• Journal of the Korean Society of Food Culture
• /
• v.7 no.1
• /
• pp.9-17
• /
• 1992

Indonesian dietary life in relation to tradition, customs, variety of food, condiments and spices, processing food and religious way of ceremony was studied through reference books and field trips. The result obtained are as follows: 1. Indonesian food life style has been influenced not only by foreign countries like India, China, Arab and Western countries but also religious commandments of Islamism, Hindusim and Budhism. 2. Indonesia has a wide territory and consist of many islands. Therefore, various food life style can be found in every regional areas. Modern westernized style as well as traditional style coexist together. 3. Chinese has influenced Indonesian food life as well as that of Koreans especially in soy sauce and rice cake. 4. Various type of steamed rice by adding other ingredients can be found in daily life and religious ceremony. 5. Coconut milk, raw spices, pepper are widely & exessively used in cooking and Tempe (soya bean cake) is one of the major protein sources in Indonesia. 6. In religious ceremony, SELAMATAN, various kind and shape of food with different colors symbolize the desire of those who contribute.

• Preventive Nutrition and Food Science
• /
• v.10 no.2
• /
• pp.179-186
• /
• 2005

This study was conducted to find the gender and age differences in dietary behaviors and food consumption pattern of Korean American adults living in western parts of USA. The structured survey forms and self-administered food frequency questionnaire were used to assess dietary behavior and nutrient intakes. It was found that younger subjects kept their meal time more irregularly and skipped breakfast more often than older subjects due to lack of time. There were significant age differences in skipping meals, kind of skipping meals, and the reasons for skipping meals. Young subjects consumed more American type food while older subjects consumed more traditional Korean food. Nutrient intakes of males' except for the elderly were significantly higher in energy, protein, Fe and P than those of females'. Vitamin A and vitamin C intake were significantly higher in females. Energy ratio of carbohydrate: protein: fat was 56.2 : 16.8 : 27.0. Females consumed more plant food as their dietary sources of protein, fat, Ca and Fe, compared to males. Ca intakes of participants' were below $75\%$ of RDA except for the youngest male and $30\~49$ aged male and females. Futhermore, Ca intake was below $70\%$ after age 50 in both genders. Effective nutrition education program targeting Korean Americans in the community should be developed and implemented to increase Ca consumption.

• The Journal of Korean Society for School & Community Health Education
• /
• v.2 no.1
• /
• pp.19-30
• /
• 2001

Korea has experiencing outbreaks of food borne illnesses since school feeding programs had been introduced to students. In order to prevent food borne diseases, preventive measures applicable to Korean school system were reviewed. The conclusions are summarized as follows; 1. Raw materials should be purchased through reliable sources in order to ensure the quality of food stuffs in the aspect of food safety and hygiene. 2. The potential causes of food borne illnesses should be carefully identified and control system should be established in order to monitor critical points. 3. Temperature of refrigeration should be monitored and controled continuously in order to safeguard the quality of foods. 4. National and local governments have to provide adequate equipment and utensils to the food establishments of school systems, and public health authorities have to make evaluation of the facilities periodically. The food handlers should be trained in safe food handling and the ways how to prevent food borne illnesses.

• Journal of Dairy Science and Biotechnology
• /
• v.37 no.1
• /
• pp.69-80
• /
• 2019

The elderly often experience difficulty while eating; this can include physical problems, such as chewing and swallowing. Furthermore, their salt intake can be high due to a diminished sense of taste and smell. This can result in a reduction in calorie intake and subsequent malnourishment. Currently, the number of food products available in the market that are targeted specifically at the older population is very low. Development of nutritional supplement-based foods for the elderly is expected to reduce these dietary problems and therefore prevent nutritional deficiencies within this population. Milk and other dairy products are excellent sources of nutrition in terms of both nutrient content and absorption rates. Dairy products have been consumed around the world for centuries, and therefore represent an excellent food source for the elderly. In addition, use of milk-derived ingredients, such as casein and calcium, will enable the development of a variety of food products and supplements targeted at this specific age group. In the future, it is expected that milk and other dairy products will be used to develop a variety of nutritious food items for the elderly in the domestic food market.

