• Nutrition Research and Practice
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• v.11 no.5
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• pp.365-372
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• 2017

BACKGROUND/OBJECTIVES: Owing to health concerns related to the consumption of traditional snacks high in sugars and fats, much effort has been made to develop functional snacks with low calorie content. In this study, a new recipe for Korean rice cookie, dasik, was developed and its antioxidative, lipid-lowering, and anti-inflammatory effects and related mechanisms were elucidated. The effects were compared with those of traditional rice cake dasik (RCD), the lipid-lowering effect of which is greater than that of traditional western-style cookies. MATERIALS/METHODS: Ginseng-added brown rice dasik (GBRD) was prepared with brown rice flour, fructooligosaccharide, red ginseng extract, and propolis. Mice were grouped (n = 7 per group) into those fed a normal AIN-76 diet, a high-fat diet (HFD), and HFD supplemented with RCD or GBRD. Dasik in the HFD accounted for 7% of the total calories. The lipid, reactive oxygen species, and peroxynitrite levels, and degree of lipid peroxidation in the plasma or liver were determined. The expression levels of proteins involved in lipid metabolism and inflammation, and those of antioxidant enzymes were determined by western blot analysis. RESULTS: The plasma and hepatic total cholesterol concentrations in the GBRD group were significantly decreased via downregulation of sterol regulatory element-binding protein-2 and 3-hydroxy-3-methylglutaryl-CoA reductase (P < 0.05). The hepatic peroxynitrite level was significantly lower, whereas glutathione was higher, in the GBRD group than in the RCD group. Among the antioxidant enzymes, catalase (CAT) and glutathione peroxidase (GPx) were significantly upregulated in the GBRD group (P < 0.05). In addition, nuclear factor-kappaB (NF-${\kappa}B$) expression in the GBRD group was significantly lower than that in the RCD group. CONCLUSIONS: GBRD decreases the plasma and hepatic cholesterol levels by downregulating cholesterol synthesis. This new dasik recipe also improves the antioxidative and anti-inflammatory status in HFD-fed mice via CAT and GPx upregulation and NF-${\kappa}B$ downregulation. These effects were significantly higher than those of RCD.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1139-1144
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• 2009

The purpose of this study is to determine the possibility of using Pueraria flos as natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of Pueraria flos a were measured. The contents of carbohydrate, crude protein, crude lipid and ash were 69.2%, 19.9%, 2.2% and 8.9%, respectively, and calories was 340.4 kcal. Total dietary fiber was 85.1% of total carbohydrates. The percentages of water soluble dietary fiber to insoluble dietary fiber were 12.0% and 46.7%, respectively. The protein contained 18 different kinds of amino acids. The contents of essential and non-essential amino acids were 5.0 g and 6.7 g. The Ca was the largest mineral followed by K, Mg, and P, which means Pueraria flos is alkali material. The contents of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids were 25.37%, 33.61% and 35.68%, respectively. Therefore, the amount of the total unsaturated fatty acid was higher than that of any other plant. The antioxidant activity of 70% ethanol extract and fractions of the Pueraria flos 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 109.9 ${\mu}g$, followed by 70% ethanol extract (217.3 ${\mu}g$), hexane fraction (134.5 ${\mu}g$), chloroform (116.7 ${\mu}g$), butanol faction (129.8 ${\mu}g$) and aqueous fraction (473.5 ${\mu}g$).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.4
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• pp.307-316
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• 2012

This study evaluated the possible use of white muscle from cooked skipjack tuna as a constituent of diet foods. White muscles from the belly and dorsal area of cooked skipjack tuna were identified as anterior, median, and posterior. The skipjack tuna white muscle contained more moisture and ash (except for part I in both the belly and dorsal muscles) than chicken muscle, while it had less crude protein and crude lipid (except for part II in belly muscle). The yield was the highest in part I of both the dorsal and belly parts among the various parts of white muscles. The skipjack tuna white muscle contained 14-18% fewer calories than chicken breast muscle. Part I from both the belly and dorsal muscles had higher total amino acid contents than the other parts, but lower contents than chicken breast muscle. White muscle of skipjack tuna was rich in minerals, such as phosphorus, iron, and zinc. The total free amino acid content of part I in the belly and dorsal muscles was 1,152.1 and 1,215.7 mg/100 g, respectively, and was 1.7-1.8 times higher than in chicken breast muscle. The major amino acids in the white muscles from skipjack tuna were taurine, histidine, anserine, and carnosine. Based on these results, if it is possible to mask the fish odor, all parts of the white muscle from skipjack tuna could be used as constituents of diet foods.

