• Journal of the Korean Society of Food Science and Nutrition
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• v.6 no.1
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• pp.35-39
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• 1977

The male rats after weaning were fed with the mixed diets of rice and some cereals for three weeks in a ad-libitum method. The growthgain of rats were determined by feeding those diets and the contents of free basic amino acids level in plasma were analyzed by amino acid analyzer. The results were as follows; 1. Rice diets group was highest in growthgain and weightgain, the second was the mixed of 80% rice-20% barley, and the last was the 80% rice-20% wheat group. 2. It was similar in the contents of plasma free basic amino acids of every diet group. The contents of Lys was highest and Arg, His were low in order. The mixed diet of 80% rice-20% barley group was higher than the rice only diet group in the contents of Lys and His. but rice only group was highest in Arg. The mixed of 80% rice-20% wheat diet group was lowest in the contents of Lys, His, Arg. Therefore feeding mixed diets of rice and cereals. the contents of Lys was highest, the second was Arg and the last was His in the plasma free basic amino acids level.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.2
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• pp.196-200
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• 2002

In order to identify the feeding stimulants for flatfish, the feeding tests were conducted using some diets added the amino acids, nucleotides, betaine and TU and acid hydrolysates to basal diet formula, respectively, The feeding stimulant activities and synergistic effects of those compounds were evaluated by a bioassay method. The KH, a kind of acid hydrolysate, possessed a remarkable feeding stimulant activity. It's stimulant activities were increased up to the concentration of $1.05\%$ (w/v), and were independent of pH. The formulation of KH and glycine had a most synergistic effect, The feeding rate of diet with feeding stimulation was 1,4 fold than that of diet without one. The costs for optimum formulation of feeding stimulants were cheaper than some additives in diets. It suggest that the results can practically used in preparation of diet containing feeding stimulant effects for flatfish.

• Journal of the Korean Society of Industry Convergence
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• v.21 no.1
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• pp.9-16
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• 2018

Aloe gel layer is well known as raw materials of medicines and cosmetics due to their antioxidant and anti-inflammatory properties. In aloe gel extracting process, the outer part of the leaf was removed. It contains high quality of fiber and many nutrients. However, this part is thrown away and generally used as fertilizer. The purpose of this research was to examine the important nutrient of Aloe saponaria. Moreover, the feasibility of using aloe as a dietary supplement by feeding fermentation treatment of aloe was investigated. To do this, the aloe leaf was divided into several parts including leaf skin, bottom of the leaf, tip of the leaf, middle of the leaf, and leaf flesh. Then the saponin content were analyzed from each part. The extraction method was used to clarify the saponin content. The aloe then fermented to improve it benefit. The fermented Aloe then given as dietary food to group of pig. Finally, the appropriate feed level was determined and the pork meat quality was analyzed. The extraction of saponin shows that the highest concentration of saponin located on the skin of the leaf. The feeding experiment shows that there is no significant difference in pig growth without aloe dietary food and groups with aloe as dietary food. It was conclude that fermented aloe can replace the pigs normal feeder as an alternative feeding solution.

• Journal of the Korean Dietetic Association
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• v.1 no.1
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• pp.54-65
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• 1995

Commissary school foodservice system has been expanded rapidly in elementary foodservices in Korea. Therefore, it is essential that cost effectiveness should be assessed by comparing between alternative systems. The objectives of this study were to assess the effects on meal costs of foodservice systems and other school characteristics in terms of meal costs/day per 1 person ; to examine financial management practices and dietitians' perception concerning importance of school foodservices financial management. A total of 16 commissary schools in nationwide and 102 conventional schools at Chungnam province and Seoul were participated in this survey by mails. The results are as follows 1. Average meal costs per one person was 1,232.6 won evaluated on the standards of monthly budget basis on June, 1994. Average food costs per one person was 836.1 won(67.83%), average labor cost was 320.1 won(25.97 %) and operation costs was 76.3 won(6.2 %). 2. Average meal costs per one person did not show any significant difference between commissary and conventional foodservice schools. Meal costs of the island type and the rural type were significantly higher than those of the urban type. Meal costs of schools in Chungnam and other province were higher than schools in Seoul. The schools with less than 200 feeding numbers were higher than the schools more than 201 in meal costs per one person. 3. Food costs per one person were higher in the urban type, especially in Seoul, as the scale of feeding number increased. Labor costs and operational costs were increased in island type as well as in the schools of small feeding numbers. 4. Foodservice teachers, not dietitians were in charge of foodservice duties at the 75 % of satellites. Dietitians participated in the satellite foodservice duties were only averaged at 2.19 visits per month of 20 feeding days. 5. Items which influenced by food costs per person at the step of foodservice production were purchasing method, the perception of inventory, the distributor for foodservice, and usage of standardized recipes.