• Food Science and Industry
• /
• v.49 no.2
• /
• pp.34-44
• /
• 2016

Given that fermented foods, such as kimchi and doenjang, are main food sources for high sodium intake in Korea, there have been needs to develop sodium-reduced kimchi and doenjang with the proper quality. However, small and medium sized business could not actively develop the sodium-reduced products due to lack of techniques and information as well as economical reasons. The most important aspects is to address food safety issues including microbial contaminations in sodium-reduced foods. Hurdle Technology, physical, biological, chemical control technique, would have to be preferentially considered to increase the hygiene safety standards in entire processing steps including raw materials, process water, manufacturing environments, and so on. Once the food hygiene level is stable, the next challenges are to improve the taste of the sodium reduced-products as well as to packaging and storage technologies. The development of a variety of sodium-reduced fermented foods would result in significant mitigation of sodium intake by Korean. This report provides the directions to develop sodium-reduced kimchi, doenjang or pickled food products for small and medium sized business, based on the technical consulting results of sodium reduction project supported by Ministry of Food and Drug Safety in 2015.

• Food Science and Preservation
• /
• v.30 no.3
• /
• pp.434-445
• /
• 2023

Hemp (Cannabis sativa L.) seeds have recently been attracting attention as a new high-value-added food material owing to their excellent nutritional properties, and research on the development of functional food materials using hemp seeds is actively progressing. This study aimed to evaluate the antioxidant properties of hemp seed protein hydrolysates. Protein hydrolysates were prepared from defatted hemp seed powder (HS) by enzymatic hydrolysis using five different proteases (alcalase, bromelain, flavourzyme, neutrase, and papain). 2,4,6-trinitrobenzene sulfonic acid (TNBS) assay and SDS-PAGE analysis revealed that HS showed a high degree of hydrolysis after treatment with each enzyme except papain. The total polyphenol content of the protein hydrolysates (<3 kDa) and the RC50 values obtained from two different antioxidant tests showed that alcalase hydrolysate (HSA) had a relatively high level of antioxidant capacity. In addition, treatment with HSA (25-100 ㎍/mL) significantly inhibited linoleic acid peroxidation. These results suggest that hemp seed protein hydrolysates are potential sources of natural antioxidants. Future studies will focus on the identification of active peptides from HSA.

• Journal of Environmental Science International
• /
• v.16 no.3
• /
• pp.299-310
• /
• 2007

It will be necessary to make proper management plans to preserve the air quality in good level for the public. In order to make these plans, source information and detail emission inventories of the city and near industrial areas should be given. However, lack of the source measurements data makes us more difficult to complete the source inventory. VOC source Inventory could be utilized for the feasibility study to estimate the contribution of VOC sources presenting to the receptor such as residential area. It may give policy maker an idea how to control the air quality, and improve their social environment in the area. This study shows data that measured VOCs concentrations from the local industrial areas in Jeonju during from May 2005 to January 2006. The samples were collected from the near sources in 7 major factories in the industrial park as well as 5 general sources in near city Jeonju area to elucidate the abundances of speciated VOCs and their spacial and temporal distributions depending on source bases. Industrial sources are as follows; chemical, food, paper, wood, metal, non-metal (glass), and painting (coating) industries. The 5 general sources are sampled from tunnel, gasoline gas station, dry cleaning shop, printing (copy) shop, and road pavement working place in urban area. To understand the near source effect at receptor, samples from the 2 receptor sites (one is at center of the industrial complex and the other site is at distance residential area downwind from the center) were collected and analyzed for the comparison to source concentration. The mass contributions of the speciated VOC to total mass of VOCs measured from the different sources and ambient (2 receptors) were presented and discussed.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.46 no.2
• /
• pp.160-167
• /
• 2013

The influences of inland pollution sources nearJeokyang and Jangpoports following rainfall events on the bacteriological water quality and safety of commercial shellfish were investigated in the Changseon area, Korea. Stream flow rates exhibited 1.9- to 5.7-fold increases after rainfall events and then fell to 68~81% of that level after 24 h. The calculated impact area of inland pollution sources was 0.47 $km^2$ in the Jeokyangport area and 0.27 $km^2$ in the Jangpoport area at 24 h following 11 mm of rainfall. When the flow rate of inland pollution increased, the level of male-specific bacteriophage (MSB) decreased, and no MSB could be detected in seawater samples, whereas 30 PFU/100 g was detected in shellfish samples. Fecal coliform levels in seawater and shellfish samples did not exceed their respective tolerance levels (4.5 MPN/100 mL) and 130 MPN/100 g, respectively and thus complied with the standard for approved shellfish growing area. The sanitary conditions of areas adjacent to Jeokyang and Jangpoports under conditions of rainfall below 29 mm met the criteria for approved growing area under the United States National Shellfish Sanitation Program and the EC Regulations.

