• Journal of Nutrition and Health
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• 제1권1호
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• pp.3-8
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• 1968

• 동의생리병리학회지
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• 제20권2호
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• pp.449-454
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• 2006

This research was planned and executed to evaluate how the nutritional composition and antioxidants contents and antioxidative activity of Hongsambak. Also, can effect health conditions of people who are suffering from diet-related disease like obesity and hyperlipidemia by taking healthy foods with Hongsambak in a form of nutritional supplement with our daily meals. With this observation, we found out that Hongsambak has high content of dietary fiber and effect on antioxidative activity. We concluded that we could apply the components in a form of various foods. The information we received from this conclusion will be a basic information on how we can apply oriental medicinal resources into other foods and in the field of functional food research, which already draes sizable attention world-wide.

• 한국축산식품학회지
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• 제34권4호
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• pp.434-447
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• 2014

Though the edible bovine by-products are widely used for human consumption in most countries worldwide but the scientific information regarding the nutritional quality of these by-products is scarce. In the present study, the basic information regarding the yields, physicochemical and nutritional compositions of edible Hanwoo bovine by-products was studied. Our results showed that the yields, physicochemical and nutritional composition widely varied between the by-products examined. The highest pH values were found in rumen, reticulum, omasum and reproductive organ. Heart, liver, kidney and spleen had the lowest CIE $L^*$ values and highest CIE $a^*$ values. Liver had the highest vitamin A, B2 and niacin contents whereas the highest B1 and B5 contents were found in kidney. The highest Ca content was found in rumen, reticulum, omasum, head and leg while the highest Mn and Fe contents were found in rumen, omasum and spleen, respectively. Liver had the highest Cu content. Total essential amino acids (EAA)/amino acids (AA) ratios ranged between the by-products from 38.37% to 47.41%. Total polyunsaturated fatty acids (PUFA) levels ranged between the by-products from 2.26% to 26.47%, and most by-products showed favorable PUFA/SFA ratios. It is concluded that most of by-products examined are good sources of essential nutrients and these data will be of great importance for promotion of consumption and utilization of beef by-products in future.

• Preventive Nutrition and Food Science
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• 제17권2호
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• pp.141-151
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• 2012

The objectives of this research were to evaluate antioxidant activities and nutritional components, including phenolic acid, catechin, organic acid, sugar, and amino acid, of persimmon juice from persimmons grown in different regions around Korea. Persimmon (Diospyros kaki) exhibits potent antioxidant effects in DPPH, ABTS, reducing power, and FRAP methods of analysis. The levels of nutritional constituents showed significant differences among all the samples. In particular, tartaric acid, glucose, gallic acid, epicatechin gallate and aspartic acid were observed to be the predominant component for each of their general chemical groups, with total average contents of 1876.51 mg/kg, 62.69 g/kg, 12.73 mg/kg, 208.99 mg/kg, and 31.84 mg/100 g, respectively. Interestingly, persimmons from the Hadong region presented the highest sugar (130.60 g/kg), phenolic acid (42.27 mg/kg), and catechin (527.97 mg/kg) contents in comparison with other regional samples. Moreover, this location exhibited the greatest antioxidant activity with highest total phenolic (298.01 mg GAE/kg) and flavonoid (32.11 mg/kg RE) contents. Our results suggest that strong antioxidant activities of persimmons correlate with high phenolic acid and catechin contents, particularly gallic acid and epicatechin gallate. Additionally, these two compounds may be key factors when considering the useful ingredients of persimmon.

• 한국식품영양학회지
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• 제34권1호
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• pp.47-57
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• 2021

The purpose of this study was to examine the relationship between the regular selling price and nutrient contents of foods used for special medical purposes in Korea. This study investigated the regular selling price and nutritional composition of 114 enteral nutrition (EN) foods on the manufacturer's internet homepage. The average price of the total products was 1,156.0 won/100 mL. The price of foods used for calorie and nutrient supplementation (CNS) was significantly higher compared to that of the other EN food types (p<0.01). With respect to the nutritional content per 100 mL of the product, EN foods for CNS had significantly higher contents of energy, protein, 5 minerals, and 7 vitamins than the other EN food types. On comparing the nutritional contents of foods according to the price, the balanced nutrition foods showed significantly higher contents of energy, carbohydrate, protein, 3 minerals, and 7 vitamins in high-priced products than in low-priced foods. Summarizing these results, foods for CNS were approximately twice as expensive as the other EN foods, and the energy, protein, mineral, and vitamin contents were also high. Balanced nutrition foods had higher nutrient contents in high-priced products, which showed the relationship between the product price and nutrient content.

• Journal of Nutrition and Health
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• 제35권7호
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• pp.791-799
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• 2002

The performance of educational program for preventive nutrition is more beneficial for children than for the adults based on the cost reduction and the effect of this education. Also children's education helps them to grow and to live as a healthy adult. The purpose of this study is to solve the nutritional problem in children by developing nutrition education program for children and correct their nutritional problems. The characteristics of this program (www.food79.net) are the customized program for grade level based on the level of learning ability, the various education method such as game, cooking practice, and quiz, animation, and the self educated method by managing children's meal management as the result. The contents of this site are constructed not only for children but also for parents, the teachers and the school dietitians to increasing educational effect. The children room consists of food tower, nutrition kingdom, calculation of obesity index, food information, nutrient exploration, cooking world, and evaluation of dietary life. In the room for dietitian and teachers include the contents of the easy gymnastics, nutrition counseling methods, the teaching plans for nutrition education, and the information interchange corner. The third room for parents is constructed of nutrition evaluation, food 114, correction of living habits, and free discussion. Through this site, we are expecting to contribute to national health promotion by correcting the food habits of children.

