• Asian-Australasian Journal of Animal Sciences
• /
• v.24 no.4
• /
• pp.517-524
• /
• 2011

The effect on sow milk of variable levels of cassava in lactating sow diets was analyzed in an attempt to explain the beneficial effects reported by producers of including cassava as a basal feed. Twenty crossbred lactating sows were randomly assigned to five dietary treatments. The treatments were: i) broken rice (BR) as the basal feed (BR100), ii) 50% of BR replaced with cassava chip meal (CCM) (CM50), iii) 75% of BR replaced with CCM (CM75), iv) CCM as the basal feed (CM100), and v) dried boiled cassava chips (CCB) as the basal feed (CB100). The hydrocyanide (HCN) content of CCB was reduced to be intermediate between HCN in the no cassava (BR100) and the 50% cassava (CB50) diets. Hydrocyanide was 0.54, 3.24, 4.41, 5.43 and 1.77 ppm in the BR100, CM50, CM75, CM100 and CB100 diets, respectively. Increasing cassava did not affect feed intake (p>0.05), but increased HCN intake (p<0.01). Milk composition was analyzed for protein, fat, lactose, solids not fat (SNF) and total solids (TS). Milk quality was analyzed for total microbes, coliform bacteria, thiocyanate ($SCN^-$), lactoperoxidase (LPO), and glutathione peroxidase (GPx) activity. At farrowing, sow milk composition was not affected by experimental diets (p>0.05), but milk $SCN^-$ increased as the intake of HCN increased in sows diets (p<0.01), $r^2$ = 0.96. At mid-lactation (day 14), milk composition was not affected (p>0.05). The milk quality levels of $SCN^-$ were 9.4, 10.3, 10.5, 11.6 and 9.1 ppm for the BR100, CM50, CM75, CM100 and CB100 diets, respectively (p = 0.01). The LPO contents were 16.41, 42.13, 51.42, 53.94 and 22.81 unit/L, respectively (p = 0.03). There was no GPx activity found in sow milk. When BR was replaced with cassava meal, total microbes and coliforms were reduced 78% and 87%, respectively, by the influences of HCN. The reported beneficial effects of cassava chip meal as a basal feed in lactating sow diets is manifested by improved performance of suckling pigs. This is due to beneficial, non-toxic levels of HCN in the diets. Besides passing HCN to suckling pigs in the form of $SCN^-$, sow milk may also benefit suckling pigs with the observed (day 14) increase in lactoperoxidase content and reduction in coliform bacteria.

• Journal of Food Hygiene and Safety
• /
• v.29 no.4
• /
• pp.363-369
• /
• 2014

This study was conducted to investigate the quality characteristics of tofu prepared with addition of cowpea meal (CPM). Any significant difference of L-value between control CPM-O and treatment CPM-I, CPM-II and CPM-III could not be seen as addition ratio of CPM increases (p < 0.05). The b-value of CPM-III (75%) has shown the least value of 14.26, and it has decreased as addition ratio of CPM increases. The result of texture profile did not show any significant difference between control CPM-O and CPM-Iexcept in the case of cohesiveness. The pH range of treatments was 6.36~6.52, which showed no significant difference from controls. The values of turbidity were 1.46~1.81, which had increasing trend as addition ratio of CPM increases. The total bacterial count of CPM-III was $4.40{\times}10^2CFU/g$, which showed significant difference from the control. No Esterichia coli was detected in the control and the treatments. The result of sensory analysis of the treatment CPM-I did not show any significant difference from the control, which implied the treatment CPM-Iwas found to be suitable at the tofu making using byproducts of cowpea-jelly making. Isoflavone glycoside (IG) was contained more on the order of genistin, daidzin, and glycitin, and the content decreased significantly as addition ratio of CPM increases. The content of isoflavone-aglycone (IA) was less than IG, but showed similar behavior of addition ratio of CPM.

