• Korean Journal of Community Nutrition
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• v.16 no.6
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• pp.627-635
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• 2011

The prevalence of Atopic Dermatitis (AD), a non-infective chronic inflammatory skin disease, is increasing worldwide. Avoiding the allergen is the basic principle in the treatment of AD. However, when the allergen is food, excessive restriction can lead to nutrition deficiency. The objective of the study was to examine the status of the dietary restriction and compare the caregiver's restriction practice with doctor's recommendation in Korean children with AD. A total of 158 children diagnosed with Atopic Dermatitis were recruited for this study. Information about foods that aggravate AD symptoms and food restriction were collected from the mothers of 158 children aged 6 month-5 year with AD using questionnaires. Food restriction recommendation by doctor was collected through medical chart. McNemar and Margianl homogeneity tests were used to detect a relationship between food restriction recommended by doctor and current practice by mother. There were significant proportion differences of food restriction for each food between by doctor and mother. We found 75.9% of children were avoiding eggs although only 61.4% were recommended for egg restriction by a doctor. Children with restriction of more than 4 kinds of food were 53.2% compared to 13.3% by doctor. Excessive restrictors tended to be younger and diagnosed at younger age. The caregivers of excessive restrictors had trends of "being older" and "having higher income". Avoidance of common foods in children without food allergy could result in malnutrition or impaired growth. Nutrition education is needed for sound practice and nutrition care in children with Atopic Dermatitis as well as interactive communication between caregivers and experts.

• Journal of Community Nutrition
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• v.5 no.2
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• pp.72-82
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• 2003

We here outlined our study on the variations in intake of nutrients based on four season 7 consecutive day weighed diet records (WDRs) from 80 Japanese female dietitians in 1996 - 1997. Furthermore, we reviewed Japanese, Korean and international articles investigating variability in consumption of foods as well as nutrients. The relative contributions of variation for all nutrients by person were greater than those by day, week and season. Within individual variances were greater than that between individual variances, being generally observed in Korea and in the world. The ratios of within- vs. between-individual variations ranged from 1.3-26.9 in our study, the ratios being greatest in Korean, followed by Japanese and western people. Based on within individual coefficients of variation, minimal days necessary for estimating nutrient consumption per person within 10％ (20％) of the true mean with 95％ confidence intervals were estimated. They ranged from 10-35 (3-9) days for energy and major nutrients and 15-640(4-160) days for micro-nutrients. Two Japanese studies reported that the ratios for foods were as a whole greater than those for nutrients, except for cereals, rice and milk. (J community Nutrition 5(2) : 72-82,2003).

• Journal of the Korean Society of Food Culture
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• v.28 no.5
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• pp.438-449
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• 2013

During the Joseon Dynasty, medicinal foods derived from herbs were often more effective than traditional medicines. In addition, the royal family of the Joseon Dynasty believed that foods could be used as various disease treatments. Grain-based foods, especially medicinal porridges (藥粥), were most frequently used for diet therapy. We investigated various types of diet-related diseases suffered by King Injo (仁祖) as well as how the diseases were treated using medicinal porridges based on information in the SeungjeongwonIlgi (承政院日記), which is the daily record of the Royal Secretariat of the Joseon Dynasty. This study examined the SeungjeongwonIlgi of King Injo from his1st year (1623) to 27th year (1649) on a website database maintained by the National Institute of Korean History. According to the records, King Injo suffered from severe diarrhea several times due mainly to febrile disease (煩熱症) as well as abdominal dropsy (脹滿) throughout his entire life. Major diseases affecting King Injo were due to his unhealthy eating habits and psychological factors. For treatment, royal doctors prescribed around 15 medicinal porridges, including nelumbo (seed) porridge (Yeonja-juk), milk porridge (Tarak-juk), Chinese dioscorea porridge (Sanyak-juk), mungbean porridge (Nokdu-juk), perilla seed porridge (Imja-juk), adzuki-bean porridge (Pat-juk), soybean porridge (Kong-juk), Korean-leek porridge (Buchu-juk), and so on, in addition to other medical treatments. Diet therapy using medicinal porridges has been used throughout history since the Joseon Dynasty period. However, knowledge of traditional diet therapy and medicinal porridges used by monarchs in the Joseon Dynasty is insufficient. Therefore, in-depth study is needed to understand the theory of traditional medicinal foods as well as explore their application to patients in the context of modern medicine.

