• Journal of Korean Home Economics Education Association
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• v.12 no.2
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• pp.47-64
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• 2000

The purpose of this study was to search the calcium and iron rich foods in Korean people. The food sources presented in the current home economics textbooks of middle and high school were investigated. And 40 kinds of calcium and iron rich foods were selected by the quantity in 100g edible portion. one serving size and according to 1997 food supply data. Also 3 major food groups of calcium and iron supply in Korean were identified, and 10 rich foods for each food groups were selected. The results were summarized as follows. 1. The food sources of calcium 1) The food sources of calcium presented in the home economics textbooks of middle and high school are milk and dairy products. small fishes such as anchovy icefish and dried strip and green vegetables etc. 2) The calcium rich foods by 100g edible portion were in order of skim milk powder river snail sesame sea mustard. whole milk powder. snapping turtle loach sea tangle(dried) opossum shrimp and sea lettuce(dried). And the calcium rich foods by the calcium content in one serving were in order of river snail snapping turtle opossum shrimp loach spiny lobster skate skim milk powder small alaska pollack freshwater crab condensed milk whole milk powder skate ray and milk. 3) The 3 major calcium supply food groups in Korean were vegetables fish and shellfishes and milk and dairy products. 4) The calcium supply foods according to the quantity of food supply in 1997 was in order of sea mustard, milk anchovy chinese cabbage soybean skin milk powder laver shrimp welsh onion and maize. The vegetables were the important sources of calcium in Korean. 2. The food sources of iron 1) The food sources of iron which are commonly presented in the textbooks of middle and high school were meat liver egg(egg yolk) and green vegetables etc 2) The iron rich foods on the basis of the iron content in 100g edible portion were in order of surf clam marsh clam laver(dried)( sea lettuce(dried), crayfish pelilla seed little neck clam orient hard clam, venus clam, and freshwater carab. And the iron rich foods by the iron content in one serving were in order of surf clam marsh clam crayfish little neck clam orient hard clam freshwater crab venus clam hen cockle green confertii(fresh) pen shell and spiny lobster. 3) The 3 major iron supply food groups in Korean were cereals an cereal products fishes and shellfishes and vegetables. 4) The iron supply food according to the quantity of food supply in 1997 was in order of soybean sea mustard maize rice meat edible viscera laver wheat flour, pook, red pepper, egg and bovine meat.

• Journal of the East Asian Society of Dietary Life
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• v.1 no.3
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• pp.259-276
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• 1991

The review of side dishes, oereal dishes and seasonings of the banquet on the 24th year of King Kojong in Chosun Dynasty were summarized as follows: 1. Ten kinds of soups(=Tang), that is Yyolguja Tang$.$Guja Tang$.$Keumjung Tang$.$Whanja Tang$.$Jap Tang$.$Gol Tang$.$Seunggiwa Tang$.$Jeopo Tang$.$Haesam Tang$.$Yang Tang were served. The most frequently served soup among them was Yyolguja Tang. 2. Various kinds of dried meat/fish were piled up most highly among dishes. Sliced beef and minced beef among dried meats, white cud$.$yellow cud$.$flatfish$.$skate$.$shark$.$octopus$.$dried abalone$.$cuttle fish$.$dried scallop were piled up together. 3. Sliced of boiled beef/pork and gelatined knuckles were assorted. Boiled meat which was made of beef, pork, lamb, liver, stomach, brisket and plat flank of caw was chiefly used for boiled beef, hams for boiled pork, mediumsized lamb for boiled lamb. And the legs and stomach of caw, old chicken, mullet were used for gelatined knuckle. 4. Three kinds of pan-frying dishes that was stomach and liver of caw, and mullet were usually piled up, If one kind in one dish, sea cucumber and mullet were used respectively. 5. Boiled abalone was dried abalone with soaked, sliced and boiled down in soysauce. 6. Roasted dish was usually made of assorted food stuffs. Sometimes chicken an pheasant was used for roasted dish. 7. Steamed dish was like this : assorted beef, fresh abalone, sea cucumber, mullet, young pork, chicken, dried abalone. 8. Raw dish was made of intestine of caw, fresh abalone and mullet. 9. Poached egg was serving decorated with red pepper, pine-nut and green onion. 10. Seasoned green-been-jelly was served only one time. 11. Radish kimchi was served only one time. 12. Chief foods were nuddle and stuffed bun. 13. Served seasings were honey, mustard, soysauce with vinegar, salt. Review from banquet menu, 34 kinds of side dishes were served : 10 kinds of soup, dried fish/meat, boiled beef, boiled pork, gelatined knuckle, 5 kinds of panfrying, boiled-down-abalone in soysauce, 3 kinds of roast, 5 kinds of steamed, 3 kinds of raw dishes, pouched egg, green-bean-jelly, kimchi. 4 kinds of chief foods were served : nuddle, dry nuddle, 2 kinds of dumping.

