• Journal of the Korean Society of Food Culture
• /
• v.38 no.3
• /
• pp.163-175
• /
• 2023

This study aimed to examine the operations of school food services to prevent the spread of coronavirus disease 2019 (COVID-19) in schools nationwide. The survey data on school food service operations targeting nutrition teachers and nutritionists at 1,023 schools in 2020 and 1,177 schools in 2021 were used. The year 2021 saw an increase compared to 2020 in the following: 'average days to be served with meals for a year (144.5 vs. 184.7)', 'provided meals to all students (92.3% vs. 96.6%)', 'utilization of additional staff for foodservice assistance (33.4% vs. 38.8%)', 'installation of partitions (61.2% vs. 83.8%)', 'provision of general diet (96.1% vs. 99.1%)', and 'use of kitchen utensils (91.3% vs. 95.1%)', 'use of cafeteria water cup (9.9% vs. 31.0%)' and 'use of drinking water in school (46.8% vs. 52.1%)'. Compared to 2020, in 2021, it was confirmed that the school food service operations stabilized due to the increase in the normal school attendance rate and that systems were in place for operations during the COVID-19 pandemic. In the future, it will be necessary to develop manuals and special recipes necessary for responding to infectious diseases, and to operate a manpower pool that can quickly find replacement personnel if required.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2022.10a
• /
• pp.301-301
• /
• 2022

Dairy products are important diet source for human because of their balanced essential nutrients along with various vitamins and minerals. However, lactose in milk can result in diarrhea to some consumers with lactose intolerance. Soy milk has no lactose and is suitable as a substitute for diary milk in accordance with recent trend of replacing animal food with vegetable food. However, polysaccharides in soy milks are difficult for humans to digest, leading to flatulence. These polysaccharides can be decomposed into monosaccharides by lactic acid bacteria, and fermentation can improve food quality. Because mungbean has higher carbohydrate content than soybean, mung milk can be easily fermented than soy milk, resulting in vege yogurt with higher contents of lactic acid. In this study, fermentation characteristics of vege yogurt were analyzed with different ratio of soy milk and mung milk (0%, 25%, 50%, 75%, 100% and 0%+sucrose) and different fermentation time (0, 8, and 16 hours). In general, pH decreased as fermentation time increased. Overall, pH significantly decreased when the mung milk content in yogurt increased. All samples showed higher titratable acidity after fermentation and soy yogurt (mungbean 0%, 16 hours) with sucrose showed the highest value (6.825%). As fermentation time increase, viscosity increased. In 8 and 16 hours, mung milk yogurt (mungbean 100%) showed the lowest viscosity while soy milk yogurt (soybean 100%) with no sucrose showed the highest viscosity after 16 hours of fermentation. The contents of crude protein, crude fat and ash were measured for nutritional analysis. Soy milk (mungbean 0%, 0 hours) had the values of crude protein 2.9g, crude fat 1.8g, and ash 0.3g, and mung milk (mungbean 100%, 0 hours), showed the values of crude protein 1.7g, crude fat 0g, and ash 0.3g. To analyze the effect of the differences in the contents of nutrition between soy milk and mung milk on fermentation, the changes in sugar contents, and antioxidant capacity will be conducted depending on fermentation time. Our results will provide the information in researching plant beverages.

• Journal of Animal Science and Technology
• /
• v.65 no.4
• /
• pp.804-817
• /
• 2023

