• Journal of Community Nutrition
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• v.4 no.2
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• pp.99-108
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• 2002

Recently interests on raw-food diets are rapidly increasing in relation to chronic diseases prevention in Korea, but studies on raw-food diets have been hardly performed by nutritionists. This study was performed to investigate the effects of low-calorie diets using a raw-food formula in the form of freeze-dried powder on obesity and its complications in the obese women (body mass index (BMI) $\geq$ 25kg/㎡) for eight weeks. Forty premenopausal women (mean BMI 28.04kg/㎡, mean age 28.33years old) participated in this diet intervention, and were controlled by eating 1 regular meal, 1-2 snacks and 2 raw-food formula (140kcal/pack) meals a day within the 1500-1300kcal ranges. Anthropo-mentric measurements, body compositions, physical exercise, and obesity-related risk factors were assessed before (the initial), during (the 4th week) and after (the 8th week) the study. All the data was analyzed by paired t-test, repeated measures ANOVA, and nonparametric rank test at p<0.05 level. Obesity was significantly increased during this study, and it was decreased in weight (-4.59%, p<0.000), BMI (-4.56%, p<0.000), body fat percent (-6.18%, p<0.000), fat mass (-10.19%, p<0.000), waist and hip circumferences(-5.69%, p<0.000 and -2.55%, p<0.000) and WHR (-3.24%, p<0.000). Energy expenditure of physical exercise was increased as much as 70kca1/day during the study (p=0.000), but it did not have any correlations with weight loss and changes of body compositions. Biochemical measurements including blood triglyceride(p <0.006) and leptin(p<0.000) levels were significantly decreased, LDL cholesterol level was increased(p<0.05), but all the blood lipid levels were in the normal ranges. Fatty liver echogenicity and menstrual irregularity were improved after the diet intervention(p<0.000 and p<0.034). In conclusion, this B-week low-calorie diet intervention using raw-food formula was effective for obese premenopausal women in reducing obesity and its risk factors so as not to proceed towards comorbidities. However, the variation of blood lipid levels should be observed for a longer Period.

• Food Science of Animal Resources
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• v.18 no.1
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• pp.50-56
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• 1998

Scanning electron microscopic appearance of infant milk formula indicated that mostly agglomerate with few or more diverse number of particles and also apple like as well as typical feature of drying in raw milk. Small particle of infant milk formula become agglomerate progressively. Some sample represent crystalline rectangular among the globular agglomerates which seem to be a different composites or those of solubility. Some sample showed the irregular porosity at central sec-scanning electron microscopic study between Korea and European products.

• Journal of Nutrition and Health
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• v.19 no.1
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• pp.3-15
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• 1986

This study was intended to investigate the rheological properties of the development formula of infant foods and the results are summarized as follow ; 1) Consistency of starch solutions measured by Brabender Anylograph and Brookfield viscometer showed that waxy rice and riece with malt had lower consistency and more rheological stability.The flow type of tested raw materials and formula was found to ？ pseudoplastic, as judged by n-value of 0.332 -0.692, and no yield value. 2) The influenced of temperature on consistency could be accounted for by the equation, In (n) = K(1/T) + const. this relationship indicated that consistency of tested sample increased as temperature decreased. The consistency of waxy rice, rice with malt and formula A were less affected by the temperature change. 3) Infant foods with malt(formula A ) ad with waxy rice maintained better freeze-thaw stability in terms of consistency and starch aggregation indicating that this infant food could be stored for a long term in the freezer section of the home refrigeratory without adverse effect on the product quality. 4) From the above experiments, it would necessarily follow that infant food can be easily made at home the food-stuffs generally available around us, and that the easiest and safest way to store them lies in making them into semisolid state, and in keeping them in frozen state.

• International Journal of Internet, Broadcasting and Communication
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• v.11 no.3
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• pp.20-26
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• 2019

The purpose of this study is to show probability of alternate food by using edible insects through the reports (Edible insects: Future prospects for food and feed security) edited by WFO (World Food Organization). We were carried out to develop the functional meat new product using Mealworm (Tenebrio molitor lavare) and Chicken breast. People's interest to the healthy, low-calories food is growing up, the Foodservice industry is developing and making Functional food, which helps to a sale strategy. Insects have played an important role as human food throughout history, especially in Africa, Asia and Latin America. A rapid increase in the human population is expected in the second half of the 21 century, which will lead to lower availability of food, especially animal protein As the problem of food supply and demand has come to the fore with climate change, Food and Agriculture Organization of the United Nations (FAO) has noticed edible insects as future food resources in order to prepare against the shortage of protein source. Recently consumers, especially patients have doubts about safety of raw materials for food. To overcome these limitations, I propose an enteral nutrition formula using edible insects as a raw material.

