• Korean Journal of Community Nutrition
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• v.27 no.2
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• pp.105-120
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• 2022

Objectives: This study evaluated nutritional quality of convenience store meal boxes according to store company and meal price. Methods: In May 2020, 71 meal boxes from five major convenience store companies were collected. Respective weights of all dishes and food ingredients included in each meal box were measured with a digital scale. Information on nutritional contents was collected from nutrition fact panels on packages. Food group patterns, dietary diversity scores (DDS), and dietary variety scores (DVS) were analyzed. Nutritional contents, i.e., amounts of energy, protein, and sodium, and percentages of energy from carbohydrate, sugar, fat, and saturated fat were compared with respective standards based on the 2020 Dietary Reference Intakes for Koreans. Comparison was made among five companies (Company A, B, C, D, E) and three price groups (≦ 4,200 won, ≧ 4,300 and ≦ 4,500 won, ≧ 4,600 won). Multiple regression analyses were conducted to examine the difference of nutritional contents according to company and price, respectively while holding the other variable constant. Results: DDS, but not DVS, significantly differed among companies. The percentages of meal boxes meeting the nutritional standards of sodium significantly differed among companies; the percentage was highest in companies B (75.0%) and C (73.3%). "Company" was associated with amount of energy, protein, and sodium, and percentage of energy from saturated fat. "Price" was associated with the amount of energy and percentage of energy from carbohydrate. The average number of satisfied standards was highest in companies B (5.0) and C (4.0). About two-thirds of the meal boxes provided less amount of energy than the standard; the percentage of such meal boxes was highest in meal boxes with price of 4,200 won or lower. Conclusions: There were significant differences in the nutritional quality of meal boxes according to "company". Meanwhile, higher-priced meal boxes did not necessarily ensure better nutritional quality.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2002.08a
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• pp.64-71
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• 2002

Rice(Oryza stiva L.) is a major cereal food providing nourishment to over half of the world's populations and was considered only as a source of energy. However, The recent many researches have been made to suggest that rice may relate to prevention chronic disease and health-promoting properties such as postprandial glucose response, hypocholesterolemic effect and blood pressure-lowering effect. There has been numerous observation supporting that rice has hypocholesterolemic effect. Rice, rice bran, rice bran oil and unsaponifiable matter of rice bran oil reduced plasma cholesterol in rat, hamster as well as human. Components of rice showing hypocholesterolemic effect include dietary fiber(hemicellulose, phytic acid). protein, ${\gamma}$-oryzanol, $\beta$-sitosterol, and tocotrienols. Crapo et al has been studied that the effect of various of starchy foods on the postprandial blood glucose and insulin responses in healthy and diabetic humans. The results showed that rice had lower blood glucose and insulin responses compared to potato, bread and dextrose. The different physical forms in the same starch also produce the different postprandial glucose and insulin responses. In recent years, several studies have shown that some components of rice have potent antioxidant activity against Fe$^{2+}$ -ascorbate induced lipid peroxidation in rat liver microsomal membranes. Cell culture and animal studies have shown that some components of rice have inhibitory effect on the growth and proliferation of several types of human cancer cell. It was also reported that the methanol extract of brown rice has antimutagenic activity against various mutagens. In addition, the pepsine hydrolysate from rice protein is reported to inhibit angiotensin converting enzyme activity. GABA (${\gamma}$ - aminobutyric acid) and GABA enriched rice germ is also effective for lowering blood pressure and triglyceride levels.s.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.124-124
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• 2022

Wheat (Triticum aestivum L.) is the major staple foods and is in increasing demand in the world. The elevated temperature due to changes in climate and environmental conditions is a major factor affecting wheat development and grain quality. The optimal temperature range for winter wheat is between 15~25℃, it is necessary to study the physiological characteristic of wheat according to the elevated temperature. This study presents the effect of elevated temperature on the yield and quality of two Korean bread wheat (Baekkang and Jokyoung) in a temperature gradient tunnel (TGT). Two bread wheat cultivars were grown in TGT at four different temperature conditions, i.e. TO control (near ambient temperature), T1 control+1℃, T2 control+2℃, T3 control+3℃. The period from sowing to heading stage has accelerated, while the growth properties including culm length, spike length and number of spike, have not changed by elevated temperature. On the contrary, the number of grains per spike and grain yield was reduced under T3 condition compared with that of control condition. In addition, the. The grain filling rate and grain maturity also accelerated by elevated temperature (T3). The elevating temperature has led to increasing protein and gluten contents, whereas causing reduction of total starch contents. These results are consistent with reduced expression of starch synthesis genes and increased gliadin synthesis or gluten metabolism genes during late grain filling period. Taken together, our results suggest that the elevated temperature (T3) leads to reduction in grain yield regulating number of grains/spike, whereas increasing the gluten content by regulating the expression of starch and gliadin-related genes or gluten metabolism process genes expression. Our results should be provide a useful physiological information for the heat stress response of wheat.