• Korean Journal of Human Ecology
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• v.24 no.3
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• pp.387-406
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• 2015

This study was to investigate consumers' recognition, knowledge and purchase attitude on genetically modified(GM) foods in Daejeon area. Data of 283 questionnaires were analyzed by using the SPSS(Ver. 17.0)program. Most of the subjects were women (91.9%), distributed 30's(41.7%) or 40's(31.8%), and graduated from university(41.3%). The kinds of GM foods that many subjects had known were soybean, corn, tomatoes and potatoes. The subjects answered that there were GM foods in supermarket items were 71%. Consumers' recognition on the safety of GM foods was 'somewhat anxious'(65.4%). After confirming which their purchasing item is GM foods, 'they will buy it case by case'(60.1%) or 'they will never buy it'(27.9%). The most reason of never buying GM foods was 'harmful to health'(82.3%). The first reliable information sources on GM foods were medical institutes and professionals. The knowledges about GM foods were significantly higher in 20's and 'less than 1year' of marriage duration than the other groups(p<0.05). On the purchase attitude of GM foods, the 20's responded favorably compared to other groups (p<0.01). Subjects' opinion on the necessity of development on GM foods tended to higher in 40's and 'less than 2 million won' of monthly income than the other groups. For the reason about necessity of it's development, 'nutritional, functionality and quality improvement' was 53.7%. In conclusion, many consumers regard that GM foods is not yet safe for health. Accordingly, government and research institutes should examine thoroughly and research continuously for the safety of GM foods. They must announce to consumers accurate information about GM foods.

• Advances in nano research
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• v.13 no.2
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• pp.121-134
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• 2022

Emerge of nanotechnology impacts all aspects of humans' life. One of important aspects of the nanotechnology and nanoparticles (NPs) is in the food production industry. The safety of such foods is not well recognized and producing safe foods using nanoparticles involves delicate experiments. In this study, we aim to incorporate intelligent computer simulation in predicting safety degree of nanofoods. In this regard, the safety concerns on the nano-foods are addressed considering cytotoxicity levels in metal oxides nanoparticles using adaptive neuro-fuzzy inference system (ANFIS) and response surface method (RSM). Three descriptors including chemical bond length, lattice energy and enthalpy of formation gaseous cation of 15 selected NPs are examined to find their influence on the cytotoxicity of NPs. The most effective descriptor is selected using RSM method and dependency of the toxicity of these NPs on the descriptors are presented in 2D and 3D graphs obtained using ANFIS technique. A comprehensive parameters study is conducted to observe effects of different descriptors on cytotoxicity of NPs. The results indicated that combinations of descriptors have the most effects on the cytotoxicity.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.10
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• pp.4185-4192
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• 2015

Background: A protective effect of resistant starch (RS) containing foods on carcinogenesis has been shown from several lines of experimental evidence for gastrointestinal cancers. Therefore, we aimed to investigate the association between RS contained foods and breast cancer (BC) risk in a hospital-based, age- and origin-matched, case-control study. Materials and Methods: A validated, semi-quantitative, food frequency questionnaire (FFQ) was completed by 306 women newly diagnosed with BC aged 25 to 65 years, and 309 healthy women as matched controls. Odds ratios (ORs) and 95% confidence intervals (95%CI) were estimated using conditional logistic regression models. Results: Reduced BC risk was associated with the highest tertile of whole-wheat bread and boiled potato consumption with adjusted ORs at 0.34 (95%CI: 0.19-0.59) and 0.61 (95%CI: 0.37-0.99), respectively. Among consumers of whole-wheat bread, the protective role of cereals remained relatively apparent at higher intakes level of fiber rich breads at adjusted models (OR=0.53, 95%CI: 0.28-1.01). Moreover, high intake of legumes was found out to be a significant protective dietary factor against risk of BC development with an OR of 0.01 (95%CI: 0.03-0.13). However, consumption of white bread and biscuits was positively related to BC risk. Conclusions: Our results show that certain RS containing foods, in particular whole wheat bread, legumes and boiled potato may reduce BC risk, whereas higher intake of white bread and biscuits may be related to increased BC risk.

