• Journal of The Korean Society of Grassland and Forage Science
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• v.39 no.2
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• pp.68-74
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• 2019

'Choyoung', a winter forage triticale cultivar (X Triticosecale Wittmack), was developed at the Department of Rice and Winter Cereal Crop, NICS, RDA in 2015. The cultivar 'Choyoung' has the leaves of medium width, long length and green color and a medium grain of brown color. The heading date of the cultivar 'Choyoung' was April 30 which was 2 days earlier than that of check cultivar 'Shinyoung'. Its tolerance or resistance to cold, wet injury, powdery mildew, and leaf rust was similar to those of the check cultivar. But the resistance to the lodging of cultivar 'Choyoung' was stronger than that of the check. The average forage fresh and dry matter yield of cultivar 'Choyoung' at milk-ripe stages were 40.5 and $15.7MT\;ha^{-1}$, respectively, which were similar to those (40.3 and $16.1MT\;ha^{-1}$) of the check cultivar. The silage quality of 'Choyoung' was higher than that of the check cultivar 'Shinyoung' in crude protein content (5.9%), while was similar to the check cultivar 'Shinyoung' in acid detergent fiber (33.9%), neutral detergent fiber (57.3%), and total digestible nutrients (62.2%). It showed a grain yield of $5.59MT\;ha^{-1}$, which was 38% higher than that of the check cultivar 'Shinyoung' ($4.05MT\;ha^{-1}$). This cultivar is recommended for fall sowing forage crops in areas in which average daily minimum mean temperatures in January are higher than $-10^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.51 no.3
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• pp.200-206
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• 2019

A potentially functional yogurt co-fermented with Monascus-fermented soybean powder (MFSP) was prepared, and its quality and antioxidant properties were investigated. Skim milk powder with (SMP+MFSP, 1:1, w/w) or without MFSP (SMP; control) was fermented by probiotic cultures consisting of L. delbrueckii subsp. bulgaricus KCTC 3635 and S. thermophilus KCTC 5092. The functional yogurt fermented with MFSP contained significantly (p<0.05) higher levels of ${\gamma}-aminobutryric$ acid (GABA; $107.22{\pm}3.06{\mu}g/g$), isoflavone aglycone (daidzein+genistein; $201.21{\pm}6.29{\mu}g/g$), and ubiquinone ($39.05{\pm}0.08{\mu}g/g$) than the control yogurt. During fermentation at $36^{\circ}C$ for 48 h, the functional yogurt displayed higher titratable acidity, viable cell numbers, and radical scavenging activity and a lower pH than the control yogurt (p<0.05). These results indicate that MFSP has great potential for enriching the free isoflavones, GABA, and ubiquinone contents in yogurt.

• Korean Journal of Community Nutrition
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• v.26 no.1
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• pp.48-55
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• 2021

Objectives: This study was conducted to estimate the dietary iodine intake of Koreans by a Total Diet Study (TDS) which provides 'closer-to-real' estimates of exposure to hazardous materials and nutrients through an analysis of table-ready (cooked) samples of foods. Methods: Dietary intake data from 2013-2017 Korea National Health and Nutrition Examination Survey (KNHANES) was used to select representative foods (RFs) for iodine analysis. A total of 115 RFs were selected and 158 'RF × cooking method-combination' pairs were derived by pairing each RF to corresponding cooking method(s) used more frequently. RFs were collected from 9 mega-markets in 9 metropolitan cities nationwide and mixed into composites prior to cooking preparation to a 'table ready' state for iodine analysis by inductively coupled plasma mass spectrometry. Iodine intake of Koreans was estimated based on the food intake data of the 2016-2018 KNHANES. Results: High iodine content was detected in seaweeds such as sea mustard and kelp. The mean iodine intake/capita/day was 418.4 ㎍ and the median value was 129.0 ㎍. Seaweeds contributed to 77.4% of the total iodine intake and the contribution by food item was as follows: sea mustard (44.0%), kelp (20.4%), laver (13.1%), milk (3.9%), egg (3.5%). Compared to the Dietary Reference Intakes for Koreans 2020, the proportion of people with iodine intake exceeding the tolerable upper intake level or below the estimated average requirement was high in the physiologically vulnerable groups (infants, children, pregnant women, and lactating women). Conclusions: The results, drawn from a TDS, are regarded closer to real estimates for iodine intake of Koreans compared with values in existing literature, which were based on a very limited variety of foods. On the other hand, it seems necessary to seek out solutions for the problematic iodine intake among physiologically vulnerable groups through in-depth analyses on food intake data collected with significant scale & quality.