• Korean Journal of Food Science and Technology
• /
• v.25 no.6
• /
• pp.794-800
• /
• 1993

A lipid producing yeast was screened from leaves of Albabiscus and was identified as a Rhodotorula graminis SW 214. During the shakining incubation of 8 days at $25^{\circ}C$, the yeast produced extracellular lipids of 7.3g/l of the media. The relative concentration of carbon and nitrogen sources in the media influenced the extracellular lipid production greatly. When with nitrogen sources in the media were almost exhausted for growth of the yeast the sufficient carbon sources, the lipid production proceeded vigorously. Eight days of batch cultivation with 8% glucose, 2.5g/l of yeast extract, $KH_{2}PO_{4}(1g/l)\;MgSO_{4}\;(0.2g/l)$ and pH 6 gave maximum biomass and extracellular lipid production of 8.05g/l and 8.89g/l, respectively. The acid value, saponificatio value, the iodine value, ad the unsaponifiable matter of the extracellular lipids of Rhodotorula graminis SW 214 were 2.6, 534, 5.1 and 2.4, respectively. Lipid was constituted 75.2% triglyceride, 5.9% free fatty acid, 10.8% phospholipid, 4.9% esterified sterol and 3.3% free sterol. Major fatty acids found were 3-hydroxypentadecanoate, 3-hydroxyhexadecanate, trans-9-octadecanate, cis-9-hexadecanate (hydroxy palmitic), 15-methylhexadecanate (oleic), 18-methylno-nadecanate, octadecanate (stearic) and 3-hydroxytridecante.

• Journal of Community Nutrition
• /
• v.2 no.1
• /
• pp.62-70
• /
• 2000

Nutrition education should be an important component of ongoing health promotion for older adults and their caregivers. This is because prevention through sound nutrition and food hygiene practices and regular excercise is the most cost-effective way to reduce risks for and deal with their major health problems. nutritions education services should effectively promote optimum intake and successful self-care. Unfortunately, however relative to other vulnerable groups, nutrition education for older adults has not been systematically developed or evaluated. Usually oder adults care a lot about their health, so this should be a relatively easy group to teach - but their increasing numbers, longevity and great diversity with respect to health, physical, and economic status and educational level present challenges. Some older adults may not perceive they would benefit from nutrition education, so interesting and motivating them is a challenge. The food and nutrition knowledge of older people has been acquired through a lifetime of experience. For most older adults in the Asian region, their sources are restricted by their restricted education, so that their major sources of information have been informal sources, such as television, radio, friends, family, and perhaps newspapers and magazines if they are literature. Nonetheless, dietary advice for older people should build on their existing knowledge and ingrained values. It should provide information useful in daily food selection, and focus on food, not nutrients - the same foods and groups considered appropriate for younger people, with consistent messages as given throughout the population. Attention must also be paid to discovering learning styles in older people. When we teach in schools, the young students are a captive audience resigned to their learning role. Learning by an older adult, however, reflects an effort to meet his or her perceived needs. Therefore, nutrition education should be a positive experience in a non-threatening environment, relaxed and non-competitive, and perhaps even social environment. The messages also need to be practical and achievable. A needs assessment is essential, because our ability to provide the most effective nutrition education will depend on our success in matching the needs, both perceived and unperceived. of this vulnerable group. Therefore, go to the potential older learners to assess their interest and preferences. Nutrition education activities for older adults are widespread, but few have been evaluated. Evaluation is therefore also recommended, particularly when new methods are used. Tips from other countries for giving successful nutrition education will be given, including some examples of applications as attempted in Hong Kong. Research needs will also be described. In conclusion, successful nutrition education for older adults depends on positive needs-based messages. This is may be hard to do, as few good examples are available to illustrate these principles.