• Journal of the Korean Data and Information Science Society
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• v.20 no.2
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• pp.377-385
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• 2009

Twenty five female students in Seoul participated and were divided into two group in the experiment of weight loss effect of two treatments. Fourteen students(Treatment A group), randomly chosen from the students, had fed on diet foods and exercised over 8 weeks, and the remaining students(Treatment B group) had fed on diet foods only for the same periods. Weights of 25 students had been measured repeatedly four times at an interval of two weeks during 8 weeks, It resulted from mixed model analysis of repeated measurements data that separate Toeplitz pattern for each treatment group was selected as the optimal covariance pattern. Based upon the optimal covariance pattern model, the baseline effect and time effect were found to be highly significant, but the treatment-time interaction effect was found to be insignificant. Finally, the students with diet foods and exercises were more effective in losing weight than the students with only diet foods were.

• Proceedings of the Korean Society of Toxicology Conference
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• 2001.10a
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• pp.100-100
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• 2001

To develop an antimutagenic functional diet, the foods that have shown anticancer activity were mixed to make ready-to-eat powdered diets. The diets were prepared with various kinds of powdered cooked cereals, cooked legumes, oil seeds and sea tangles, and freeze-dried vegetables. The antimutagenic effects of methanol extracts from three mixed diets were investigated in the Ames test, SOS chromotest, and in vivo supravital staining micronucleus assay in the mice.(omitted)

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.10a
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• pp.21-21
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• 2018

Natural product substances have historically served as the most significant also be prepared by source of new leads for pharmaceutical development. They can chemical synthesis(both semisynthesis and total synthesis) and have played a important role in the field of organic chemistry by providing synthetic targets. Rcently, they have also been extended for commercial purpose to refer to medicinal products, health functional foods, dietary supplements and cosmetics from natural sources. A large number of currently prescribed drugs have been either directly derived from or inspired by natural products. However, with the advent of robotics, bioinformatics, high throughput screening(HTS), molecular biology-biotechnology, combinatorial chemistry, in silico(molecular modeling) and other methodologies, the pharmaceutical industry has largely moved away from plant derived natural products as a source for leads and prospective drug candidates. The strategy for natural prduct industry is now changing from drug approaches to health foods by identifying effective natural products as preparations. In Korea, a lot of development of natural product based drugs have been done, but very few on health functional foods. The concept of natural product based health foods is not active components as lead compounds but standardized extracts or preparation mixed with other medicinal plants. The representative material has been recently known to be a standardized ginseng extract "Ginsana G 115" developed by Swiss Pharmaton company. The purpose of this presentation is to underline how natural products research continues to make significant contributions in the domain of discovery and development of new health functional foods. It is proposed to present the development of high value added health food or health functional foods through scientific investigation on efficacy and standardization of new materials form natural products.

• Korean Journal of Human Ecology
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• v.18 no.2
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• pp.491-500
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• 2009

This study was carried out to investigate the preference for traditional food of university students through the analysis of their daily meal types. Questionnaires were collected from a total of 197 students from December 2007 to February 2008 in Chungnam Province. The results are as follows; 148 of the respondents (73.0%) prefer Korean traditional meal as their favorite food. The significant differences are found in both gender groups and major groups (p<.05). 178 of the respondents (90.4%) answered that the traditional foods are excellent and good. However, the foods were significantly (p<.05) evaluated that major students consider them to be 'excellent' foods, while non-major students consider them to be 'good' foods. 136 of respondents (69.0%) answered that the traditional foods have beneficial influences on their health. In the survey on intake frequency of traditional meals, 137 of respondents (65.9%) have traditional foods more than twice a day. The ratio of traditional meal intake of male students is a significantly higher level (p<.05) than that of female students. Their preference for traditional rice cake, fermented rice punch, and juice mixed with fruits is a very high level of the average of 4.19, 4.22 and 4.34, respectively. The preference for Kimchi, Bulgoki, boiled beef slices, sundae and jelly was a relatively high level of the average of 4.43, 4.65, 4.14, 4.30, and 4.05, respectively. Concludingly, the research shows the majority of students enjoy korean traditional food and expect Korean food as favorite food to be developed and to be inherited.

