• Journal of Dairy Science and Biotechnology
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• v.24 no.2
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• pp.55-60
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• 2006

The common recognition which the organic baby foods is compared as safe to baby does not mean there is especially plentiful nutrition in organic product. Because the mineral content of agricultural products is partly influenced by the soil quality, chemical fertilizer may change the mineral contents of the products. In that case, it may result in the possibility of the change of the contents of the agricultural vegetable products. However, the contents and the compositions of vitamin, carbohydrate, protein and fatty acids does not change largely from their original nutrition facts of the organic foods. The most advantage of organic baby foods seems to protect the agricultural products from the possibility of chemical contamination. It must be the most strong desire of all the consumers to provide and to nurse their babies with the high quality of baby foods made from organic food materials which are safe, reliable and healthier. That would also be a sincerely good way for the environment and ecosystem of the world.

• Journal of Physiology & Pathology in Korean Medicine
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• v.17 no.5
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• pp.1281-1287
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• 2003

In this research 2 sample compounds are made and analyzed in terms of the in vivo and in vitro effects on the ovariectomized rats. The 2 compounds are prescribed based on pathologic patterns of osteoporosis, and added calcium citrate from tuna bone powder. SG is for menopausal women(Type I osteoporosis) and GN is for senile men(Type II osteoporosis). Through these, SG manifested Significant effects on the T4, osteocalcin level, and through the histological changes of osteoid tissues and lipocytes. On the other hand GN showed significant increase on the biochemical markers of osteocalcin, TALP, even in histological features and bone mineral density and intensity of femur it showed meaningful changes. But In the results of RT-PCR on the IL-1β, IL-6, TNF α, there weren't coherent results with in vivo test, that is they were increased in the sample compound group than control group. These increase of bone resorption was seemed that those cytokines had the osteoclasts promote their own resorptive functions after fragments of bone tissues were increased in the cavity. And this clearance of inner fragments help the bone to strengthen its own substance. Putting together above facts, the sample compounds, SG and GN, made of tuna bone powder and herbal solutions are predicted that there would be pharmacological actions improving the osteoporosis initiated from the disorders of calcic absorption and increase of bone resorption. And GN has more effective actions than SG at least in the animal model.

• Nutrition Research and Practice
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• v.13 no.6
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• pp.509-520
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• 2019

BACKGROUND/OBJECTIVES: This study evaluated whether a mobile health (mHealth) application can instigate healthy behavioral changes and improvements in metabolic disorders in individuals with metabolic abnormalities. SUBJECTS/METHODS: Participants were divided into an mHealth intervention group (IG), which used a mobile app for 24 weeks, and a conventional IG. All mobile apps featured activity monitors, with blood pressure and glucose monitors, and body-composition measuring devices. The two groups were compared after 24 weeks in terms of health-behavior practice rate and changes in the proportion of people with health risks, and health behaviors performed by the IG that contributed to reductions in more than one health risk factor were analyzed using multiple logistic regression. RESULTS: Preference for low-sodium diet, reading nutritional facts, having breakfast, and performing moderate physical activity significantly increased in the mHealth IG. Furthermore, the mHealth IG showed a significant increase of eight items in the mini-dietary assessment; particularly, the items "I eat at least two types of vegetables of various colors at every meal" and "I consume dairies, such as milk, yogurt, and cheese, every day." The proportion of people with health risks, with the exception of fasting glucose, significantly decreased in the mHealth IG, while only the proportion of people with at-risk triglycerides and waist circumference of females significantly decreased in the control group. Finally, compared to those who did not show improvements of health risks, those who showed improvements of health risks in the mHealth IG had an odds ratio of 1.61 for moderate to vigorous physical activity, 1.65 for "I do not add more salt or soy sauce in my food," and 1.77 for "I remove fat in my meat before eating." CONCLUSIONS: The findings suggest that the additional use of a community-based mHealth service through a mobile application is effective for improving health behaviors and lowering metabolic risks in Koreans.

