• Preventive Nutrition and Food Science
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• v.3 no.1
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• pp.77-84
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• 1998

To evaluate food consumption patterns of first generation Korean-American in Hawaii, questionnaires were developed using sociodemographic questions and food frequency questionnaire, which included 139 food items most often consumed among Korean foods and American foods. The questionnaires surveyed 157 first generation Korean-Americans in Hawaii. Mean daily servings for the first generation Korean-Americans were calculated for 139 food items combined into 41 food groups based on similarity in nutrient composition and serving size. The food groups which were consumed in amounts over one serving per day for all subjects were rice, Kimchi , non-citrus fruit , vegetables, organge/green vegetables. oil. margarine and coffee/tea. All subjects consumed less than one serving of hotdogs, hamburgers, pizza and pancakes per week(0.14 serving per day). The most notable characteristic of food consumption for first generation Korean-Americans was that they consumed more Korean food such as rice, Kimchi, soybean paste(Deenjang), soybean curd and seaweed than American foods. Compared with other groups based on age and gender, younger men showed significantly(p<0.05) more frequent consumption of beef/pork, sausages /hams /bacons and hambergers. Older men were significantly(p<0.05) more likely to consume Doenjang and less likely to consume pizza and hamburgers. Daily servings were below the recommended level for thegrains /bread/cereals group and fats/oils/sweets group for all subjects . Fruits/vegetables group servings exceeded the recommeded 5 daily servings for younger men. In correlations of daily servings of selected foods among Korean foods and American food with sociodemographic characteristics, this study showed that the older the subjects and the shorter the stay in Hawaii, subjects were more likely to consume Kroean foods.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.696-704
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• 2007

To investigate of the perception and using behavior by age of tofu, 46.3% of male and 53.7% of female about 700 adults in Daegu and kyungbuk area were surveyed. 96.4% of the participants usually preferred the tofu owing to health and 68.4% of them had purchased tofu made of domestic soybean. In addition, the responses to 7 questions about the tofu were also measured on 5 point Likert scale. The item "Tofu is healthy food" was totally received the high point but "Tofu prevents osteoporosis" earned the lowest. Most participants relatively knew and had eaten common tofu, soft bean curd, uncurdled bean curd, fried bean curd against functional tofu such as tofu added with omija, surimi, spinach, etc. But they intended to eat functional tofu such as tofu added with green tea, black sesame, spinach, omija. Furthermore, 60.7% replied "increasing" prospects for the tofu consumption. 40.0% of adults said the plan should be "Make of good quality domestic soybean" for the purpose of better improvement to consume.

• Journal of Nutrition and Health
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• v.54 no.3
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• pp.305-320
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• 2021

Purpose: This study analyzed the dietary patterns of Central Asian immigrant workers (Mongolia, Kazakhstan, Uzbekistan, and Kyrgyzstan) living in South Korea to determine the food acculturation and how their dietary practices have changed after immigration. Methods: Self-administered questionnaires were completed by 186 Central Asian immigrant workers living in South Korea. A food frequency questionnaire (FFQ) was used to obtain information on the consumption frequency of 22 food items before and after their immigration to Korea. Results: Central Asians switched to Korean meat consumption patterns, which consume mainly pork, chicken, and beef, showing a decrease in the intake of beef and lamb and an increase in that of pork. Their consumption of Namul (cooked vegetable), Kimchi, rice, and marine products increased while that of potatoes decreased during acculturation to Korean food culture. Positive changes were observed in Mongolians' eating habits. Their meat-based diet turned into a healthy one in which nutritional balance was achieved by consuming the various food groups. Negative dietary changes were also observed; intake of instant foods and coffee increased while black and green tea consumption decreased. Intake of Namul (p < 0.01), Kimchi (p < 0.01), rice (p < 0.001), ramen (p < 0.001), pork, chicken (p < 0.01), fish (p < 0.01), seafood (p < 0.001), and coffee (p < 0.001) increased significantly in the group that responded and their health improved after moving to Korea. This result suggests that health improved among those who were well settled in Korea and ate the various food groups. Conclusion: These findings can help understand the acculturation process to Korean food culture and provide a basis for developing policies to help them adjust to Korean food culture.