• Journal of The Korean Society of Grassland and Forage Science
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• v.41 no.1
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• pp.10-15
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• 2021

'Gwangyoung', a winter forage triticale cultivar (X Triticosecale Wittmack), was developed at the Department of Rice and Winter Cereal Crop, NICS, RDA in 2018. The cultivar 'Gwangyoung' has leaves of wide width, medium length, and green color, and spikes of medium length and yellowish-brown color, and a large grain of yellowish-brown color. The heading date of the cultivar 'Gwangyoung' was April 22 which was similar to check cultivar 'Shinyoung'. Its tolerance or resistance to cold, lodging, wet injury powdery mildew, and leaf rust were also similar to those of the check cultivar. The leaf blade ratio of 'Gwangyoung' (27.5%) was higher than that of 'Shinyoung' (21.2%). The average forage fresh and dry matter yield of cultivar 'Gwangyoung' at milk-ripe stages were 50.0 and 17.6 MT ha-1, respectively, which were higher than those (47.7 and 17.1 MT ha-1) of the check cultivar. The silage quality of 'Gwangyoung' was lower than that of the check cultivar 'Shinyoung' in crude protein content (5.3%) and total digestible nutrients (61.3%), while was higher than the check cultivar in neutral detergent fiber (58.2%) and acid detergent fiber (34.9%). 'Gwangyoung' showed the silage of 1 grade and a grain yield of 6.03 MT ha-1.

• Journal of Nutrition and Health
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• v.54 no.6
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• pp.664-678
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• 2021

Purpose: Food allergies in children are known to impact the quality of life for growing children as well as their parents. This study investigates the status of food allergy and its management among preschoolers, and evaluates the effect on parental burden. Methods: In May 2019, five kindergartens and daycare centers in Jeju area were randomly selected, and parents (n = 638) who had preschoolers younger than 6-year-old were surveyed using a questionnaire. A total of 387 participants were included in the final data analysis. Results: The percentage of children (aged 3 to 6 years old) who experienced food allergies was 16.8%; 44.6% had been diagnosed as having a food allergy by doctors. Food allergies were first experienced in more than two-thirds of the subjects when they were less than a year old. Egg and milk were the most frequent allergenic foods with some skin related symptoms. A mere 15.4% children suffering from food allergies were offered substitutes for their allergenic foods. Lastly, as compared to other parents, the parents of children who experienced food allergies had not only higher nutritional knowledge, but also heavier parental burden including emotional distress. Regardless of their nutritional knowledge, parents of children with food allergy expressed their willingness to attend nutrition education classes, if available in future. Conclusion: For prevention of food allergies and proper nourishment of children with food allergies, there is a necessity to provide customized-nutritional education for the affected parents to help alleviate their parental burden, especially for reducing emotional distress.

• Journal of Nutrition and Health
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• v.54 no.6
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• pp.584-593
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• 2021

In the 2020 Dietary Reference Intakes for Koreans, an acceptable macronutrient distribution range (AMDR), similar to the one established in 2015, was determined for carbohydrates. AMDR is the ratio that signifies energy intake from carbohydrates to the total energy intake, and is a reference that indicates a decreasing risk of chronic diseases. The AMDR of carbohydrate was determined to be optimal at 55-65% for all ages above 1 year. For the first time, in the year 2020, the estimated average requirement (EAR) and recommended nutrient intake (RNI) for carbohydrates were established. The EAR was based on the amount of glucose used per day in the brain, and was set at 100 g/day for all ages above 1 year. The RNI was set at 130 g/day, by adding a double coefficient of variation using a 15% coefficient of variation, for all ages above 1 year. In pregnant women, the amount of glucose utilized by the fetus brain was considered additionally, and for lactating women the amount of lactose secreted into maternal milk was additionally taken into consideration. Since the EAR of carbohydrate indicates the minimum amount of glucose required by the brain and is not an appropriate intake amount as an energy source, it is incorrect to compare the carbohydrate intake with the EAR or RNI. To evaluate the nutritional status of carbohydrate, it is appropriate to use the AMDR. Carbohydrate intakes within the AMDR range has the possibility in reducing the risk of chronic diseases. Hence, it is important to consider the quality as well as quantity of carbohydrates consumed.

• Journal of Animal Science and Technology
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• v.65 no.2
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• pp.324-335
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• 2023

Korea, located in East Asia in the northern hemisphere, is experiencing severe climate changes. Specifically, the heat stress caused by global warming is negatively affecting the dairy sector, including milk production and reproductive performance, as the major dairy cattle Holstein-Friesian is particularly susceptible to heat stress. Here, we collected artificial insemination and pregnancy data of the Holstein and the Jersey cows from a dairy farm from 2014 to 2021 and analyzed the association between the conception rate and the temperature-humidity index, calculated using the data from the closest official weather station. As the temperature-humidity index threshold increased, the conception rate gradually decreased. However, this decrease was steeper in the Holstein breed than in the Jersey one at a temperature-humidity index threshold of 75. To evaluate the effects of heat stress on the oocyte quality, we examined the nuclear and cytoplasmic maturation of Holstein (n = 158, obtained from six animals) and Jersey oocytes (n = 123, obtained from six animals), obtained by ovum pick-up. There were no differences in the nuclear maturation between the different conditions (heat stress: 40.5℃, non- heat stress: 37.5℃) or breeds, although the Holstein oocytes seemed to have a lower metaphase II development (p = 0.0521) after in vitro maturation under heat stress conditions. However, we found that the Holstein metaphase II oocytes exposed to heat stress presented more reactive oxygen species and a peripheral distribution of the mitochondria, compared to those of the Jersey cattle. Here, we show that weather information from local meteorological stations can be used to calculate the temperature-humidity index threshold at which heat stress influences the conception rate, and that the Jersey cows are more tolerant to heat stress in terms of their conception rate at a temperature-humidity index over 75. The lower fertility of the Holstein cows is likely attributed to impaired cytoplasmic maturation induced by heat stress. Thus, the Jersey cows can be a good breed for the sustainability of dairy farms for addressing climate changes in South Korea, as they are more resistant to hyperthermia.

