• Journal of Nutrition and Health
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• v.11 no.1
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• pp.21-26
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• 1978

The hazards to man of nuclear fallout produced by the nuclear tests in the atmosphere were briefly discussed. Seriousness of hazards due to Sr-90 existing not only in the nuclear fallout but also in the spent nuclear fuel and nuclear waste was pointed out. The uncertainty in health hazards to Koreans coming from the relatively low fraction of Ca intake from dairy products was stressed. In order to minimize the possible additional damage due to the particular Korean meal pattern, the investigation of ways to reduce the Sr-90 intake from Korean foods was proposed.

• Preventive Nutrition and Food Science
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• v.8 no.4
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• pp.412-418
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• 2003

To evaluate the school lunch program served by elementary schools in Muan, Korea, we examined children's preference for the dishes offered on the menus. School lunch program menus showing the food composition of 400 meals (100 meals in each season) were collected. The serving frequency of each dish on the menus was counted. Eighty-seven representative dishes were selected based on the serving frequency and preference for each dish was determined by a survey of 414 elementary school students who were served by the school lunch program. We also analyzed the nutrient contents of each representative dish. Among the prepared foods, children indicated the highest preference for desserts. Steamed rice was served more frequently as a main course than one dish meals, although children preferred one dish meals to steamed rice. Among side dishes, those that were deep-fried were the most preferred. Children indicated high preference for fruits, milk, and eggs, and low preference for fish and clams, vegetables, and beans. The serving frequency with which main courses, soups, and side dishes were served showed no correlation with children's preference for each. Preference for dishes correlated positively with nutrient contents of calories and lipids, but negatively with nutrient contents of fiber, calcium and vitamin A. According to these results we can suggest that dietitian should consider children's preference into greater consideration to increase menu acceptability and thereby reduce waste. Children need to be educated about the roles and contents of nutrients in food and the fact that preference for foods affects nutrient intake.

• Journal of the Korean Dietetic Association
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• v.12 no.3
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• pp.243-253
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• 2006

The purpose of this study was to investigate dietitians' needs of teaching materials about nutrition education for school children in Kyonggi and Chungnam(including Daejeon) areas. This study was carried out using questionnaires via e-mail or in class to the subjects of 166 elementary school dietitians as 68 in Kyonggi and 98 in Chungnam. The number of small(less than 700 meals), medium(700-1400 meals) and large(over 1400 meals) schools based on served meals daily were 48, 62 and 56, respectively. The results are as follows: Frequency of nutrition education for students as well as for teachers was samely very low as 'once per two months' and the education used to perform during lunch time mostly. For preparing nutrition education they obtained informations from the internet(64.0%). The main topics of nutrition education they used to covered were 'et's eat breakfast', 'table manners', 'the relations of body and nutrients', 'food waste', 'foods and calorie', etc.. The largest limit of nutrition education practices faced by school dietitians were pointed out as 'lacks of teaching materials' and 'counseling techniques'. Most dietitians wanted CD or substantial teaching materials for the practices, and required their contents covering 'cooking', 'food and calories', 'let’s eat various foods', 'relations of body and nutrients', 'regular meal is important’ and etc.. Since we expect nutrition teachers to be realized soon, nutrition education/counseling is emphasized more as their duty. Even though school dietitians revealed poor self-confidence, they were positive to get improved by reeducation of nutrition counseling methods and skills. If easy and suitable education materials(CD type) are developed as good as the school dietitians desired, the materials could contribute much to better nutrition education/counseling practices at schools.