• Journal of Nutrition and Health
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• v.35 no.3
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• pp.380-393
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• 2002

The purpose of this study was to investigate the lift-style and eating behavior of stomach cancer patients in the Daegu and Kyungpook area, and to collect basic data for nutrition education designed to prevent stomach cancer in this community. The subjects of the study were 102 patients who were recently diagnosed as having stomach cancer at the Kyungpook National University Hospital. The control subjects were 105 persons who did not have any gastrointestinal disease, and included patients from the Department of Orthopedic Surgery and healthy volunteers. The survey, which covered the personal characteristics and eating behavior of the subjects, was conducted by individual interviews using questionnaires. It was found that the stomach cancer patients (case group) had experienced a significantly higher level of stress in their daily lives than the control group. A significantly higher proportion of the case group subjects recognized their personality as pessimistic, and had family histories of cancer, compared with the control group subjects. The cancer patients had higher preferences for salty and hot tasting foods, and tended to ingest meals faster without enough chewing, compared with the control subjects. The level of nutritional knowledge of the case group was lower than the control group, and there was a positive correlation between subjects' nutritional knowledge scores and nutritional attitude scores. Subjects' estimates of their food intake frequencies during the decade before the cancer was diagnosed revealed that the case group consumed significantly higher amounts of pickled fish, soybean paste soup and stew, cooked vegetables, beef and pork, charcoal broiled meat and alcohol, while consuming significantly lower amounts of green tea than the control group. In summary, the results of the study suggest that the stress of daily life, a family history of cancer, and a pessimistic personality might be the risk factors for the development of stomach cancer. Dietary factors which were suspected as risk factors for stomach cancer in the present study included strong preferences to salty and hot lasting foods, poor eating habits, and frequent consumption of pickled fish, soybean paste soup, cooked vegetables, beef and pork, charcoal broiled meat and alcohol. A high consumption of green tea seemed to be a protective factor against stomach cancer. The results of the study appear to provide useful data for nutritional education focussed on the prevention on stomach rancor in local residents.

• The Korean Journal of Nuclear Medicine
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• v.37 no.5
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• pp.308-316
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• 2003

Purpose: The green tea polyphenol (GTPP) has been known to exert antioxidant activity as a radical scavenger as well as cancer preventive and cancer growth inhibition effect. The aim of this study was to identify whether GTPP not only potentiate the growth inhibition effect in ${\gamma}-irradiated$ human cancer cell but also exert protection action for irradiated human normal cell. Materials and Methods: GTPP (80% catechin including >45% EGCG) added in the HL60, human leukemia, and NC37, human lymphoblast, before irradiation. After establishing the amount of GTPP and the dose of radiation, the cells were treated with the GTPP for 6 hours and irradiated with the determined doses. Results: Viability when $10{\mu}g/ml$ GTPP added before ${\gamma}-irradiation$ with 1 Gy to NC37 cells was not different in comparison with control but it when was irradiated with 3 Gy significantly different (1 Gy;P=0.126, 3 Gy;P=0.010). $20{\mu}g/ml$ GTPP did not show significant difference in both NC37 cells irradiated with 1 Gy and 3 Gy (1 Gy;P=0.946, 3 Gy;P=0.096). Viabilities were significantly decreased with concentration of additional GTPP in HL60 with 1 or 3 Gy (1 Gy $69.0{\pm}1.7%\;vs\;42.4{\pm}1.3%,\;3\;Gy;\;66.9{\pm}3.9%\;vs\;44.2{\pm}1.6%$). Conclusion: In vitro study, we certified that when the cells were irradiated with dose below 3 Gy, GTPP provide not only anticancerous effect against cancer cells but also radioprotective effect in normal cells simultaneously. Theses results suggest the possibility that consumption of green tea could give the radioprotective effect and maximize the effect on internal radiation such as radioiodine therapy concomitantly.