• Korean Journal of Food Science and Technology
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• v.50 no.6
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• pp.608-613
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• 2018

For increasing both the viscosity and intake of calories and nutrients, four cereal powders: Goami (GR), waxy barley (WBL), germinated brown rice (GBR), and oat (OT) were added to rice porridge, and the properties of the porridge were compared with that containing a commercial thickener. Among the samples, the porridge with WBL showed the highest viscosity, whereas that with GR showed the lowest. With regards to color properties, the porridge with GR showed the highest whiteness, while those with OT or GBR had the highest yellowness, affecting the color of the rice porridge. The viscosity level of porridges with cereal powders did not reach that of the porridge with the commercial thickener at $90-95^{\circ}C$; however, at $55-60^{\circ}C$, the viscosity of the porridge with cereals was enough to replace the commercial thickener. With regards to organoleptic tests, the overall acceptability was mainly attributed to color, and there were no significant differences in other properties. From these results, it seems that the cereal powders could be suitable substitutes for commercial thickeners.

• Journal of the Korean Society of Food Science and Nutrition
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• v.4 no.1
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• pp.13-17
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• 1975

1. A nursery school principal must think over physical stamina and health of his children, and he must make an epoch making changes to nutrition control. I think that authorities concerned must give weight to quality before quantity to manage the nursery school. If the nursery school principal who has aid received from abroad and his native country must manage the nursery school rationally. It is expected that, though the nutrition level is below the level of sports middle school children, it is above the common level of home children. 2. I fear that the calories which the pupils of sports middle school assimilate a day on the average is apt to be more calories as compared with other pupils of their age(weight). This is also true for their level of activity. It is required that the nutritionist must recheck the quantity of the calorie provision. 3. I took no thought about infection with parasites in this thesis. It is because that the pupils of sports middle school have much Hb (hemoglobin), because they have had meals with a settled menu for a year or two. So, that it is expected that it is caused only by the nutritious foods regardless of parasites and that they have little Hb(hemoglobin). Besides though they are little pupils, because they have much Hb. Of taking the level with upper life classes of the the Ewha Girls University students, it will be more reliable. Therefore as we maintain the states of health of the common home children and nursery school children normally, to increase the national power, the managers of nursery schools or the heads of families must pay attention to the control of nutrition, and authorities concerned must pay attention to the control of nutrition, and authorities concerned must take the trouble much more to the management of nursery school.1. We have been undertaking the occupations of the family plannings for more ten years. But we have still failed to realize the anticipated result in the farm villages. Though it is not in this district, I think that we must make efforts in these occupations urgently, and control increases in population, decrease the consumptions of food and salt, and contribute to the increasing of the general income. 2. There is a tendency to take a little more salted foods in the cities than in the farm villages. But we are apt to take more salt in quantity(20g) to be taken in a day both in the cities and in the farm villages than it is necessary to us. So it is required that we must grope for a means of increasing of the general income as early as possible, and that we must improve our diet to be got rid of dietary life in importance. And so we have to study throughly the side effect caused due to too much salt to be taken in, if it is discovered, we must spour on a means of sweep of it.

• Journal of Nutrition and Health
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• v.9 no.1
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• pp.43-50
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• 1976