• Journal of Life Science
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• v.16 no.5
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• pp.806-811
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• 2006

The regulation of labelling criterion for genetically modified (GM) foods has been enforced since 2001 in Korea. Therefore, GM soybean (GMS) or GM maize (GMM) processed foods must be labeled as GMO derived. We surveyed to see whether this regulation is kept relevantly or not and the distributive statue of GM processed foods. Using the method of polymerase chain reaction (PCR) based on endogenous gene (Le1n, SSIIb), promoter gene (P35S), terminator gene (NOS) and transgenic gene (RRS, Bt11, Bt176, GA21, T25, Mon810), we detected GMS and GMM processed foods circulating at the market in Busan area. Out of total 100 samples, 38 items were showed to be contaminated with recombinant gene by qualitative PCR. Among 82 domestic and 18 imported items, 32 (39.0%) and 6 (33.3%) items were detected with GM ingredients respectively. Also among the 80 soybean and 20 maize processed foods, 23 (28.7%) and 15 (75.0%) foods were sensitive to detect GMS and GMM ingredients respectively. For the qualitative PCR positive foods, we chased identity preservation (IP) certificates. And we verified that the PCR positive crops were grown up, harvested and shipped separately from GMO but just mixed with GMO in the threshold of the non attentional contamination levels (3%). Thus we can not find out any regulation-violent case at all. The results of this study will help to keep the regulations of GM labelling and be informative to consumers who want to know the laboratory results of GMO testing.

• Journal of the Korean Dietetic Association
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• v.2 no.1
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• pp.69-80
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• 1996

This study was performed to investigate the food preference trends of the children according to age increase and change of the times. The subjects were 1,450 children who are fifth grade of primary school and 2,000 juveniles who are senior high school in 1993. This survey data were compared with the Food preference study of the primary school aged children in 1987.' The results of this study can be summarized as follows 1. State of the general taste The subject had a high preferences to bulgogi(roast beef), panbroiled cuttlefish, steamed egg, fried sausage and donuts among the all sorts of 165 principal and subsidiary foods. But, fried beef liver, pancake, sweet potato with syrup, spinach soup and boiled rice with red bean didn't suit for their taste. Compared with survey data done in 1987, in present study significantly increased preferences to steamed food, pan frying and parboiled vegetables were shown. Particularly, food preference was changed with the cooking methods rather than materials. 2. Differences of the preference according to change of the times In present study, except the rice cakes preferences to all sorts of foods were improved and markedly increased preferences to steamed food, parboiled vegetables and mixed with seasonings were observed. Compared with 87's study deviation of the preference to cooking materials was decreased considerably. Preferences to salty tasted foods as like as stew and salted food were low no better than before. 3. Changes of preference according to age increase Among the principal foods, increased preferences to boiled rice and cereals were shown but to one-dish meal, bread and rice cake were decreased. Among the subsidiary foods, significantly decreased preference to frying was observed. Irrespectively of the cooking methods, preferences to fish and vegetables were improved. And in the frying and panbroiled foods, deviation of preferences to cooking materials were considerable, which means the fixation of food behavior.

• Nutrition Research and Practice
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• v.13 no.2
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• pp.126-133
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• 2019

BACKGROUND/OBJECTIVES: The glycemic index (GI) is a measure of the postprandial glucose response (PPGR) to food items, and glycemic load (GL) is a measure of the PPGR to the diet. For those who need to maintain a healthy diet, it is beneficial to regulate appropriate levels of blood glucose. In reality, what influences the meal GI or GL depends on the macronutrient composition and the physical chemistry reactions in vivo. Thus, we investigated whether different macronutrients in a meal significantly affect the PPGR and the validity of calculated GI and GL values for mixed meals. SUBJECTS/METHODS: 12 healthy subjects (6 male, 6 female) were recruited at a campus setting, and subjects consumed a total of 6 test meals one by one, each morning between 8:00 and 8:30 am after 12 h of fasting. PPGR was measured after each consumed meal and serial finger pricks were performed at indicated times. Test meals included 1) 68 g oral glucose, 2) 210 g rice, 3) rice plus 170 g egg white (RE), 4) rice plus 200 g bean sprouts (RS), 5) rice plus 10 g oil (RO), and 6) rice plus, egg white, bean sprouts, and oil (RESO). The incremental area under the curve (iAUC) was calculated to assess the PPGR. Mixed meal GI and GL values were calculated based on the nutrients the subjects consumed in each of the test meals. RESULTS: The iAUC for all meals containing two macronutrients (RS, RO, or RE) were not significantly different from the rice iAUC, whereas, the RESO iAUC ($2,237.5{\pm}264.9$) was significantly lower (P < 0.05). The RESO meal's calculated GI and GL values were different from the actual GI and GL values measured from the study subjects (P < 0.05). CONCLUSIONS: The mixed meal containing three macronutrients (RESO) decreased the PPGR in healthy individuals, leading to significantly lower actual GI and GL values than those derived by nutrient-based calculations. Thus, consuming various macronutrient containing meals is beneficial in regulating PPGR.