• Journal of the Korean Geotechnical Society
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• v.23 no.5
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• pp.111-129
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• 2007

The standard construction manual of the SDA(Separated Doughnut Auger) piling method was proposed so that the resisting capacity of the augered piles could work effectively. 405 dynamic pile load tests and 30 static pile load tests were performed for 265 test piles, which were installed by the SDA piling method in 33 sites in Korea. The results of the pile load tests showed that the end bearing capacity of the SDA augered piles depended on the property of various soil stratums and did not agree with ones estimated by the existing formula based on several standard design codes. On the basis of the pile load test results, four formulas were presented according to bearing stratums to estimate quantitatively the unit end bearing capacity of the SDA augered piles. The formulas for the unit end bearing capacity of piles on soils or weathered rocks were related to N-value given by SPT(Standard Penetration Test), while the unit end bearing capacity on bedrock was suggested to be more than 1500 $tf/m^2$. The presented formulas were compared with the existing formulas, which were presented by several standard design codes to design the augered piles. In order to use correctly the presented formulas, the quality of Standard Penetration Test should be controlled precisely. Also it is desirable to choose a pilot construction site, where both dynamic and static pile load tests are performed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1750-1756
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• 2011

This study evaluated the effect of antioxidants treatment; (Vit. C and E) on the physicochemical and sensory properties of Tarakjuk treated with gamma-irradiation under two different temperature conditions, e.g. room and frozen temperatures. In samples of Tarakjuk irradiated at room temperature, Vit. C gradually decreased the pH level as the concentration increased (p<0.05), whereas Vit. E did not. Addition of both Vit. C and E to Tarakjuk decreased TBA (2-thiobarbituric acid) value while also increasing viscosity. However, these antioxidants did not cause any change in Hunter's color values. Sensory properties showed that Vit. C and E significantly improved the overall acceptability of Tarakjuk, and the addition of 0.1% each Vit. C and E was best treatment. In samples of Tarakjuk subjected to combined treatment with antioxidants and irradiation under frozen temperature conditions, Vit. C and E were effective in decreasing TBA value, improving viscosity, and maintaining sensory quality. Especially, co-treatment with 0.1% Vit. C and E augmented the observed effect (p<0.05). Therefore, combined treatment with antioxidants and irradiation under frozen temperature conditions could improve the final sensory quality of gamma-irradiated Tarakjuk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.283-289
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• 2011

The preference and satisfaction for Korean food by Chinese students studying at Mokpo National University of Korea were surveyed. The students (n=167) were 53.9% males, 58.1% Korean residents for 6 months and 47.9% in healthy condition. The recognition of Korean food was highly light taste ($3.36{\pm}0.95$) and the preference of Korean food materials was in the order of beef (46.7%), hairtail fish (28.7%), baechu (24.4%), tangerine (49.1%), milk (38.9%) in each food category. Eating habits were feeling of hunger on reason for eating (43.1%), moderate satiety degree for a diet (58.7%), no time for reason to skip diet (48.5%), family for impact factor of eating habits (55.1%) and irregular diet time for the problem of eating habits (40.1%). The recognition of Korean food menu was in the order of baechukimchi, bulgogi, ggakdugi, samgyupsal, ddeokbokki, galbitang, and gomtang; the preference order was bulgogi, doejigalbijjim, soegalbijjim, dakgalbijjim, samgyupsal, galbitang, and dakdoritang. The recognition and preference of Korean food menu were significant in bibimbap, tteokguk, doenjang jjigae, kimchi jjigae, ddeokbokki, japchae, baechukimchi, and ggakdugi (p<0.001), as well as jeonbokjuk, bibimguksu, soegalbijjim, doejigalbijjim, dakgalbijjim, saengseonmaeuntang, gomtamg (p<0.01), hobakjuk, bulgogi, and dakdoritang (p<0.05). The actual dormitory foodservice was twice daily (47.3%), <10~20 min for diet time (65.3%). The reason for using university foodservice was compulsory diet (37.1%) whereas the reason of not using university foodservice was tastelessness (45.5%); kimchi was the most leftover (27.5%). According to foodservice quality attribute, the importance and satisfaction were the highest in hygienic part. Foodservice quality attribute was significant between importance and satisfaction in all items except location of facilities foodservice (p<0.001).