• Journal of the East Asian Society of Dietary Life
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• v.10 no.3
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• pp.245-251
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• 2000

This study was conducted to investigate the influence of different nutrient databases in estimating nutrient intake. A nutrient survey with Food Frequency Questionnaire containing 65 food items was conducted with 2,426 subjects over 30 years of age living in Yeonchon-gun, Kyungki province. The nutrient intakes were first estimated by using one (A) nutrient database which was based on the Korean Food Composition Table, 4th edition. With the other (B) nutrient database which was based on the Korean RDA(Recommended Dietary Allowances) 6th edition, it was reestimated and two resu1ts were compared. For most nutrients except carbohydrate, calcium, vitamin C and $eta$-carotene, mean nutrient intake level estimated from database B was significantly higher than that from database A(p<0.05). Mean intake level of most nutrients from two databases were significantly correlated by Pearson's correlation coefficients(p<0.001). Results from the ranking of nutrient intake levels of the subjects by two databases were highly correlated ( P >0.9, p<0.001). Weighted kappa values representing measures of agreement ranged from 0.55 databases ranged from 45% for vitamin C to 96% for carbohydrate. This result implies that different nutrient database may produce substantial differences in estimating the absolute nutrient intake but may not be crucial in ranking or classifying individuals with regard to specific nutrient intake.

• International Journal of Contents
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• v.14 no.3
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• pp.39-45
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• 2018

Purpose: Food Allergen Immunotherapy (Oral) is a form of immunotherapy administered to patients who are allergic to foods such as egg, milk, and peanut. The food allergen is orally administered to the patient in an escalating dose for desensitization or tolerance development. The safety and effectiveness of the therapy were assessed using a systematic literature review and meta-analysis. Methods: For a literature search, 8 national databases and a number of international databases including Ovid-MEDLINE, Ovid-EMBASE, and Cochrane Library were used; and 13 articles (all from international databases) were selected. The target of Food Allergen Immunotherapy (Oral) included patients with food allergy, and the intervention was food allergen immunotherapy without limiting the food type. The safety and effectiveness of Food Allergen Immunotherapy (Oral) were assessed by reviewing all the articles reporting on the therapy. The control group received standard therapies including aversion therapy, no treatment, anti-histamine treatment, and placebo. Safety was assessed through the incidence of complication and emergency medication. Effectiveness was assessed based on therapy success rate, symptomatic improvement, and quality of life. Results: Although Food Allergen Immunotherapy (Oral) was shown to have successful desensitization in patients with food allergy, the safety of the technique has not yet reached an acceptable level; the possible reason is due to the high rate of complication and frequency of emergency medication. Also, each study employed varying protocols while relying on a small number of participants and a short monitoring period. Conclusion: The results of assessment suggest that the level of evidence from current literature review is low and further research is necessitated for the verification of the safety and effectiveness of the therapy (Grade of Recommendation: A; Level of Technology: II-b).

• Journal of the Korean Dietetic Association
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• v.8 no.1
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• pp.9-18
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• 2002

This study was reviewed databases and outcomes of national/international off-line and on-line(Internet) nutrition softwares to identify the present conditions of nutrition softwares, and investigated user's needs and determine which component should be included in nutrition software. The most frequently used databases for the national programs were the food composition table provided from the National Rural Living Science Institution in Rural Development Administration and the food composition table and the nutrient contents of foods provided from the Korean Nutrition Society. For international programs, the food composition table from the USDA was commonly used. The analysed outcomes included the degree of obesity, nutrient analysis and nutrient intake compared with RDA, food intake from each by food group, food habits and the frequency of food consumption. As to the result of needs assessment for the Internet nutrition softwares, it was suggested that the needs of the Internet nutrition softwares were high because most of the respondents replied that 3-point('it is needed') or 4-point('it is necessary') on 4-points likert scale. As to the databases, the needs of 'food composition analysis' and 'the suggestion of the Korean RDA' were high. For the basic information for foods, the respondents replied that 'the classification of foods', 'foods codes', 'the amount of ingredients' and 'nutrient analysis' should be included. The needs of 'nutrient analysis of meal', 'diet therapy' and 'meal plan by caloric requirements' were high. As for utilizing the Internet meal planning programs, the respondents replied that 'it should be easy to use' most and demand for 'data saving and the saved data should be usable later' and 'meal planning education tools' were high. In conclusion, the Internet nutrition software that satisfies various needs of users should be developed for policy making that promote public health, nutritional care and self-supporting of foods.

