• Culinary science and hospitality research
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• v.13 no.2
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• pp.81-97
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• 2007

To assess the food intake and diet quality by the interrelationship of DDS and DVS of high school girls, this dietary survey was conducted with 253 subjects living in Iksan and Seoul areas using a 24-hour recall method. The average amount of total food intake was 1,133.2 g, with 79.9% of food intake being supplied by vegetable food and 20.1% by animal food and higher in Seoul area. The food consumed most frequently was rice, green onion, garlic, soy sauce, sesame oil, onion, and Kimchi. The food consumed in the largest amounts were rice(303.3 g), milk(62.2 g), and Kimchi(53.4 g). Diet quality was assessed by food group pattern, dietary diversity score(DDS), and dietary variety score(DVS). When investigating the consumption pattern of major five food groups(grain, meat, dairy, fruit, vegetable groups), nobody consumed all five food groups in each meal. The groups most frequently missing were fruits and dairy products. The average number of food consumed per day was 12.1(DVS) and Iksan area scored lower(11.7) on DVS than Seoul area(12.6). The higher DDS and DVS of subjects were, the more MAR and NAR of energy, calcium, vitamin A and C increased. The number of major food groups(DDS)(p<0.01, P<0.05) and that of food items (DVS)(p<0.01) correlated positively NAR(nutrient adequacy ratio) and MAR (mean adequacy ratio) significantly.

• Nutrition Research and Practice
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• v.17 no.6
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• pp.1201-1210
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• 2023

BACKGROUND/OBJECTIVES: The dietary intake of foods with fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAP) is known to adversely affect patients with irritable bowel syndrome (IBS). However, the effects of FODMAP have been studied predominantly among Western populations. This study aimed to identify foods high in FODMAP content which form a part of the Korean adult diet and obtain basic data for the preparation of IBS guidelines. SUBJECTS/METHODS: An online survey of 1,000 adults from the general population in the age group of 20 to 40 years was performed. Data from 787 participants (men, 386; women, 401) were analyzed. The general characteristics of the participants, health status, IBS diagnosis using the Rome III diagnostic criteria, semi-quantitative food frequency questionnaire findings, and food items causing symptoms were analyzed. RESULTS: Overall, 169 participants (21.5%) had IBS. The contribution of the FODMAP nutrients in both IBS and healthy groups was as follows: fructan > lactose > excess fructose > sorbitol > mannitol > galacto-oligosaccharides (GOS). The fructan intake was 4.6 ± 2.2 g/day and 4.3 ± 2.5 g/day in the IBS and healthy groups (P = 0.014), respectively. In the IBS group, the ratio of the intake of fructan to the total FODMAP intake was 39.5%, 29.8%, and 5.8% through onions, garlic, and bananas, respectively. CONCLUSIONS: Fructan was the FODMAP nutrient most consumed by Korean adults. Therefore, given the difference in the dietary habits of each country's population, the dietary guidelines for IBS should be country specific.

• Journal of dental hygiene science
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• v.23 no.1
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• pp.29-38
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• 2023

Background: The purpose of this study was to investigate the effect of salad dressings on the flowable composite resin surface and the erosion-inhibitory effect of calcium. Methods: The experiment included six groups: oriental dressing, balsamic dressing, lemon-garlic dressing, lemon-garlic dressing supplemented with 3% calcium, mineral water as a negative control group, and orange juice as a positive control group. pH and titratable acidity were measured. The prepared specimens were immersed in the experimental solutions for 1, 3, 5, 15, and 30 minutes. The surface microhardness was measured using the Vickers hardness number before and after the treatment, and the surface of the specimens was observed using a scanning electron microscope (SEM). Results: The pH values of the experimental groups in increasing order were as follows: lemon-garlic dressing (2.49±0.03), balsamic dressing (3.12±0.06), lemon-garlic dressing +3% calcium (3.27±0.09), oriental dressing (3.75±0.03), orange juice (3.82±0.02), and mineral water (7.32±0.16). The largest surface hardness reduction value was shown in lemon-garlic dressing (-9.61±1.16), followed by balsamic dressing (-9.17±1.63), oriental dressing (-8.62±1.09), orange juice (-8.19±1.36), lemon-garlic dressing +3% calcium (-6.76±1.23), and mineral water (-1.63±2.47). According to the SEM findings, the experimental and positive control groups showed rough surfaces and micropores, whereas the negative control group showed a smooth surface. Moreover, the lemon-garlic dressing with +3% calcium showed fewer micropores and a smoother surface than the lemon-garlic dressing. Conclusion: The intake of salad dressings at a low pH could weaken the surface microhardness of the flowable composite resin. However, adding calcium to these salad dressings can reduce the risk of microhardness reduction on the flowable composite resin surface.

