• Journal of the East Asian Society of Dietary Life
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• v.14 no.1
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• pp.11-19
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• 2004

To investigate the effect of eating habits and lifestyle on the food intake of university students in Daejeon, 104 male students(26.75％) and 282 female students(73.75％) were surveyed about their food intake, eating habits, and lifestyle using the questionnaire. The major food served as breakfast was steamed rice(76.05％) and there was a little significant difference between male and female. The major food served as lunch was also steamed rice(73.77％) and male students ate it more than female ones. According to the survey, 41.95％ of the subjects had breakfast regularly, and 24.35％ seldom, which showed no significant difference between male and female. In case of lunch, the percentile of subjects(54.55％) who had regularly eaten lunch was more than that of breakfast, and there was a little significant difference between male and female. The survey said most subjects(49.22％) had eaten dinner irregularly, which rate was higher in male students. The meal skipped usually was the breakfast(24.35％), which rate was higher in female students. The reason why the subjects skipped the meal was mainly due to the lack of sufficient time for breakfast and lunch, and for dinner to the weight loss. Among the subjects, 80％ said they were non-smokers; 96.44％ in female students and 35.58％ in male ones. In case of drinking, most subjects said they sometimes drank(67.19％) and the frequency of drinking was once or twice a month(51.99％), which showed the significant difference between male and female. In the aspects of effects of drinking and smoking on the food intake, the drinking practice after eating was shown to be the highest(55.98％); smoking generally affected the food intake, which showed the difference between male and female. Food intake during the examination period didn't show any differences to the usual one or increased a little bit, which showed a difference between male and female. Losing appetite during the examination period was shown mainly in the female students. When they felt blue or tired, the food intake decreased, which showed a significant difference between male and female was shown. When feeling good, the food intake significantly increased, which showed a significant difference between male and female. Therefore, there was a significant difference between male and female in the actual eating habits and in the aspects of food intake.

• Journal of Nutrition and Health
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• v.46 no.1
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• pp.5-14
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• 2013

The anti-obesity effects of fermented black bean were tested with mice fed a high fat diet for seven weeks. Body weight gain and feed efficiency ratio (FER) in the high fat diet control (HC) group were markedly higher, compared with those of the normal control (NC) group, but were significantly lower in the 2% black bean powder supplemented high fat diet (BB) group and 2% black bean powder fermented by M. pilosus supplemented high fat diet (BBM) group, compared with those of the HC group. Food intake in the HC and BB groups was significantly lower than that of the NC and BBM groups. Water intake in the HC group was significantly lower than that of the NC group, but was higher in the BB and BBM groups, compared with that of the HC group. On the other hand, relative liver and kidney weight in the HC group was lower than that of the NC group, but was higher in the BB and BBM groups, compared with that of the HC group. In addition, whereas epididymal fat weight in the HC group was markedly higher than that of the NC group, it was significantly lower in the BB and BBM groups, compared with that of the HC group. Meanwhile, hepatic GSH in the HC group was significantly lower than that of the NC group, but was slightly higher in the BB and BBM groups, compared with that of the HC group. Although hepatic LPO in the HC group was dramatically higher than that of the NC group, it was significantly lower in the BB and BBM groups, compared with that of the HC group. In addition, serum TG, total cholesterol, and LDL-cholesterol in the HC group was significantly higher than that of the NC group, but was significantly lower in the BB and BBM groups, compared with that of the HC group. On the contrary, HDL-cholesterol in the HC group was significantly lower than that of the NC group, but was higher in the BB and BBM groups, compared with that of the HC group. In addition, activity of XOR D type in the HC group was lower than that of the NC group, but was slightly higher in the BB and BBM groups, compared with that of the NC group. Activities of ROS scavenging enzymes, such as SOD, GPX, and GST in the HC group were significantly lower than those of the NC group, but were significantly higher in the BB and BBM groups, compared with those of the HC group. In addition, serum ALT activity in the HC and BB groups was higher than that of the NC group, but was significantly lower in the BB and BBM groups, compared with that of the HC group. In histopathological findings, hepatic fat accumulation in the HC group was higher than that of the NC group, but was lower in the BBM group, compared with that of the HC and BB groups. In particular, antiobese, hypolipidemic, and antifatty liver effect of black bean powder fermented by M. pilosus was specifically higher than that of non-fermented steamed black bean. In conclusion, the constituents of black bean fermented by Monascus pilosus have been proven to not only inhibit obesity and hyperlipidemia but also decrease hepatic fat accumulation in high fat diet-induced obese mice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.126-136
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• 2016

