• Korean Journal of Community Nutrition
• /
• v.27 no.6
• /
• pp.503-514
• /
• 2022

Objectives: This study examines the status of iodine intake and compares the characteristics (region and thyroid disease prevalence) according to the iodine-sourced food intake pattern in Chinese adults. Methods: An online survey was conducted by enrolling 437 Chinese adults aged 18-65 years, living in three regions with different iodine nutritional statuses: Sichuan, Chongqing, and Guangdong. Results: The prevalence of thyroid diseases in Sichuan, Chongqing, and Guangdong were 12.5%, 8.5%, and 2.8%, respectively. Conversely, the proportion of people who received thyroid disease-related examinations was a mere 37.5%. Among the subjects who underwent thyroid examination, the prevalence of thyroid disease in the three regions was 32.2%, 21.8%, and 8.0%, respectively. No differences were obtained in the total iodine intake by region, but the type of iodine source foods differed. Regardless of the region, the highest iodine content was obtained from seaweed. However, the iodine content from iodized salt and other foods differed significantly by region. Factor analysis revealed three food intake patterns according to the iodine food source. The study further determined regional differences and differences in the prevalence of thyroid disease according to food intake patterns. Conclusions: High salt intake can also increase iodine intake, which is thought to have an effect on the occurrence of iodine-excess thyroid disease. Hence, efforts focused on improving salty eating habits need to be implemented.

• Culinary science and hospitality research
• /
• v.10 no.3
• /
• pp.155-170
• /
• 2004

In a study, the selection of a relevant methodology cannot be determined without an effort First of all, the philosophical view or understanding of the nature of a study area will be agreed, based on which a series of judgment will be performed on a process identifying a foundation or a validity of a knowledge. The findings are as follows. First, it analyzed the trend of food serviceㆍculinary art-related studies by subject and examined its awareness. The most studies are related to trend analysisㆍfood service, 104 papers, following by financial and strategic fulfillment, 76 papers. Service quality and customer-related studies are 38, individual and organization-related studies are 31 papers, education training 18 papers, while legal review are only 2 papers. Second, for trend analysis and awareness on study methodology, research study is at the first, 39%, following by literature study, 38.7%. Most studies are performed research and literature studies together.

• Journal of the Korean Society of Food Culture
• /
• v.12 no.1
• /
• pp.63-69
• /
• 1997

This study was carried out in order to analyzed the changes in nitrogen containing taste compounds of three different types of traditional Korean soy sauce with varing ripening period, and to investigates correlation between sensory characteristics and taste compounds contents via contents assay and sensory evaluation of soy sauce samples. Total nitrogen, ammonia type nitrogen and amino type nitrogen contents showed the highest value in Kyupjang. 17 kinds of free amino acid was detected in Chungjangs and 16 kinds of free amino acid was detected in Kyupjang. Nucleotides and their related compounds detected were hypoxanthin, xanthin, IMP, AMP, Inosine, ADP. Free amino acid and nucleotides and their related compounds contents were highest in Kyupjang. Nitrogen related compounds content of high concentration soy sauce ripened over 150 days increased similarly with Kyupjang. In the sensory evaluation of soy sauce taste, Chungjang samples acquired the highest score in the offensive taste test while Kyupjang marked highest score for sweet taste, nutty taste, taste preference. High concentration soy sauce ripend over 150 days yielded the result similar to that of Kyupjang. Sweet taste showed positive correlation with nitrogen compounds. The materials that showed positive correlation with nutty and traditional soy sauce taste and taste preference were nitrogen compound, IMP, AMP. Except for tryptophan, all free amino acid showed positive correlation with nutty and traditional soy sauce taste. Particulary, taste preference correlated to lysine, aspartic acid and glutamic acid.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
• /
• 2003.11a
• /
• pp.46-46
• /
• 2003

Hypocholesterolemic peptide isolated from glycimin (11S protein) hydrolyzate by trypsin was purified and identified as LPYP and IAVPGEVA. To investigate the effects of phyiscal properties of side chains of the hypocholesterolemic activity, some of mutant peptides were designed and synthesized chemically. The structure related structures of each peptide were simulated and constructed and their conformations were observed by using spectropolarimeter. The hypocholesterolemic activities were monitored by assaying the inhibition of 3-hydroxy-3-methylglutaryl CoA reductase (HMG-CoA reductase) in vitro and by the determination of cholesterol content in mice serum. For LPYP derivatives, Hypocholesterolemic activity was lost when hydrophobic leucine residue at N-terminus was not so critical for maintaining hypocholesterolemic activity. For idealogical design of hypocholesterolemic peptides, the structure of HMG-CoA reductase are shown and inhibition mechanism of some peptides or inhibitors will be presented. For IAVPGEVA derivative inhibition of HMG-CoA reductase has been studied. For detail study of hypocholesterolemic activity, kinetic study of inhibition of peptides on HMG-CoA reductase and structural view of ligand binding should be investigated.

