• Title/Summary/Keyword: food sources

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The Estimated Dietary Fiber Intake of Korean by Age and Sex (한국인의 연령과 성별에 따른 식이섬유 섭취 상태)

  • Lee, Hye-Jung;Kim, Young-Ah;Lee, Hye-Sung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.35 no.9
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    • pp.1207-1214
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    • 2006
  • The purposes of this study were to determine the estimated dietary fiber (DF) intakes per capita/day of Korean as of 2001 by age groups and sex, and to analyze the major food sources of DF using the data on per capita consumption of each food reported in the 2001 Reports of Korean National Nutrition Survey and the newly-established DF database. The mean daily intakes of DF of Korean increased with increasing age until 49 years and thereafter decreased with aging. The intakes of DF/1,000 kcal increased with increasing age until 64 years and thereafter decreased with aging. On the average, the Korean people under age of 49 did not meet adequate intake (AI) of DF (12 g/1,000 kcal) in Dietary Reference Intakes (DRI) for the Koreans. The male people less satisfied the AI than the female did. The major food groups contributed to DF intakes of Korean adults were high in the order of vegetables, cereals, fruits, seasonings, legumes and seaweeds. Regardless of age and sex, vegetables, cereals and fruits were three major sources of DF for Koreans who obtained approximately 75% of DF from those sources. It has been shown that rice was the first single food source of DF intake for the age groups less than 12 years, however Kimchi was the first major source for all the age groups over 12 years. The infant and elderly groups obtained more DF from 10 major single food sources than the other age groups did. The results of the study revealed that the present levels of DF intakes of Korean in all age groups except the elderly group are insufficient to meet the AI for DF. Therefore the beneficial effects of DF on health and the increased consumption of DF from the variety of food sources should be emphasized through the continuous nutritional education.

A Study on Fourth Group of Basic Food Groups(Source of Calcium) (기초식품군중(基礎食品群中).제사군(第四群)(칼슘급원(給源)) 연구(硏究))

  • Park, Kui-Sun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.8 no.1
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    • pp.31-36
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    • 1979
  • As a preliminary study to estimate the amount of daily calcium intake of Korean people, the present study was conducted investigating the kinds and amount of food among ordinary Korean food considered to be sources of calcium. The author sampled arbitrarily a total of 165 apartment households in Pusan City which were distributed in seven administration sections. Duration of this study was eight months, from June, 1975 to February, 1976. During summer vacation in this period twenty trained students visited these households where they measured the calcium source food at dinner, and three times this amount was regarded as the total daily intake. Also questionairs itemizing the various kinds of food which were considered to be sources of calcium were given to housewives and collected about two months later. The results are summarized as follows: The major sources of calcium food were milk and anchovy, and the total calcium content taken daily was an average 195.06 mg which was far smaller than the recommended standard. Cooking methods varied according to the kinds of food; for anchovy, the boiled water extract or the part remaining after removing bone and head was used, and for chopped cattle bone, the broth from boiling foe 5 to 6 hours was used. For boiled water extract, during extraction the amount of calcium was increased in the water but smaller than foe fresh anchovy. It is, therefore, desirable to cook and eat edible fish bone instead of discarding it after extraction. The amount of calcium of shrimp and whitebait consumed was considerably less than that of milk or anchovy. Most housewives, about 71%, discarded fish bones which contained a lot of calium before or after cooking them. So, it was considered necessary to find a good method of preparing fish so that it can be eaten palatably together with the bones.

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Study on Major Korean Protein Sources Before and After Freeze Drying Processing (한국인 주요 단백질 급원식품 10종에 대한 동결건조 전후의 특성 연구)

