attitude and behavior were not correlated bu there were significant correations between nutrition knowledge or attitude and behavior at the posttest. It was concluded that a four-week nutrition education program of eight hours duration for the target people can lead to ac hange in dietary behaviors as well as nutrition knowledge and attitude.