This study was conducted to evaluate the effects of co-dried fish protein hydrolysate (CFPH) on broilers performance, intestinal microbiology, and cellular immune responses. Five hundred one-day-old (Ross 308) male broilers were allocated to four treatments with five replicates of 25 birds in a completely randomized design. The experimental treatments included four levels of CFPH (0% as the control, 2.5%, 5%, and 7.5%) in the isonitrogenous and isocaloric diets. During the experiment, body weight (BW) and feed intake (FI) were periodically recorded in addition to calculating average daily gain (ADG), feed conversion ratio (FCR), liveability index, and European broiler index (EBI). In addition, cellular immune responses were evaluated at 30 days of age. On day 42, ileal contents were obtained to examine the microbial population. Based on the findings, Dietary supplementation of 5 and 7.5% CFPH increased the percentage of the thigh while decreasing the relative weight of the gizzard compared to the control group. The highest relative length of jejunum was observed in birds receiving 2.5 and 5% CFPH, and its highest relative weight belonged to birds fed with 5% CFPH. The number of coliforms, enterobacters, and total gram-negative bacteria in the intestines of birds receiving CFPH was less than that of the control group. In general, the application of CFPH in broiler nutrition can decrease the level of soybean meal in diet and it can be considered as a new protein supplement in poultry production. It is suggested to study the incorporation of this new supplement in other livestock's diets.

• Animal Bioscience
• /
• v.37 no.6
• /
• pp.1065-1076
• /
• 2024

Objective: This study aimed to assess the effects of dietary mulberry leaves on the growth, production performance, gut microbiota, and immunological parameters of poultry and livestock. Methods: The PubMed, Embase, and Scopus databases were systematically analyzed to identify pertinent studies up to December 2022. The effects of mulberry leaf diet was assessed using the weighted mean difference, and the 95% confidence interval was calculated using a random-effects model. Results: In total, 18 studies that sampled 2,335 poultry and livestock were selected for analysis. Mulberry leaves improved the average daily gain and reduced the feed/meat ratio in finishing pigs, and the average daily gain and average daily feed intake in chicken. In production performance, mulberry leaves lowered the half carcass weight, slaughter rate, and loin eye area in pigs, and the slaughter rate in chickens. Regarding meat quality in pigs, mulberry leaves reduced the cooked meat percentage, shear force, crude protein, and crude ash, and increased the 24 h pH and water content. In chickens, it increased the drip loss, shear force, 45 min and 24 h pH, crude protein, and crude ash. Mulberry leaves also affect the abundances of gut microbiota, including Bacteroides, Prevotella, Megamonas, Escherichia-Shigella, Butyricicoccus, unclassified Ruminococcaceae, Bifidobacterium, Lactobacillus, and Escherichia coli in poultry and livestock. Mulberry leaves at different doses were associated with changes in antioxidant capacity in chickens, and immune organ indexes in pigs. With respect to egg quality, mulberry leaves at different doses improved the shell strength, yolk color, eggshell thickness, and eggshell weight. However, moderate doses diminished the egg yolk ratio and the egg yolk moisture content. Conclusion: In general, dietary mulberry leaves improved the growth, production performance, and immunological parameters in poultry and livestock, although the effects varied at different doses.

• The Korean Journal of Physiology and Pharmacology
• /
• v.28 no.1
• /
• pp.1-10
• /
• 2024

Type 2 diabetes mellitus (T2DM) is characterized by hyperglycemia and dyslipidemia. Carvacrol (CAR) has demonstrated the potential to mitigate dyslipidemia. This study aims to investigate whether CAR can modulate blood glucose and lipid levels in a T2DM rat model by regulating short-chain fatty acids (SCFAs) and the GPR41/43 pathway. The T2DM rat model was induced by a high-fat diet combined with low-dose streptozocin injection and treated with oral CAR and/or mixed antibiotics. Fasting blood glucose, oral glucose tolerance, and insulin tolerance tests were assessed. Serum lipid parameters, hepatic and renal function indicators, tissue morphology, and SCFAs were measured. In vitro, high glucose (HG)-induced IEC-6 cells were treated with CAR, and optimal CAR concentration was determined. HG-induced IEC-6 cells were treated with SCFAs or/and GPR41/43 agonists. CAR significantly reduced blood lipid and glucose levels, improved tissue damage, and increased SCFA levels in feces and GPR41/43 expression in colonic tissues of T2DM rats. CAR also attenuated HG-induced apoptosis of IEC-6 cells and enhanced GPR41/43 expression. Overall, these findings suggest that CAR alleviates blood lipid and glucose abnormalities in T2DM rats by modulating SCFAs and the GPR41/43 pathway.

