• Journal of Environmental Health Sciences
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• v.38 no.4
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• pp.291-299
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• 2012

Creatinine-adjustment is an important process in the urinary monitoring of the environmental exposure of children and adolescents. The purpose of this study was to investigate the concentrations of urinary creatinine and factors associated with them among Korean children and adolescents. We recruited 1,025 persons from 128 extracted schools. They were from three to 18 years old and supplied urine samples for measuring creatinine. The concentrations of urinary creatinine were 98.18 mg/dl (SD, 67.67) in arithmetic mean and 72.05 mg/dl (GSD 2.49) in geometric mean, were significantly higher among male children/adolescents than females in all age groups, and higher values appeared following increasing ages, heights and BMIs. The rates of the number who were below the lowest limit recommended by WHO (<30 mg/dl) were 25.57% among three to four year olds, 21.77% among five to six year olds, 20.0% among seven to eight year olds and 14.69% among nine to ten year olds, respectively. The rates of those above the highest limit (>300 mg/dl) were 0.0% among three to twelve year olds. The coefficient of determination R-square of the fitted regression model for urinary creatinine was 27.4% with general characteristic variables of sex, age, BMI and height. The significant variables among these were height (standardized beta = 0.372) and age (standardized beta = 0.129). Another coefficient of determination R-square was 15.3% with dietary habit variables of smoking, drinking, dining area, number of meals and snacks, and intake of milk food, cup-noodles, canned foods, popcorn, nachos, and hamburgers. In conclusion, the concentration of urinary creatinine was significantly lower in children than in adults, and was very significantly associated with the height of children. Therefore, children need the recommended concentrations for urinary creatinine, as distinguished from adults.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.908-918
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• 2007

To prepare ready-to-use rice flour as de novo material for processed rice foods, glutinous(W) and normal rice grains (N) were soaked for 1, 8, and 12 hours prior to processing. One half (DG) was air-dried and milled, and the other (WG) was milled and air-dried. General, morphological and pasting properties of the flours (NDG, NWG, WDG, WWG) were compared to those of a control (raw milled rice without soaking). The general compositions of the rice flours varied with soaking. Crude ash was considerably decreased at the beginning of soaking (1 hour). With the soaking, the rice flour, having polygonal shaped particles and a layered surface, acquired particles with smooth edges, which were then uniformly distributed. Additionally, the WG flour was lighter and had a lower ${\Delta}E$ value than the DG flour, due to a higher L and less +b as a result of soaking. Compared to the control, the WBC of the normal rice flour was decreased significantly with soaking, and the WG flour had significantly lower WBCs than the DG flour. Stirring number (SN), an indicator of ${\alpha}-amylase$ activity, was highly and significantly correlated with WBC (r=-0.85, p=0.0001) in the normal rice flour. At $80^{\circ}C$, the SP and solubility of all the soaked rice flours were much higher than those of the control. Positive (r=+0.85, p=0.0001) and negative (r=-0.61, p=0.02) correlations between the SP and solubility of the normal and glutinous rice flours were found, respectively. Using RVA, the pasting temperature of NDG was lower than that of NWG (p<0.0001). The peak viscosities of all the soaked flours were significantly decreased with soaking (p<0.0l), with the highest viscosity in the normal rice flour soaked for 8 hrs. Total setback, indicative of retrogradation, was lower in NDG than in NWG, with the lowest setback at 8 hrs of' soaking. Based on these finding, the NDG flour with 8 hrs of soaking was less damaged, and had a lower total setback and lower pasting temperature, which would make it an appropriate rice flour for commercial mass production.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1103-1109
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• 2002

