• Journal of Nutrition and Health
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• v.6 no.4
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• pp.15-22
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• 1973

Sodium chloride plays an important role as the main condiment at daily meal. It is well known that humans require sodium chloride as an essential nutrient to keep the homeostasis of electrolytes. The amounts of salt intake may be a reflection of geography, culture and food habit rather than necessity. Lee has reported (1962) that Koreans ingest high amounts of sodium chloride in their meals, with an intake of excess carbohydrate (80-90% of total Calories) and low protein in their diet. This includes large amounts of rice, Kimchi and other fermented soybean products common in the Korean diet. This investigation was designed to study the dietary relations of sodium chloride to other nutrients in the Korean diet. Twenty four albino male rats, weighing from 290-300g, were divided into four dietary groups according to the amounts of carbohydrate, protein and fat in the basal diet. Each diet contained a rice powder as a carbohydrate source. Diet I was a control diet, Diet II, low protein, Diet III, low protein and low fat diet and Diet IV, low fat diet. All rats were provided with 3% sodium chloride solution. Diet and salt solution were given ad libitum. The experiment was carried out for 9 weeks during which time the body weight, the food intake, and 3% sodium chloride solution consumption were determined. At the 9th week, the urine was collected the blood sample from the artery of each rat for the analysis of sodium and potassium and other chemical studies. The rats were sacrificed and the kidney, adrenal, liver and spleen were measured, and observed changes of the pathological tissue in the kidney and adrenal. The results were summarized as follows: 1) The growth rate was higher in Diet I than in the other experimental diets (II, III and IV) after 4 weeks. There was no significant difference found between the experimental Diets II, III and IV. 2) The daily food intake was greater in the experimental diets II, III and IV than in the control diet. However, there was no difference among the high carbohydrate diets Diet II, III and IV. 3) The daily water (3% sodium chloride solution) intake was also greater in the Diets II, III and IV, than in the control diet. However, there was no difference between Diets II, III and IV. 4) The concentration of sodium and potassium in the blood were within the normal range in all diets. 5) The amount of sodium chloride in the urine was significantly greater in Diets II, III and IV than in the control diet. Diets II, III, IV had a larger amount of sodium solution consumption. 6) Observation of pathological tissue in the experimental diets found a cell proliferation in the glomerlulus of the kidney, while such change was not found in the control diet.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.774-781
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• 2012

This study investigated dose-response effects of chlorogenic acid (CA) on glucose metabolism and the antioxidant system in streptozotocin (STZ)-induced diabetic mice with a high-fat diet (HFD). Male ICR mice were fed with a HFD (37% calories from fat) for 4 weeks prior to intraperitoneal injection with STZ (100 mg/kg body weight). Diabetic mice were supplemented with two doses of CA (0.02% and 0.05%, wt/wt) for 6 weeks. Both doses of CA significantly improved fasting blood glucose level, glucose tolerance and insulin tolerance without any changes in plasma insulin and C-peptide levels. Plasma leptin concentration was significantly higher in the CA-supplemented groups than in the diabetic control group. Both doses of CA significantly increased hepatic glucokinase activity and decreased glucose-6-phosphatase activity compared to the diabetic control group. The ratio of glucokinase/glucose-6-phosphatase was dose-independently higher in CA-supplemented mice than in diabetic control mice. CA supplementation dose-independently elevated superoxide dismutase and catalase activities, whereas it lowered lipid peroxide levels compared to the diabetic control mice in the liver and erythrocyte. These results suggest that low-dose CA may be used as a hypoglycemic agent in a high-fat diet and STZ-induced diabetic mice.

• Korean Journal of Community Nutrition
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• v.14 no.5
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• pp.565-575
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• 2009