• Journal of Korean Society of Forest Science
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• v.2 no.1
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• pp.10-16
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• 1962

The following are what this auther concluded in his recent research of bamboo cultivation. 1. The bamboo logging should be prohibited during the months of July and August, for during that season the growth of the terrestrial stem is most vigorous and active. 2. The growth of terrestrial stem of the phyllotachys pubescens is not likely to be affected the soil texture on which it grows and it is sappling sprout out well enough in any kind of soil, but it was found out that it grows in the best condition on the sand-clay soil and in next best condition on the clay-soil. 3. The bamboo blossoming takes always most of the nutritions needed for the growth of the terrestrial stem and causes to decay 90 percent of the next year buds which await in the terrestrial stem to sprout as the sappling. The remaining 10 percent of the buds is to be the "re-incarnated bamboos" 4. The terrestrial thin roots of blossoming bamboo are negative in their growth, too weak in absorbing the nutrition. The above stated facts show, to be brief, that growth of bamboo depends largely upon that of the terrestrial stem.

• Journal of the Korean Society of Food Culture
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• v.3 no.1
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• pp.101-111
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• 1988

This study is to examine the origin of Andong sikhe and to introduce the making process of it. The following facts are found after consulting literature and doing field-work to find out the origin of Andong sikhe. Andong sikhe is a kind of so-sikhe develolped as a sweet beverage, the making process of which is to ferment the mixture of boiled rice, radish slices, and red pepper extract with malt liquid. So-sikhe is made by fermenting with malt the mixture of boiled rice, radish slices, red pepper powder and flavorings such as a shallot, a garlic and salt, and o-sikhe is made by adding fish to the ingredients used to make so-sikhe. So-sikhe is distributed on the coastal areas of the East Sea and the inland areas adjacent to them as o-sikhe is. It is presumed that so-sikhe was introduced to Korea by the same way as o-sikhe was introduced eastward from the regions around Thailand by sea. It is also presumed that Andong sikhe has been developed into its present type after the second half of the 18th century when red pepper was introduced to Korea and then widely used.

• Journal of Microbiology and Biotechnology
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• v.10 no.4
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• pp.507-513
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• 2000

A bacteriocin-producing organism, Enterococcus sp. T7, was isolated from human fecal samples. Bacteriocin T7, named tentatively as the bacteriocin, was produced by Enterococcus sp. T7 and it inhibited some strains of Lactobacillus. Staphylococcus, Enterococcus, and Streptococcus, but not all the lactococci and gram-negative bacteria tested. Bacteriocin T7 inhibited the growth of Listeria monocytogenes Scott A, but the degree of inhibition was less than those for other sensitive gram-positive vacteria. Bacteriocin T7 in MRS broth started to produce at the middle of the exponential growth phase and the inhibitory activity reached its maximum level during the stationary growth phase. Bacteriocin T7 was stable against heat treatments, pH variations (pH 2-10), and exposure to organic solvents. The molecular weight of bacteriocin T7 was estimated to be 6.500 Da by SDS-PAGe. All these facts, including physico-chemical stabilities, small molecular size, and inhibition of Kisteria monocytogenes, indicate that bacteriocin T7 is likely to be a member of the class IIa bacteriocins.

• Journal of the Korean Society of Food Culture
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• v.19 no.1
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• pp.43-51
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• 2004

The purpose of this study was to investigate the preference on Korean food and the nutritional knowledge of the college students. Self-administrated questionnaires were completed by 556 college students majoring food-related subjects in Kangwon-do area. The results were as fellows : 1. Male subjects liked meat (Calbi, Bulgogi, Seolungtang) and female subjects liked Kimchi and soybean soup. Both genders, however, disliked seasoned vegetables. 2. In the frequency of taking, Kimchi had the highest rank followed by Bibimbab and Seolungtang in higher order. 3. The first choice of both family and friends eating out was Korean foods. 4. The top two reasons for selecting Korean foods were their deliciousness and availability in higher order. 5. According to this study, the establishment of standardized recipe and the different way of facing Korean foods of individuals (Koreans) are promptly required for the globalization of Korean foods. 6. The nutritional knowledge of the subjects were limited and restricted to simple facts regardless of their major.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.381-385
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• 2010

