• The Korean Journal of Food And Nutrition
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• v.15 no.3
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• pp.215-219
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• 2002

Growth characteristics of sourdough lactic acid bacteria was investigated to obtain basic informations for sourdough starter. The optimum temperature and pH on bacterial growth and lactic acid production of Lactobacillus brevis UC-22 in sourdough broth were 35'E and around pH 5.5, respectively. And the optimum concentrations of the carbohydrate sources added to the broths was 2% maltose. The acidity significantly increased during growth by Lactobacillus brevis UC-22 fur 18 hours while pH significantly decreased during growth.

• Korean Journal of Pharmacognosy
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• v.49 no.4
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• pp.341-348
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• 2018

This study was carried out to obtain the basic informations for phenolic compounds by various sections of Acanthopanacis Caulis. The phenolic compounds of Korean Acanthopanacis bark and lignum (Acanthopanax divaricatus var. albeofructus, Acanthopanax koreanum) were measured by the HPLC analysis. The content of total phenolic components of Acanthopanax koreanum bark (1.532%) was about 9.9 times higher than that of Acanthopanax koreanum lignum (0.155%). And also, The content of total phenolic components of Acanthopanax divaricatus var. albeofructus bark (0.420%) was about 2.8 times higher than that of Acanthopanax divaricatus var. albeofructus lignum (0.149%). Eleutheroside E, a functional ingredient of Acanthopanacis Caulis, showed 3.6 times higher contents of Acanthopanax koreanum bark (0.144%) than Acanthopanax koreanum lignum (0.040%). In the case of Acanthopanax divaricatus var. albeofructus bark (0.129%), the content of the eleutheroside E was 1.7 times higher than that of the Acanthopanax divaricatus var. albeofructus lignum (0.074%).

• Journal of the Korean Dietetic Association
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• v.11 no.3
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• pp.353-364
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• 2005

The informations concerning knowledge, value and consumption pattern for rice foods of elementary schoolchildren (630 boys and 550 girls in 5th or 6th grade) were investigated in Changwon and Gimhae of Gyeongnam province. They were asked based on knowledge, one’s value and intake frequence of rice foods by questionnaries. Menus for 3 days including 2 weekdays and 1 weekend day were taken from 136 students (77 boys and 59 girls) in two Elementary Schools in Changwon and Gimhae to know intake reality of rice product. The purpose of this survey was to find the way of encouraging rice intake and preference which now seemed to be low because of simplified, westernized eating habits, and to provide basic information needed for inheriting and improving our traditional cooked rice centered eating culture. The results are summarized as follows. The knowledge of rice was positively correlated to the one’s value (r=0.365, p<0.001) and the preference (r=0.132, p<0.001), the one’s value was positively correlated to preference (r=0.409, p<0.001). The score of knowledge for rice was 12.8 points out of 20, the girls get points(13.12) significantly higher than the boys (12.53) (p<0.01). One's value about rice foods was 37.35 points out of 50 what is relatively high. They have eaten cooked rice type food for 2.24 times per day. Both boys and girls in Changwon and Gimhae area were having cooked rice type food significantly more during weekdays compared to weekends (p<0.001) by 3 days food record. According the results, we can see the possibility that schoolchildren can be encouraged to eat more rice foods by nutritional education to go with the development of various programs.

• Korean Journal of Community Nutrition
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• v.2 no.4
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• pp.605-615
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• 1997

The job characteristics and competencies of 285 dietitians in employee foodservices were investigated by worker-oriented job analysis methodology. The purposes of this study were to : a) determine the knowledge, abilities, skills and other characteristics(KASO) needed for dietitians in two types of employee foodservice groups(self-operated vs. contracted), b) categorize KASO items by factor analysis and c) provide job information and job descriptions for dietitians in employee foodservices. The job analysis questionnaire was consisted of questions concerning the 134 KASO items. The questionnaire was mailed to 250 dietitians who are members of The Korean Dietetic Association Practice Group in self-operated foodservices(group A) and 250 dietitians who are employed in contracted foodservice companies(group B). Completed questionnaires were received from 285 dietitians(121 in self-operated, 164 in contracted) ; with response rate of 57%. Statistical data analysis was completed using the SPSS/win and the SAS/win packages. The results of this study can be summarized as follows. 1) Through factor analysis, the 134 KASO items were regrouped into 6 categories :‘primary dietetic tasks concerning menu management and administrative work regarding merchants’, ‘primary dietetic tasks concerning procurement and purchasing of food and supplies and meal production and service control’, ‘primary dietetic tasks concerning facility, sanitation and safety control’, ‘secondary dietetic tasks concerning nutrition education and research’, ‘secondary dietetic tasks concerning foodservice operation management’and‘human attributes’. 2) Analysis of the total scores(average scores of degree of frequency, importance and entry requirements of KASO items within 6 categories), group A showed high priorities placed on‘human attributes’, ‘procurement and purchasing of food and supplies and meal production and service control’, ‘menu management and administrative work regarding merchants’, ‘whereas group B showed high priorities placed on’‘human attributes’, ‘foodservice operation management’. (Korean J Community Nutrition 2(4) : 605-615, 1997)

