• Nutrition Research and Practice
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• v.13 no.6
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• pp.543-554
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• 2019

BACKGROUND/OBJECTIVES: The elderly are reported to have a high prevalence of nutritional anemia when they have lower intakes of nutrients or chronic diseases. This study was conducted to compare nutritional status according to nutritional anemia and to determine associations between nutritional anemia and chronic diseases in Korean elderly. SUBJECTS/METHODS: This study utilized data on 3,258 elderly aged ${\geq}65$ years gathered during the $6^{th}$ Korea National Health and Nutrition Examination Survey 2013-2015. Subjects were divided into nutritional anemia (NA) group (n = 415) and non-NA group (n = 2,843) by hemoglobin concentration. Nutrient intakes were assessed using dietary intake data obtained using the 24-hour recall method. The odds ratios (ORs) for nutritional anemia by chronic diseases were determined. Statistical analysis was performed using SPSS Ver. 23.0. RESULTS: Of 3,258 subjects, 12.7% had nutritional anemia. Intakes of potatoes, pulses, and mushrooms by males and potatoes, fruits, meats, eggs, and seafood by females were significantly lower in NA group than in non-NA group. The proportion of the subjects whose intakes of protein, vitamin A, vitamin $B_1$, vitamin $B_2$, niacin, and iron less than estimated average requirement (EAR) were significantly higher in NA group compared to non-NA group. After adjusting for age, the number of family members, energy intake, and alcohol drinking, ORs for nutritional anemia in the subjects with diabetes and myocardial infarction or angina pectoris were significantly higher by 1.74 times and 1.59 times as compared to the subjects without those diseases, respectively. However, ORs for nutritional anemia in the subjects with obesity, abdominal obesity, and hypertriglyceridemia were significantly lower by 0.64 times, 0.60 times, and 0.59 times as compared to the subjects without those diseases, respectively. CONCLUSIONS: The results of this study suggested that nutritional management should be done to enable the Korean elderly to consume foods with high hematopoietic nutrients density to prevent nutritional anemia. Korean elderly need to make regular efforts to check for nutritional anemia.

• The Journal of the Korea institute of electronic communication sciences
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• v.18 no.2
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• pp.329-335
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• 2023

Avocado, a superfood selected by Time magazine and one of the late ripening fruits, is one of the foods with a big difference between local prices and domestic distribution prices. If this sorting process of avocados is automated, it will be possible to lower prices by reducing labor costs in various fields. In this paper, we aim to create an optimal classification model by creating an avocado dataset through crawling and using a number of deep learning-based transfer learning models. Experiments were conducted by directly substituting a deep learning-based transfer learning model from a dataset separated from the produced dataset and fine-tuning the hyperparameters of the model. When an avocado image is input, the model classifies the ripeness of the avocado with an accuracy of over 99%, and proposes a dataset and algorithm that can reduce manpower and increase accuracy in avocado production and distribution households.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.9-17
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• 2009

The microbiological examinations was conducted for the hygienic evaluation on ten Japanese restaurants during summer season in Gwangju, Korea. Total two hundreds swabbed samples using sponge were collected from the surface of facilities and utensils at restaurants. The number of total microorganism, coliform, E. coli, Staphylococcus, Salmonella, and Listeria were measured. The results demonstrated that most swabbed samples were contaminated with microorganisms and coliforms. The degree of contamination depended on the sample sites. The severely contaminated sites were floor, trench, and working table for the fish and total counts of those samples were over $10^4$ CFU/100 $cm^2$. The coliforms were detected on the floor, trench, and wood cutting board over $10^3$ CFU/100 $cm^2$. Moreover, coliforms was detected on the towel, dish, and working place for fish and vegetables. The E. coli was detected on the floor and trench of several restaurants. The Staphylococcus spp. was detected on the cutting board, towel, floor and trench of several restaurants. The Salmonella spp. and Listeria spp. were not detected all over the samples. From those results showed that sanitation management and disinfection were required on the Japanese restaurants.

• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.248-251
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• 2013

The purpose of this study was to investigate the inactivation effect of intense pulsed light (IPL) on Micrococcus roseus, an irradiation-resistant bacterium isolated from laver, and the commercial feasibility of this sterilization method on dried laver. The inactivation of M. roseus in cultivated plates increased with increasing light intensity and treatment time. Approximately 6.6 log CFU/mL reduction of the cell viability was achieved with IPL treatment for 3 min at 1,000 V of light intensity, tailing was not shown. In addition, the inactivation rate of M. roseus increased with increasing pulse number at same light intensity and treatment time. The killing efficiency for M. roseus increased with by decreasing the distance between the light source and the sample surface.

• Journal of the Korean Home Economics Association
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• v.42 no.5
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• pp.39-52
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• 2004

The purpose of this study was to evaluate the meal pattern and the nutritional balance in university foodservices of Seoul. The survey was conducted using a questionnaire with 317 students at five different cafeterias that served 23 meals. We weighed all the meals offered by the university foodservices, separated the foods, and calculated their nutritional content using a computer program $\ulcorner$DS24$\lrcorner$. We also checked the dishes and those amount students consumed from the menu. The results of this study is summarized as follows. : 1) The most prevalent menu patterns included rice, soup, two side dishes, and kimchi. 2) Most nutrient contents per meal in a given menu was lower than one third of the recommended dietary allowance(RDA). 3) The mean energy content for the amount of rice that was served was 399㎉, for the side dish, it was 107㎉, and for the kimchi, it was 9.9㎉. 4) The number of total dishes and side dishes was five and two, respectively. The dietary variety score was 16.7, and the dietary diversity score was 3. 5) The mean energy intake by students at self-operated managements were 545㎉, and at one contracted management, the energy intake were 494㎉. Both of them did not serve enough to meet one third of the RDA. Nutrient adequacy ration(NAR) was 0.4∼0.9, and Index of nutritional quality(INQ) was above 0.9 for most nutrients with the exception of calcium and vitamin B$_2$.

• Journal of the Korean Dietetic Association
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• v.26 no.2
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• pp.126-140
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• 2020

The purpose of this study was to investigate the association between dietary quality and smart device use among middle school students. A total of 330 middle school students (171 boys and 159 girls) residing in Incheon participated in this questionnaire survey in June 2018. The boys and girls were divided into two groups according to their daily use time of smart devices: less than 3 hours a day (<3 hours) and 3 hours or more a day (≥3 hours). Eating habits and dietary quality were assessed using a nutrition quotient for adolescents (NA-Q). For boys and girls, higher consumption frequency of white milk was significantly associated with less time spent using a smart device. For boys, a higher number of vegetable dishes and eating frequency of breakfast were significantly associated with the less time spent using a smart device. For girls, higher consumption frequency of processed beverages, ramyeon, and street foods was significantly associated with more time spent using a smart device. For boys and girls, those who spent more time using a smart device had significantly lower NA-Q scores, indicating low dietary quality. To sum up, more time spent using a smart device among middle school students may be associated with lower dietary quality. These results suggest the need to provide a nutrition education program and guidelines to students who use smart devices for a long time.

• Korean Journal of Food Science and Technology
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• v.19 no.2
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• pp.134-139
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• 1987

The triglycerides of walnut oil were fractionated by high performance liquid chromatography (HPLC) on the basis of partition number (PN). Each triglyceride was finally fractionated on the basis of aryl carbon numbers (CN) by gas-liquid chromatography (GLC). The fatty acids of triglyceride for each PN group were analyzed by GLC. Also, the fatty acid at ${\beta}-position$ of glycerol in each PN fraction separated by HPLC was determined by enzymatic hydrolysis with pancreatic lipase. The major triglyceride molecular species of walnut oil were $C_{18:2}{\cdot}C_{18:2}{\cdot}C_{18:1}$(LLO; 10.9%), $C_{18:3}{\cdot}C_{18:2}{\cdot}C_{18:2}$(LnLL; 17.6%) and $C_{18:2}{\cdot}C_{18:2}{\cdot}C_{18:2}$(LLL; 37.3%). The triglyceride molecular species occupied by unsaturated fatty acid at ${\beta}-position$ were more than 90%.