Five types of determination methods including the Soxhlet method as well as 3 kinds of extraction solvents, were used for the determination of accurate crude fat contents in wheat flour and 5 kinds of dry noodles. According to the results, crude fat contents were 0.09~1.37% in the wheat flour and 0.07~1.36% in the dry noodle samples. This variation resulted from the types of lipids in the wheat flour and various kinds of dry noodles. Nutrition facts labels showing crude fat contents in the 5 kinds of domestic dry noodle samples indicated levels of 0~1.5%. Lipid composition and content were determined in order to investigate these differences. The results indicated free lipid at 1.02% and bound lipids at 0.21% in the wheat flour, and free lipids at 0.95~1.01% and bound lipid at 0.21~0.25% in the wheat flour. Polar and nonpolar lipid contents were also measured in all samples. Neutral lipid, glycolipid and phospholipid contents in the free lipid were 58.5%, 33.6%, and 8.6% in the wheat flour, and 49.2~58.2%, 33.3~41.6%, and 8.5~9.3% in the dry noodle samples, respectively. For bound lipids, amounts were 16.7%, 33.5%, and 49.5% in the wheat flour, and 13.2~15.3%, 35.6~45.7%, and 41.6~49.4% in the dry noodle samples, respectively. Based on these results, an acid hydrolysis methods should be used to determine accurate crude fat contents in wheat flour and dry noodles.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.1
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• pp.54-64
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• 2006

The traditional Korean diet, which is high in rice and vegetables, is fast being replaced by a Western style diet as the standard of living goes up. In addition to this, cigarette smoking has taken on serious proportions, especially amongst those of the younger generation. Because Seoul (and it's surrounding areas) is the hub of Education and Business, it is densely populated and heavily polluted Consequently health-related issues and diseases are starting to resemble those prevalent in Western communities. Historically, stomach cancer was the #1 killer-disease in Korea, but nowadays lung cancer ranks either 1st or 2nd on the list of killer-disease in Korea. This is presumably due to the lethal combination of heavy smoking and pervasive air pollution. Despite these disquieting facts, almost no study had been made of the nutritional patterns and dietary habits of smoking and non-smoking young adults in the Seoul area. Therefore the purpose of this study is to compare the dietary and nutritional patterns of young smokers with those of young non-smokers in and around Seoul. This is done with regards to their eating habits and lifestyles, as well as the dietary components that contribute towards maintaining good health. The results showed that compared to non-smokers, smokers manifested irregular eating patterns and also tended to overindulge on fast- or junk foods. In contrast to this, non-smokers enjoyed a healthier diet, which was high in brown rice, grains, legumes, fresh fruit and vegetables, and 'kimchi'. Amongst the male subjects of this study, it was found that smokers consumed significantly less vitamin $B_2$, calcium, and phosphorous than non-smokers. It was also established that in general, stress-generated smoking habits were formed during the high school years of the younger generation. In conclusion: Because smokers maintain a less healthy diet and life-style, it is to recommended that a 'Health Education Program' be developed which could guide young smokers into adopting better dietary habits and life styles.

• Journal of the Korean Society of Food Culture
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• v.28 no.4
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• pp.415-423
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• 2013

The purpose of this study was to estimate the consumption prevalence of vitamin and mineral supplements as health functional foods (VM-HFF) and to examine the factors associated with VM-HFF consumption behaviors in adolescents. A total of 1,407 adolescents attending middle or high schools from various cities and rural communities in Korea participated in this study. The prevalence of VM-HFF consumption was 41.7%, with boys showing a higher consumption than girls (p<0.01). VM-HFF consumption was higher in families with higher socioeconomic status and for families with parents that exhibited higher concerns about their child's health, growth, and nutritional intake (p<0.001). Most consumers of VM-HFF consumed HFFs 'when healthy' (50.1%), and acquired nutritional information from 'their families & relatives' (50.9%). Most consumers responded that VM-HFF was 'a little effective' (54.3%), followed by 'no obvious effects' (37.1%), and 'very effective' (7.4%). The effectiveness of consuming VM-HFF was mainly for 'fatigue recovery' (39.0%) and 'health improvement' (28.2%). Most consumers purchased HFFs at 'pharmacies & oriental medicine clinics' (53.8%) and at 'health functional food stores' (18.8%). Most consumers 'occasionally' (51.1%) or 'seldom' (27.3%) checked nutrition facts when purchasing, with 58.9% of consumers understanding the nutritional label for 'the most part', but only 8.7% of them understanding it 'very well'. Among the VM-HFF, consumers preferred calcium- and vitamin C-supplements. Consumers' mini-dietary assessment scores were higher than those of non-consumers. The results above showed that VM-HFF consumption was widely spread among adolescents, but few consumers checked and understood the nutrition label when they purchased VM-HFF, and were highly dependent on the advice and information from non-professional nutritionists, such as families & relatives. Therefore, it is necessary to educate adolescents to help them read nutrition labels and select the proper VM-HFF.