• Journal of Korean society of Dental Hygiene
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• v.22 no.5
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• pp.461-468
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• 2022

Objectives: To investigate the effect of several elder-friendly foods on oral health and suggest guidelines for proper food intake. Methods: Six elderly-friendly foods (liquid type) and two control groups (mineral water and mixed coffee) were selected for this study. The pH of the food was measured using a calibrated pH meter, and the titratable acidity was determined using 1 M NaOH until 7.0 (TA 7.0). The screening method suggested by the International Organization for Standards was performed using an undersaturated hydroxyapatite solution to determine the difference between the initial and final pH of the screening solution (△pH). In addition, the sugar content was measured and expressed as Brix (%). Results: All the elder-friendly foods tested in this study showed a neutral pH (6.68-7.35), similar to mineral water (pH 7.84). The range of TA 7.0 values was 0.00-0.54 ㎖. The changes in pH determined using the screening solution confirmed that the largest change in pH was found in Careon (△pH 1.14±0.02), which has no erosive potential. Nevertheless, all elder-friendly foods had higher sugar content than the negative control group. Conclusions: Low tooth erosive potential was found in elder-friendly foods, but these foods showed high sugar content.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.68-79
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• 2007

The purpose of this study was to contribute to merchandising of native local foods. This study was designed to standardize the recipes and to analyze the nutrients of native local foods in Gijang region such as 'Myeolchijjigae', 'Galchijjigae' and 'Maejipjjim'. The test recipe for each food was prepared according to the information obtained from the personal interview of Gijang natives and then supplied for the sensory evaluation. After that, CAN Pro 2.0 was used for the nutritional evaluation. The results are as follows : Myeolchijjigae was preferred when radishes and traditional soybean paste were added. Galchijjigae was more liked when young pumpkins, mixed soy sauce and soybean paste were added. Maejipjjim was preferred with Aeji(Codium adhaerens), Warty sea squirt(Styela clava), soybean paste and powdered perilla seed(Perilla frutescens var. japonica) added. The analysis of nutrient composition revealed that in general energy content was low whereas protein content was as high as recommended requirement in Myeolchijjigae and Maejipjjim. Calcium and phosphorus were high in Myeol-chijjigae, vitamin A in Galchijjigae, and vitamin A, B_6$, folic acid, phosphorus and iron in Maejipjjim.

• Journal of Nutrition and Health
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• v.27 no.3
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• pp.272-280
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• 1994

The weaning practice of infants from 5 to 12 months of age in the area of Chunchon, Kangwon-do was studied. Subjects were divided into 2 groups depending on residential area, monthly family income and mother's educational level. Parents of group 1 (n=90) received higher education and more monthly family income than those of group 2(n=32). The family income was significantly higher in group 1 than in group 2. Mother's educational level has been markedly improved over 10 years, which affected the feeding methods before weaning in both groups(P<0.05). Group 1 appeared to be bottle-fed. Bottle-and mixed-feeding were mainly due to lack of breast milk. 95.6% of group 1 and 71.9% of group 2 started weaning before the age of 6 months and only 16.4% were completely finished regardless of the groups. Commercially prepared foods were used more than home-made for first given-supplementary food. 82.2% of group 1 received fruits and 84.4% of group 2 cookies/crackers as their main supplementary foods. As the motivation of onset of weaning, 'for baby's health and nutritional status' was the most common. These results demonstrate that there are distinct differences between these 2 groups in 1) the feeding methods prior to weaning, 2) time of onset of weaning, and 3) main supplementary foods, influenced by mother's educational level, economic purchasing power, or subjects birth order.