• Mycobiology
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• 제36권4호
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• pp.228-232
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• 2008

Mushroom cultivation has been started recently in Bangladesh. Awareness of the nutritional and medicinal importance of mushrooms is not extensive. In this study, the nutritional values of dietary mushrooms- Pleurotus ostreatus, Pleurotus sajorcaju, Pleurotus florida and Calocybe indica that are very popular among the cultivated mushrooms in Bangladesh have been determined. These mushrooms were rich in proteins ($20{\sim}25%$) and fibers ($13{\sim}24%$ in dry samples) and contained a lower amount of lipid (4 to 5%). The carbohydrate contents ranged from 37 to 48% (on the basis of dry weight). These were also rich in mineral contents (total ash content is $8{\sim}13%$). The pileus and gills were protein and lipid rich and stripe was carbohydrate and fiber-rich. The moisture content of mushrooms ranged from 86 to 87.5%. Data of this study suggest that mushrooms are rich in nutritional value.

• 대한가정학회지
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• 제17권2호
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• pp.10-29
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• 1979

Nowadays various organizations, such as hospitals, workers, students and families are requesting a model sample of standardized Korean meal plan to meet their nutritional requirement with daily food intake. Practical application of nutritional requirement in Korean meal is not yet established. This mainly comes form the lack of the research works on experimental cookery for the right amount of recipes of Korean meal , and no effect was ever paid for this angle by many specialist. Therefore, it is urgent to research and construct the standardized meal plan for Korean people. Contents of the present research are as follows ; 1) Standardization of recipes and the amounts : Various kinds of daily foods were selected for the purpose of recipes. The standardization of the recipes and the right amount were continuously attempted. 2) Research on the construction of nutritional meal plan : The method of constructing harmonious meal plan based upon the requirement, were studied. And the meal plans were constructed according to the different units of ages. Special meal plans were also constructed for the pregnant women and lactating women. 3) Evaluation for the nutritional adequacy were followed after the setting the various recipes.

• 한국버섯학회지
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• 제10권1호
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• pp.29-36
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• 2012

목이버섯 3품종의 영양성분을 분석한 결과 유리당은 4종의 성분이 검출되었고, 그 중 trehalose는 $11.56{\pm}0.59$에서 $27.17{\pm}0.27mg/g$로 검출된 당 중에서 가장 많이 함유하고 있는 것으로 나타났으며 갈색목이가 가장 높은 것으로 나타났다. 유기산은 7종, 아미노산은 24종의 성분이 분석되었으며, 전체 함량에서 모두 흑목이가 가장 높게 나타났다. 그리고 유기산과 아미노산 성분 중에서 감칠맛을 내는 성분인 citric acid 및 glutamic acid, asparagine 등의 함량 또한 흑목이에서 가장 높은 것으로 나타나 천연 조미재료로서의 가능성을 제시하였다. 비타민$D_2$함량은 $1.66{\pm}0.1$에서 $5.43{\pm}0.08{\mu}g/g$으로 다른 버섯류에 비해 높게 나타났다. 식이섬유에는 3품종 모두 60% 정도의 함량을 나타냈으며, 품종 간 유의적인 차이는 없었다. ${\beta}$-glucan 함량은 갈색목이가 $25.21{\pm}0.37%$로 털목이나 흑목이에 비해 높은 수준으로 나타났으며 항산화 성분인 총 폴리페놀 함량은 털목이, 갈색목이, 흑목이 순으로 높게 나타났다.

• 한국식품영양학회지
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• 제26권1호
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• pp.109-116
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• 2013

The research studied the nutritional composition and health effects of the Giwongo with its efficacy in providing nourishment to blood, liver and kidney as well as being an aid to the mental stability. The Giwongo is made by boiling the same amounts of Lycium fructus and Longanae arillus. Giwongo was analyzed to measure proximate nutritional composition, mineral contents, free sugar content and polyphenol compound content. The DPPH scavenging activity and its antioxidative effectiveness were also analyzed. Giwongo was composed of 16.7% water, 4.9% crude protein, 3.7% crude fat, 3.8%, crude ash 70.9% carbohydrate with the content per 100 g of 336.5 kcal. The Giwongo mineral contents were potassium, sodium and calcium in sequence according to contents. Per 100 g Giwongo were found 9.62 g glucose, 4.67 g fructose and 18.00 g sugar. The Giwongo had 60.67% DPPH electron donating ability and $32.19^{\circ}Brix$. The Giwongo made of Lycium fructus and Longanae arillus had effectiveness of tonify the liver and kidney, nourish blood, and psychologic stability. As such Giwongo may help prevent the symptoms of unbalanced health due to excessive stress and unhealthy diet.