• Journal of the Korean housing association
• /
• v.17 no.1
• /
• pp.19-27
• /
• 2006

This research deals with the residential environment for the elderly and describes characteristics to give a positive effect on elderly's health and quality of life in Sweden. Five elderly care home recommended by a municipality staff in Stockholm are surveyed on $01\~03$ October 2003. The results of this study are as follows: 1) homelike atmosphere is regarded as a basic design concept and is applied to size, materials, scale, color, and furniture of elderly housing in Sweden, 2) regarding of the exterior features, it is similar to the ordinary house rather than institution building, 3) arrangement of spaces is planned for several small groups consisting of 6-8 residents, 4) open-space planning on public kitchen and dinning room allows residents to feel comfortable when they can hear a sound and smell a meal, 5) private flat is to provide amenities for sleeping, rest, storage, social interaction, meals, hygiene and other every activities

• Korean journal of food and cookery science
• /
• v.15 no.6
• /
• pp.626-632
• /
• 1999

The purposes of this study were to examine the needs in foodservice in the view of students and to determine the ways to improve the foodservice quality. A survey was undertaken from 381 high school students by using a self-completed questionnaire regarding the student' satisfaction on the foodservice. The collected data were analyzed by using SPSS program for descriptive analysis, t-test, and analysis of variance. The students assessed the importance and performance of the meal service as 4.19 and 2.52 out of 5, respectively, which suggests that the school foodservice needs to be improved. The attributes identified in Quadrant A, which was labelled 'focus here' and supposed to incidate the areas of high importance but in low performance, were the availability of meals that the students like, variety of menu, taste of the food, sanitary quality of the food, sanitized utensil, and response to complanints. The results of Importance-Performance Analusis(lPA) indicated the areas that the attention of management should be given to improve the quality of foodservice.

• Journal of Korean Home Economics Education Association
• /
• v.29 no.4
• /
• pp.149-159
• /
• 2017

The objective of this study was to investigate the effects of family meals on eating behavior, academic achievement, and quality of life among middle school students. A total of 302 participants were recruited from a middle school at Goyangsi. We asked participants about family meals, eating behavior, academic achievement, and quality of life, using structured questionnaires. Family meal questionnaires were classified according to frequency, rules, and awareness. The findings of this study were as follows. First, there were significant differences between rules(p<0.05) and awareness (p<0.05) of family meals and family type. Second, there were statistically significant differences between frequency and awareness of family meals and eating behavior, academic achievement, and quality of life. On the other hand, there was a significant difference between rules about family meals and eating behaviors and quality of life. Third, we found that factors of family meal were positively related to the eating behavior, academic achievement, and quality of life at the level of statistical significance. Finally, we found that participants with a higher frequency of family meals and more positive eating behavior were more likely to higher academic achievement and quality of life than those in lower frequency of family meals and less positive eating behavior among middle school students. The frequency of family meals has a strong effect on higher academic achievement and better quality of life. In conclusion, engagement in family meals was related to better eating behavior, academic achievement, and quality of life among middle school students. Our findings may warrant further studies to support the benefit of family meals in improving eating behavior, academic achievement, and quality of life among high school students as well as middle school students.

• Culinary science and hospitality research
• /
• v.18 no.4
• /
• pp.277-291
• /
• 2012