• Journal of Physiology & Pathology in Korean Medicine
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• v.21 no.2
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• pp.353-361
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• 2007

This study searched the medical thought of Cheon Sun Eui (全循義). The relavance of his writings with the modern Korean Traditional Medicine, the science of food and nutrition, and the living science. His medical philosophy which was expressed in SikRyoChanYo(食療贊要), SanGaYoGok(山家要錄), ChimGuTaeKIlPeonJip(鍼灸澤日編集), etc., was investigated. The purpose of SikRyoChanYo(食療贊要) was to describe the food therapeutics before using drugs for treatment of diseases and stress the prevention of illness using foods. Second, he mentioned the science of breeding of plants and the method of food storage in his writing, SanGaYoGok(山家要錄). In this writings, the method of preparing and processing foods, storage of foods, fermentation of foods, the science of breeding of plants, etc., was mentioned. So, he could be called as a scientist. Also, he stressed the importance of food in maintaining health and curing illness in this book. Third, he wrote the good and bad luck of time and the day of getting away from the bad luck when the acupuncture and moxibustion was performed. In ChimGuTaeKIlPeonJip(鍼灸澤日編集), he reflected together the energy changes of nature and body in performing therapeutics.

• Journal of Nutrition and Health
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• v.54 no.4
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• pp.373-382
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• 2021

Purpose: For college students, poor eating habits can cause problems with adult health. This study investigated the status of sweet food intake and the degree of stress in college students in the Seoul and Gyeonggi areas to provide a basis for nutrition education by analyzing the relationship between stress and sugar intake. Methods: The subjects were 760 college students, and the survey was conducted using a questionnaire. Statistical analysis for collected data was performed using SPSS (version 21.0). Results: The stress score showed higher stress in female students. Females had more stress in their employment and study-related problems than males. For changes in food intake under stress, the intake was increased greatly in females than in males. For food preference changes before and after stress, males preferred more spicy foods and less salty foods after stress. After stress, females significantly preferred sweeter and spicier foods and less salty, sour, and bitter foods. The intake of sweet foods by stress factors showed that the intake of snacks was higher under the condition of 'worry, fatigue, and tension', and the intake of beverages was increased significantly under the condition of 'anger and aggression'. Conclusion: Sweet foods were preferred under stress, and the amount of intake was increased. Education on food selection and nutrition information should be provided to prevent health problems that can be developed by the reckless intake of sweet foods. Active guidance is needed for college students to select the proper snacks instead of nutritionally insufficient foods to relieve stress.

• Journal of the Korean Society of Food Culture
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• v.17 no.3
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• pp.309-314
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• 2002

The purpose of this study was to investigate several aspects of eating out behaviors especially in relation to Chinese food. Self-administrated questionnairs were completed by 556 food-related major college students in Kangwon-do area. The results were as follows: 1. The frequencies of eating out were not significantly different by gender, type of residence, and the amount of spending money per month of the subjects. 2. Korean foods had a tendency to be selected as a first choice of eating out with both family and friends. The subjects preferred Korean foods, Western foods, Chinese foods and Japanese foods in order with their family but flour based foods, western foods and chinese foods in order with their friends. Japanese foods were not selected at all when they ate out with friends. 3. The 80.7% of male subjects and the 58% of female subjects liked Chinese foods. High calorie food was the feeling about Chinese foods for the male subjects and greasy food was for the female subjects. Taste was the most considered factor for choosing Chinese foods. 4. The 80% of subjects answered that Chinese food culture affected that of Korea. The 77% of subjects thought Chinese noodles were settled down to Korea. 5. Using MSG to Chinese foods was recognized as health-concerning factor for 67% of male subjects and 72% of female subjects.

• Preventive Nutrition and Food Science
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• v.10 no.1
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• pp.95-102
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• 2005

The term pharmacognosy as applied to a constituent scientific discipline of Korean Medical Food (KMF) has been in use for nearly several years, and it refers to studies on the pharmacological properties of natural products foods. During the last half of the 20th century, pharmacognosy for KMF evolved from being a descriptive botanical subject to one having a more chemical and biological focus. At the beginning of the 21st century, teaching pharmacognosy for KMF teaching in academic culinary arts and natural healing institutions has been given new relevance as a result of the explosive growth in the use of herbal foods (health foods) in modern KMF practice. In turn, pharmacognosy for KMF research areas are continuing to expand, and now include aspects of cellular and molecular biology in relation to natural products, ethnobotany and phytotherapy, in addition to the more traditional analytical method development and phytochemistry. Examples are provided in this review of promising bioactive compounds obtained in two multidisciplinary natural product KMF development and discovery projects, aimed at the elucidation of new plant-derived cancer chemotherapeutic agents and novel cancer chemopreventives, respectively. The systematic study of KMF offers pharmacognosy groups an attractive new area of research, ranging from investigating the biologically active principles of KMF and their mode of action and potential active substance interactions, to sanitary and quality control, and involvement in clinical trials.