Mean concentration and daily intake of sorbic acid were estimated through the analysis of food samples obtained from Korea FDA and food sanitation inspection agency during $1999{\sim}2000$. Total number of samples were 14,129, among which the number of detected samples were 2,561 (detection rate was 18.13%). Contribution rate to total estimated daily intake (%) of sorbic acid in the categorized food were the highest in processed fish product. Total estimated daily intake $({\Sigma}EDI)$ for age groups were the highest in $30{\sim}49$ years old and ranged from 3.42 to 9.25 mg/person/day. Estimation of average food intake for each food item per person per day was based on data in national nutrition survey and national food disapperance data in 1998. Total estimated daily intake of sorbic acid was 20.40 mg per body weight of 55 kg. This value was 1.48% of acceptable daily intake evaluated by FAO/WHO and 33.03% of theoretical maximum daily intake.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.599-611
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• 2012

The purpose of this study was to investigate the effect of food behavior on dietary food intake status and health condition based on research of food behavior and nutritional intake status of university students in the Chungnam area. The average age, height, and weight of the subject group were 22.1 years old, 174.2 cm, and 67.0 kg for the male students and 20.9 years old, 161.8 cm, and 53.4 kg for the female students, respectively. From the nutritional intake status data, the averaged daily energy intake of both groups, male and female, are lower than the dietary reference intake(KDRI), as 2,169.2 kcal and 1,846.2 kcal, males and females, respectively. The lipid intake ratio was higher than the dietary reference figure, and the carbohydrate intake ratio was determined to be in the proper range. Male students(54.6%) and female students(52.0%) of the entire subject group skipped a breakfast mainly due to insufficient time, and the time at which meals were consumed, was determined to be irregular generally. In a day, male and female students have a heavier dinner than lunch(p<0.05), respectively. Meat and fishes are preferred by the entire subject group, and the number of students, who do not eat carrot and mayonnaise(p<0.05), was determined to be the highest, of all foods surveyed. The averaged daily activity coefficient and the resting energy expenditure shows significant difference(p<0.001) between two groups; was 1.7 and 1.6 and the second was 1,404.3 kcal/day and 1,292.5 kcal/day for the male and female groups, respectively. As the number of attempting to reduce body weight(p<0.001), the amount smoking(p<0.001), or the frequency of drinking alcohol increases, BMI decreases. On the other hand, as body shape satisfaction increases, BMI increases also.

• Journal of Community Nutrition
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• v.4 no.2
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• pp.71-77
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• 2002

The U.S. government have concerned about food safety over the last two decades. The concept of the continuum, “from farm to table” was created to explore ways to prevent foodborne illnesses in all stages of food systems. On the continuum, consumers were recognized as the last line of defense to prevent foodborne illnesses, and much efforts were made to educate them safe food handling. This research was conducted to investigate infant formula handling and hand-washing behaviors of low-income families, especially parents and guardians of infants. The subject was selected from participants of the Special Supplemental Nutrition Program for Women, Infants, and Children(WIC), a federal program for low-income families in the U.S. Stratified 200 local WIC offices were randomly selected based on the number of WIC participants in each state, and 20 randomly selected WIC participants from each selected office were asked to complete questionnaires. SPSS for Windows was used for statistical analyses including frequency, cross- tabulation, and chi-square analyses. A total of 87 WIC offices returned completed question-naires (N = 1,598), and 492 were parents/guardians of infants. Most respondents were white (51.3%), high school graduates (41.5%) , and participated in WIC>1 yew. Most respondents (80.9%) teamed about food safety from WIC, and only limited number of respondents (10.2%) used the Internet for food safety information. Most respondents stored prepared formula safely (94.6%) and discarded formula left in the bottle after feeding (84.5%) , but fewer used brushes to wash formula bottles (71.3%) and boiled water(15.2%) Chi-square analyses showed respondents in different race/ethnicity had different food handling behaviors. Respondents showed generally good hand-washing behaviors as 94.2% always washing hands after using restroom, 93.2% after touching meat items, and 87.l% before preparing foods. Fewer respondents, however, washed hands after changing baby diapers (77.0%) and touching pets (67.2%). Researchers concluded that WIC education on food safety was effective, as limited food safety education covered during WIC education were followed well (e.g., storing prepared formula and discarding leftover). However, results also indicated that there were many behaviors needed to be reinforced especially to overcome family tradition and culture on food handling behaviors. The WIC may serve as good food safety resources and education agents utilizing mandatory education sessions because the vast amount of food safety information on the Internet was not readily accessible for this low-Income Population.