• Korean Journal of Human Ecology
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• v.3 no.1
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• pp.59-69
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• 1994

The purpose of this study was to examine the food labelling system and its regulations based on Food Hygine Law in Korea and to compare them with those of USA and JAPAN. This study was carried out to suggest desirable direction for improvement of food labelling system in Korea by reviewing literatures and regulations related to the subject of this study. The results are as follows: 1. The indication of shelf-life in Korean lavelling system appeared ineffective from the point of view of consumer protection and resource preservation compared with dual system of indicating shelf-life in USA and Japan. 2. The standard of labelling general food in Korea does not give sufficient nutritive information to the consumers, compared with that in USA and Japan. 3. Only five ingredients including additives are to be listed on the food label in Korea whereas all the ingredients and additives are in the USA and Japan. 4. The way of Listing food additives on food label is neither specifically required nor standardized in Korea and, food additives are classified into only 7 groups in Korea while 18 in the USA. Based on the above results of literature review, the followings are suggested to improve food labelling system in Korea. 1. Indication of shelf-life should have dual system, in which perishable food should not be permitted to be sold after its shelf-life while the processed food or dried food to be preserved for a long time should be indicated with more or less flexible term about shelf-life. 2. Standard of labelling general food should include calorie, fat, protein, and the content of major vitamins and minerals. 3. All ingredients and their contents, including food additives should be listed on the food labels. 4. The standard of indication of food additives in Korea should include the name, usage and content of all additives used in foods.

• Korean Journal of Community Nutrition
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• v.12 no.1
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• pp.90-105
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• 2007

This study was conducted to assess macro- and micronutrient compositions in school lunch menus based on the 'Dietary Guideline' for School Lunches. Ninety-five dieticians in elementary school in Chungbuk were asked to complete a questionnaire on characteristics of the school lunch program(such as type of foodservice, food production system), the information about dietitians(such as age, education, and job history), and the extent of the use of processed foods and frozen foods. Dey were asked to return the questionnaire with the menus including the name and the quantity of every food ingredient offered during a week. A total of 554 lunch menus provided for a week of June 2004 were analyzed. Average nutrient content per meal was as follows; 660kcal, energy; 92.9g, carbohydrate; 26.7g, protein; 21.1g, fat; 287 ${\mu}gRE$, vitamin A: 0.5mg, thiamin; 0.5mg, riboflavin; 29.3mg, vitamin C: 338.2mg, calcium; 3.9mg, iron; and 97mg, cholesterol. Average percentages of energy from carbohydrate, protein and fat was 56.2%, 16.2%, and 29.0%, respectively. The mean nutrient content per meal was higher in rural-type than in urban-type schools. The weekly menu of 40% of the schools provided <55% of energy from carbohydrate, and 39% of the schools offered lunch that provided ${\geq}30%$ of energy from fat. The micronutrient content was generally high when the percent energy from fat was less than 25%. Our results showed that only 52.6% of the schools provided lunches with the energy composition as in the 'Dietary Guideline' of School Lunches. Whole Milk was the major contributor to fat, saturated fatty acid and cholesterol. We suggest that school foodservices start to provide low fat milk instead of whole milk to reduce fat, saturated fatty acid and cholesterol. If low fat milk is served instead of whole milk, percentage of energy from fat and saturated fat can be reduced from 29% to 25%, and ken 10.2% to 9.1%, respectively, and cholesterol could be reduced from 97mg to 79mg. Efforts to meet 'Dietary Guideline' for School Lunches should be made, especially to reduce fat intake, while maintaining essential nutrient intake at sufficient levels for childen.