• Korean Journal of Community Nutrition
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• v.27 no.2
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• pp.81-93
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• 2022

Objectives: This study was conducted to investigate the experience and perception among adult women regarding weight control and the consumption of weight-control foods or health functional foods based on their body mass index (BMI). Methods: The subjects were 634 adult women from the Chungcheong province, Korea, and data were collected through a self-administered questionnaire from July 2021 through September 2021. The subjects were divided into four groups based on their BMI status: underweight (< 18.5 kg/m², 7.6%), normal weight (18.5 ~ 22.9 kg/m², 53.3%), overweight (23 ~ 24.9 kg/m², 19.7%), and obese (≥ 25 kg/m², 19.4%). Results: Over the past 3 years, almost two-thirds (68.6%) of the adult women had tried weight control measures, despite the fact that a significant proportion of them were normal or underweight. More importantly, 57.6% of subjects reported the consumption of weight-control foods, with a lower proportion in the underweight (35.4%) group compared to the normal (56.2%), overweight (62.4%), and obese (65.0%) groups. The food items used for weight control were mostly salads, chicken breasts, low fat (soy) milk, slimming tea, protein shakes, low-calorie cereals, and energy/protein bars among others. In addition, one-third (31.1%) of the subjects reported the use of health functional foods containing ingredients for fat reduction. A significantly higher proportion of these was from the overweight (36.0%) and obese (38.2%) groups compared to the underweight (20.8%) and normal weight (28.1%) groups. Products containing Garcinia cambogia extract, green tea, or Cissus extract, were popular among users. Subjects who were obese had a poorer perception of their health and body. Most subjects felt the need for correct information regarding weight control, but this number was significantly more in the higher BMI groups. Conclusions: Our results suggest that the use of weight-control foods or health functional foods is popular among adult women, especially those who are obese. Thus, nutrition education courses covering facts about weight control and practice need to be developed and provided based on the BMI status of subjects.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.618-626
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• 2017

The purpose of this study was to investigate the intake of energy drinks and awareness of caffeine among middle school students. The subject was 313 middle school in Incheon area. The questionnaire respondents are consisted of 133 male students and 180 female students. The recognition result that allowed multiple responses to energy drink types was recognized by hot six at 28.9%, followed by red bull 24.3%, monster energy 13.8%, wolf energy 8.0% and taurine soda 6.9%, respectively. There was a significant difference in the experience of energy drink intake, intake reason, intake time and place (p<0.05), but there was no significant difference in intake frequency and place (p>0.05). There were significant differences in experience and frequency of energy drink intake (p<0.05), but there was no significant difference in intake reason, choice criteria, intake time and place (p>0.05). The result of the perception of energy drinks according to gender was 2.25 points for male students and 2.61 points for female students in the question 'caffeine is also present in tea, green tea, cola and chocolate'. There was a significant difference between male and female students (p<0.05). As a result of the recogniton of energy drinks, "the appropriate amount of caffeine is cleared and the concentration improves." When asked, "low body weight is 2.24 points, normal 2.27 points, overweight 1.89 points, obesity 2.46 points (p<0.05). There was a statistically significant difference in body mass index (BMI) between the two groups (1.95 for low body weight, 2.10 for normal body weight, 1.62 for overweight and 2.43 for obesity). Regression analysis showed that $R^2=0.007$ and F=2.798, respectively. Significant differences were found at the significance level of p<0.05. Energy drink consumption expenditure(${\beta}=0.121$, p<0.05), sleep time(${\beta}=0.130$, p<0.05), and caffeine perception(${\beta}=-0.162$, p<0.05) were significant determinants of energy drinks intake.

• Korean Journal of Food Science and Technology
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• v.54 no.4
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• pp.455-461
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• 2022