• Journal of the Korean Dietetic Association
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• v.10 no.4
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• pp.390-400
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• 2004

Food and nutrition sites are the major portion of the health information sites. For the point of public health it is very important to secure validity and reliability of information on those web sites. Therefore, in this study we would like to identify problems when acquiring recipes in web sites by analyzing and reviewing recipes in web sites. To investigate Korean food recipes provided in web sites, domestic search engines such as Simmani, Naver, Hanmir, and Empas and foreign search engines such as Yahoo Korea, Lycos and Altabista Korea were used. Searchs were done using 'recipe' and 'Joribeob (cooking method)' from March 20, 2002 to June 20, 2002. Informations in each sites were reviewed and analyzed Results are as follow; When classifying 46sites searched with 'Joribeob' by the information provider, 24sites were individual, 16sites were corporate and 6sites were others. When searching 'recipe', total 12,654recipes were returned. Out of them, individual provided 2,581sites(20.4%), corporate provided 7,249sites(57.3%), and others provided 2,824sites(22.3%). 9,979(78.9%) recipes out of 12,654recipes were proved to be appropriate as Korean food. Classifying recipes by dish group, vegetables 11.7%, soups and hot soups 9.7%, stew and casseroles 8.2%, pan cakes 8.0%, stir fried foods and skewers 7.8%, rice 7.2%, hard boiled food 7.1%, steam 6.4%, noodles and mandu 5.3%, Kimchi 4.5%, fried 4.1%, and porridge 3.7% in order. 21.1% of recipes were not appropriate as Korean food but provided as Korean Food. The proportion of individual as the information provider were higher than that of enterprises. Recipes from enterprises were based on food and nutrient information and more reliable. However, there were some cases that they provided the same amount of ingredients with different calories or provided the same calories with different ingredients. Additionally, depending on sites, they provided different calories even for the same recipe. There were some cases that the calories provided on the site were too high or too low, for the suggested amount of ingredients and serving size. Recipes those provide amount of calories were evaluated using the nutrient analysis program. Calculated calories and provided calories on the Web were compared together. There are difference between two valus. With these results, it may lead misuse of recipe by those who need accuracy in diet such as patients or who are interested in recipe information for academic purposes. These results could be used as basic materials to improve quantity and quality of recipes in the future. Also, to improve the accuracy of recipies for Korean foods in the web sites, there should be some systems to monitor and let internet users know monitoring results.

• Journal of the Korean Society of Food Culture
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• v.14 no.5
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• pp.447-454
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• 1999

The empirical research was conducted to investigate women's consumption pattern of Korean rice cakes and to analyze the preference of them by their demographic backgrounds. The results of this study provide useful informations for a systematic development of Korean rice cake. A self-completed questionnaire survey of 281 women in Seoul was undertaken and detailed information was collected from each. A questionnaire consisted of three parts including demographic backgrounds, consumption pattern and preference of Korean rice cakes, and the need assessment. Demographic variables of respondents included age, marital status, education, family style, monthly income etc. Most of them(82.6%) were married with the average age of $36.3{\pm}8.4$ year old. The results of eating frequency rate showed that about half of women(49.1%) had Korean rice cake once or twice a month followed by once a week(23.1%), once per two months(13.9%), once per six months(8.2%), and once per three months(3.9%). Average preference score of 14 Korean rice cakes was $3.08{\pm}1.49$ out of 5, indicating 'so-and-so'. Ingeolmi received the highest score of 4.02, whereas Duteopteok had the lowest score of 0.18. The preference score of Korean rice cake and the respondents' knowledge of them showed significantly strong positive correlation. The need-assessment score for improving the quality of Korean rice cake was $3.72{\pm}1.35$ out of 5, showing moderate willingness for improvement of Korean rice cake.