• Journal of Life Science
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• v.22 no.6
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• pp.772-777
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• 2012

The purpose of this study was to investigate the effects of black garlic supplementation and exercise on TBARS, HSP 70, and COX-2 expression after high-intensity exercise in rats. Twenty-four male Sprague-Dawley rats (4 weeks) were used in this study. Experimental groups were a control group (A, n=6), black garlic supplementation group (B, n=6), exercise group (C, n=6), and black garlic supplementation with exercise group (D, n=6). High-intensity exercise was performed by treadmill running (every 10 min speed increased gradually; 15~24 m/min, $0^{\circ}$ grade) and 2.86 g/kg black garlic for 4 weeks. The findings of this study were as follows: TBARS levels were significantly lower in the D group compared to the other group and B and C groups were significantly lower in TBARS levels than in the A group. HSP 70 expression was lower in the B group compared to the other groups. COX-2 expression has showed a similar expression in all groups. Therefore, it is considered that black garlic intake and exercise may reduce oxidative stress.

• The Korean Journal of Food And Nutrition
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• v.37 no.2
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• pp.88-99
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• 2024

This study aimed to provide an accurate estimate of sodium intake from jangajji by examining the changes in sodium content according to the type of jangajji and the length of storage period, specifically differentiating between the solid ingredients and the seasoning liquid. It focused on six types of jangajji: chili pepper, perilla leaf, onion, radish, garlic scape, and cucumber. The sodium content in the solid ingredients and the seasoning was measured using a salinometer and ICP-AES. The results indicated that across all types of jangajji, the seasoning liquid consistently contained significantly higher levels of sodium than the solid ingredients. When comparing the sodium content measured by ICP-AES with that from a salinometer, the salinometer readings were significantly lower for both the solid ingredients and the seasoning liquid in all types of jangajji. Additionally, when comparing the sodium content of the solid ingredients with that listed in the nation's representative nutritional databases, a substantial discrepancy was noted, with some cases potentially overstating the actual sodium intake from jangajji. Overall, this study suggests that an urgent review should be conducted to identify and resolve the causes of such discrepancies and accurately estimate the actual sodium intake from jangajji.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.3
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• pp.375-382
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• 2014

The competency of garlic and pennywort to improve broiler chicken growth and influence intestinal microbial communities and fatty acid composition of breast meat were studied. Two hundred forty, "day-old" chicks were randomly allocated to 4 treatment groups consisting of 6 replications of 10 chicks in each pen. The groups were assigned to receive treatment diets as follows: i) basal diet (control), ii) basal diet plus 0.5% garlic powder (GP), iii) basal diet plus 0.5% pennywort powder (PW) and iv) 0.002% virginiamycin (VM). Birds were killed at day 42 and intestinal samples were collected to assess for Lactobacillus and Escherichia coli. The pectoralis profundus from chicken breast samples was obtained from 10 birds from each treatment group on day 42 and frozen at $-20^{\circ}C$ for further analyses. Fatty acid profile of breast muscles was determined using gas liquid chromatography. Feed intake and weight gain of broilers fed with GP, PW, and VM were significantly higher (p<0.05) compared to control. Feeding chicks GP, PW, and VM significantly reduced Escherichia coli count (p<0.05) while Lactobacillus spp count were significantly higher (p<0.05) in the gut when compared to control group on day 42. Supplemented diet containing pennywort increased the C18:3n-3 fatty acid composition of chickens' breast muscle. Garlic and pennywort may be useful in modulating broiler guts as they control the enteropathogens that help to utilize feed efficiently. This subsequently enhances the growth performances of broiler chickens.

• Journal of Life Science
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• v.19 no.12
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• pp.1769-1776
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• 2009

The effects of combined garlic and medicinal plant extracts such as Gyeolmyeongja (Cassia obtusifolia Linne), Hasuo (Polygoni multiflori Radix), Youngji (Ganoderma lucium) and Sansayuk (Crataegus pinnatifida Bunge) on the antioxidant activity and lipid levels in the livers of rats fed a high cholesterol diet were analyzed. Total phenol and flavonoid contents were the highest in the Gyeolmyeongja by $151.02{\pm}5.20\;mg$/100 g and $43.69{\pm}5.58\;mg$/100 g. Electron donating ability, reducing power and hydroxyl radical scavenging activity were significantly increased when over 0.3% garlic extract was added. The antioxidant activity of linoleic acid in $\beta$- carotene increased in a dose dependant manner in response to the concentration of garlic extract. In livers of rats, the content of total lipids was significantly decreased by feeding garlic and medicinal plants composites; in particular, the group in which 0.7% garlic extract was added was the lowest. Total cholesterol was 14.95 mg/g in the control group; its level was lower in the groups fed garlic and medicinal plants composites, ranging from 11.47 to 11.86 mg/g. Triglyceride concentration was significantly decreased in the group fed 0.7% garlic extracts, with 46.42 mg/g compared to groups fed 0.3% and 0.5%. TBARS content showed a 15.8~17.6% decrease in groups fed 0.5~0.7% garlic extract and medicinal plants composites. Antioxidant activity was significantly increased in groups fed over 0.5% garlic extract compared to the control group. This study shows that garlic and medicinal plant composites intake is able to reduce the levels of liver lipids in hypercholesterolemic rats.