This study was performed to investigate menu preferences of adult customers for Korean food made from Korean traditional sauces. A total of 962 valid responses were used for data analysis. Statistical analyses were conducted using the SPSS package program (ver 20.0). The results of this study are summarized as follows: overall preferences were highest for braised spareribs, followed by braised short ribs, grilled beef ribs, and bulgogi. On the other hand, overall preferences were lowest in eggplant namul, followed by squid and radish soup, and grazed lotus roots and burdock. Female's overall preferences were significantly higher than male's for nine menu items, including japchae and seasoned acorn starch curd with vegetables, whereas male's overall preferences were significantly higher than female's for 19 menu items, including grilled deodeok and frozen pollack stew. Moreover, the menu item that was most significantly preferred was soybean sprouts soup in subjects aged under 20 years and Korean meatballs in subjects in their twenties. Subjects in their forties showed significantly higher preferences for 15 menu items, including braised hairtail, grilled deodeok, and seasoned and grilled yellow corvina compared to other age groups. Furthermore, menu preferences of production service workers were significantly higher than other groups for frozen pollack stew, loach stew, grilled dried pollack, steamed dry pollack, dried pollack soup, eggplant namul, and seasoned and grilled yellow corvina, whereas menu preferences of official professional workers and students were significantly higher than those of production service workers for braised short ribs, grilled beef ribs, seasoned and simmered chicken, mixed noodles, Korean meatballs, stir-fried rice pasta with vegetables, spicy soft bean curd stew, japchae, mung bean jelly mixed with vegetables and beef, bibimbap, and stir-fried squid. The results show that menu preferences of adults customers differed depending on gender, age, and occupation. In conclusion, the results of this study should provide foodservice managers with information about menu planning for target customers of commercial or non-commercial foodservice cafeterias and recipe development of low-sodium Korean foods.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.873-881
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• 2005

This study was conducted to improve the properties of frozen dough foods (buns and noodles etc.) on the quality deterioration with microwave oven cooking. Microwave is a useful cooking method, but it quickly takes moisture from food surface and makes lowering food quality abruptly. For improvement of these problems, mixing doughs with addition of various additives of 34 types manufactured respectively; starches, modified starches, gums and emulsifiers etc. Each mixing dough produced in sheet type $(30{\times}30{\times}1mm)$ and steamed them, was quickly froze at $-70^{\circ}C$ and packed with polyethylene. Packed samples kept at $-20^{\circ}C$ for 48 hours. After they were steam or microwave treatment packed or non-packed with polyethylene, studied for improvement effects of quality as sensory evaluation and selected 6 type additives; modified starches (TA, ST), gums (AR, GA) and emulsifiers (E, S1) as improvement agent. Because moisture loss from microwave oven cooking leads to quality deterioration of frozen dough foods, additive, such as including starches, modified starch, gums, and emusifiers were added to improve dough properties. Amylogram, scanning electron microscopy, textural analysis, and differential scanning calorimetry revealed addition of additives improved textural properties including surface-hardening of frozen dough foods compared to the control.

• Journal of Ginseng Research
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• v.29 no.1
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• pp.1-18
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• 2005

