• Nutrition Research and Practice
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• v.7 no.4
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• pp.330-335
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• 2013

Data are limited on the association between dietary patterns and screen time among Korean adolescents. The present study identified dietary patterns of 691 adolescents, aged 13-18 years, who had participated in the Third Korean National Health and Nutrition Examination Survey (KNHANES III) and analyzed their associations with screen time. Screen time was defined as the time spent watching TV, using a computer, or playing video games was calculated as a sum of all these times. Dietary patterns and their factor scores were derived from a food frequency questionnaire using the factor analysis method. To analyze the association between dietary patterns and screen time, we conducted multiple linear regression analysis. We also performed multiple logistic regression analysis to estimate odds ratios (OR) of excessive screen time (2 hours or longer per day) and 95% confidence intervals (CI). We identified 2 dietary patterns labeled "the Korean healthy dietary pattern" and "the Western diet and fast foods pattern". The former included mixed grains, legumes, potatoes, red meat, eggs, fish, dairy products, fruits, vegetables, seaweeds, and mushrooms, whereas the latter included noodles, bread, red meat, poultry, fast foods, snack, and soft drinks. After controlling for potential confounding factors, factor scores for the Korean healthy dietary pattern were inversely associated (P-value for trend < 0.01) and those for the Western diet and fast foods pattern were positively associated with the screen time (P-value for trend < 0.01). Adolescents in the top tertile of the scores for the Korean healthy dietary pattern had a multivariable-adjusted OR [95% CI] of 0.44 (0.25-0.75) for excessive screen time compared with those in the lowest tertile. On the basis of these findings, adolescents who have excessive screen time may need to be encouraged to consume a more healthy diet.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.9
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• pp.1122-1127
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• 2017

Currently, the consumer trends are increasing towards "natural" in all food systems. Therefore, in the flavor industry, the production of flavor esters by "natural" methods are needed. On the other hand, "natural flavor" is expensive to produce because of the limited natural source. Recently, the flavor obtained from the enzyme or microbial could be represented as "natural flavor". Ethyl butyrate is used most frequently as a fruity aroma in drinks and the processed food industry. In this study, ethyl butyrate was synthesized enzymatically using the ester synthetase obtained from the waste of pineapple and banana peel. The ethyl butyrate production optimization was analyzed using a response surface methodology. The enzyme reaction variances were composed of the ethanol content, butyric acid content, and reaction time. As a result, in ester synthetase obtained from banana peel, the maximum predicted production amounts were 45.8199 mM at an ethanol content of 38.7050 mM, butyric acid content of 50.9019 mM, and reaction time of 4.3662 h. In ester synthetase obtained from pineapple peel, the maximum predicted production was 65.1087 mM at an ethanol content of 54.6502 mM, butyric acid content of 58.7638 mM, and reaction time of 4.7436 h. In conclusion, ethyl butyrate production was shown the more useful using the ester synthetase obtained from pineapple peel than that from banana peel.

• Journal of Radiation Protection and Research
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• v.41 no.2
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• pp.133-140
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• 2016

Backgrounds: The accident at Fukushima Daiichi Nuclear Power Plant (NPP), March 2011, caused serious radioactive contamination over wide area in east Japan. Therefore, it is important to know the effect of the accident and the status of NPP. Materials and Methods: This paper provides a review on the status of radiation dose and radioactive contamination caused by the accident on the basis of publicized information. Results and Discussion: Monitoring of radiation dose and exposure dose of residents has been conducted extensively by the governments and various organizations. The effective dose of general residents due to the accident proved to be less than a mSv both for external and internal dose. The equivalent committed dose of thyroid was evaluated to be a few mSv in mean value and less than 50 mSv even for children. Monitoring of radioactivity concentration has been carried out on food ingredients, milk and tap water, and actual meal. These studies indicated the percentage of foods above the regulation standard was over 10% in 2011 but decreasing steadily with time. The internal dose due to foods proved to be tens of ${\mu}Sv$ and much less than that due to natural $^{40}K$ even in the Fukushima area and decreasing steadily, although high level concentration is still observed in wild plants, wild mushrooms, animals and some kind of fishes. Conclusion: According to extensive studies, not only the effect of the accident but also the pathway and countermeasures against radioactive contamination have been revealed, and they are applied very effectively for restoration of environment and reconstruction of the area.

