• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.709-720
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• 2009

This study was conducted to identify daily caffeine intakes in beverages for elementary school children and to evaluate its effectiveness after nutrition education. The caffeine contents of 140 commercial beverages were analysed by high performance liquid chromatography-ultraviolet detector (HPLC-UV) and information about their consumption were obtained by surveying 267 children. Researchers gave nutrition education to the children, who were 6 to 11 years old and attended 9 classes of 3 elementary schools, by lecture, Powerpoint file and moving picture. Their preference and intake amount on beverages were investigated by questionnaire before and after nutrition education. The order on caffeine contents was coffee ($33.8{\pm}2.4{\sim}49.1{\pm}5.6\;mg/100\;mL$)> coffee milk ($10.6{\pm}3.3\;mg/100\;mL$)> cola ($6.0{\pm}2.4\;mg/100\;mL$)> green black oolong tea drink ($6.0{\pm}2.4\;mg/100\;mL$)> chocolate milk and chocolate drink ($1.6{\pm}0.7{\sim}1.7\;mg/100\;mL$)> black ice tea mix ($1.3{\pm}1.7\;mg/100\;mL$). The order on children's preference was carbonated drink and fruit and vegetable drink (27%)> sports drink (26%)> processed cocoa mix (7%)> milk (6%)> vitamin & functional drink (3%)> green tea drink (2%)> black tea drink and coffee (1%). The average daily caffeine intakes except tea drink was $5.9{\pm}11.2$ mg/person/day ($0.17{\pm}0.32$ mg/kg bw/day), ranged from $0.0{\sim}80.5$ mg/person/day for children. The sources of caffeine were coffee 57% (3.4 mg/person/day), coffee milk 20% (1.2 mg/person/day), carbonated drink 15% (0.9 mg/person/day), chocolate milk and chocolate drink 6% (0.4 mg/person/day), and vitamin & functional drink 2% (0.1 mg/person/day). After nutrition education, the preference of carbonated drink, coffee, vitamin drinks & functional drink was decreased significantly (p<0.05, p<0.05, p<0.01) and the intakes of carbonated drink, chocolate milk & chocolate drink, and vitamin & functional drink were also decreased significantly (p<0.01, p<0.05, p<0.01). This study has shown that nutrition education influences the preference and the intake behavior of caffeinated beverages.

• Journal of Korean Society of Forest Science
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• v.41 no.1
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• pp.7-18
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• 1979

Almonds are one of the oldest sources of food and oil for man as used the ice cream, candy, roast, salting, chocolate, breads, backed, cookies, and flavoring ect. So, we wish to plant Almond in our country at the most parts of mountains. In this purpose we must be find out of both root stock of more compatibility and new techniques of grafting was rather simples as compared with the many steps of machinary involved today. This investigation has been carried out to reveral compatibility and practical controls of environment effectives involved in the occurence of each difference combination results in interspecific grafting of Almonds on the root stock of Prunus mandshurica and Prunus persica as materials during the 9 months period from March to November in 1978. With these selected scions were 4 varieties of Almond employing as the Hal1's hardy, Nonpareil, and Thompson grafted in the polyethylene green house with almost identical provision made for effective controls of automatical supplying to heating and mistsprayers as the $22{\sim}25^{\circ}C$ of temperature and 70~90% humidity. Following results have been obtained. Those environmental controls were more effective and practical to grafting unions and success by means veneer-grafting at the green house. 1. Hall's hardy Almond grafted on the root stock of Prunus persica was more compatibility than Prunus mandshurica. 2. The survival percentages as follows of the 95.33% of Hall's hardy/Prunus persica and 92.66% of Hall's hardy/Prunus mandshurica. And those were no significant between root stock of both species. 3. The 3 varieties of sweet Almond grafted on the root stock of P. mandshurica. And those were no significant between root stock of both species. 4. And the survival percentages as fellows. Thompson 92.66%, Nonpareil 90.66% and Kapareil 89.33% those grafted on the root stock of Prunus persica. 5. And then the survival percentage of interspecific grafts on the root Prunus mandshurica as follows of the materials of Thompson 89.66%, Nonpareil 87%, Kapareil 85%. 6. The analysis of variance were no significant among the interactions between 3 varieties Almond and 2 species of root stock plants. 7. And the growth of interspecific grafts of the high 161cm, diameter 12.3mm and length of roots 21.5cm growth as the Hall's hardy Almond grafted on the root stock of Prunus persica. 8. The root stock plants of Prunus mandshurica more effected to 6~8 days early developed leafing of scions and dark green colour than the Prunus persica. 9. The identical provision of automatic systems was more effective to graft unions and grafting process. 10. The veneer-grafting method at the green house was more effective and practical method for the mass production of Almond grafts.