• Nutrition Research and Practice
• /
• v.18 no.1
• /
• pp.119-131
• /
• 2024

BACKGROUND/OBJECTIVES: Happiness is an important factor in life, and food literacy (FL) has been emphasized as a core concept for a happy and healthy life. This study examined the level of happiness of Seoul citizens according to their sociodemographic factors and their association with FL. SUBJECTS/METHODS: This study used the data from the Seoul Food Survey, a cross-sectional study conducted on 4,039 Seoul citizens from September to October 2021. FL was measured using a validated questionnaire consisting of 33 items from 3 sub-domains: 14 items in the nutrition and safety domain, 8 items in the cultural and relational domain, and 11 items in the socio-ecological domain. Statistical analysis involved descriptive statistics and multivariate regression analysis. RESULTS: Various sociodemographic factors, such as household income, subjective health status, and food insecurity, were found to be associated with the level of happiness. The level of FL was also associated with the happiness scores. After adjusting for variables associated with happiness, the participants with the highest quartile FL scores were 7.32 times more likely to respond that they were happy than those with the lowest FL score. Three FL domains and total FL showed linear increases in overall happiness after controlling for subjective health status and sociodemographic factors (P < 0.001). CONCLUSIONS: After adjusting for the related covariates, higher levels of FL were associated with higher scores in happiness. Based on this study, it would be meaningful to evaluate ways to intervene in FL to improve the level of happiness among the general population.

• Journal of Nutrition and Health
• /
• v.57 no.2
• /
• pp.228-243
• /
• 2024

Purpose: This study aimed to identify the distinctions in dietary and health-related behaviors among Indonesian women who marry Koreans or into multicultural families (MF) and those who marry Indonesians living in Korea (IK) and in Indonesia (II). Methods: The study was performed with 192 subjects using an online questionnaire regarding food choice, dietary and health behavior, and nutrition quotient (NQ). The analysis used Pearson's chi-squared test, the Fisher's exact test, multinomial logistic regression, and the general linear model. Results: The MF group consumed Korean food more than once a day and Indonesian food 1-2 times monthly (p < 0.001). The main challenge for the IK and II groups in consuming Korean food was the presence of pork and the different food flavors (p < 0.001). The MF group tended to have normal body mass index, consumed more vitamin and mineral supplements (p = 0.014), and exercised regularly ≥150 min/week compared to the IK and II groups (p < 0.001). However, the MF group had the highest rate of skipping breakfast (p = 0.040). When evaluating the NQ of the participants, the MF group consumed more vegetables (p = 0.026), mixed grains (p = 0.031), and spicy and salt soups (p = 0.006). The II group consumed more fish (p = 0.005), beans (p = 0.009), and nuts (p = 0.003). The IK group checked the nutrition labels the most (p = 0.005), while their consumption of vegetables, fish, beans, and nuts was lowest. The MF group had a higher balance score, which resulted in a substantially more nutritious food intake compared to the other two groups (p = 0.037). Conclusion: The MF group consumed more vegetables and mixed grains, adequate fish, beans, and nuts, and engaged in longer daily physical activity. However, the IK group had a relatively low-quality diet and nutritional intake status compared to the other two groups, and this needs to be improved in the future.