• Journal of the Korean Wood Science and Technology
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• v.11 no.1
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• pp.18-24
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• 1983

Oak mushroom (Lentinus edodes Sing.) has been used as one of vegetable foods for a long time, because it has particular odour, taste and abundant nutritive material. Its cultivation has been done extensively, but its checmical analysis of the components is curiously limited. It is the purpose of this study to analyse its component chemically and to get basic data in terms of nutrition science. The results are summarized as follows: 1. It was analysed that the total number of amino acid is 17 different kinds, mainly glutamic acid. 2. All the essential amino acids which are lecucine, lysine, threonine, tryptophan, valine, phenylalanine, isoleucine, tyrosine, and methionine were found in this chemical analysis. 3. The seven kinds of vitamins are analysed, which are A(${\beta}$-carotene), $B_1$ (thiamin), $B_2$(riboflavin), C(ascorbic acid), E(${\alpha}$-tocopherol), Niacin, choline chloride.

• Journal of Dairy Science and Biotechnology
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• v.16 no.2
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• pp.106-118
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• 1998

Whey is a natural product obtained during cheese production. With the advent of new technology, whey protein concentrates and whey fractions have become readily available and versatile food ingredients. Whey protein concentrates are highly functional ingredients that have gelling, emulsifying, whipping, water-binding and fat-replacement properties. New fractions derived from whey (such as alpha-lactalbumin, lactoferrin, lactoperoxidase and peptides) attract considerable interest worldwide because of their bioactive or health-enhancing properties. Some of these fractions also find new uses as natural antibiotic, natural preservative and immunity-enhancing agents. With the growth of the functional foods industry sector, an increasing number of manufacturers take advantage of whey's nutritional and functional benefits to develop successful new products. The United States is the world's largest single producer and exporter of whey products. In 1997, more than 1 million metric tons of whey products were manufacturers in the U.S.

• Nutrition Research and Practice
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• v.14 no.1
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• pp.62-69
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• 2020

BACKGROUND/OBJECTIVES: A number of studies examined secular trends in blood lipid profiles using time series data of national surveys whereas few studies investigated individual-level factors contributing to such trends. The present study aimed to examine secular trends in dietary and modifiable factors and hyper-LDL-cholesterolemia (HC) prevalence and evaluate their associations using time series data of nationwide surveys. SUBJECTS/METHODS: The study included 41,073 Korean adults aged ≥ 30 years from the 2005, 2007-2009, 2010-2012, 2013-2015, and 2016 Korea National Health and Nutrition Examination Surveys. Stepwise logistic regression analysis was performed to select significant factors associated with HC, which was defined as serum LDL cholesterol levels ≥130 mg/dL. RESULTS: The following factors showed a positive association with HC (P < 0.05): for men having higher body mass index (BMI), being married, having an office job, and consuming higher dairy and vegetable oil products; for women having higher age or BMI, having no job or a non-office job, not in a low-income household, and consuming higher dairy products. In the given model, the 2016 survey data showed that a 2 kg/㎡ reduction in BMI of obese persons resulted in a decreased HC prevalence from 30.8% to 29.3% among men and from 33.6% to 32.5% among women. CONCLUSIONS: Based on these findings, it is suggested that primary prevention programs should advocate having proper BMI for Korean adults with a high-risk of HC. However, whether discouraging consumption of dairy and vegetable oil products can reduce HC prevalence warrants further studies with a prospective longitudinal design.