• Preventive Nutrition and Food Science
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• v.7 no.3
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• pp.245-249
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• 2002

This study was conducted to investigate the effects of fermented capsicum and a capsicum product on lipid metabolism. Fermented capsicum was prepared from red pepper puree tov three months. After 9() days of fermentation, capsaicin and dihydrocapsaicin concentrations were reduced from 24.7 and 14.7 g/mL to 15.5 and 6.45 g/mL, respectively. The capsicum product was prepared from the fermented capsicum mixed with prune extract, green tea extract, neroli extract and oligo-saccharide. Thirty-two male Sprague-Dawley rats were as- signed to four dietary groups (control, high-fat control (BE-control), high-fat-fermented capsicum (HF-S-1), high- fat-capsicum product (HF-S-2)). Plasma and hepatic lipid profiles were examined after three weeks of experimental diet. Food intakes were significantly lower in the HF-S-1 and HF-S-2 groups compared to the control group (p<0.05). The weight of perirenal fat pads was lowest in animals on the control diet (low-fat) and highest in high-fat control diet. The addition of fermented capsicum to high fat diets, HF-S-1 and HE-S-2 groups, resulted in significantly lower fat pad weights compared with the HF-control group. Both fermented capsicum (HF-S-1) and the capsicum product (HF-S-2) groups had lower plasma TG levels, atherogenic-index, and liver TG levels than the BE-control group (p <0.05). Liver TC levels were significantly lower in the HF-S-2 group than the HF-control group. The results demonstrate a hypolipidemic effect of fermented capsicum and the fermented cap-sicum product.

• Journal of Environmental Health Sciences
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• v.34 no.1
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• pp.70-75
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• 2008

The Chinese cabbage kimchi, baechoo-kimchi, is the most popular type of kimchi in Korea. This study was performed to investigate the changes of index microorganisms (aerobic bacteria, psychrotrophilic bacteria, coliforms, and Escherichia coli), lactic acid bacteria, pH, and acidity of kimchi during the long-term fermentation and ripening. A homemade-style traditional Korean baechoo-kimchi, was prepared from Chinese cabbage, red pepper, green onion, garlic, ginger, and salt-fermented anchovy sauce, and then incubated at $10^{\circ}C$ for 28 days. In the baechoo-kimchi, the number of aerobic bacteria increased with time. The number of psychrotrophilic bacteria maintained their numbers $(10^4CFU/g)$ in the kimchi during the fermentation. Coliforms and E. coli were not detected in the kimchi. The pH of kimchi decreased and the acidity of kimchi increased over time. Lactic acid bacteria, which are representative of fermentative microorganisms in the kimchi process showed rapid growth in the earlier stage of fermentation and increased steadily after 7 days. The counts of lactic acid bacteria were at a level of $10^4CFU/g$ early in the fermentation stage, reaching a level of $10^8CFU/g$ after 14 days, and at this point pH was 4.18 and acidity reached 0.63, indicating that the optimal state of kimchi fermentation. This study suggests that the lactic acid bacteria which were proliferated in kimchi during the ripening and fermentation could contribute to improving the taste and flavor of kimchi and inhibit the growth of pathogenic microorganisms that might exist in kimchi.