• Food Science and Biotechnology
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• v.17 no.6
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• pp.1272-1278
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• 2008

The purpose of this study was to investigate the effects of Kyung Hee Allergic Disease Herbal Formula (KAHF) on atopic dermatitis (AD) and its mode of action. Our clinical study showed KAHF reduced Severity Scoring of Atopic Dermatitis (SCORAD) indexes and subjective symptom scores. In parallel, the decreased levels of interferon (IFN)-$\gamma$ and interleukin (IL)-5 in serum, which contributed to its AD-mitigating effect was observed. To reveal the underlying mechanisms of KAHF in AD, its anti-inflammatory effect on lipopolysaccharide (LPS)-induced responses in RAW 264.7 cells was examined. KAHF was found to significantly inhibit the productions of nitric oxide (NO), prostaglandin $E_2$ ($PGE_2$), and IL-$1{\beta}$ in LPS-stimulated RAW 264.7 macrophages. Consistently, KAHF potently inhibited protein and mRNA expressions of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2). Furthermore, KAHF inhibited LPS-induced activation of nuclear factor (NF)-$\kappa}B$. Taken together, our data suggest that KAHF has a beneficial effect on several eicosanoid-related skin inflammations, such as atopic dermatitis.

• Korean Journal of Food Science and Technology
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• v.42 no.4
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• pp.494-501
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• 2010

The purpose of this study was to examine the presence of Bacillus cereus, aerobic bacteria and coliforms in the raw material of infant formulas and investigate the manufacturing process in terms of microbial safety. Among ten kinds of raw infant formula material samples (n=20), Bacillus cereus appeared in two (n=4). Aerobic bacteria were not detected in raw infant formula material or maximum 4.15 log CFU/g. Eleven species of aerobic bacteria were isolated and 76% of them were Sphingomonas paucimobilis, Pseudomonas fluorescens, Rhizobium radiobactor, or Stenotrophomonas maltophilia. A Pearson's correlation analysis revealed that the most influential factors for detecting Bacillus cereus were aerobic bacteria and coliforms. In other words, when the measured values of aerobic bacteria and coliforms were higher, the possibility that Bacillus cereus would appear increased. In a regression model to predict Bacillus cereus, the rate of appearance was correlated with aerobic bacteria and coliforms, and its contribution rate for effectiveness was 86%. Improving microbial quality control by pasteurization, spray dry, popping and extrusion resulted in a decrease in the numbers of Bacillus cereus, aerobic bacteria and coliforms in the raw materials. The results suggest that a hazard analysis and critical control point system might be effective for reducing microbiological contamination.

• Preventive Nutrition and Food Science
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• v.14 no.3
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• pp.246-251
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• 2009

The partitioning behavior of five printing ink solvents was studied in cookie ingredients and cookies to examine migration behavior, and to determine if one could predict Kp of a cookie from summing the Kp of each ingredient multiplied by its weight factor in the cookie formula. Solvents were ethyl acetate, hexane, isopropanol, methyl ethyl ketone, and toluene. Gas chromatography was used to measure Kp values on each raw and baked ($260^{\circ}C$ for 10 min) cookie ingredients, and lab-made cookies. The baking process-decreases in water content in each sample generally affected Kp of polar solvents, but did not affect that of the non-polar solvents. Structural changes in cookie ingredients during the baking process also caused some change of migration behavior. While the prediction of Kp of lab-made cookies using the Kp of raw ingredients showed significant differences between calculated and experimentally found values, predictions with baked ingredients showed much smaller differences. This suggests that loss of water and changes of crystallinity in cookies and cookie ingredients due to the baking process are important and affect the Kp.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.823-828
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• 2005

To lower the calories of buckwheat noodle, which is good for reducing obesity and for Preventing adult disease, glucomannan and flour containing resistant starch(RS) were used during the noodle making Process. Compared with raw noodle, this buckwheat raw noodle had $30\%$ fewer calories. This low caloric buckwheat noodle was coated with olive oil which is reputed as well-being food to prevent soddening to make instant type buckwheat noodle. Its shelf-life was extended to 90 days under normal temperature($35^{\circ}C$I). Among four noodle samples with different combinations of raw materials, the best was made of flour with RS formula flour, buckwheat flour, glucomannan, activated gluten, and emulsifying agent. The one without salt had better quality. Among 6 kinds of packing materials, OPP/Al/PE composite level film demonstrated the best quality packing materials.