This is the report of a food consumption survey of 193 members of 30 farm families in three rural villages of Korea. From a total of 188 households of the three villages, namely Wolgok in Kyunggi Do Province, Wachon in Kangwon Do Province, and Sobong in Cholla Namdo Province, 30 households were chosen for the survey. Four consecutive seasonal surveys, beginning in the autumn, November 1974 and finishing with the summer, August 1975, were made and each survey covered three consecutive days. The Precise Weighing Method was used in evaluating the kinds of food and nutrient intakes of the subjects. This method entails the accurate weighing of all foods by the investigator just prior to their consumption by the subjects under investigation. This survey was male to determine the actual food eaten by the members of these farm families at each season of the year, and to note any special differences in the foods consumed. The results obtained are summarized as follows: Food Intake The traditional ordinary diet of Korean farmers consists mainly of rice and other cereals as staple foods, and simple subsidary foods. The nutritional shortcomings of rice as a staple food are evident in the subclinical status of nutritional deficiencies. The mean consumption of cereals and their products was very high and it was more than half of the daily total food intake throughout all the seasons. The consumption of animal food, fruits, and fat by the farmers was very low. Fruit intake during winter and spring was almost nil. One of the special foods in the Korean dietary pattern is Kim-chi, a variety of pickled and fermented vegetables. The mean intake of Kim-chi during autumn and winter was very much higher than the other seasons. Korean farmers have difficulties in balanced year-round supply of food due to seasonality of food production and lack of food preservation. As nutrition problems of Korean farmers are highly influenced by seasonal variations, the expansion of an appropriate food preservation and storage programme should be encouraged. Special consideration should be given to new methods of preservation, the types of foods preserved, and production and consumption of nutritionally valuable foods for the improvement of the nutritional status in rural communities. Nutrient Intake Average adult rates for calorie and protein in the three study areas were 0.80 and 0.87 respectively, with little variations by villages. The adult caloric intake in averaged 2,928 kcal for autumn, 2,662 for winter, 2,673 for spring, and 2,760 for summer. Cereals contributed most of the total calories. In terms of the recommended daily dietary allowances for the Korean given by the Korea FAO Association, the diets in this survey were adequate except in the winter and spring. The protein intake averaged from 76.4 grams in autumn to 83.4 grams in summer and was near the recommended allowance, but a relatively large proportion of the total protein came from cereals and their products. The fat intake was unsatisfactory, ranging from 19.2 grams to 29.3 grams for the four seasons, and the consumption during farming season was higher than other seasons. It is apparent that the diet of the Korean farmers should be supplemented by calcium during autumn and winter. The highest calcium intake, with a mean of 583.5 milligrams, was recorded in summer. The mean intake of iron ranged from a low of 9.2 milligrams in the autumn to a high of 15.0 milligrams in the spring and it was satisfactory for all seasons. Among the vitamin group, the daily average intakes of vitamin A, thiamine, riboflavin, and ascorbic acid were lower than the desired intake throughout all the seasons. The mean vitamin A intake as ${\beta}-carotene$ ranged from a low of 2,807.8 IU to a high of 5,221.0 IU. The thiamine intake ranged from 0.98 milligrams to 1.19 milligrams, while mean riboflavin intake ranged from 0.92 milligrams to 1.13 milligrams. Ascorbic acid intake was 37.3 milligrams, the lowest, and the highest 47.8 milligrams. Niacin intake among Korean farmers was higher than the recommended allowance throughout all the seasons, and the mean intake ranged from 18.3 milligrams to 25.8 milligrams. The main character of the Korean farmers' diet has been found low in quality of protein and high in carbohydrate. Attention should be paid to the low intake of vitamin A, thiamine, riboflavin, and ascorbic acid among Korean farmers.

• Journal of Nutrition and Health
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• v.48 no.5
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• pp.390-397
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• 2015

Purpose: In this study, we investigated the effects of chronic alcohol and excessive iron intake on mitochondrial DNA (mtDNA) damage and the progression of alcoholic liver injury in rats. Methods: Twenty-four Sprague-Dawley male rats were divided into four groups (Control, EtOH, Fe, and EtOH + Fe), and fed either control or ethanol (36% of total calories) liquid diet with or without 0.6% carbonyl iron for eight weeks. Serum alanine aminotransferase (ALT) and aspartate aminotransferase (AST) activities, liver malondialdehyde concentrations were measured by colorimetric assays. Liver histopathology was examined by Hematoxylin-eosin staining of the fixed liver tissues. The integrity of the hepatic mtDNA and nuclear DNA was measured by long-range PCR. The gene expression levels of cytochrome c oxidase subunit 1 (Cox1) and NADH dehydrogenase subunit 4 (Nd4) were examined by real-time PCR. Results: Serum ALT and AST activities were significantly higher in the EtOH+Fe group, as compared to the Control group. Similarly, among four groups, liver histology showed the most severe lipid accumulation, inflammation, and necrosis in the EtOH + Fe group. PCR amplification of near-full-length (15.9 kb) mtDNA showed more than 50% loss of full-length product in the liver of the EtOH + Fe group, whereas amounts of PCR products of a nuclear DNA were unaffected. In addition, the changes in the mtDNA integrity showed correlation with reductions in the mRNA levels of mitochondrial gene Cox1 and Nd4. Conclusion: Our data suggested that the liver injury associated with excessive iron and alcohol intake involved mtDNA damage and corresponding mitochondrial dysfunction.

• Journal of Food Hygiene and Safety
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• v.20 no.3
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• pp.179-184
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• 2005

This study was carried out to evaluate the quality of confectioneries among processed foods. Total samples were 3,716, and violative samples among them were 36. The snacks in confectioneries showed violative rate of $1.0\%$, and the traditional snack in snacks showed $8.4\%$. Violative items were acid value and peroxide value for the most part, so the fried snacks need to control the management hygienically. The nutrition ingredients were measured far carbohydrates, protein, fats, sodium and calories in bread. Indication values at packing were not suited to 18 of 20 breads on the indication criterion of ingredient. And nutrition ingredients were not indicated to breads of some company nevertheless be sure to indicated. The processed food should be managed thorough with regard indicated nutrition ingredient.