• The KIPS Transactions:PartD
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• v.12D no.1 s.97
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• pp.43-50
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• 2005

The Processing domains of spatio-temporal databases are divided into time-series databases for moving objects and sequence databases for discrete historical objects. Recently the selectivity estimation techniques for query optimization in spatio-temporal databases have been studied, but focused on query optimization in time-series databases. There wat no previous work on the selectivity estimation techniques for sequence databates as well. Therefore, we construct T-Minskew histogram for query optimization In sequence databases and propose a selectivity estimation method using the T-Minskew histogram. Furthermore we propose an effective histogram maintenance technique for food performance of the histogram.

• Journal of the Korean Society of Food Culture
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• v.35 no.6
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• pp.553-568
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• 2020

This systematic review and meta-analysis aimed to determine whether food intake is effective in preventing diseases related to cognitive impairment. We searched English databases namely MEDLINE, PubMed and ScienceDirect from 2000 to May 2020, and Korean databases namely RISS, KISS, and DBPIA from 1990 to May 2020. We divided the data into 15 groups using the food group classification of the Korean Nutrition Society (KNS). The effect size (Cohen's d) was estimated using a random-effect model, and a 95% confidence interval was calculated for each study. We included 17 cross-sectional studies and 7 cohort studies which involved 45,115 participants. As a result of analyzing the subgroups in the Asian population of both sexes, it was observed that grain intake has a protective effect against cognitive impairment. For females, pulses and fish also have a protective role against cognitive impairment. In the case of seaweed, a negative relationship was found with a moderate protective effect against cognitive impairment (Cohen's d:-0.533, 95% CI: -0.939, -0.126; p=0.010) in Korean studies. Dairy products are associated with an increased risk of cognitive impairment in the American and European population but drinking alcohol is associated with a lower impairment risk. These results provide a basis for formulating the dietary guidelines for preventing dementia for each country.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.886-894
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• 2013

The National Standard Food Composition Table published by the Rural Development Administration (RDA) provides the foundations in research, nutrition monitoring, policy and dietary practices in Korea. This databases consists of several sets of data including food descriptions, nutrients, portion weights, and source of data. The National Standard Food Composition Table have been published since 1970 and, recently, new version (8th edition) of Food Composition Table which has quantitative and qualitative nutrient data is released in 2011. In addition, the User-friendly Food Composition Table is divided into adult, children, and elderly categories depending on the subjects because we need different nutrients according to various ages. The Tables of Food Functional Composition is firstly edited in 2009. RDA published the minerals and fatty acids composition table, tables of amino acid, fat-soluble vitamin composition table, and the cholesterol table. The resulting database will be widely used. The users of the databases are from diverse fields, includeing federal agencies, the food industry, health professionals, restaurants, software application developers, academia and research organizations, international organizations, and foreign governments ect. Therefore, consistent improvements of the database is important, so that people can better address such health challenges by providing reliable and accurate data.

• Genomics & Informatics
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• v.7 no.3
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• pp.175-177
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• 2009

We have developed WinBioDBs with Windows interfaces, which include importing modules and searching interfaces for 10 major public databases such as GenBank, PIR, SwissProt, Pathway, EPD, ENZYME, REBASE, Prosite, Blocks, and Pfam. User databases can be constructed with searching results of queries and their entries can be edited. The program is a stand-alone database searching program on Windows PC. Database update features are supported by importing raw database files and indexing after downloading them. Users can adjust their own searching environments and report format and construct their own projects consisting of a combination of a local databases. WinBioDBs are implemented with VC++ and its database is based on MySQL.