• Journal of Veterinary Science
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• v.24 no.5
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• pp.63.1-63.9
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• 2023

Background: New alternative types of pet foods such as raw and cooked homemadestyle diets containing human food ingredients have been introduced due to a trend of pet humanization and diversification of consumer needs. Objectives: To evaluate nutritional adequacy of new alternative types of dog foods containing human food ingredients as maintenance diets for dogs. Methods: Eleven homemade-style foods for adult dogs were purchased from online channel in Korea and analyzed to evaluate nutritional adequacy for adult dogs. Nutrients analyzed included crude protein, amino acids, crude fat, fatty acids, and minerals. Results: Crude protein and amino acids in all products satisfied Association of American Feed Control Officials (AAFCO) requirements. Crude fat in one of 11 products did not meet AAFCO requirements. The most deficient minerals were selenium (10 of 11, 90.9%), copper (five of 11, 45.5%), zinc (five of 11, 45.5%), potassium (three of 11, 27.3%), calcium (three of 11, 27.3%), iron (two of 11, 18.2%), and magnesium (one of 11, 9.1%). Six products were not in the range of the recommended Ca:P ratio in AAFCO dog food maintenance nutrient profiles. Conclusions: This study performed nutritional evaluation of raw and cooked homemadestyle foods as maintenance diets for adult dogs. Some nutritional inadequacies were observed including some minerals, Ca:P ratio, and omega-6:omega-3 fatty acid ratio, although three products (26.2%) satisfied the AAFCO standard except selenium. Overall, the data suggest a need for accurate nutritional adequacy statement for consumers based on proper methods to validate the formula.

• Journal of Nutrition and Health
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• v.34 no.1
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• pp.30-38
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• 2001

This research was conduced to 1) examine the influence of milk group intake on the dietary, considering dietary diversity and nutrient adequacy, 2) identify which foods truly contribute to the intake of specific nutrients 3) point out the dietary problems of this age group. The subjects were 664(male 357, female 307) healthy toddlers of the ages of 12-36 months, who had neither been taking any medicine-type supplements nor had any diseases that affect the dietary intakes, chosen among the outpatients of university and private hospitals in Seoul and Kyonggi province during Mach-August, 1999. The 24 hour recall method and CAN Pro(food analysis program) were used to analyze the amount of nutrient intake. The grouping of the subjects for the analysis by monthly age was based on the 98 Korean Child growth standard. The results that the milk group intake showed significant negative correlations with the grain group(r=-0.194, p<0.01), the vegetable group(r=-0.115, p<0.01) and the fruit group(r=-0.125, p<0.01). It also showed that the more the milk group intake, the lower the Dietary Diversity Score(r=-0.131, p<0.01), and the more the intake of raw milk, the more dificient the intake of iron(r=-0.211, p<0.01), vitamin A(r=-0.169,p<0.01), vitamin B$_1$(r=-0.078, p<0.05) and vitamin C(r=-0.187, p<0.01). Foods contributory to nutrient intake for of 12-14 months of were mostly infant formula, and the contribution ratio was high. In the age of 15-17 months, the subjects obtained most of the nutrients from raw milk., liquid-type yoghurt, soybean milk, cooked rice, etc. As for iron intake, the age of 21-23 month obtained the most from ionic drinks, and 24-29 months from raw milk, chocolate cakes, ionic drinks, etc. Though the NAR(Nutrient Adequacy Ratio) and MAR(Mean Adequacy Ratio) generally tended to increase accordingly with the DDs, as for nutrients Ca, vitamin A, vitamin B$_1$, and vitamin C the NAR marked the highest when the DDS marked the lowest(due to infant formula). And for iron, even when the DDS was 5 the NAR value was low. Im conclusion, the more the milk group intake, the lower was the dietary diversity. High dependency on infant formula and others from milk group over the age of 12 months proved to result in a decrease of nutritious solid food intake, iron deficiency and a low dietary diversity score, which can lead to an unbalanced diet. Therefore, nutrition education towards mothers/caretakers of toddler is of urgent need, in order to reduce the fluid milk group intake of low nutritional density and to provide various solid foods the children. (Korean J Nutrition 34(1):30-38, 2001)