To compare satisfaction with school meals provided by two different types of school meal services, a survey was conducted with 252 high school students (male: 138, female: 114) consisting of 133 students offered by on-site school meal service and 114 ones by transporting school meal service in Daegu. Anthropometric measurements of the study subjects showed that 68.1% of male and 41.2% of female students had normal weight while 50.0% of female and 10.1% of male students were underweight on the basis of BMIs. 'Taste' was the most important factor when eating meals followed by 'nutrition', 'hygiene' and 'preference by the students'. (of the both schools). Eating habits of the subjects were influenced mostly by family. Female students (17.5%) skipped breakfast more frequently than the male students (8.0%). The students (68.4%) offered by on-site school meal service were more satisfied with meals than those (9.2%) by transporting school meal service. Top reason for not being satisfied was 'taste' in both schools but the second reason (36.3% of the subjects) was 'quantity of food' only in the school with transporting school meal service. In satisfaction with menu, temperature, quantity and hygienic condition of foods, higher dissatisfaction was shown in the students offered by transporting school meal service. Items needed for improvement in school meals suggested by the students were 'taste of food' (25.6% vs 62.2%), 'diversity of menu items' (21.1% vs 8.4%), 'hygienic conditions' (17.3% vs 8.4%), 'quantity of food' (10.5% vs 17.6%) and 'balanced nutrition' (8.4% vs 1.7%) for on-site service and transporting one. It is concluded from these results that transporting meal service for school meals has to be changed from the present condition to improve the quality of meals and that managing and supporting programs should be developed by public institutions such as office of education.

• Korean Journal of Agricultural Science
• /
• v.36 no.1
• /
• pp.63-71
• /
• 2009

Two experiments were conducted to investigate feed value of Yukmijihwangtang (herbal medicine) meal. In experiment 1, the chemical composition of Yukmijihwangtang ingredients was determined before and after extraction, and investigated the effects of partial substitution of dried Yukmijihwangtang meal on TMR for fattening cattle. In experiment 2, nine Korean native male goats were employed to investigate the palatability and ruminal parameters of Yukmijihwangtang meal silages. In experiment 1, the crude protein content after water extraction was higher in Alisma orientale Juzepczuk (Teaksa), and lower in Pachyma hoelen Rumph (Bokryeong). the crude fat content after water extraction was higher in Cornus officinalis Sieb. et Zucc (Sansuyu), and lower in other ingredients. ADF content after water extraction of Cornus officinalis Sieb. et Zucc (Sansuyu) was higher compared to those of Pachyma hoelen Rumph (Bokryeong) and Paeonia suffruticosa Andrews (Mokdanpi). Dioscorea japonica Thunberg (Sanyak) was the lowest in ADF content. Dry matter disappearance was increased by adding Yukmijihwangtang meal to TMR. In experiment 2, feed intakes of Yukmijihwangtang silage containing molasses (0.5 and 1%) for 30 min and 6 hr were significantly higher than that of control (0%) in Korean native goats. In various ruminl parameters, molasses addition to silage materials trended to increase total VFA, propionate and valerate contents, but trended to decrease iso-butylate, butylate and iso-valerate contents in Korean native goats. In conclusion, Yukmijihwangtang meal could be used as partial substitution of low level in TMR for fattening cattle. Molasses supplementation to silage materials contained with herbal medicine meal could improve its nutritional quality and palatability for Korean native goats. One percent level of molasses addition could give a useful effect in ensiling.

• Korean Journal of Community Nutrition
• /
• v.21 no.1
• /
• pp.25-36
• /
• 2016

Objectives: The purpose of this study was to investigate effects of nutrition education providing school lunch by personalized daily needed food exchange units using Food Exchange System for adolescent athletes. Methods: The subjects were 60 sports high school students (educated group, 30 vs. noneducated group 30). Nutrition education was provided for 4 weeks (40 min/lesson/week). In addition, personalized school lunch was served for 4 weeks, nutrition education period. The personalized lunch were provided Food Exchange Units according to personalized daily needed energy. The lessons were '5 Major nutrients, functions and foods', 'My daily needed energy and food exchange units by Food Exchange System', 'My meal plan by food exchange units according to my daily needed energy' and 'Smart choice of healthy snacks and eating outs'. After nutrition education, we examined the differences in anthropometric characteristics, nutrition knowledge, dietary attitude and dietary intake between the educated and the non-educated group. Results: We observed improvements in lean body mass in the educated group. With regard to nutrition knowledge, there were improvements in 'Functions of vitamins', 'Functions of minerals', 'Foods of fat', 'Foods of vitamin', and 'Foods of mineral' in the educated group. In relation to dietary attitude, there were improvements in 'Taking a meal with family and friend', 'Taking a meal at ease', 'Taking a meal with kimchi and vegetables', 'Taking a meal with three kinds of side dishes', 'Priority of choosing snacks' and 'Type of snacks' in the educated group. With regard to dietary intakes according to Dietary Reference Intakes for Koreans, there were improvements in intakes levels of fiber, vitamin A, vitamin C, folate, calcium, iron and zinc. The index of nutrition quality, as indicated by nutrition adequacy ratio also improved in the educated group. Conclusions: These results showed that a nutrition education program providing education lessons and personalized school lunch by food exchange units according to daily needed energy showed positive changes in nutrition knowledge, dietary attitude and dietary intake of adolescent athletes. Nutrition education program providing personalized school lunch by Food Exchange Units may improve dietary behaviors and dietary intakes of adolescents.