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.515-520
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• 2007

To establish the roasting conditions of dandelion leaves for the manufacture of processed foods such as beverages and tea, we investigated the physicochemical and sensory characteristics of dandelion leaves and their hot water extracts by roasting treatment. As the number of roasting times increased, the free sugar content of the roasted dandelion leaves decreased, and in particular, free amino acid and total polyphenol content decreased greatly after only 1 roasting treatment. The amino nitrogen and total polyphenol contents of the roasted dandelion leaf hot water extracts also decreased greatly, and their L-, a-, and b-values showed much lower values than those of the raw leaf extracts. However, a greater amount of reducing sugars was extracted in the roasted leaves than in the raw leaves, suggesting that the roasting process allows for easier extraction of the compounds in dandelion leaves. Five sensory characteristics, including astringent taste, bitter taste, peen flavor, burnt taste, and sweet odor, were deduced through quantitative descriptive analysis of the hot water extracts. Among them, astringent taste, bitter taste, and green flavor showed significant differences between roasting treatments. The sensory evaluation results show that as the number of roasting times increased, the palatability of the hot water extracts increased greatly, in terms of color and taste.

• Korean Journal of Community Nutrition
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• v.6 no.2
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• pp.205-217
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• 2001

This survey was carried out to study the difference of nutrient intake, food behavior and health condition according to food intake diversity in the elderly(age 65 year over and 74 year under) in a local city. A diet survey with one day 24-recall method was used for 216 subjects(65 male & 151 female). Based on a food intake diversity examination, including an evaluation of KDDS(Korean's Dietary Diversity Score ; counts the number of food groups consumed daily from total five food groups(cereal, meat, vegetable, dairy, and oil groups)), Meal Balance(apply the KDDS at breakfast, lunch and dinner), and DVS(Dietary Variety Score ; total number of foods consumed), subjects were clustered according to food intake diversity. Food intake diversity patterns of male and female clusters were classified each into threes(Male-low group(24.6%), middle group(33.8%), and high group(41.5%)/Female low group(41.7%) middle group(37.1%), and high group(21.2%). The averages of KDDS, Meal Balance and DVS were 3.0, 7.5, 14.8 in the male middle group, and 4.5, 10.2, 25.7 in the male high group, 2.7, 6.3, 14.3 in the female low group, 4.0, 8.6, 18.0 in the female middle group, and 4.5, 10.5, 25.7 in the female high group respectively. The average dairy intake of nutrients below the RDA were energy, protein, Ca, Fe, Vitamin A, Vitamin B$_2$and niacin in the male low group, energy, protein, Ca, Fe, Vitamin A, Vitamin B$_2$in the male middle group and energy, Ca, Vitamin B$_2$in the male high group but a little. Also the female low group had intakes of all nutrients except Vitamin C, the middle group had intakes of energy, protein, Ca, Fe, Vitamin A, Vitamin B$_2$, and the female high group had intakes of energy, Ca, Vitamin A below the RDA respectively. Food intake diversity increasing, nutrient intake, food behavior and health condition proved to be good. This study explored the usefulness of cluster analysis in identifying food intake diversity of three groups of the elderly in relation to their nutrient intake, food behavior and health conditions.