• Journal of Nutrition and Health
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• v.41 no.5
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• pp.439-447
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• 2008

There is a limitation to estimate vitamin $B_{12}$ intake due to lack of data on vitamin $B_{12}$ content in many Korean foods. In this study, vitamin $B_{12}$ content was determined in some soybean or vegetable-fermented foods, edible seaweeds and other frequently consumed foods in Korea by microbioassay using Lactobacillus delbruecki ATCC 7830. The traditional type of Doenjang and Chungkookjang contained 1.85 ${\mu}g/100$ g and 0.69 ${\mu}g/100$ g of vitamin $B_{12}$, respectively, while the factory-type of Doenjang and Chungkookjang contained 0.04-0.86 ${\mu}g/100$ g and 0.06-0.15 ${\mu}g/100$ g. Vitamin $B_{12}$ was not detected in steamed soybeans and Tofu which is a not-fermented soybean product, indicating that vitamin $B_{12}$ in Doenjang and Chungkookjang might be produced during the fermentation process. The Korean-style soy sauce contained 0.04 ${\mu}g$ vitamin $B_{12}$/100 mL, but vitamin $B_{12}$ was not detected in Japanese-style soy sauce and white miso. Commercial Kimchi, a representative Korean vegetable- fermented food, made of Korean cabbage, Yeolmu, or Mustard leaves contained 0.013-0.03 ${\mu}g$ vitamin $B_{12}$/100 g, while Kimchi without red pepper and fermented fish sauce (White Kimchi) did not. Vitamin $B_{12}$ content was very high in some edible seaweeds such as laver (66.76 ${\mu}g/100$ g dry weight) and sea lettuce (84.74 ${\mu}g/100$ g dry weight), and it was 17.12 ${\mu}g/100$ g of dried small anchovy, 1.07 ${\mu}g/100$ g of whole egg, and 0.02 ${\mu}g/100$ g of coffee mix. From these results, it is assumed that Koreans take substantial amount of vitamin $B_{12}$ from plant-origin foods. And, with these data, we will be able to calculate dietary vitamin $B_{12}$ content more correctly than before. In conclusion, soybean-fermented foods, Kimchi, laver and sea lettuce are recommendable as good sources of vitamin $B_{12}$ for vegetarians or Korean elderly on grain and vegetable based diet.

• Korean Journal of Environmental Agriculture
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• v.37 no.4
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• pp.291-301
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• 2018

BACKGROUND: Rice is one of the main sources for inorganic arsenic among the consumed crops in the world population's diet. Arsenic is classified into Group 1 as it is carcinogenic for humans, according to the IARC. This study was carried out to assess dietary exposure risk of inorganic arsenic in husked rice and polished rice to the Korean population health. METHODS AND RESULTS: Total arsenic was determined using microwave device and ICP-MS. Inorganic arsenic was determined by ICP-MS coupled with HPLC system. The HPLC-ICP-MS analysis was optimized based on the limit of detection, limit of quantitation, and recovery ratio to be $0.73-1.24{\mu}g/kg$, $2.41-4.09{\mu}g/kg$, and 96.5-98.9%, respectively. The inorganic arsenic concentrations of daily exposure (included in body weight) were $4.97{\times}10^{-3}$ (${\geq}20$ years old) $-1.36{\times}10^{-2}$ (${\leq}2$ years old) ${\mu}g/kg\;b.w./day$ (PTWI 0.23-0.63%) by the husked rice, and $1.39{\times}10^{-1}$ (${\geq}20$ years old) $-3.21{\times}10^{-1}$ (${\leq}2$ years old) ${\mu}g/kg\;b.w./day$ (PTWI 6.47-15.00%) by the polished rice. CONCLUSION: The levels of overall exposure to total and inorganic arsenic by the husked and polished rice were far lower than the recommended levels of The Joint FAO/WHO Expert Committee on Food Additives (JECFA), indicating of little possibility of risk.