• Journal of Nutrition and Health
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• v.24 no.5
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• pp.469-476
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• 1991

This study was conducted to investigate the weaning practice of 170 infants, aged 6 to 20 months, in Sockcho city Kangwon province. Informations on the infant feeding were obtained by interviewing mothers in three different pediatric clinics located in Sockcho. In this survey 40.4% of infants were breast-fed, while 44.1% of them were bottle-fed. Among subjects 75.9% of infants began to be weaned within 6 months. Among those who finished weaning aleady, 56.7% of infants fnished weaning 11 to 13 months. Sixty percent of mothers got the nutritional knowledge on infant feeding by the aid of cook book and child care book. Fruit juice was firstly introduced as infant food. The most favorite food for infants was fruit juices which were followed by soup, and e99 Pudding. Cereals were used frequently as infant foods while meat & fish, beans and vegetables were lesser used for infants. For the improvement of nutritional states of infants. nutritional education programmes and development of infant food is needed.

• Journal of Nutrition and Health
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• v.21 no.5
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• pp.333-347
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• 1988

The purpose of the present study was to investigate the relationship between nutrient status, and bone mineral state which influenced by aging process. The subjects were 196 people over 65 years old(male 72, female124). The present dietary intake was estimated by the 24-hr, recall method, and individual dietary history concerning consumption of meat, fish and dairy products was obtained by questionaires. The syndrome of senility including seniliy was evaluated according to "Cornell Medical Index". The five subjects who showed 'Good' grade in bone senility, and five subjects who showed 'Risk' and 'Danger' grade were selected and their spine and femur bone density was measured by "Dual Photon Absorptiometry". The bone density measurement showed that the subjects with 'Good' grade in bone senility had bone density above that of normal person, and their nutrient status were satisfactory, whereas the subjects with 'Risk' and 'Danger' grade in bone senility had severe osteoporotic pattern, and their nutrient status were very poor. The food consumption score showed that the subject with higher intake of meat rather than milk had good grade in bone senility (p<0.05). Therefore, past meats consumption can be considered to be a significant factor in the present bone status. The nutrient intakes appeared to be significant factors in bone status in male, whereas there was little effect of nutrients intakes in female. Therefore, the risk of osteoporosis can increase as syndrome of bone senility and nutrient intakes were worse, and its is possible to evaluate bone status and predict osteoporosis simply from informations concerning syndrome of bone senility and nutrient intakes in old population over 65.

• Journal of Nutrition and Health
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• v.19 no.6
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• pp.409-419
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• 1986

Prevalence of obesity and dietary consumption of ten-year-old school children in Seoul were investigated. Three hundred forty boys and three hundred forty two girls from families of various housing pattern in Seoul were chosen for this study. Informations of the stduy were obtained from April 22 to June 11, 1985, by means of prepared questinnaires for general environmental factors, anthropometry for height, weigth and triceps skinfold theickness and interview to get 24 -hour food intakes of individuals. All the data collected were analyzed by using SPSS program. Average nutrients intakes of the subjects were satisfactory with respect toquality or quantity . Children from A group tended to consume more nutrients than B or C group. Physical growth of the subjects were similar to the ones for average school children in Seoul, but greater than korean national average. Children from A group were taller and heavier than B group whom were taller and heavier than C group . Prevalence of obesity were 15.7 % and 11.7 % of the subjects according to standards of relative body weight and triceps skinfold thickness. Higher prevalence were observed in boys than in girls and children from A group than B, and B group than C group. so therefore it could be summarized that children from A group consumed more nutrients, had better physical growth, and became obese more frequently than children from B or C.

• Korean Journal of Rural Living Science
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• v.9 no.1
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• pp.33-42
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• 1998

The purpose of this study was to find out the dietary attitudes and behaviors, intake frequencies of food groups, health-related opinions and practices, and sociodemographic characteristics of housewives in Wonju-Gun rural area. Interviewers asked 413 housewives about obove informations and then recorded. The results were as followes : Using the factor analysis processing, 17 questions about dietary attitudes and behaviors were categorized into 5 groups such as fidelity of diet, the healthful dietary attitudes, the eating practices concerning about items and amount, eating speed and the extent of coincidence in food preference within a family. The role of the housewives was a major factor affecting the dietary attitudes and behaviors. Those who work as housewives and farmers concurrently had good dietary practices concerning about items and amount, but they were interested about health-directed dietary attitudes at a significantly lower level. Food frequencies of 9 groups, animal protein food, fruits and vegetables, milk and milk products, small fishes such as anchovy, soybean curd and beans, seaweeds, vegetable oil, frying food, soybean paste were significantly associated with subjects' age, role, and education and income level. Whether or not intake of soybean paste was considered. protein food intake was altered, and the difference between two situations increased much more as age was higher. We noticed that intake of soybean paste improved the status of protein nutrition. Our subjects ate calcium sources and dishes using vegetable oil insufficiently. Those who had much interests for good health, revealed to be an active practitioner in the aspects of healthful dietary attitudes, but fidelity of diet, eating practices concerning about items and amount showed significant association with balanced life style.