• Nutrition Research and Practice
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• v.4 no.5
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• pp.400-404
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• 2010

School lunches serve to improve nutritional status and to promote the health of children. The purpose of this study was to investigate the portion sizes of school lunches served and consumed in Japanese elementary schools. In addition, gender difference in servings and consumption were also studied. A cross-sectional study was undertaken between October 2007 and February 2008 in schools located in Tokyo and Okayama, Japan. A total of 192 fifth-grade children attending four elementary schools participated in this study. Weighed plate waste methods and observation were used to collect dietary data for two non-consecutive days. The proportion of children who chose staple foods along with main dishes and/or side dishes for at least one day was higher in boys than in girls (respectively, for staple food: 42.1% vs. 9.3%, for main dish and/or side dish: 68.4% vs. 44.3%, P < 0.001). The ratio of initial amount served to amount offered was $0.88{\pm}0.11$ for boys and $0.84{\pm}0.10$ for girls (P < 0.05). The ratio of amount consumed to amount offered was $1.04{\pm}0.19$ for boys and $0.88{\pm}0.12$ for girls (P < 0.001). Weight was related to amount consumed both in boys (r = 0.222, P < 0.05) and in girls (r = 0.201, P < 0.05). These findings suggest that the nutritional standards of school lunch programs should take into account gender differences. Clearly, boys were more likely to consume more than the initial amounts served due to their higher propensity to take second helpings. Boys feel few reservations about taking second helpings to adjust their total intake. However, school lunch plans should take into consideration girls' reluctance to do so, by serving appropriate initial portion sizes.

• Korean Journal of Community Nutrition
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• v.10 no.4
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• pp.484-492
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• 2005

The purposes of the study were to analyze nutrients of the menus served and to evaluate students' nutrient consumption at school food services. Three middle schools (boys, girls, and co-ed schools) were located in Seoul and Kyunggi Province. A weighed plate method was employed to measure plate wastes and consumption of the menus served. Data was collected for 3 consecutive days at each school. Nutrient analyses for the served and consumed menus were performed using CAN-PRO. On average the students consumed $67\%$ of the menus they were served. By menu category, the students consumed more than $90\%$ of the rice and one-dish foods they were served. Kimchis ($54\%$) and soups/stews ($55\%$) were the menu categories with the lowest consumption rates. The menus served at the boys and coed schools did not meet 1/3 of the recommended daily allowances (RDA) for calcium, iron, and vitamin $B_2$. Due to the plate wastes, the actual consumption of the boys school students did not meet the 1/3 RDA for calories, calcium, iron, vitamin A, vitamin $B_1$ vitamin $B_2$ and niacin. The menus served at the girls school exceeded the 1/3 RDA for all nutrients, but the actual consumption did not meet the 1/3 RDA for calcium, iron, and vitamin $B_2$. During the 3-day periods, the served and consumed menus provided $27\%$ and $24\%$ of energy from fat, which exceeded the recommended proportion of $20\%$. To improve nutrition management at school food services, dietitians should understand factors that influence students' consumption and implement nutrition education programs that emphasize balanced diets.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.2
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• pp.125-134
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• 1999

The goal of this study was to find the way of reduction on food waste in the university cafeteria. A survey was conducted on the 502 students using Yeungnam University cafeteria, and illustrates the students' use and perception for the reduction of food waste. Its results can be summarized as follows: 57.2 percent of the total users use the university cafeteria every day, also 77.1 percent of the students preferred Korean style dish. Female students left more food waste than male students, and the most leaving food was stews than the other types of foods. The most favorite stew and side dish turned out tc be Yukgaejang and Bulgogi respectively, also they preferred Kimchibokkumbab. But they disliked Baechuguk, Sungiguk, salted fish and fishes. The perception of female users on the reduction of food waste was lower than that of male users, but they were concerned about on the reduction and recycling of food waste. Also the best method of food waste treatment recognized by students were utilizing the waste food as fertilizer or fodder for animals.

