• Nutrition Research and Practice
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• v.8 no.1
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• pp.112-119
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• 2014

There has recently been Increased interest in the emotional intelligence (EQ) of elementary school students, which is recognized as a more important value than IQ (intelligence quotient) for predict of their success in school or later life. However, there are few sensory education programs, available to improve the EQ of elementary school student's in Korea. This study was conducted to develop an educational program that reflects the characteristics and contents of traditional rice culture and verify the effects of those programs on the EQ of children. The program was developed based on the ADDIE (Analysis, Design, Development, Implementation and Evaluation) model and participants were elementary school students in $3^{rd}$ and $4^{th}$ grade (n = 120) in Cheonan, Korea. Descriptive statistics and paired t-tests were used. EQ scores pertaining to the basic sense group, culture group, and food group were significantly improved after the sensory educational program(P < 0.05), but no change was observed in the control group. These findings indicate that sensory education contributed to improving elementary school children's Emotional Intelligence (EI) and their actual understanding about Korean traditional rice culture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.1
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• pp.27-34
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• 1990

This study was undertatken to investigate the effects of dietary vitamin E on the toxicity of cadmium(Cd) in rats. The two variables were the supplmentary vitamin E(400lU/kg) and the protein amount(10.5% in the low protein diet and 18.0% in the normal protein diet) In cadmium treated rats net weight gain and food intake were decreased but improved by supplementation with vitamin E in the normal protein, hematocrit values reduced by Cd were significantly increased by the addition of vitamin E to normal protein diet in Cd intoxicated rats, The supplementation with vitamin E diminished the effect of Cd on aspartate aminotransf-rase and alanine aminotransferase activities in serum In Cd treated rats fed normal protein diet with vitamin E the contents of triglyceride were decreased and total-cholesterol contents were significantly reduced in serum and both of them in liver were markedly decreased. The activity of alcohol dehydrogenase in liver was decreased by Cd however supplementation with vitamin E reduced the effects of Cd on hepatic alcohol dehydrogenase. the results of this experiment indicated that there was some interaction between vitamin E and protein levels and supplementation with vitamin E had an effect more than protein levels oncd toxicity.

• Preventive Nutrition and Food Science
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• v.20 no.2
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• pp.148-152
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• 2015

To develop functionally and nutritionally improved whole soybean curd (WSC), the effects of partial (0~4%) replacement with pine needle powder (PNP) on the quality characteristics of WSC were investigated. The moisture content and pH ranged from 76.96~77.80% (wet basis) and 6.69~6.74, respectively, with no considerable differences. Lightness significantly decreased with higher PNP content in the formulation (P<0.05), as indicated by visual observation that the color of WSC became darker. Redness and yellowness also significantly decreased (P<0.05). The texture profile analysis indicated that WSC containing PNP was softer and less cohesive than control WSC. 2,2-Diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) radical scavenging activities significantly increased (P<0.05) with higher substitution of PNP, and they were well correlated. Results from the consumer test revealed that WSC with 1% PLP received the most favorable acceptance scores for sensory attributes, including overall acceptability. The present study indicated that the characteristics of PNP may play a role in improving WSC quality in terms of physicochemical, sensorial, and antioxidant characteristics.

• KCID journal
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• v.19 no.1
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• pp.50-63
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• 2012

Many reclaimed tideland projects in Korea have been conducted to secure the food self-sufficiency. In fact, the domestic food self-sufficiency has been greatly improved and reclaimed tideland projects contribute to Korea's economic and social development directly or indirectly replacing agricultural lands from urbanization, industrialization. As result, current self-sufficiency of rice reach the demand(104.6%) while rate of upland crops has less than 30% of self-sufficiency rate and corn, wheat, soybeans, etc. are virtually dependent on imports. Domestic price of crop is expected to be unstable by trend of international grain prices. Therefore, developing reclaimed tidelands as upland which is originally constructed for paddy fields could be a good option to become steady in domestic crop market and dedicate to ensure a stable food security. The study to prepare measures for dealing with disasters in reclaimed tidelands of west coast district is required in order to utilize those sites for infra construction of multi-utilization in those sites and The result of flooding analysis in this study can suggest policy direction for practical utilization of reclaimed tidelands in yellow sea area.

• Preventive Nutrition and Food Science
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• v.21 no.2
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• pp.85-89
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• 2016

Omega-3 rich fish oils are extremely labile, thus requiring control of oxidation and off flavor development. A recently proposed emulsification method, layer-by-layer (LbL) deposition, was found to be a plausible method to enhance the characteristics of bioactive ingredients, especially lipids. The present work was designed to test the possibility of enhancing the uptake and utilization of omega-3 fatty acids present in fish oil. The bioavailability of nano-emulsified fish oil was monitored in terms of intestinal absorption as well as skin permeability by using the everted intestinal sac model and Franz cell model. The skin permeability and intestinal absorption characteristics was significantly improved by LbL emulsification with lecithin/chitosan/low methoxypectin. Multilayer encapsulation along with nano-emulsification can be a useful method to deliver biologically active lipids and related components, such as fish oil. The protective effect of this tool from lipid oxidation still needs to be verified.