• Korean Journal of Food Science and Technology
• /
• v.5 no.2
• /
• pp.113-118
• /
• 1973

In this study, the several chemical compositions, which include general components (moisture, fat, protein, sugar, fiber, ash, acid insoluble ash), minor components (sesamol, sesamolin, sesamin), the characteristics of oil (specific gravity, refractive index, iodine value, saponification value, unsaponificable matter, insoluble impurities), fatty acid components (analyzed by GLC), amino acid patterns (analyzed by autoanalyzer), of Korean whole white Sesamum indicum were investigated and were compared with decuticled sesame samples. The results were summarized as follows: 1) The crude fiber, total ash and acid insoluble ash contents of the decuticled sesame seed and it meal were significantly lower as compared to the whole sesame samples. 2) The specific gravity, refractive index, iodine value, unsaponificable matter and insoluble impurities contents of the whole sesame oil were greater than the decuticled samples. 3) The fatty acid contents of the whole and decuticled sesame oil were approximatly equal amounts. But unsaturated fatty acid contents of the decuticled sesame oil was significantly lower than the whole sesame oil. 4) The decuticled sasame meal was concentrated higher protein than the whole sasame meal. But amino acid contents of the protein in their was approximatly equal amounts and sesame proteins are found to be rich in methionine, cystine and tryptophan, they are deficient in lysine. 5) The sesamol, sesamolin and sesamin contents of the whole and decuticled sesame oil were approximatly equal amounts. 6) The oxalate and calcium contents of the decuticled sesame seed and its meal were also significantly lower as compared to the whole sesame samples.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.34 no.5
• /
• pp.550-555
• /
• 2001

Insulin-like growth factor-I (IGF-I) is a mitogenic peptide with a molecular mass of 7 kDa. It is produced mainly in the liver and has important functions in the regulation of development and somatic growth. Moreover, Serum IGF-I concentration is regulated by the quantity and the nutritional quality of dietary protein. To determine the IGF-I level in Korean rockfish, Sabastes schlegeli, were fed four experiment diets that contained different protein quantities, namely $30\%,\;40\%,\;50\%\;and\;60\%$ for 70 days. Weight gain of the fish increased depending dietary protein quantity, Also, IGF-I concentrations increased according to dietary protein quantity, Feeding experiments were conducted to examine the effects of dietary protein sources on the serum IGF-I level in Korean rockfish, Fish meal (CO), soybean meal (SM), corn-gluten meal (CGM), meat meal (MM) and feather meal (FM) were used as variable protein sources of the formulated diet. IGF-I concentrations of the CO and MM groups ($277.7\pm23.2,\;291.5\pm41.2\;ng/mL$) were higher than those of the CGM and FM groups ($208.9\pm21.3,\;217.2\pm38.2\;ng/mL$). And IGFBP-3 levels by western blot analysis increased in good protein diets such as in the CO and MM groups. In conclusion, IGF-I may be a sensitive indicator the protein metabolism in fish as well as mammalian.