• Journal of Korean society of Dental Hygiene
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• v.12 no.2
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• pp.261-273
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• 2012

Objectives : This study aims to prepare the basic data of the teeth color by measuring tooth mode using the color of the maxillary central incisor of the college students in their twenties as the dental colorimeter, and oral health and eating habit characteristics were examined. Methods : The maxillary central incisor(1 teeth) of the subjects of study as 467 students(male 89, female 378) was measured during the period from November 14, December 2 2011, so the color of total 467 teeth were examined, and oral health and eating habit characteristics were researched. Results : 1. As the results of measurement of the shade, value, hue of maxillary central incisor by the general characteristics of the subject, the major(shipbuilding information, special rehabilitation for young children) was higher at 3.3 of the shade, and the grade(1), age($$\geq_-20$$), major(beauty culture & cosmetic, occupational therapy) showed higher at +2 of the value, and the grade(1) and all major showed higher at R3 of the hue. 2. As the results of measurement of the shade, value, hue of maxillary central incisor by the oral health characteristics, the subjective teeth color(yellow) and the education of oral health(no) showed higher at 2.5 of the shade. 3. As the results of measurement of the shade, value, hue of maxillary central incisor by the eating habit characteristics of the subjects, the chocolate showed higher at 3.0 and 2.0 of the shade, and the red pepper paste showed higher at +2 and STD of the value, and the green tea showed higher at $R_3$ of the hue. Conclusions : This study demonstrates that the color of the maxillary central incisor showed differences various tendency according to the oral health and eating habit characteristics.

• Journal of Life Science
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• v.12 no.5
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• pp.523-527
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• 2002

This study was carried out to investigate that physiologiral activity was relevence to mocroorganism and contents of sinigrin in Dolsan Leaf Mustard Kimchi (DLMK) during fermentation. DLMK was prepared from Dolsan leaf mustard, green onion, garlic, red pepper powder, ginger and salt. And it was fermented at 2$0^{\circ}C$ for 50days. The number of total microbes were increased until reaching the optimum ripening period and after, that number slowly decreased. And that tendency was agreement with antioxidative activity, And also the contents of sinigrin was increased until the optimally ripened time, then decreased. These results suggests that microorganism was significantly related to the physiological activity, and sinigrin was the one of the physiological active substances by microorganism in DLMK. In particular, 50days fermented DLMK at 2$0^{\circ}C$ was showed the highest contents of crude protein. Coincidently, 50days fermented DLMK might possibly contain high levels of crude proteins produced by various microorganism.

• 한국지구물리탐사학회:학술대회논문집
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• 2003.11a
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• pp.544-547
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• 2003

The objective of this study is to investigate the contamination levels and dispersion patterns of arsenic and heavy metals and to estimate the bioaccessible fraction of the metals in soil and plant samples in the vicinity of the abandoned Songcheon Au-Ag mine. Tailings, soils, plants (Chinese cabbage, red pepper, soybean, radish, sesame leaves, green onion, lettuce, potato leaves, angelica and groundsel) and waters were collected around the mine site. After appropriate preparation, all samples were analyzed for As, Cd, Cu, Pb and Zn by ICP-AES and ICP-MS. Elevated levels of As and heavy metals were found in tailings. Mean concentrations of As in agricultural soils were higher than the permissible level. Especially, maximum level of As in farmland soil was 513 mg/kg. The highest concentrations of As and Zn were found in Chinese cabbage (6.7 mg/kg and 359 mg/kg, respectively). Concentrations of As, Cd, and Zn in most stream waters which are used for drinking water around this mine area were higher than the permissible levels regulated in Korea. Maximum levels of As, Cd and Zn in stream waters were 0.78 mg/L, 0.19 mg/L and 5.4 mg/L, respectively. These results indicate that mine tailings can be the main contamination sources of As and heavy metals in the soil-water system in the mine area. The average of estimated bioaccessible fraction of As in farmland soils were $3.7\%$ (in simulated stomach) and $10.8\%$ (in simulated small intestine). The highest value of bioaccessible fraction of metal in farmland soils was $46.5\%$ for Cd.