• Journal of the Korean Home Economics Association
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• v.47 no.7
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• pp.109-116
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• 2009

This study was conducted to investigate the recognition and uses of Astragalus membranaceus. The survey methodology employed was a questionnaire, which interviewed 272(37.8%) males and 448(62.2%) females from the Seoul and Kyunggido area. The main results are as follows: 40-50 years old like and eat Astragalus membranaceus more frequently than 10-30 years old. The most popular reason provided for the preference of Astragalus membranaceus was good health benefits. People indicating a dislike for Astragalus membranaceus had generally fewer previous experiences of eating this plant. The main purchasing place appears to be traditional markets and supermarkets. Astragalus membranaceus was acknowledged as having the following characteristics ‘excellent nutrition’(3.82), ‘natural food’(3.76), ‘possessing anti-cancer and anti-oxidization characteristics’(3.70) and ‘good for liver function, a depressant and good coelenteron effects’(3.62). However, it was not associated with a ‘cheap price’(3.02) and was regarded as ‘difficult for buy’(3.10). Recognition and eating experience was low for Astragalus membranaceus kimchi and rice bread, bread, sauce and Astragalus membranaceus added health drinks. However opinion of its taste was regarded highly.

• Journal of Korean Ophthalmic Optics Society
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• v.10 no.4
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• pp.283-292
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• 2005

This study investigated the effects of naringin, and chitosan in rabbits' corneas. Naringin, a glycone of naringenin, is a widely distributed bioflavonoid in the grapefruit and citrus peel, and it has already been reported as an antioxidant, antimicrobial, and anticancer agent. It has been used as a food preservatives and cosmetics. One of the natural preservatives, chitosan has also used in food preservatives, health drinks, and teas. Chitosan is distributed in the epithelium of crustacea, insects, and fungi. Naringin and chitosan have no harmful effects of cytotoxicity in the human body and they are recognized as an antibacterial for various forms of bacteria. The purpose of this study is to search for the ideal percentage of natural products to substitute the chemical preservatives occuring within the cornea and conjunctiva cytotoxicity and inflammations as wearing on soft contact lens. The present study compared the morphology of corneal epithelium and endothelium observed by light microscopy (LM) and transmission electron microscopy (TEM). In vivo methods, We investigated the effects of natural preservatives on soft contact lens. We inserted 3-4 drops of the naringin and chitosan, directly on rabbits' corneas 4 times per a day during one week. After enucleation of cornea, morphorgical damages of the epithelium and endothelium were observed by LM and TEM. In view of ultrastructure, chitosan caused siginficant damage on the epithelium and endothelium of cornea. The damage of cells was higher in chitosan treated cornea than 0.01, 0.1, and 1% of naringin. The 1% of naringin also expressed cell damage seriously. The results suggest that the most important thing is to use the reasonable percentage of preservatives for contact lens solutions.

• The Korean Journal of Mycology
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• v.27 no.6 s.93
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• pp.373-377
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• 1999

This study was designed to develop functional drink from jujube extract through a simple submerged culture of three basidiomycetes species. The optimum Brix and pH of the jujube extract for culturing the Ganoderma lucidum appeared to be 5 Brix and pH 4. Ten days of culture period produced maximum mycelium. The optimum Brix and pH of the jujube extract for culturing the Coriolus versicolor appeared to be 5 Brix and pH 5. Ten days of culture period produced maximum mycelium. The optimum Brix and pH of the jujube extract for culturing the Phellinus igniarius appeared to be 3 Brix and pH 5. For the maximum mycelial production eighteen days of culture period was required for Phellinus igniarius. The antitumor activity of the polysaccharides extracted from the fermented drinks was demonstrated through the tumor cell line experiments. The $IC_{50}$ values of the jujube drinks fermented with Ganoderma lucidum and Phellinus igniarius against stomach cancer cell line appeared to be one fourth that of the jujube drink which was not fermented with basidiomycetes.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.617-624
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• 2002

Health drinks were prepared with freeze dried powder of 60% ethanol extract (60% EFDP), 60% ethanol extract after hydrolysis with amyloglucosidase (60% AEFDP) and 80% ethanol extract (80% EFDP) from roasted safflower seed. Quality characteristics and antioxidative properties were investigated. Yield of freeze dried powders were ranged in $4.67%{\sim}5.62%$. Brix, pH and titratable acidity of safflower drinks were ranged in $11.4{\sim}14.2%$, $2.83{\sim}3.34$ and $0.09{\sim}0.91%$, respectively. Content of total phenolic compounds was much more in 80% EFDP (117 mg/g) and safflower drink-I (SD-I, 440 ppm) than others. Content of total flavonoid was observed in higher level in 60% EFDP (49 mg/g) and safflower drink-V (SD-V, 138 ppm) than others. Antioxidant compounds such as N-[2-(5-hydroxy-1H-indol-3-yl)ethyl]ferulamide(serotonin-I) and N-[2-(5-hydroxy-1H-indol-3yl)ethyl]-p-coumaramide(serotonin-II) exhibited higher contents of 21.09 ppm, 33.56 ppm in 60% EFDP and of 3.83 ppm, 5.81 ppm in safflower drink-II (SD-II) than others. Content of acacetin was much more in 80% EFDP (13.53 ppm) and safflower drink-IV (SD-IV, 1.14 ppm) than others. From the DPPH test to measure antioxidant activity, it was shown that 80% EFDP and SD-I have stronger scavenging activities of 94.58% and 94.88%, respectively, while BHA standard solution does 93.88%. Among drinks, SD-II was revealed to have highest level on overall acceptance, color and flavor through sensory evaluation. These results induced that safflower seed can be used as natural antioxidant and functional food material.