• Food Science and Biotechnology
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• v.17 no.5
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• pp.1092-1096
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• 2008

Commercial food products from major cities of Coahuila, Mexico were screened to identify residues of transgenic deoxyribonucleic acid (DNA) and/or proteins. After performed, an inventory on all products that contained a soybean-based ingredient in a commercial grocery store in the city of Saltillo, Coahuila, Mexico, 245 food products were identified and grouped in 15 classes according to the soybean ingredient as well as the manufacturing process used for their elaboration. Similar sampling was made for the different food classes in the cities of Monclova, Piedras Negras, and Torreon. A total of 88 samples were analyzed and DNA was extracted by the hexadecyltrimethyl-ammonium bromide (CTAB) technique with slight modification to obtain better DNA quality (1). In addition, segments of the transgenic genes one that codifies for 5-enolpyruvylshikimate-3-phosphate synthase (epsps), cry 1A, and the cauliflower mosaic virus (CaMV) promoter were amplified using polymerase chain reaction (PCR). The transgenic proteins 5-enolpyruvylshikimate-3-phosphate synthase (CP4 EPSPS) and insecticidal crystal protein (Cry 1Ab/Ac) were identified using double antibody sandwich-enzymatic linked immunoassay analysis (DAS-ELISA). Presence of transgenic genes and/or proteins was identified in 35.3% of the commercial products samples.

• Nutrition Research and Practice
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• v.17 no.1
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• pp.164-173
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• 2023

BACKGROUND/OBJECTIVES: Hyperglycemia is a major cause of diabetes and diabetesrelated diseases. Sodium butyrate (NaB) is a short-chain fatty acid derivative that produces dietary fiber by anaerobic bacterial fermentation in the large intestine and occurs in foods, such as Parmesan cheese and butter. Butyrate has been shown to prevent obesity, improve insulin sensitivity, and ameliorate dyslipidemia in diet-induced obese mice. Therefore, this study examined the effects and mechanism of NaB on the secretion of inflammatory cytokines induced by high glucose (HG) in THP-1 cells. MATERIALS/METHODS: THP-1 cells were used as an in vitro model for HG-induced inflammation. The cells were cultured under normal glycemic or hyperglycemic conditions with or without NaB (0-25 μM). Western blotting and quantitative polymerase chain reaction were used to evaluate the protein and mRNA levels of nuclear factor-κB (NF-κB), interleukin-6, tumor necrosis factor-α, acetylated p65, acetyl CREB-binding protein/p300 (CBP/p300), and p300 using THP-1 cells. Histone acetyltransferase (HAT), histone deacetylase (HDAC), and pro-inflammatory cytokine secretion activity were analyzed using an enzyme-linked immunosorbent assay. RESULTS: HG significantly upregulated histone acetylation, acetylation levels of p300, NF-κB activation, and inflammatory cytokine release in THP-1 cells. Conversely, the NaB treatment reduced cytokine release and NF-κB activation in HG-treated cells. It also significantly reduced p65 acetylation, CBP/p300 HAT activity, and CBP/p300 gene expression. In addition, NaB decreased the interaction of p300 in acetylated NF-κB and TNF-α. CONCLUSIONS: These results suggest that NaB suppresses HG-induced inflammatory cytokine production through HAT/HDAC regulation in monocytes. NaB has the potential for preventing and treating diabetes and its related complications.

• Korean Journal of Community Nutrition
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• v.13 no.4
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• pp.520-530
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• 2008

The purpose of this study was to investigate the characteristics of the foodservice management practices, the equipment ratio of sanitary facility/equipment, and dietitians' perceptions of (i) the barriers to sanitary management and (ii) the sanitary management performance level in the welfare institutions for the disabled in Korea. The survey was conducted during the period from September 7 to October 15, 2006. A total of 91 institutions(response rate 74.6%) were analyzed by using SPSS(windows ver. 14.0). The average number of meals served per day per an institution was 379. The majority(93.4%) of dietitians made decisions in procurement. The major part of the purchase was made through private contract. The factors affecting menu planning were nutrition, food preference, and cost, in the order of importance. Among the food items, fruits were infrequently served, while protein source foods and green leaf vegetables were almost daily served. The equipment ratio of sanitary facilities/equipment was 45%, which was relatively low. Most dietitians perceived 'limited availability of facilities and equipment' and 'the lack of support from financing department' as the major barriers in implementing a desirable sanitary system. Sanitary management performance in 'the food ingredient' was perceived as the lowest, while that in 'the uniform' showed the highest. The results of this study suggest that a proper supporting program on securing the facility/equipment and adequately trained employees are needed for successful sanitary management. Also, a more frequent supply of fruits for the disabled is recommended.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.564-569
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• 2000