The purpose of this study was to propose the appropriate sizes and dish combination for nutritional-balanced lunch boxes delivered to children under the government-funded meal service program in Korea. The study was based on the 3 : 1 : 2 Meal Box Magic, a nutrition education method developed in Japan. A total of 290 lunch menus, comprising of 10 day menus from 29 organizations having delivered lunch boxes to children during summer vacation of 2008, were analyzed and used as the base data for lunch box combination. Dishes of the menus were classified into 6 groups: Rice group, Protein side dish group (including meat, fish, egg, and bean dishes), Vegetable side dish group, Kimchi group (including kimchi and jangajji), Soup stew group, and the other group. Nutrient analysis was conducted for 100 ml of these dishes by CAN Pro 3.0 utilizing volume and weight conversion data used for analysis of the Korea Health and Nutrition Examination Survey and those from the Nutrient Composition of Food for Consumers. All the possible combinations of 5 dishes, comprising of 3 dishes from Rice group, Protein side dish group, and Kimchi group, respectively, and 2 dishes from Vegetable side dish group, were made using the frequently served dishes from the respective dish group. Nutrient analysis of each combination was conducted based on the assumption that a lunch box was 600 ml and filled up to 80% by dishes using the volume ratio of 3 : 1 : 1.5 : 0.5 for Rice group : Protein side dish group : Vegetable side dish group : Kimchi group. The mean and standard deviation of energy and nutrients of all combinations calculated by weighting the serving frequency of each dish selected for the combinations were $621\pm81$ kcal for Energy, $22.1\pm5.0$ g for Protein, $120\pm45$ mg for Calcium, $4.1\pm1.1$ mg for Iron, $201\pm130\;{\mu}g$ RE for Vitamin A, $0.34\pm0.10$ mg for Thiamin, $0.27\pm0.10$ mg for Riboflavin, and $24.3\pm9.6$ mg for Vitamin C. The energy percentages from Carbohydrate, Protein and Fat were 66%, 14% and 20%. The analysis results met the nutrition standard of lunch boxes for male elementary students in grades 4 through 6 under the government-funded meal service program regarding calories, nutrients except calcium and riboflavin, and macronutrient distribution ranges. Accordingly appropriate box sizes were suggested for different age and sex groups to meet the respective nutrition standards. In addition, milk or dairy products were suggested to accompany lunch boxes to supplement calcium and riboflavin intake. The method of selecting box sizes and making dish combination suggested in this study could be useful for the organizations preparing lunch boxes under the government-funded children's meal service program where nutrition professionals are not available.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1606-1611
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• 2009

This study was performed to evaluate the quality characteristics of sponge cakes in which erythritol were added in order to supply less calories. The sponge cakes were prepared with erythritol as replacement for sucrose with different ratios from 0 to 50%. The specific gravities of the batter with erythritol were higher than those of plain control batter and increased by substitution ratio. The cake volumes were also decreased by the replacement of sugar to erythritol. The addition of erythritol decreased moisture contents of the products. The crude ash and crude protein contents of the cakes were decreased by the substitution ratios. In texture analysis, hardness, gumminess, and brittleness of sponge cake were increased as increasing erythritol were added, while springiness was decreased. Cohesiveness showed no significant differences among the substitution ratios. In the sensory evaluations, the cakes with erythritol revealed high overall eating quality, especially the cakes with 30% erythritol were preferred for taste, odor, texture, and overall acceptability. The results show that the ingredients in sponge cakes were the most recommendable with the substitution ratio of 30% erythritol.

• Korean Journal of Community Nutrition
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• v.23 no.5
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• pp.397-410
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• 2018

Objectives: An association between dietary patterns and mental health in children has been suggested in a series of studies, yet detailed analyses of dietary patterns and their effects on ADHD (attention deficit hyperactivity disorder) are limited. Methods: We included 4569 children who had dietary intake data as part of the CHEER (Children's Health and Environmental Research) study conducted nationwide from 2005 to 2010. We assessed ADHD (Attention Deficit Hyperactivity Disorder) by the DuPaul's ADHD Rating Scales and dietary intake by a semi-quantitative food frequency questionnaire. Using intake data, we constructed five dietary patterns: "Plant foods & fish," "Sweets," "Meat & fish," "Fruits & dairy products," and "Wheat based." Results: The overall proportion of ADHD was 12.3%. Boys (17.8%) showed a higher rate of ADHD than girls (6.5%). The total intake of calories (85 kcal) and plant fat (2g) in the ADHD group was significantly higher than that of the normal group. ADHD was significantly negatively associated with dietary habits such as having breakfast and meal frequency, and positively associated with eating speed, unbalanced diet, overeating, and rice consumption. Regarding dietary patterns, the "Sweets" category was relevant to high ADHD risk (OR 1.59, 95% CI: 1.18, 2.15 for Q5 vs. Q1) in a linear relationship. An inverse, non-linear association was found between "Fruits & dairy products" and ADHD (OR 0.55, 95% CI: 0.39, 0.76 for Q4 vs. Q1). Conclusions: Our study confirms both positive and negative associations between diet and ADHD in elementary school age children. Moreover, linear or nonlinear associations between diet and ADHD draw attention to the possible threshold role of nutrients. Further studies may consider characteristics of diet in more detail to develop better intervention or management in terms of diet and health.