Ginseng Radix, the root of Panax ginseng C. A. Meyer has been used in Eastern Asia for 2000 years as a tonic and restorative, promoting health and longevity. Two varieties are commercially available: white ginseng(Ginseng Radix Alba) is produced by air-drying the root, while red ginseng(Ginseng Radix Rubra) is produced by steaming the root followed by drying. These two varieties of different processing have somewhat differences by heat processing between them. During the heat processing for preparing red ginseng, it has been found to exhibit inactivation of catabolic enzymes, thereby preventing deterioration of ginseng quality and the increased antioxidant-like substances which inhibit lipid peroxide formation, and also good gastro-intestinal absorption by gelatinization of starch. Moreover, studies of changes in ginsenosides composition due to different processing of ginseng roots have been undertaken. The results obtained showed that red ginseng differ from white ginseng due to the lack of acidic malonyl-ginsenosides. The heating procedure in red ginseng was proved to degrade the thermally unstable malonyl-ginsenoside into corresponding netural ginsenosides. Also the steaming process of red ginseng causes degradation or transformation of neutral ginsenosides. Ginsenosides $Rh_2,\;Rh_4,\;Rs_3,\;Rs_4\;and\;Rg_5$, found only in red ginseng, have been known to be hydrolyzed products derived from original saponin by heat processing, responsible for inhibitory effects on the growth of cancer cells through the induction of apoptosis. 20(S)-ginsenoside $Rg_3$ was also formed in red ginseng and was shown to exhibit vasorelaxation properties, antimetastatic activities, and anti-platelet aggregation activity. Recently, steamed red ginseng at high temperature was shown to provide enhance the yield of ginsenosides $Rg_3\;and\;Rg_5$ characteristic of red ginseng Additionally, one of non-saponin constituents, panaxytriol, was found to be structually transformed from polyacetylenic alcohol(panaxydol) showing cytotoxicity during the preparation of red ginseng and also maltol, antioxidant maillard product, from maltose and arginyl-fructosyl-glucose, amino acid derivative, from arginine and maltose. In regard to the in vitro and in vivo comparative biological activities, red ginseng was reported to show more potent activities on the antioxidant effect, anticarcinogenic effect and ameliorative effect on blood circulation than those of white ginseng. In oriental medicine, the ability of red ginseng to supplement the vacancy(허) was known to be relatively stronger than that of white ginseng, but very few are known on its comparative clinical studies. Further investigation on the preclinical and clinical experiments are needed to show the differences of indications and efficacies between red and white ginsengs on the basis of oriental medicines.

• The Korean Journal of Nuclear Medicine Technology
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• v.17 no.2
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• pp.31-36
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• 2013

Purpose: Measure gastric emptying time (GET: Gastric Emptying Time) is a non-invasive and quantitative evaluation methods, mainly by endoscopic or radiological examination confirmed no mechanical obstruction in patients with symptoms of congestion is checked. Such tests are not common gastric emptying time measured esophageal cancer patients (who underwent esophagectomy) patients after surgery for gastric emptying time was measured test. And the period of time for more than one year after the gastric emptying time measurement was performed. By comparing the two kinds of tests in the chest cavity after surgery as the evaluation of gastrointestinal function tests evaluate the usefulness of GET, and will evaluate the characteristics of the image. Materials and Methods: 93 patients who underwent esophagectomy with gastric emptying time measurement of subject tests immediately after surgery and after 1 year or longer were twice. Preparation of the patient before the test is more than 12 hours of overnight fasting is important, in addition to the medicine or to stop smoking, and diabetes insulin injections should be early in the morning is ideal to test. Generally labeled with $^{99m}Tc-DTPA$ resin which is used to make steamed egg, seaweed and fermented milk with a high viscosity after eating, three hours in the standing position was measured. Evaluation of gastric emptying curves on the way intragastric radioactivity level by 50% the time (half-time [T1/2]) was calculated, based on the half-life was divided into three steps: over 180 minutes was defined as delayed gastric emptying, within 180minutes was defined as intermediate gastric emptying and when all the radioisotopes were dumped into the jejunum as soon as swallowed, was defined as rapid gastric emptying. Results: Gastric emptying time of a typical images stomach of antrum and fundus additional images appear stronger over time move on to the small intestine. but esophageal cancer who underwent esophagectomy side of the thoracic cavity showed a strong image. Immediately after surgery, the half-time (T1/2) of rapid gastric emptying appeared to 12.9%, intermediate gastric emptying appeared to 52.7%, delay gastric emptying appeared to 34.4%. After more than a year the results of the half-life after surgery, 67% of rapid gastric emptying to intermediate gastric emptying was changed, 69% of delay gastric emptying to intermediate gastric emptying changed. Intermediate gastric emptying worse in patients rapid gastric emptying and the delay gastric emptying is 24% in the case. Conclusion: Esophagectomy for esophageal cancer who underwent half-time measurement test (T1/2) rapid gastric emptying and delay gastric emptying are the result of the comparison over time, changes were observed intermediate gastric emptying. Mainly seeing of gastric emptying time measurement in the esophagus instead of thoracic cavity to check the evaluation of gastrointestinal function can be useful even means. And segmentation criteria and narrow time interval of checking if more accurate information and analysis of the clinical diagnosis and evaluation seems to be done.