• Journal of the korean academy of Pediatric Dentistry
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• v.24 no.1
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• pp.125-138
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• 1997

Along with recent economic prosperity, the consumption of commercially available beverages has increased dramatically. Beverages on the market are replacing tap water and constituting an increasing large proportion of the total daily fluoride intake. If such changes in the source of fluid intake are not taken into consideration, effective fluoride intake would become difficult in the fluoridated area while there would be confusion as to the basis for proper fluoride supplement prescription in the nonfluoridated area. So, dietary consultation is recommended for every pediatric patient. This study was conducted to provide the reference for dietary consultations on the subject of fluoride supplement using 72 beverages on the market. The fluoride content was measured and the fluoride intake from each age groups was calculated using fluoride ion specific electrode and HMDS-microdiffusion technique. 1. The average fluoride concentration of the 72 beverages was $0.23{\pm}0.10ppm$, from 0.0106ppm to 2.2050ppm. 2. Natural fruit juices, diluted fruit juices, carbonated beverages and mixed beverages showed average fluoride concentration of $0.15{\pm}0.66ppm$, $0.09{\pm}0.11ppm$, $0.15{\pm}0.23ppm$, $0.50{\pm}0.66ppm$, respectively. There were significant differrence between diluted friut juice drinks and mixed beverage, and between the carbonated beverages and mixed beverges(p<0.05). 3. Using available data on the daily total consumption of beverages and the relative consumption of beverages on the market according to age, daily fluoride intake for various age groups was calculated. According to the results, 2 to 3 year-old children need 0.13mgF/day, those between 4 and 6 year-old need 0.15mgF/day, and those between 7 and 10 year-old need 0.17mgF/day.

• KSBB Journal
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• v.25 no.2
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• pp.137-141
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• 2010

Citric acid is a natural preservative and is used to add a sour taste to foods and soft drinks. For the preparation of stable food additives of citric acid, a coating process using vegetable oil was developed. Coating materials used were purified soy bean oil and carnauba wax. The yield of coated citric acid was up to 95% in both cases. The contents of coating materials was 20~33% in the total composition and the coating efficiency was 95.2 ${\pm}$ 0.01%. The surface of coated citric acid was much smoother and more homogeneous than that of original citric acid according to SEM data. The coated citric acid can be used to as a stable food additive and also would be applied to nutraceuticals and cosmetic ingredients.

• Journal of Nutrition and Health
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• v.12 no.1
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• pp.69-75
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• 1979

Stevia rebaudiana Bertoni M. can be cultivated in Korea as a new sweetness resource. It seems possible that stevioside the sweet substance extracted from the leaves of Stevia rebaudiana Bertoni M. can be used instead of saccharin. In order to obtain the fundamental data due to natural sweetening materials used of as additives to food stuffs such as coffee and tea etc. It was investigated to reduce the calories from coffee and tea without reducing the conventional sweetness, drinks sweetened with mixtures of stevioside and sucrose were prepared. The results obtained are as follows: 1) Mixture of 50% stevioside 40 mg (0.04%) (A) and 1.5% sucrose, 95% stevioside 20 mg (0.02%) (B) and 2.0% sucrose, and 50% stevioside 60 mg (0.06%) (A) and 95% stevioside 40 mg (0. 04%) (B), the sweetness of which in coffee corresponded to that of 7% sucrose in the drink, was prepared. 2) Mixture of 50% stevioside 60 mg (0.06%) (A) and 1.5, 2.0, 2.5% sucrose, 95% stevioside 40 mg (0.04%) (B) and 1.5, 2.0% sucrose, and 50% 80 mg (0.08%), 95% 60 mg (0.06%) (A,B), respectively the sweetness of which in tea corresponded to that of 7% sucrose in the above drink, was prepared. 3) Sucrose saving of 21.42-28.57% compared to equally sweet sucrose-sweetened coffee and tea could be achieved without deterioration of other taste qualities.