• Journal of Information Technology Services
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• v.17 no.1
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• pp.135-153
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• 2018

E-Card Service for Child Nutrition Program is one of the main public policy services nowadays. In case of inconvenience during the use of the e-cards, it is recommended to cooperate with related organizations in order to promptly handle and provide guidance, and thoroughly manage child feeding service such as hygiene, nutrition and kindness etc. To do so, it is very important to provide food service that meets local actual conditions and children's needs in a cost effective manner for the underage who are worried about the poorly-fed by understanding the pattern of child feeding e-card service. Hence. this paper aims to investigate how child feeding e-card service efficiently provides meals according to the local situation and children's needs through big data analysis and to propose a method of identifying welfare conditions according to the purpose of service with actual application examples. The results suggest that, first of all, this study is able to judge appropriateness of public institution's policy in a timely and repetitive manner through non-standard data analysis such as Naver News and transaction data. Secondly, this paper proposes a multi-layered analysis framework, which performs online open data analysis to detect policy issues, visualizes retrieval and preprocessing of real data, and performs abnormal pattern recognition. These will be worthy of reference to other similar projects.

• Journal of Nutrition and Health
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• v.27 no.3
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• pp.272-280
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• 1994

The weaning practice of infants from 5 to 12 months of age in the area of Chunchon, Kangwon-do was studied. Subjects were divided into 2 groups depending on residential area, monthly family income and mother's educational level. Parents of group 1 (n=90) received higher education and more monthly family income than those of group 2(n=32). The family income was significantly higher in group 1 than in group 2. Mother's educational level has been markedly improved over 10 years, which affected the feeding methods before weaning in both groups(P<0.05). Group 1 appeared to be bottle-fed. Bottle-and mixed-feeding were mainly due to lack of breast milk. 95.6% of group 1 and 71.9% of group 2 started weaning before the age of 6 months and only 16.4% were completely finished regardless of the groups. Commercially prepared foods were used more than home-made for first given-supplementary food. 82.2% of group 1 received fruits and 84.4% of group 2 cookies/crackers as their main supplementary foods. As the motivation of onset of weaning, 'for baby's health and nutritional status' was the most common. These results demonstrate that there are distinct differences between these 2 groups in 1) the feeding methods prior to weaning, 2) time of onset of weaning, and 3) main supplementary foods, influenced by mother's educational level, economic purchasing power, or subjects birth order.

• Food Science of Animal Resources
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• v.44 no.1
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• pp.165-177
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• 2024

Volatile compounds (VOCs) are an important factor affecting meat quality. However, the characteristic VOCs in different parts of donkey meat remain unknown. Accordingly, this study represents a preliminary investigation of VOCs to differentiate between different cuts of donkey meat by using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with chemometrics analysis. The results showed that the 31 VOCs identified in donkey meat, ketones, alcohols, aldehydes, and esters were the predominant categories. A total of 10 VOCs with relative odor activity values ≥1 were found to be characteristic of donkey meat, including pentanone, hexanal, nonanal, octanal, and 3-methylbutanal. The VOC profiles in different parts of donkey meat were well differentiated using three- and two-dimensional fingerprint maps. Nine differential VOCs that represent potential markers to discriminate different parts of donkey meat were identified by chemometrics analysis. These include 2-butanone, 2-pentanone, and 2-heptanone. Thus, the VOC profiles in donkey meat and specific VOCs in different parts of donkey meat were revealed by HS-GC-IMS combined with chemometrics, whcih provided a basis and method of investigating the characteristic VOCs and quality control of donkey meat.

• Nutrition Research and Practice
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• v.13 no.2
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• pp.169-177
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• 2019