  • Son, Yang-Ju;Choi, Soo-Young;Lee, Keum-Yang;Huang, Ying;Yoo, Kyung-Mi;Hwang, In-Kyeong
    • Korean journal of food and cookery science
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    • v.30 no.1
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    • pp.64-75
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    • 2014
  • Freeze-drying process was used for 10 major protein foods referred by the Korea Health Statistics 2011 as follows; chicken, pork, beef, eggs, tofu, squid, soybean, mackerel, anchovy, and pollack/frozen pollack. Boiled samples and re-hydrated samples after freeze-drying were prepared for analysis. The weight variation, the chromaticity, the mechanical texture and sensory properties by eight trained panelists were measured. In the ratio of re-hydration, the anchovy showed the highest value(89.40%), followed by eggs, and squid showed the lowest value(35.51%). Changes of Hunter color value were observed among all samples. For rates on changes of hardness, every sample was increased except for eggs(p<.05). Among the 9 samples, except for eggs, chicken showed the lowest rate of increase in hardness(125.44%) while squid showed the highest rate of increase in hardness(1335.1%). Except for eggs and pork, eight samples represented differences in sensory properties, especially in juiciness and tenderness(p<.05). As a result, we found that egg is the most suitable for freeze-drying among 10 protein sources followed by pork and chicken.

Assessment of Nutritional Status and Food Sources of Significant Nutrients with Picky Eating Behavior in Preschoolers (까다로운 식행동을 가진 유아의 영양섭취 평가와 급원 식품)

  • Yeom, Ma-Young;Cho, Youn-Ok
    • Journal of the Korean Dietetic Association
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    • v.26 no.4
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    • pp.289-305
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    • 2020
  • Picky eating behavior is a significant factor in causing unhealthy eating and disturbing the growth of children. This study examined picky eating behaviors and food intake of 112 preschoolers aged 3~5 year, picky eaters (n=41) and non-picky eaters (n=71), living in Dobong-gu, Seoul metropolitan area, South Korea. Picky eating questionnaires and three consecutive 24-hour dietary recalls were collected from their caregivers. The difference between the two groups was verified using a Chi-square test or t-test and Pearson's correlation. Compared to the non-picky eaters, fussiness, satiety responsiveness, and refusal of food variety were significantly higher in picky eaters (P<0.001). Compared to the non-picky eaters, an assessnent of the preschooler's behavior and the caregivers' perception were positively correlated in picky eaters (r=0.749, P<0.001). The intakes of shellfish (P<0.05), vegetables (P<0.001), fiber, vitamin E (P<0.01), vitamin A, and folate (P<0.05) were significantly lower in picky eaters than the non-picky eaters. The major food sources of vitamin A and folate were vegetables, of which grains were the source of fiber, fats and oils were the source of Vitamin E, and root vegetables were source of vegetables in both picky and non-picky eaters. In conclusion, picky eating behaviors are related to different fussiness and slowness in eating. Therefore, it is suggested to increase the amount of meal and vegetable intake in picky eaters.

The Development of the Dietary Fiber Food Frequency Questionnaire and the Dietary Fiber Intake of Middle School Students in the Chungbuk Province (식이섬유용 식품섭취빈도조사지 개발 및 이를 이용한 충북지역 중학생의 식이섬유 섭취 실태)

  • Shin, Na-Shil;Lee, In-Seon;Kim, Hyang-Sook
    • Korean journal of food and cookery science
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    • v.28 no.5
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    • pp.549-557
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    • 2012
  • In this study, the FFQ-50 questionnaire which composed of 50 food items frequently eaten as sources of dietary fiber, was developed and used to estimate the dietary fiber intake of middle school students in the Chungbuk province. According to the survey, the average daily intakes of dietary fiber for the boys and girls were $23.3{\pm}12.3$ g (93.2%) and $20.8{\pm}11.5$ g (104.0%), respectively, showing a significant difference between the gender. The proportions of boys and girls who did not reach to the sufficient dietary fiber intake were 66.2% and 53.9% respectively. The major sources of dietary fiber were grain foods and vegetables, which measured at 77.24%, followed by fruits, seaweeds, tofu and tofu products, potato and starch, and mushrooms. The cooked white rice contributed the highest (17.81%), followed by baechu-kimchi, cooked brown rice, ramyeon (instant noodle), tangerine, sesame leaf jangajji (pickled sesame leaf), topokki (spicy rice cake stir-fry), blanched and seasoned bean sprouts, bread, and radish kimchi. The study showed that the cooked white rice was the major source of dietary fiber in the boys' diet followed by baechu-kimchi, ramyeon, cooked brown rice, tangerine, bread, strawberry, blanched and seasoned bean sprouts, sesame leaf jangajji, radish kimchi. Girls were taking in dietary fiber mostly from boiled white rice followed by baechu-kimchi, boiled brown rice, tangerine, ramyeon, sesame leaf jangajji, topokki, blanched and seasoned bean sprouts, radish kimchi, and boiled barley.