• Korean Journal of Environment and Ecology
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• v.35 no.6
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• pp.601-608
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• 2021

This study surveyed the ecological characteristics of Squalidus multimacultus at Taehwa River tributary Cheokgwa Stream from January to December 2020. The species inhabited the riverbed that was mostly covered with sand. The water depth was 25-164 cm, and the average was rather deep at 68 cm. The stream velocity was slow at 0.21±0.26 (0.16-0.43) m/sec. The gender ratio of females to males was 1:0.99. The age according to the total length-frequency distribution indicated that the group with less than 50 mm (29.4 - 49 mm) in total length was one year old, the group with 50 - 69 mm was two years old, the group with 70 - 89 mm was three years old, and the group over 90 mm was four years old. The total length of sexually mature fishes was 40 mm for both males and females. The spawning season was from July to August, and the water temperatures was 23.8 - 25.4℃ during the period. The prosperous spawning season was August. The average number of eggs in the ovaries was 1,395 (648 - 2,201) per matured female, and the matured eggs were yellowish and spherical with a mean diameter of 0.67±0.24 (0.62 - 0.83) mm. The live foods were of S. multimacultus attached algae, zooplankton, aquatic insects, and Mollusca. The feeding habits of S. multimacultus were omnivorous, but more than 95% of the stomach content was plant-attached algae. The larger the size of this species, the greater the amount and frequency of eating aquatic insects, which were animal feeds. The population that ate aquatic insects did not eat vegetable food.

• Korean Journal of Environment and Ecology
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• v.34 no.6
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• pp.551-557
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• 2020

This study surveyed the ecological characteristics of Ladislabia taczanowskii at Songcheon Stream from March to November 2019. The species inhabited upstream, where the riverbed structure was mostly covered with boulders and cobbles. The water depth was 31-148 cm, and the stream velocity was fast at 0.94±0.23 (0.51-1.39) m/sec. The gender ratio of females to males was 1 : 0.89. The age according to the total length frequency distribution indicated that the group with 38-70 mm below in total length was one year old, the group with 70-100 mm was two years old, the group with 100-120 mm was three years old, and the group over 120-128 mm was over four years old. The total length of sexually mature fishes was 70 mm for females and 75 mm or more for males. The spawning season was from May to August, and the water temperature was 15.5-20.1℃ during the period. The prosperous spawning season was from June to July, and the water temperature was 15.8-17.2℃ during the period. The spawning ground was where the riffle began in the pool, and its bottom was formed of sand and gravel. The width was about 150 cm, and the water depth was 20 to 50 cm. The average number of eggs in the ovaries was 821 (401-1,314) per matured female, and the matured eggs were yellowish and spherical with a mean diameter of 1.62±0.02 (1.43-2.01) mm. The live foods of L. taczanowskii Cyanophyta, Chlorophyta, Bacillariophyta, Ephemeroptera, and Diptera. The feeding habit of L. taczanowskii is omnivorous, but more than 90% of the stomach content was attached algae.

• Korean Journal of Environment and Ecology
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• v.35 no.3
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• pp.277-284
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• 2021

This study surveyed the ecological characteristics of Squalidus gracilis majimae at Nakdong River tributary Sinan Stream from January to December 2020. The species inhabited the riverbed that was mostly covered with gravel and sand. The water depth was 27-158 cm, and the average was rather deep at 54 cm. The stream velocity was slow at 0.41±0.19 (0.24-0.86) m/sec. The gender ratio of females to males was 1:0.73. According to the total length-frequency distribution, the age indicated that the group with less than 50 mm in total length was one year old, the group with 70-69 mm was two years old, and the group over 70 mm was three years old. The total length of sexually mature fishes was 50 mm for females and 60 mm for males. The spawning season was from June to July, and the water temperature was 20.9-23.4℃ during the period. The prosperous spawning season was July. The average number of eggs in the ovaries was 1,009 (595-1,630) per matured female, and the matured eggs were yellowish and spherical with a mean diameter of 0.78±0.08 (0.57-0.83) mm. The live foods were S. gracilis majimae Protozoa, attached algae, zooplankton, and aquatic insects. The feeding habits of S. gracilis majimae are omnivorous, but more than 80% of the stomach content was aquatic insects, Chironomidae spp. The larger the size of this species, the greater the amount and frequency of eating aquatic insects, which are animal feeds. The population that ate aquatic insects did not eat vegetable food.