• Journal of the Korean Dietetic Association
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• v.9 no.1
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• pp.1-12
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• 2003

The purpose of this study was to investigate the knowledge and perception for Kimchi in middle school students. A questionnaire was used as the instrument of investigation. The subjects were 375 male students and 278 female students in Masan and Changwon City. The main results of this study are as follows. Ninety-three point three percent of the subjects were nuclear family type and 61.7% of respondent's mother had job. The average knowledge score for Kimchi of the subjects was 5.27 out of possible 10 points and the average value score on Kimchi was 41.25 out of 50 points. Eighty-six point one percent of students think they should eat Kimchi because Kimchi is good for the health(38.6%) and Kimchi is our traditional food(31.4%), and it was significantly difference between gender(p<0.01), male students more realized 'Kimchi is good for the health(41.6%)', whereas female students more realized 'Kimchi is our traditional food(38.9%)'. The subjects perceived that the additive material making for Kimchi were powdered red pepper(80.2%), garlic(62.5%), salt(62.0%), salted, fermented shrimp(50.2%). ginger(49.5%), green onion(39.8%), salted, fermented anchovy(34.9%), sesame(25.0%), carrot(22.4%). More than 70% of the subjects estimated for Kimchi 'Kimchi is our traditional food(84.1%)', 'Kimchi must be developed the international food'(73.7%), 'Kimchi must be in succession(75.8%)', 'Kimchi is very nutritious food(70.3%)'. However, they thought Kimchi have to be improved more hygienically(38.8%) and less stimulative taste(25.7%). The knowledge for Kimchi showed a positive correlation with the value on Kimchi and the preferences for Kimchi, and the value on Kimchi was a positively related to the preferences for Kimchi(p<0.01). Therefore it is need to the development of program for the knowledge for Kimchi and the value on Kimchi in order to improvement the preferences for Kimchi.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.202-210
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• 2004

Doenjang, traditional Korean soybean paste without soysauce and soondoenjang that was not isolated soysauce from soybean paste were thermally processed by the addition of dry anchovy, garlic, red pepper powder and green onion. The volatile flavor components generated from doenjang soup and soondoenjang soup were studied and compared with the change in the various flavors. It was confirmed that some difference of the flavor components was found in two type of soups. Doenjang soup contained a plenty of aldehydes and ketones that revealed the savory flavor. The major flavor components in the soondoenjang soup were sulfur containing compounds that appeared the highest ratio than any other types of flavors and 10 pyrazines. On the sensory evaluation, a great number of pyrazins may be considered as a characteristic of the savory flavor of soondoenjang soup, however, it was not give the reliable result. Stepwise multiple regression analysis of two type of soups indicated that aldehydes, alcohols, ketones were contributory flavor components for overall smell preference and quality preference.

• The Korean Journal of Applied Statistics
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• v.36 no.6
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• pp.619-629
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• 2023

Fertilizers are crucial for increasing crop yield, but using too much of them without taking into account the nutrients that the crops need can increase costs for farm management and have a negative impact on the environment. Through smart agriculture, fertilizers can be applied as needed at the right time to reflect the growth characteristics of crops, reducing the burden of fertilizer losses and providing economical nutrient management. In this study, we use the total dry weight of field-cultivated red pepper and green onion grown in various growing environments to fit a nonlinear model-based crop growth model using different growth curves (logistic, Gompertz, Richards, and double logistic curve), and we propose a fertilizer distributed algorithm based on crop growth rate.