Estimation of vitamin K intake in Koreans and determination of the primary vitamin K-containing food sources based on the fifth Korean National Health and Nutrition Examination Survey (2010-2011)

  • Kim, Eun-Soo;Kim, Mi-Sung;Na, Woo-Ri;Sohn, Cheong-Min
    • Nutrition Research and Practice
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    • v.7 no.6
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    • pp.503-509
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    • 2013
  • There is little information on dietary vitamin K intake and nutritional status of daily requirements of vitamin K in Korea. The objective of this study was to investigate the vitamin K intake and major food sources of Vitamin K in Koreans. The survey data from the 2010-2011 Korean National Health and Nutrition Examination Survey of 7,792 subjects (aged 19-64 years) were examined. Total vitamin K intake was calculated from 24-hour dietary recall using a vitamin K food database, Computer Aided Nutritional analysis Program and the United States Department of Agriculture database. The geometric mean of vitamin K was estimated as $322.40{\pm}6.33ug/day$ for men and $271.20{\pm}4.92ug/day$ for women. Daily vitamin K intake increased significantly with age (p for trend < 0.001). The main food source of vitamin K was vegetables (72.84%), including cabbage kimchi (19.26%), spinach (17.38%), sesame leaves (7.11%), radish leaves (6.65%), spring onions (6.28%), and laver (4.82%), followed by seaweed, seasonings, and fat and oils. We observed that the vitamin K intake of Koreans was relatively higher than that reported by other studies in Western countries and differed depending on age.

Evaluation of a Nutrition Education Program Designed to Reduce Sugar Intake in Preschool Children (유아의 당 저감화를 위한 프로그램의 효과평가)

  • Yeom, Ma-Young;Cho, Youn-Ok
    • Journal of the Korean Dietetic Association
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    • v.22 no.3
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    • pp.179-192
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    • 2016
  • The purpose of this study was to evaluate a nutrition education program designed to reduce sugar intake in preschool children. The nutritional knowledge, dietary attitude, dietary behavior, and food intake with a sweet taste in preschool children were tested before and after 4 weeks of nutrition education from March 8 to April 1, 2016. The preschool children were recruited in Dobong-gu, Seoul. The subjects were divided into two groups; educated (N=59) and non-educated group (N=40). Statistical analyseis were performed using SPSS 22. The nutritional knowledge about sweet tasting food was significantly increased (P<0.01) in the educated group and significantly decreased (P<0.01) in the non-educated group. The dietary attitude toward sweet tasting food was significantly decreased (P<0.05) in the educated group but not significantly changed in the non-educated group. The dietary behavior toward sweet tasting food was significantly decreased (P<0.05) in the educated group and significantly decreased (P<0.01) in the non-educated group. The major food sources of sugar intake were not significantly changed in either groups. The major food sources of sugar intake in the 5 years old children were yogurt products>sweetened breads>cookies/biscuits>chocolate>cereals>beverages>sweetened milk>sweet spicy chicken>Tteokbokki. Although there are some limitations in this study, due to the short length of the nutrition education and lack of active participation by the parents, the results suggest that effective nutrition education on sweet tasting food can bring about changes in nutritional knowledge as well as dietary attitude.

Identification of Pitfalls Related to the Analysis of Liquid Chromatography-Tandem Mass Spectrometry and Liquid Chromatography-Time of Flight Mass Spectrometry (액체크로마토그래프-질량분석기를 이용한 정성 및 정량 오류의 확인)

  • Kwon, Jin-Wook;Cho, Yoon-Jae;Rhee, Gyu-Seek
    • Korean Journal of Environmental Agriculture
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    • v.34 no.3
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    • pp.230-237
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    • 2015
  • BACKGROUND: To identify the sources of inaccuracy in LC/MS/MS methods used in the routine quantitation of small molecules are described and discussed. METHODS AND RESULTS: Various UPLC coupled to triple quadrupole mass spectrometer and time of flight (TOF) were used to identify the potential sources of inaccuracy and inducing the pitfalls of qualification and quntitation during the veterinary drug residue analysis. Some of stable isotope labelled veterinary drugs, which were used as internal standards, presented "cross-talk", regardless of manufactures of mass spectrometer and types of spectrometer. Group of sulfonamides also presented inaccuracy qualification and quantitation due to the multi-residue analytical method with the same fragment ions at the close retention times. CONCLUSION: The phenomena of "cross-talk" occurring between subsequently monitored transition from stable isotope labelled and isotope non-labelled authentic chemical were identified. To prevent errors and achieve more accurate data during the analysis of small molecules by LC/MS/MS SRM method, Followings should be taken care of and kept checking; purity and concentration of stable isotope as an internal standard, prevention of carry-over during the separation in column, minimizing the ion suppression by matrix effect, identification of retention time, precursor ion and product ion, and full knowledge of data processing including smoothing and peak integration.