An enzyme-linked immunosorbent assay(ELISA) was developed for the detection of milk proteins in processed foods. The ${\alpha}_{s1}-casein({\alpha}_{s1}-CN)$, a heat stable major milk protein, was immunized into rabbits to produce specific antibodies. When competitive indirect ELISA(ciELISA) using $anti-{\alpha}_{s1}-CN$ antibodies was established, its detection limit was $0.1\;{\mu}g/mL$. The reactivities of the specific antibodies toward ${\alpha}_{s1}-CN$, skim milk, ${\beta}-CN$ and whey protein isolate(WPI) were 100, 37, 0.14 and 0.04%, respectively, as determined by ciELISA. However $anti-{\alpha}_{s1}-CN$ antibodies did not have any reactivity to other milk proteins such as ${\beta}-lactoglobulin,\;{\alpha}-lactalbumin$, bovine serum albumin, and isolated soy protein. When sandwich ELISA was established, its detection limit was $0.01\;{\mu}g/mL$ which was 10 times more sensitive than that of ciELISA. In the spike test which was performed by adding 1-10% of whole CN to market milk, mean assay recovery as determined by sandwich ELISA was 94.8%(CV, 8.2%). Food stuffs and dairy products were assayed by sandwich ELISA to show 29, 0.13, 0.25, and 6.9% of whole CN in skim milk powder, WPI, semi-solid yoghurt, and processed cheese, respectively.

• Journal of Nutrition and Health
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• v.6 no.4
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• pp.37-53
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• 1973

For the elucidation of the metabolic effects due to alcoholic drink and moldy rice intake author designed two experiments as follows. In the first experiment, sixty male and female rats, divided into six groups, 10 rats each in both sexes, were given 7.5% sucrose-30% alcohol solution (Jinro-Soju) and diets varied of fat content (2%, 7%, 30% of diet) and protein quality (casein, bean, anchovy) for 6 weeks. In the Second experiment, six groups of rats, 10 male rats each, were fed the diets containing zero, 5%, 10%, 25%, 50%, and 100% moldy rice contaminated Penicillium Islandicum and the experimental periods were 4 weeks and 6 weeks. The results of these studies due to the toxicity of alcohol consumption and moldy rice ingestion of the fatty liver production and the other effects are as follows. 1. Food intake of alcohol consumed groups decreased to 50%-70% of that of standard group. In the second study, there was no significant differences on food intake due to the different contents of moldy rice and experimental period. 2. On the view paint of body weight gain, the body weight of alcohol consumed groups gained much less than that of standard group, because food consumption was decreased due to alcohol ingestion. 3. In comparison of F.E.R. and P.E.R. between standard and experimental groups, there was no significant differences in this study. 4. As a matter of fact, there was no significance on the nitrogen balance in both studies. 5. From the result of hematology, R.B.C. counts, W.B.C. counts, hemoglobin, and hematocrit showed normal values in all groups including in this study. So we might conclude that the toxicity of alcohol and moldy rice do not effect significantly on blood picture. 6. The larger organs shrank on the range of 20%-70% of that against standard group in this study. The major reason for the shrinkage of organs might be account of decreased food consumption due to alcoholic drink. There was no great changes on the organ weight due to the ingestion of moldy rice. 7. The nitrogen content in various organs in both experiments was revealed at the normal level for the worst condition in terms of the least food intake. In other word, it was noteworthy that the concentration of nitrogen in various organs was kept at the normal ratio as standard groups under the circumstances of this study. 8. The lipid content in the liver of rats fed alcohol and diets containing either various lipid contents or protein quality did not increase. Hepatic lipids accumulation due to the dietary fat content was observed, but there wvas no significances among the compared groups. In the second experiment, the difference of hepatic lipid content between the moldy rice groups and standard group was not showed. In addition to the result of total lipid, hepatic free cholesterol, free fatty acid, and triglyceride did not change in both studies, we might conclude that the toxicity of alcohol and moldy rice could not effect on the hepatic lipid contents. 9. There was no significant differences on the serum glucose level between alcohol groups and standard group. In the second experiment, serum glucose level increase in 6th week compared with in 4th week, but there was no significant differences.