• Journal of Nutrition and Health
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• v.52 no.5
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• pp.422-434
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• 2019

Purpose: The consumption of processed foods has recently been increasing due to changes in the living environment. The purpose of this study was to identify the contribution of processed food to the nutrient intake of adult Koreans. Methods: A total of 15,760 adult people in the $6^{th}$ National Health and Nutrition Examination Survey (2013 ~ 2015) were included in this study. According to the Korea Food and Drug Administration's classification criteria for processed foods, the 24 hour dietary recall data of the subjects were classified as processed food or natural food. The processed food intake, nutrient intake and major processed food sources by food groups were analyzed. Results: Men consumed more processed foods than did the women. Consumption of processed foods decreased with age, but it increased with the education level and the income level. The total daily processed food intake accounted for 68.1% of the total food intake. The food groups with high processed food intake were beverage, vegetables, cereals and grain products, fruits, and milk and dairy products in this order. The top food source of each food groups were beer, kimchi, bread, processed apple products, and milk. After adjusting for age, gender, and energy intake, all the nutrient intakes and percentage of dietary reference intakes for Koreans, except carbohydrates, were significantly higher in processed foods than in natural foods. The sodium intake from the processed food was 96.3% of total daily sodium intake. The intakes of nutrients from processed foods, excluding vitamins C, dietary fiber, iron, and vitamin A, were higher in men than in women. The intake of sodium from processed foods was highest for people of 30 ~ 49 years of age, and the intake of sodium from processed foods decreased for people over 50. Conclusion: Korean adults consumed more processed food than the natural food, consuming more calories and most of the nutrients from the processed food overall total daily intakes. The intake of processed foods is expected to further increase in the future, and nutritional education and research on the ingestion and selection of healthy processed foods are necessary.

• Applied Biological Chemistry
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• v.7
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• pp.92-104
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• 1966

For the purpose of the better dietary management and to empahsize of importance in nutrition education for 552 students at the dormitories, College of Agriculture, Seoul National University, the dietary survey was conducted for each consecutive seven days, from March 7th to 13th at the boy's dormitory, from March 14th to 20th at the girl's dormitory, respectively. In comparison the average caloric and nutrient intake per caput per day at the both, girl's and boy's dormitory with the recommended dietary allowances for age of 25, the intake of calories and all nutrients except riboflavin were over the allowances for the boy, while the caloric intake by the girl was considerablly below the allowance. But it is meant that only 150 calories was actually deficient in comparison with the figure of the average energy consumption determined for the girls at the dormitory of the Sook-myung Woman's University, whose pattern of living was quite similar to those of the girls at this college. Except iron and ascorbic acid, all other nutrients were deficient for the girls. The calories in the form of protein of a diet taken by the boy was 12.9% and that by the girl was 12.8%. Protein quality of the diet taken by boy scored 70 while that by the girl scored 79. NDp Cal% of the diet taken by the boy was 7 and that by the girl was figured out to be 8. Therefore, calculated reference protein taken by the boy was 55.8 grams and that by the girl was 36.9%. Though it is generally recommended that at least 1/3 of the protein should come from animal sources, it was apparent by this survey that providing 1/5 of the protein from animal sources with remaining part of high quality vegetable protein foods in the adequate mixed diet would give satisfactory results for both girl and boy students. This was clearly demonstrated by the recommended reference protein and NDp Cal% met. Significant difference between boys and girls in the average consumption of seasonings was found. In consumption per day of seasonings, boy used 1.5 grams of red pepper powder which means they used 15 times more of red pepper than girls did. Kochujang was used 13 grams by boy-students which was as high as 21 times of that of the girl. Total salt intake by the boy was 34 grams while the girl consummed 23 grams. It is obviously recognized that boys prefer more peppery and salty flavor than girls do. To reduce the amount of protein consummed and to improve the quality of protein food, increase of riboflavin rich food and increase of fat intake in place of grain intake are recommendable to the boy. For the girl's diet, consumption of grains, particularly more intake of barley mal· be recommendable to meet the B group of vitamins allowances as well as the caloric allowance. The use of more servings of yellow green vegetables is needed to the girl.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.405-411
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• 2004