• Journal of Nutrition and Health
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• v.30 no.10
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• pp.1211-1218
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• 1997

This study was performed to assess the consumption of various seasonings (SNG), which are usually omitted from food frequency questionnaire(FFQ), and their contributions to nutrient intake levels. A dietary survey with FFQ , which surveyed the intake of 65 mainly uncooked food items, was conducted for 493 adults over 30 years of age from 373 households in a rural area of Korea. Household consumption of major SNG items-garlic , red pepper powder, fermented soy bean paste, oil, soy sauce , salt, etc- were estimated by a questionnaire completed by the housewives of the survey participants. The daily consumption of SNG items by each subject was determined by 3 methods ; dividing daily household consumption by \circled1 the number of household members. \circled2 the number of household members over 10 years of age and \circled3 the weighted number of houshold members calculated by the ratio of the RDA for energy. All three methods for calculating the daily personal consumption of seasoning gave similar results, which may have been partly due to the homogenity of family age distribution of the households in the study area. Therefore, the results of method \circled1 were used to determine the contribution of SNG to nutrient intake of subjects in this study. Daily intake of all nutrients were significantly increased by including SNG consumption in the measurements as compared to measuring intake by FFQ alone (p0.01). Percentages of total daily nutrient intake from SNG ranged from 2.3% in carbohydrate to 34.4% in fat. Nutrients with higher contributions from SNG were energy (8.4%), fat (34.4%), Fe(20.55) and $\beta$-carotene(17.9%). These results indicate that SNG consumption can contribute significantly to the intake of several nutrients and must be considered in surveys using FFQ.

• Preventive Nutrition and Food Science
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• v.9 no.1
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• pp.85-91
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• 2004

Dietary intakes and sources of vitamin B$_{6}$ in 72 healthy Korean elderly subjects (29 men,43 women, $\geq$57 years of age) living in the Seoul area were estimated using a modified Korean vitamin B$_{6}$ database. The dietary vitamin B$_{6}$ intake and food sources were estimated by the three day recall method with the help of a trained interviewer. Food portion sizes were estimated using standard household measures and published average portion sizes. The average daily vitamin B$_{6}$ intake was 2.06$\pm$0.46 mg/d in elderly men, and 1.94$\pm$ 0.47 mg/d in elderly women. Less than 5% of elderly men and 15% of elderly women consumed less than the Korean Recommended Dietary Allowance (RDA) of vitamin B$_{6}$. The average ratios of vitamin Be intake to daily protein intake were 0.03 $\pm$ 0.01 mg/g in both elderly men and women. The intake of vitamin B$_{6}$ was significantly (p <0.01 ∼ p<0.001) and positively correlated to intakes of all other nutrients in elderly women, but was not significantly correlated to intakes of several nutrients in elderly men. Foods from animal and plant sources provided 24% and 76%, respectively, of the total vitamin B$_{6}$. Major dietary sources of vitamin B$_{6}$ in Korean elderly were rice, soybean sprout, kimchi, pork, beef, potatoes, garlic, onion, anchovy and kochujang. The major sources accounted for most of the vitamin B$_{6}$ intake with the top 20 foods providing nearly 75∼76% of the total vitamin B$_{6}$ in Korean elderly./ in Korean elderly.

• Journal of the Korean Home Economics Association
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• v.36 no.9
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• pp.127-137
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• 1998

The main purpose of this study is to provide a basic knowledge of Kimchi preferred by high school students and to improve high school students' Kimchi intake. A questionnaire survey was conducted on 1,056 high school students in Taegu area. The results were as follows: 82% of the students had an affirmative opinion of Kimchi intake and they regarded Kimchi as one of our traditional, healthful and nutritious foods. The most well known Kimchi is as follows: Kkaktugi, Baechu Kimchi, Mul Kimchi, Chonggak Kimchi, Pa Kimchi, Dongchimi, Kkaennip Kimchi and Buchu Kimchi. The students preferred the white stems of the Chinese cabbage. Boy students preferred taste of fresh prepared Kimchi but girl students more preferred properly fermented Kimchi than the other. Their favorite ingredients were Korean radishes, oysters, green onion and carrots, also their favorite spices were red pepper powder, anchovies sauce, garlic and sugar in the order. Among those spices, boy students more preferred anchovies sauce than girl students. The students regarded market Kimchi as one of convenient and time-saving, but less quality and insanitary foods.