• Journal of Nutrition and Health
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• v.6 no.3
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• pp.37-45
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• 1973

The main character of the Korean diet has been found to be low in protein both quantity and quality and high in carbohydrate. The purpose of this survey was to study the amount of salt intake related to the dietary pattern in Korea. The nutrition survey was conducted in a mountainous farming area located in Auhchun-ri, Gaebuk-myon, Changsoo-gun, Chunbuk Province, February 14-19 in 1973 (7 days). The precise weighing method was used in evaluating the kinds of foods and nutrients intake for 24 households during a three day period. The physical examinations were performed by a doctor on 120 persons and a detailed biochemical test on both blood and urine was made on 42 persons over 40 years old. The results obtained are summarized as follows: (1) Average nutrients intake of an adult per day: calorie intake was 2,446 Cal and its components-protein(61.1g) was 10 percent, fat(12.9g) was 5 percent and carbohydrate(521g) contributed 85 percent of the total calories. Other nutrients-calcium (443mg), thiamine(1.09mg), riboflavin (0.90mg), niacin (14.4mg) and vitamin C (63.2mg) were lower than the recommended daily allowance but vitamin A(2,083 I.U.), iron(11mg) and phosphorous(998mg) were slightly higher than that. (2) To evaluate the nutritional deficiences, clinical examinations were conducted. Angular stomatitis was present in 16.7 percent of those examiners. No edema was found. The rate of osteoarthritis, hepatomegaly diseases appeared in 20 percent of the total subjects and the symptoms appeared highest among those Iron 50 to 59 years old. (3) The following chemical components of blood serum were analyzed and found to be within the normal range: glucose, blood urea nitrogen, uric acid, total protein, albumin, globulin, bilirubin, total cholesterol, inorganic phosphate, alkaline phosphatase, sodium, potassium, chloride, calcium and lecithine dehydrase. One case of each of the following were found: hyperglycemia, hypocholesterolemia, renal problem, hypoproteinaemia and diabetes mellitus, and two persons were classified as showing hypoglycemia and hyponaturemia. (4) The sodium content in urine was 199.6 mEq/L, potassium content was 24.6 mEq/L. The sugar, pH and specific gravity in the urine was shown to be normal.

• Journal of Environmental Health Sciences
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• v.5 no.1
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• pp.10-17
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• 1978

Recently this writer has conducted a comprehensive survey of 38 private businesses where group feeding is practiced, with a view to determining the condition of nutrition intake by the blue collar workers of these businesses firms as well as gaining an indication of their facilities management along with their sanitary precautions. The survey has revealed, among others, a number of interesting data such as shown below. 1. There are a total of 1,054 workers being fed in groups daily at each of the above business companies, with only one nutrition specialist regardless of the number of workers to be fed or the number of times they are fed daily. The average number of cooks comes to 2.7 persons per 100 workers, while 42.2% of the companies provide four meals a day including mid-night supper, with the result that the workers are fed 3.13 times a day on an average. 2. The average feeding cost amounts to 151 won per meal per person, of which 86 won is payed by the workers themselves and 115 won by the companies involved. 3. The average fbod intake has been found to be 490 grams which can be further broken down into 44grams of animal food and 446grams of vegetable food. These figures are higher than those revealed by the 1975 investigation of the nation's average nutrition intake. 4. The survey also shows the daily calorie consumption per person to be as high as 896 calories including 37 grams of protein which is further broken down into 11 grams of animal protein and 26grams of vegetable protein. With respect to other types of nutrients excepting Vitamin-A, the companies concerned are believed to prorids more than what the survey of the nation's nutrition has revealed or the amount recommended by Korea FAO assoc!ation as desirable. 5. As for facilities management, there is still much room for future improvement. Some 97.4% of the companies surveyed are not equipped with the steam table, which indicates lack of concern along this line as well as a very how degree of equipment utilizations. Distribution of the food in the dining room is generally depedent on self-service method. 6. Speaking of sanitary precautions taken by those businesses involved, some 76.3% are found to have their compounds haunted by rats and other insects. Some 73.7% of them are dependent on boiling method for disinfection of kitchen utensils, which is conducted by 50% of those industries only two or three times a week. It seems hardly feasible to conduct disinfection everyday.