• Korean Journal of Organic Agriculture
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• v.12 no.3
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• pp.317-331
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• 2004

Foci of this thesis arc an estimation of willingness to pay and an establishment of green marketing strategics for environment-friendly agricultural products(EFAR). Estimations of willingness to pay for grain, vegetables, fruit and processed food-stuffs arc respectively 20.6%, 20.2%, 19.3% and 17.2% higher than agricultural products produced by conventional farming method. And a green mark6ting mix for EFAP is as follows; Erst, a product strategy focuses on producing safe and high-quality foods by environment-friendly agriculture(EFA) to point to consumer’s health and desire for environmental preservation. Second, in a price strategy, the balance of three factors should be kept, namely the environmental value the true quality as food materials and the price of EFAP. Third, a place strategy is to reduce waste matters, resource and energy uses in marketing chain, and to simplify marketing channels. Also, it is necessary to choose the marketing channel for price discrimination. Fourth, a promotion strategy make use of programs that emphasize the multi-function of EFA.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.12
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• pp.1766-1772
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• 2008

Natto is a Japanese traditional soybean product fermented by Bacillus natto. The effect of natto supplement on the production and qualities of chicken meat was studied since the effective use of various waste foods is required in Japan. Dried natto prepared by heating at $60^{\circ}C$ was added to a basic diet at an amount of below 2%. The supplementation of dried natto did not influence the weights of the carcass, breast and thigh meat, fillet or abdominal fat. Growth of the thighbone such as the length, thickness of cortex bone, and Ca/P ratio in bone ash were not altered by the addition of natto. However, the pH of male meat decreased following the supplementation of dried natto from days 28 to 80. The water-soluble protein content in male thigh meat increased in the group fed 2% natto from days 28 to 80. Free peptides increased in male thigh meat by feeding 2% natto from days 0 to 80. The supplementation of natto increased free glutamic acid in thigh meat regardless of sex. Moreover, the supplementation of natto specifically decreased meat cholesterol in female chickens though the effect was not shown in male chickens.

• Journal of Nutrition and Health
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• v.31 no.9
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• pp.1498-1507
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• 1998

The purposes of this study were to : a) examine the current foodservice management practices of twenty-one seniors centers in charge of hoke-delivered meal programs, b) evaluate the attitudes of one hundred and ten recipients of meal service program, and c) provide feedback for the efficient and effective foodservice management for the elderly. Statistical data analysis was completed using the SAS package program for descriptive analysis, T-test, and ANOVA. The results of quantitative analysis indicated that the costs of meals, containers and special foods were mostly dependent on the support from local government(Seoul city). The centers where the volunteers were over seventy five p ercent of the workers were frtty-eight percent and sixty-seven percent of the subjects in food preparation and food delivery to the homebound clients, respectively. Meal preparation and food purchasing were mainly practiced by social welfare worker. Standardized recipes were not developed and meal preparation was controlled under the cook' and volunteers' experiences. The survey results of recipients who participated the home-delivered meals program showed that the mean of meal satisfaction score was rated over three point five in the five-point scale. There were significant differences between dependent variables(volunteer's kindness, plate waste, menu variety) and independent variables(sex, receiving periods and family type of the subjects). (Korean J Nutrition 31(9) : 1498-1507, 1998)

• Biomolecules & Therapeutics
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• v.29 no.4
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• pp.353-364
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• 2021

The gastrointestinal (GI) tract is a series of hollow organs that is responsible for the digestion and absorption of ingested foods and the excretion of waste. Any changes in the GI tract can lead to GI disorders. GI disorders are highly prevalent in the population and account for substantial morbidity, mortality, and healthcare utilization. GI disorders can be functional, or organic with structural changes. Functional GI disorders include functional dyspepsia and irritable bowel syndrome. Organic GI disorders include inflammation of the GI tract due to chronic infection, drugs, trauma, and other causes. Recent studies have highlighted a new explanatory mechanism for GI disorders. It has been suggested that autophagy, an intracellular homeostatic mechanism, also plays an important role in the pathogenesis of GI disorders. Autophagy has three primary forms: macroautophagy, microautophagy, and chaperone-mediated autophagy. It may affect intestinal homeostasis, host defense against intestinal pathogens, regulation of the gut microbiota, and innate and adaptive immunity. Drugs targeting autophagy could, therefore, have therapeutic potential for treating GI disorders. In this review, we provide an overview of current understanding regarding the evidence for autophagy in GI diseases and updates on potential treatments, including drugs and complementary and alternative medicines.