• Korean Journal of Community Nutrition
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• v.3 no.1
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• pp.53-61
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• 1998

This study was designed to estimate mean daily iron intake and its bioavailabi- lity and to assess nutrition knowledge for 144 pregnant women in the last trimester. Serum ferritin concentration was analyzed to estimate their iron stores. Dietary intakes of iron(heme iron and nonheme iron), the amounts of MPF(meat, poultry and fish) and ascorbic acid were assessed by modified 24-hr recall method. The food frequency questionnaire was used to assess subjects usual food consumption patterns. The mean value of serum ferritin was $21.3\pm{15.2ng/ml}$ and 26.4% of the pregnant women had a serum ferritin level <12ng/ml(i.e. depleted iron stores). The mean daily intake of total orin in the pregnant women was 56.5%(17.0mg) of RDA and heme iron intake was 0.94mg which was 5.5% of total iron intake. Total absorbable iron calculated by the method of Monsen was 2.41mg and bioavailability of dietary iron was 2.41%. Food frequency test score of meats group was positively correlated(r=0.443) with the bioaavailability of dietary iron. The mean score on the nutrition knowledge test of subjects was 12.76(out of a possible 20 points). These results indicate that the nutritional iron status may be improved by increasing either the amount of iron in the diet or its availability.

• Journal of Community Nutrition
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• v.4 no.3
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• pp.159-163
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• 2002

A survey was performed to 238 male young men who were living alone (104 persons) or living with roommates (134 persons). Their average age was 22.6 years old, height 171.8cm, and weight 65.6kg. Their daily calcium intake level was averaged 271.9 $\pm$ 169.1mg, which was 38.8% of Korean Recommended Dietary Allowances(RDA). Comparing calcium intake of each mealtime, breakfast, lunch, dinner, and snacks were composed of 18.6%, 30.0%, 34.0% and 17.4%, respectively. Their daily iron intake level was averaged 8.9 $\pm$ 10.8mg, which was 74.3% of Korean RDA. Comparing iron intake of each mealtime, breakfast, lunch, dinner, and snacks were composed of 15.4%, 33.6%, 36.3% and 14.7%, respectively. Deficiency of these minerals in young male adults were severe and the nutrient qualities were also poor and the deficiency was more profound in calcium than in iron. And we observed iron nutrition differed significantly according to their living status, such as iron intake and its %RDA were significantly worse in single living subjects than the other. However calcium did not show significant difference. It was found mineral intake, especially iron, could be improved in young men living with roommates than living alone and regular breakfast could improve calcium and iron intakes. (J Community Nutrition 4(3) : 159~5163, 2002)

• Journal of Microbiology and Biotechnology
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• v.19 no.11
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• pp.1385-1392
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• 2009

This work evaluates the effect of different amino acids on production of Cyclosporin (CyA) production in solid-state fermentation that was previously optimized for different fermentation parameters by one factor at-a-time for the maximum production of CyA by Tolypocladium inflatum MTCC557. Based on the Plackett-Burman design, glycerol, ammonium sulfate, $FeCl_3$, and inoculum size were selected for further optimization by response surface methodology (RSM). After identifying effective nutrients, RSM was used to develop mathematical model equations, study responses, and establish the optimum concentrations of the key nutrients for higher CyA production. It was observed that supplementation of medium containing (% w/w) glycerol, 1.53; ammonium sulfate, 0.95; $FeCl_3$, 0.18; and inoculum size 6.4 ml/5g yielded a maximum of 7,106 mg/kg as compared with 6,480 mg CyA/kg substrate using one factor at-a-time. In the second step, the effect of amino acids on the production of CyA was studied. Addition of $_L$-valine and $_L$-leucine in combination after 20 h of fermentation resulted in maximum production of 8,166 mg/kg.

• Journal of the Korean Society of Food Culture
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• v.13 no.5
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• pp.393-403
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• 1998

This study was conducted to investigate the contemporary dietary life of residence in Kyunggi province. People living in Kimpo, Yoju districts(farm villages), Kapyung districts (mountain villages) and Hwasung districts (fishing villages) were selected for this research as subjects from August S to 19,1997. The results of the survey are summarized as follows: 1. Cooked rice was a staple food. However nuddles and soojaebees(soup with dough flakes) was taken as lunch or snacks but Juk(rice guel) or Dduk(rice cake) was not treated as a meal. 2. Dishes were consisted with soup or chigae, kimchi and namul(seasoned vegetables), and fishes, meats, salted sea foods, dried fishes, jangacchi(dried seasoning radish) were also taken by sometimes. 3. Soy sauce, bean paste, red pepper bean paste were made by every home even if they were very busy. 4. Festival days such as New Year's Day, daeborum(the 15th day of January), chusok(mid-autumn festival), and kosaa(October ceremony) and dongee(one of 24 seasons by lunar calendar) are skipped oftenly and slowly forgotten by people. They do not celebrate Samgin-nal(the third day of March), Buddha's birthday(the 8th day of April by lunar calendar), danoh(the 5th day of May), yoodoo(the 15th day of June), chilsok(the 7th day of July), Jungyang(the 9th day of September) and the last day of the year either 5. Due to improved kitchen system, we couldn't see the old kitchen devices.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.175-182
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• 1991

Hydroxypropylated starches were prepared by reaction of corn starch with propylene oxide and their physicochemical properties were compared with those of the native starch. Swelling power, solubility and water binding capacity increased with the increase of hydroxypropylation. The hydroxypropylation of corn starch significantly reduced the extent of digestion and iodine absorption. Starch molecules larger than $1.34{\times}10^7{\sim}$ decreased whereas molecules ranging from $1.34{\times}10^7{\sim}1.18{\times}10^5$ increased by hydroxypropylation. Granule size increased by hydroxypropylation but this did not significantly affect the granule surface appearance by SEM. The hydroxypropylation improved the solubility and water binding capacity of corn starch.