• The Korea Journal of Herbology
• /
• v.39 no.5
• /
• pp.1-8
• /
• 2024

Objectives : Koreans consume excessive amounts of sodium due to their traditional diet based on rice, soup, and kimchi. The purpose of this study was to find out the relationship between salty taste preference and physical symptoms. Methods : A survey was conducted on 252 patients visiting L/C oriental medical clinic. Taste preferences were investigated, and the overall physical condition, as well as general lifestyle habits, of people who enjoy salty tastes were checked. We selected symptoms that were significantly more common in people who enjoy salty foods. Results : People who enjoyed salty foods tended to smoke and drink alcohol, and had many thermal symptoms such as dry mouth and prefer to drink cold water. And there was a tendency for cardiovascular diseases such as chest pain, chest congestion, purpura, gastrointestinal diseases such as abdominal pain, bowel sound, constipation·diarrhea, nausea·vomiting, and urogenital diseases such as enuresis, naengdaeha, and menstrual pain, and symptoms such as food urticaria and yawning were significant. There were a lot of them. Conclusion : To quit drinking and smoking, it is good to avoid eating salty foods, and to prevent cardiovascular diseases, gastrointestinal diseases, and urogenital diseases, it is also good to avoid excessive sodium intake. It is believed that one can maintain a healthy lifestyle only by eating an appropriate combination of the five flavors.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.21 no.1
• /
• pp.171-180
• /
• 2007

The purpose of this study is to determine the possibility of using Flos Sophora japonica as natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of Flos Sophora japonica a were measured. The contents of carbohydrate, crude protein, crude lipid and ash are 67.76%, 19.87%, 4.61% and 7.76%. And the calories of Flos Sophora japonica Linne was 318.32 Kcal. Total dietary fiber was 25.35% of total carbohydrates. The percentages of water soluble dietary fiber to insoluble dietary fiber were 1.80 % and 23.56 %, respectively. The protein were contained total 18 different kinds of amino acids. The contents of non-essential and essential amino acids were 4,898.78mg and 5,953.51mg. The K was the largest mineral followed by Ca, P and Mg, which means Flos Sophora japonica Linne is alkali material. The contents of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids were 29.69%, 34.93% and 35.38%. Therefore, the amount of the total unsaturated fatty acid was higher than that of any other plant. The content of vitamin C in Flos Sophora japonica Linne was higher than that of any other plant, which suggest that it could increase blood elasticity. The content of rutin, which is responsible for capillary vessel permeability, was 22.60%. The contents of water soluble antioxidative materials in 1 mL of water-extracted Flos Sophora japonica Linne were 3.9 ${\mu}$g which is comparable to 1233.0 mmol of vitamin C in antioxidant effect. The general nutrients and other antioxidatant bioactive materials in Flos Sophora japonica Linne were also potential materials for good health food. It is expected that follow up study of Flos Sophora japonica Linne through developing processed food and evaluation of their functional properties would provide useful information as a source of medicinal foods.

• Korean Journal of Community Nutrition
• /
• v.20 no.5
• /
• pp.327-337
• /
• 2015

Objectives: Dietary life is closely associated with dietary attitude and diet-related knowledge. Particularly, dietary habit such as sodium intake can be affected by various dietary behaviors such as food choices, dietary attitude toward salty food and a preference for salty taste. The purpose of this study was to assess sodium-related nutrition knowledge and to identify sodium-related attitude and behaviors according to the level of sodium-related knowledge of university students. Methods: Anthropometric measurements were provided by 408 students who participated in this study. The study participants answered questionnaires to provide information on general dietary behaviors, sodium-related dietary attitude and other behavioral factors. A total score of nutrition knowledge was used to categorize study participants in to two groups, namely, low level in sodium-related knowledge (LNaK) or high level in sodium-related knowledge (HNaK) and the attitude and the behaviors of students toward sodium intake were compared between these two groups. Results: The ratio of female students in HNaK group was higher than that in the LNaK group. HNaK group had a higher score in checking nutrition label of processed food than the LNaK group. Total score of sodium-related attitude and behaviors of HNaK group were 34.81 and 32.75, respectively and these scores were significantly higher than that of the LNaK group whose scores were 32.57 and 30.57, respectively. Total energy intake was not different between two groups but the intakes of calcium, vitamin B2 and folate were higher in HNaK group than in the LNaK group. Correlation analysis adjusted for age and gender revealed that total score of sodium-related nutrition knowledge was positively correlated with total score of sodium-related attitude and behaviors. Conclusions: In conclusion, students who had high level of sodium-related nutrition knowledge had desirable attitude and behaviors toward sodium intake and these results can be considered in nutrition education for university students.