Dietary Intake Ratios of Calcium-to-Phosphorus and Sodium-to-Potassium Are Associated with Serum Lipid Levels in Healthy Korean Adults

  • Bu, So-Young;Kang, Myung-Hwa;Kim, Eun-Jin;Choi, Mi-Kyeong
    • Preventive Nutrition and Food Science
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    • v.17 no.2
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    • pp.93-100
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    • 2012
  • The purpose of this study was to identify food sources for major minerals such as calcium (Ca), phosphorus (P), sodium (Na) and potassium (K), and to evaluate the relationship between dietary intake of these minerals and serum lipids in healthy Korean adults. A total of 132 healthy men and women completed a physical examination and dietary record and provided blood samples for lipid profile analysis. Results showed the following daily average mineral intakes: 373.4 mg of calcium, 806.0 mg of phosphorous, 3685.8 mg of sodium, and 1938.3 mg of potassium. The calcium-to-phosphorus and sodium-to-potassium ratio was about 0.5 and 2.0, respectively. The primary sources for each mineral were: vegetables (24.9%) and fishes (19.0%) for calcium, grains (31.4%) for phosphorus, seasonings (41.6%) and vegetables (27.0%) for sodium, and vegetables (30.6%) and grains (18.5%) for potassium. The correlation analysis, which has been adjusted for age, gender, total food consumption, and energy intake, showed significantly positive correlations between Ca/P and serum HDL cholesterol levels, between Na intake and the level of serum total cholesterol, and between Na/K and the level of serum cholesterol and LDL cholesterol. Our data indicates that the level of mineral consumption partially contributes to serum lipid profiles and that a diet consisting of a low Ca/P ratio and a high Na/K ratio may have negative impacts on lipid metabolism.

Contribution of foods to absolute nutrient intake and between-person variations of nutrient intake in Korean preschoolers

  • Kang, Minji;Shim, Jae Eun;Kwon, Kyungmin;Song, SuJin
    • Nutrition Research and Practice
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    • v.13 no.4
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    • pp.323-332
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    • 2019
  • BACKGROUND/OBJECTIVES: The aim of this study was to analyze specific foods influencing absolute nutrient intake and between-person variations of nutrient intake among Korean preschoolers. SUBJECTS/METHODS: This study included 2,766 participants aged 1-5 years in the 2009-2013 Korea National Health and Nutrition Examination Surveys. Dietary data were obtained from a 24-h dietary recall method. Major food sources of absolute nutrient intake were evaluated based on percent contribution of each food. To assess the contribution of specific foods to between-person variations in nutrient intake, stepwise multiple regressions were performed and cumulative $R^2$ was used. RESULTS: White rice and milk were main food sources of energy, protein, carbohydrate, phosphorus, iron, potassium, thiamin, riboflavin, and niacin. The percentage of fat contributed by milk was 21.3% which was the highest, followed by pork, soybean oil, and egg. White rice accounted for 25% and 40% of total variability in total energy and carbohydrate intakes, respectively. About 39% of variation in calcium intake was explained by milk while 40% of variation in phosphorous intake was explained by cheese. The top 10 foods contributing to between-person variations in nutrient intakes were similar with food items that mainly contributed to absolute nutrient intakes. The number of foods explaining 90% of absolute amounts of nutrient intakes varied from 28 for vitamin A to 80 for iron. CONCLUSIONS: This study identified specific foods that contributed to absolute nutrient intakes and between-person variations in nutrient intakes among Korean preschoolers. Our findings can be used to develop dietary assessment tools and establish food-based dietary guidelines for young children.