• Korean journal of food and cookery science
• /
• v.13 no.4
• /
• pp.402-409
• /
• 1997

Understanding the satisfaction and dissatisfaction of employees has been deemed important for smooth and efficient food service management. The aim of this study was to examine the relationship between the dishwashing employees' job satisfaction and the operational and managerial factors in hospital foodservice systems. A survey of twenty conventional hospital food service systems was undertaken and detailed information was collected from 280 dishwashing employees through mailed questionnaires. Dishwashing employees' satisfaction was evaluated by measuring their job attitudes towards four aspects of their job using the modified Job Description Index (JDI). Descriptive analysis and Pearson product moment correlation analysis were used to analyze the data. The dishwashing workers were found to be more satisfied with their interpersonal relations with co-workers than with work content, pay or promotional opportunities. The demographic variables including education, type of employment and work experience were significantly related to job satisfaction. As the ratio of supervisors to dishwashing workers increased, the degree of satisfaction in dishwashing workers increased significantly.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.23 no.4
• /
• pp.561-567
• /
• 1994

This study was designed to evaluate the effects of dietary vitamin E and caffeine on the activities of lipid peroxidation related enzymes in rat liver . Male Sprague-Dawley rats were fed on diets containing three level of vitamin E (37.5, 750 or 1,5oomg/kg diet) and with or without 0.3% caffeine. The rats were sacrificed after 5 and 10 weeks of feeding. Results obtained from this study were as follows ; The content of cytochrome P450 tended to increase as dietary vitamin E level was raised. The activity of xanthine oxidase increased in the caffeine groups, but it decreased by the increasing level of vitamin E. Superoxide dismutase and catalase activity were slightly elevated by dietary supplementation of vitamin E. And there was a tendency of higher these enzyme activity of caffeine groups. The activity of glutathione perxidase tended to decrease as dietary vitamin E level increased. But it was raised by caffeine supplementation . Liver glutathione content was not affected by dietary supplementation of vitamin E, but it showed a decreasing tendency in caffeine groups. There was a tendency of more lipid peroxide content of caffeine groups than that of the only vitamin E supplemented group. But the degree of increment of this decreased as dietary vitamin E level increased.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.6
• /
• pp.1071-1076
• /
• 1998

Threetypes of Korean traditional kimchi were prepared using green onion, leek or godulbaegi as raw materials and stored at 5oC and 20oC for 13 days. Changes in salt and ascorbic acid contents, pH and total acidity as well as the relationship of the decomposition of chlorophylls and the production of their derivatives were investigated. For the all kimchi samples tested, salt content was not significantly changed during storage at both temperatures, whereas pH and total acidity were decreased and increased, respectively. Especially their remarkable changes were shown at the third day of storage. Ascorbic acid content was remained at high level in the leek kimchi for the experimental period at both storage temperatures, meanwhile godulbaegi kimchi retained the least amount of ascorbic acid. Chlorophylls were decomposed to pheophytin and pheophorbide during storage at both storage temperatures, and this phenomenon was apparent at the third day of storage. Reduction of chlorophylls and increasements of its decomposed products such as pheophytin and pheophorbide were the least in leek kimchi and the greatest in godulbaegi kimchi during storage at both temperatures. These results indicate that decomposition of chlorophylls in kimchi and increasements of pheophytin and pheophorbide were closely related to the ascorbic acid content in kimchi.

• Food Science of Animal Resources
• /
• v.41 no.2
• /
• pp.237-246
• /
• 2021

The taste-active and nutritional components of Thai native, broilers, black-boned, and spent hen chickens were analyzed. The amounts of tasty amino acids especially glutamic acid were the highest in Thai native chicken. The black-boned chicken had the highest arginine content, related to the least amount of consumer satisfaction. Concerning nutritional quality, choline, and taurine were deemed important for brain function. The black-boned chicken showed the highest choline and taurine contents, unlike that of the spent hens. In contrast, broilers presented the highest betaine content, which might be attributed to their lipid metabolism. L-carnitine content was abundant in black-boned and Thai native chickens. Moreover, the amounts of essential amino acids were high in Thai native chicken. In conclusion, black-boned chicken proved to be an excellent nutritional source for health-conscience consumers, whereas the Thai native chickens were flavourful and delicious.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.33 no.1
• /
• pp.16-19
• /
• 2000

The ATP related compounds play an important role in a taste of traditional salt-fermented seafoods (Jeotkals). The ATP related compounds were analyzed in the traditional anchovy Jeotkal during fermentation and 11 kinds of commercial Jeotkals by enzymatic method compared with existing HPLC method, In the traditional anchovy Jeotkal, the contents of $ATP{\~}IMP$ decreased during fermentation, while the contents of Hx reached maximum value at 60 days fermentation and thereafter decreased gradually. Uric acid was detected at 30 days fermentation and showed the gentle increment after that. In the commercial Jeotkals, uric acid was detected $14.6{\~}28.4{\%}$ of total ATP related compounds content by enzymatic method, while it was not detected by HPLC method. From these results, enzymatic method is more accurate than HPLC method for analysis of the ATP related compounds in Jeokals.

• Korean Journal of Food Science and Technology
• /
• v.30 no.3
• /
• pp.529-534
• /
• 1998

A functional and taste related composition was determined to investigate the possibilites of developing a highly functional beverage from Chungdo Bansi, Sangju Dungsi and Byue during growth. Moisture content decrease continously from 77.9% to 80.1% at the begining of May during growth. Crude protein and fat contents in the three species gradually increased according to growth until August. There ware four sorts of free sugar components which were sucrose, glucose, fructose and raffinose in the three species. Buyu's sucrose content was each 1378, 143 times higher than Chungdo Bansi and Sangiu Dungsi by the standard of July. Vitamin C content in the three species gradually increased form the flowering time and was the highest content in July. The sorts of free amino acids in persimmon leaves were detected eighteen free amino acids in all three species. As a result, the materials of persimmon leaves exhibited the highest component from June to July and Buyu of them excelled in a lot of composition.