BACKGROUND/OBJECTIVES: Excessive sugar intake is one of the causes associated with obesity and several chronic diseases prevalent in the modern society. This study was undertaken to investigate the effect of parenting variables based on the theory of planned behavior, on the sweetness preferences and sweets intake of children. SUBJECTS/METHODS: Parents and their children (n = 103, aged 5-7 years) were enrolled to participate in a survey for this study, after providing the required informed consent. Parents were asked to fill out a self-administered questionnaire at their residence. The sweetness preference test for children was conducted at a kindergarten (or daycare center) by applying the one-on-one interview method. RESULTS: The children were divided into two clusters categorized by the K-mean cluster analysis: Cluster 1 had higher sweetness preference (0.42 M sugar, 35%; 0.61 M sugar, 65%); Cluster 2 exhibited lower sweetness preference (0.14 M sugar, 9.5%; 0.20 M sugar, 9.5%; 0.29 M sugar, 81%). Cluster 1 had a higher frequency of sweets intake (P < 0.01), and lower sweets restriction (P < 0.05) and nutrition quotient score (P < 0.05). Sweets intake was negatively correlated with the nutritional quotient (r = -0.204, P < 0.05). The behavioral intention of parents was higher in cluster 2 (P < 0.05), while affective attitude, feeding practice, and reward were higher in cluster 1 (P < 0.001, P < 0.05, and P < 0.01, respectively). Furthermore, behavioral intention of parents showed a negative correlation with affective attitude (r = -0.282, P < 0.01) and feeding practice (r = -0.380, P < 0.01), and a positive correlation with subjective norm (r = 0.203, P < 0.05) and parenting attitude (r = 0.433, P < 0.01). CONCLUSIONS: This study indicates that the sweetness preferences and sweets intake of children is related to the parent's affective attitude, feeding practice and reward. We suggest that to reduce the sugar consumption of children, guidelines for access to sweets and pertinent parenting practices are required.

• Journal of Environmental Science International
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• v.33 no.2
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• pp.179-185
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• 2024

This study aimed to evaluate the differences in canine preferences for pet food terrine according to the processing method. As companion dogs, three male Spitz canines (average age 12 years, average weight 7 kg) and three male Spitz mix canines (average age 12 years, average weight 5 kg) were used in Experiment 1, whereas five male (average age 10 years, average weight 9 kg) and five female Shetland Sheepdogs (Sheltie, average age 10 years, average weight 8 kg) were used in Experiment 2, to evaluate their preferences and intake types. In both experiments, all dog categories mostly preferred 'meat' when it came to their first choice of food consumed, followed by 'vegetables', 'mixed eating', and 'vegetable leftover' last. This confirms means that canines are carnivores, and over time, choosing 'vegetables' or 'vegetable leftovers' as a secondary or alternate food source can be considered a natural process. When provided various terrines, canines in both experiments first ingested 'cooked' rather than 'freeze-dried' duck, chicken, beef, and pork terrines when selecting food at the start of feeding. For both experiments, most of the intake types using duck, chicken, beef, and pork terrine showed a preference for 'after consuming cooked terrine first and then intake freeze-dried' item. In conclusion, the reason for preferring cooked terrine can be attributed to the difference in the preparation cooking method of freeze-dried cooked terrine.

• Journal of the Korean Dietetic Association
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• v.7 no.3
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• pp.217-226
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• 2001

It is important to supply adequate nutrition to critically ill patients, whose gastrointestinal system is properly functioning, through the enteral tube feeding if oral intake is impossible. In this study we investigated the changes in nutritional status with enteral tube feeding according to the volume required. We investigated the volume ordered according to the patient's requirements, volume infused according to the volume ordered in 41 enteral tube feeding patients in intensive care unit from Jannuary to July, 2000. Body weight, serum albumin level, and total lymphocyte count were evaluated to assess nutritional status. The mean fasting period was 5 days before the enteral feeding and patients whose fasting period over 3 days were 51%. The mean enteral tube feeding period was 29 days and method of feeding was nasogastric, bolus feeding 6 times per day. The volume ordered was 69.7% of the patients' recommended calorie and volume infused was 86.6% of their volume prescribed. Accordingly, the volume infused was estimated 61.7% of their volume required. Only 44.6% of their reqiured volume was infused within 3 days after enteral tube feeding was started. It took 16 days in average to meet the patients' recommended calorie; 56% of subjects still did not fully met their requirements by the end point. Among the impeding factors in supplying enteral tube feeding, factors related to the number of feeding were high residual volume in stomach, vomiting, gastrointestinal bleeding, abdominal distension and surgery. Factors related to the acctual infused volume were diarrhea, gastrointestinal bleeding, abdominal distension, airway management and tube reinsertion. Significant correlations were shown between the volume infused and changes in both the patients' weight and serum albumin level. Deviding the subjects into two groups by their infused volume, less than 70% and more than that, we compared the two to come up with a significant difference in their serum albumin level, -0.23 vs 0.21, and their body weight, -4.52 vs 0.12. In enteral tube feeding, the volume delivered in sufficient to the pateints' energy requirement can affect their nutriitional status in critically ill patient; adequate nutritional management plan is essential. It is necessary to make every effort to educate clinical staff and to set up a unified management program to prescribe adequate ammount of energy for the patient's nutritional requirement.