In this study, kombucha was prepared using saccharified rice solution to assess this possible means of increasing rice consumption. Chucheong rice yielded the highest starch content (80.40±1.33%) when used to produce saccharified rice solution. The resultant saccharified rice solution showed the highest 10.42 °Brix at 90 min of saccharification. Chamdream rice yielded the highest acidity at 0.38%, and Kawaji No.1 yielded the lowest at 0.24%. Organic acid analysis on the 15th day of fermenting kombucha made with different rice varieties indicated an acetic acid content of 111.70±1.09 ppm in Chamdream, and 46.86±1.00 ppm in Dongjinchal. Comparison of enzymes used in saccharified rice kombucha fermentation revealed that α-amylase resulted in the highest acidity (1.06%), and β-amylase yielded the lowest acidity (0.58%). Kombucha with green tea yielded the highest acidity (1.09%), and kombucha with rooibos tea yielded the lowest (0.37%). Polyphenol analysis indicated that the amount of polyphenol increased the most (1,623.75 ppm to 3,989.00 ppm) on day 0 of fermentation with green tea. Organic acid analysis revealed that the acetic acid content of kombucha supplemented with green tea increased from 172.89 ppm on day 0 of fermentation to 2,649.11 ppm on day 15. Kombucha with 2.0% added alcohol had the highest acidity (1.32%), and kombucha with 0.5% alcohol had the lowest (0.97%). Taken together, these results confirm that it is possible to make kombucha using saccharified rice solutions.

• Journal of Nutrition and Health
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• v.38 no.2
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• pp.125-143
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• 2005

The purposes of this study were to investigate the characteristics of lifestyle and dietary habits of the colorectal cancer patients in Daegu and Kyungpook areas and to collect the data useful for nutrition education for the prevention of colorectal cancer in this community. The case subjects of the study were 123 patients diagnosed recently as colorectal cancer at Kyungpook National University Hospital. The control subjects were 182 persons who did not have any gastrointestinal diseases, including the patients from the department of orthopedic surgery and healthy volunteers. The survey covering general characteristics, life style, dietary habits, eating behaviors, and food intake frequency was administered by individual interviews using questionnaires. The results of the study suggest that high BMI, daily life stress, pessimistic personality, lack of physical activities, and familial cancer history might be the possible risk factors for the incidence of colorectal cancer. Dietary factors suspected as risk factors for colorectal cancer in the present study included strong preferences to meats, salty and fatty taste foods, low intake of water, alcohol drinking, smoking, coffee intake and irregular eating habits. A high consumption of seaweeds, green-yellow vegetables, light-colored vegetables, and green tea was suggested as a preventive factor for colorectal cancer. It is recommended to conduct more extensive and systematic surveys in the near future to reconfirm the risk factors of colorectal cancer in consideration of the characteristic food culture in this community. The results of the present study may be applied to nutritional education for the prevention of colorectal cancer for the local residents. (Korean J Nutrition 38(2): 125～143, 2005)

• Asian Pacific Journal of Cancer Prevention
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• v.13 no.10
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• pp.5069-5074
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• 2012

Objectives: The purpose of this study was to determine the relationship between methylation status of the Dact1 gene and MTHFR a1298c polymorphic forms in transitional cell carcinoma tissues in a Chinese population. Methods: Polymorphisms of folate metabolism enzyme gene MTHFR were assessed by restrictive fragment length polymorphism (RFLP) methods and PCR-based DNA methylation analysis was used to determine the CpG island methylation status of the Dact1 gene. Associations between the methylation status of the Dact1 gene and clinical characteristics, as well as MTHFR a1298c polymorphisms, were analyzed. Results: aberrant methylation of the Dact1 gene was found in 68.3% of cancer tissues and 12.4% of normal tissues,. The methylation rate of the Dact1 gene in cancer tissues was significantly higher in patients with lymph node metastasis than in those without lymph node metastasis (46.3% vs. 17.2%, P = 0.018). No association was found between aberrant DNA methylation and selected factors including sex, age, tobacco smoking, alcohol consumption and green tea consumption. After adjusting for potential confounding variables, variant allele of MTHFR a1298c was found to be associated with methylation of the Dact1 gene. Compared with wild type CC, the odds ratio was 4.33 (95% CI: 1.06-10.59) for AC and 4.95 (95% CI: 1.18-12.74) for AA. The N stage in TNM staging and the occurrence of lymph node metastasis were associated with an MTHFR 1298 AA+AC genotype (P<0.05). Conclusion: MTHFR 1298 AC and AA genotypes might help maintain a normal methylation status of the Dact1 gene, aberrant CpG island methylation of which is closely related to the genesis and progression of transitional cell carcinoma.