This study was designed to standardize the recipes and to analyze the nutrients of native local foods of Gyeongsangnamdo region, such as 'euneo-bab', 'aeji-jjim' and 'gijang-eomuk.' The test recipes for each food were prepared according to the information obtained from personal interviews and then supplied to sensory evaluation. All the characteristics of each food were evaluated as 'moderate'. The results of the nutrients analysis of the native local foods using CAN Program 2.0 were as follows: protein and iron were high in 'euneobab', iron and folic acid were high in 'aeji-jjim', and zinc, vitamin A, B$_{6}$, and folic acid were high in 'gijang-eomuk', while all three native local foods were low in calories. In case of amino acid composition, all three native local foods were high in glutamic acid, aspartic acid and arginine content. 'Gij ang-eomuk' was higher in fatty acid contents than the other foods, especially, high in linolenic acid and linoleic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1634-1639
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• 2010

The purpose of this study is to determine the possibility of using Kalopanax pictus leaf as natural health food source. The contents of proximate and antioxidative nutrients of Kalopanax pictus leaf were measured. The contents of carbohydrate, crude protein, crude lipid and ash were 41.42%, 45.23%, 3.29% and 10.07%, respectively. The calories of Kalopanax pictus leaf was 401.52 kcal/100 g and total dietary fiber was 30.37%. The percentages of water soluble dietary fiber to insoluble dietary fiber were 9.16% and 21.21%, respectively. The protein contained a total of 18 different kinds of amino acids. The contents of essential and non-essential amino acids were 10.51 g/100 g and 17.69 g/100 g. The K was the largest mineral followed by P, Ca, and Mg, which means Kalopanax pictus leaf is alkali material. The contents of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids were 1.56 g/100 g, 0.11 g/100 g and 1.84 g/100 g, respectively. The antioxidant activity of 70% ethanol extract and fractions of the Kalopanax pictus leaf has been determined by the scavenging of the stable radical DPPH; the result showed that the ethyl acetate fraction was the most active, as the amount required for 50% reduction of DPPH after 30 mins ($RC_{50}$) was $105.7\;{\mu}g$, followed by 70% ethanol extract ($247.3\;{\mu}g$), hexane fraction ($120.7\;{\mu}g$), chloroform ($107.3\;{\mu}g$), butanol fraction ($110.1\;{\mu}g$) and aqueous fraction ($491.9\;{\mu}g$).

• Nutrition Research and Practice
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• v.9 no.2
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• pp.165-173
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• 2015

BACKGROUND/OBJECTIVES: This study addressed the question whether the composition of supposedly 'healthy' or 'unhealthy' dietary regimes has a calorie-independent short-term effect on biomarkers of metabolic stress and vascular risk in healthy individuals. SUBJECTS/METHODS: Healthy male volunteers (age $29.5{\pm}5.9years$, n = 39) were given a standardized baseline diet for two weeks before randomization into three groups of different dietary regimes: fast food, Mediterranean and German cooking style. Importantly, the amount of calories consumed per day was identical in all three groups. Blood samples were analyzed for biomarkers of cardiovascular risk and metabolic stress after two weeks of the baseline diet and after two weeks of the assigned dietary regime. RESULTS: No dietary intervention affected the metabolic or cardiovascular risk profile when compared in-between groups or compared to baseline. Subjects applied to the Mediterranean diet showed a statistically significant increase of uric acid compared to baseline and compared to the German diet group. Plasma concentrations of urea were significantly higher in both the fast food group and the Mediterranean group, when compared to baseline and compared to the German diet group. No significant differences were detected for the levels of vitamins, trace elements or metabolic stress markers (8-hydroxy-2-deoxyguanosine, malondialdehyde and methylglyoxal, a potent glycating agent). Established parameters of vascular risk (e.g. LDL-cholesterol, lipoprotein(a), homocysteine) were not significantly changed in-between groups or compared to baseline during the intervention period. CONCLUSIONS: The calorie-controlled dietary intervention caused neither protective nor harmful short-term effects regarding established biomarkers of vascular or metabolic risk. When avoiding the noxious effects of overfeeding, healthy individuals can possess the metabolic capacity to compensate for a potentially disadvantageous composition of a certain diet.