• Food Science of Animal Resources
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• v.42 no.5
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• pp.744-761
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• 2022

The liquid chromatography mass spectrometry (LC-MS)-based metabolomic and lipidomic methodology has great sensitivity and can describe the fingerprint of metabolites and lipids in pork and beef. This approach is commonly used to identify and characterize small molecules such as metabolites and lipids, in meat products with high accuracy. Since the metabolites and lipids can be used as markers for many properties of a food, they can provide further evidence of the foods authenticity claim. Chromatography coupled to mass spectrometry is used to separate lipids and metabolites from meat samples. The research data usually is compared to lipid and metabolite databases and evaluated using multivariate statistics. LC-MS instruments directly connected to the metabolite and lipid databases software can be used to assess the authenticity of meat products. LC-MS has good selectivity and sensitivity for metabolomic and lipidomic analysis. This review highlighted the combination of metabolomics and lipidomics can be used as a reference for analyzing authentication meat products.

• Journal of the Korean Home Economics Association
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• v.32 no.1
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• pp.181-188
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• 1994

The purpose of this study is to evaluate nutritional status of ascorbic acid in 96 Korean female college students. Dietary intake level was estimated with three day diet records. Serum ascorbic acid were analyzed with fasting blood. Nutrient intakes was calculated using three different food composition databases ; analysis data of cooked food items ; analysis data of raw foods ; published food composition table. Ascorbic acid intake levels calculated with different food composition databases differed by 15% Using analysis data of cooked foods resulted in the lowest intake level 49.26 mg per day. Main sources of ascorbic acid investigated were Cheju mandarin orange juice and hard persimmon orange juice and Kimchi. Mean value of serum ascorbic acid level was 1.04 mg/dl and 4.2% of subjects were in marginal risk or deficient range. It was found to significantly correlate asscorbic acid intake with serum ascorbic acid content. Correlation coefficient with results calculated using analyzed data was higher than that using published data. Serum levels and mean daily intake levels of ascorbic acid in the subjects were significantly correlated. From these results it is concluded that ascorbic acid content of cooked foods should be included in the Food Composition Tables in Korea. Korean female college students were in lower risk of ascorbic acid deficiency.

• Nutrition Research and Practice
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• v.11 no.6
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• pp.500-506
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• 2017

BACKGROUND/OBJECTIVES: Food composition databases are necessary for assessing dietary intakes. Developing and maintaining a high quality database is difficult because of the high cost of analyzing nutrient profiles and the recent fast-changing food marketplace. Thus, priorities have to be set for developing and updating the database. We aimed to identify key foods in the Korean diet to set priorities for future analysis of foods. SUBJECTS/METHODS: The food consumption data of the Korea National Health and Nutrition Examination Surveys 2013-2014 were used. We modified the US Department of Agriculture's key food approach. First, major foods were analyzed, contributing to 75%, 80%, 85%, or 90% of each nutrient intake. Second, the cumulative contributions to nutrient intakes were compared before and after excluding the foods least commonly consumed by individuals. Third, total nutrient score for each food was calculated by summing all percent contributions times 100 for nutrients. To set priorities among the foods in the list, we sorted the score in descending order and then compared total percent contributions of foods, within the 100, 90, 85, 80, and 75 percentiles of the list. Finally, we selected the minimum list of foods contributing to at least 90% of the key nutrient intake as key items for analysis. RESULTS: Among the 1,575 foods consumed by individuals, 456 were selected as key foods. Those foods were chosen as items above the 80 percentile of the total nutrient score, among the foods contributing at least 85% of any nutrient intake. On an average, the selected key foods contributed to more than 90% of key nutrient intake. CONCLUSIONS: In total, 456 foods, contributing at least 90% of the key nutrient intake, were selected as key foods. This approach to select a minimum list of key foods will be helpful for systematically updating and revising food composition databases.