• Nutrition Research and Practice
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• v.7 no.2
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• pp.132-138
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• 2013

The food choices in childhood have high a probability of being carried through into their adulthood life, which then contributes to the risk of many non-communicable diseases. Therefore, there is a need to gather some information about children's views on foods which may influence their food choices for planning a related dietary intervention or programme. This paper aimed to explore the views of children on foods and the types of foods which are usually consumed by children under four food groups (snacks, fast foods, cereals and cereal products; and milk and dairy products) by using focus group discussions. A total of 33 school children aged 7-9 years old from Selangor and Kuala Lumpur participated in the focus groups. Focus groups were audio-taped, transcribed and analyzed according to the listed themes. The outcomes show that the children usually consumed snacks such as white bread with spread or as a sandwich, local cakes, fruits such as papaya, mango and watermelon, biscuits or cookies, tea, chocolate drink and instant noodles. Their choices of fast foods included pizza, burgers, French fries and fried chicken. For cereal products, they usually consumed rice, bread and ready-to-eat cereals. Finally, their choices of dairy products included milk, cheese and yogurt. The reasons for the food liking were taste, nutritional value and the characteristics of food. The outcome of this study may provide additional information on the food choices among Malaysian children, especially in urban areas with regard to the food groups which have shown to have a relationship with the risk of childhood obesity.

• Journal of Environmental Health Sciences
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• v.27 no.4
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• pp.107-114
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• 2001

The number of covered carts selling snack foods along the streets are increasing in Korea and people enjoy eating foods at these carts. However there are only a few reports on the contamination or sanitary condition of the food carts. This study was performed to investigate the sanitary condition of food and water at the street food carts in the eight major areas of a city. Water and several kinds of food, kimbop(laver rollers) ddeokbokki(stir fried rice cake in hot pepper paste) oemuk(fish cakes) fish cake soup, and soy sauce were collected from four street carts from each of the 8 areas from June to August in 2001 The standard plate counts(SPCs) and coliform groups were examined according to the Food Code of Korea. The nufitness rates of SPCs of the samples were 0~15.6%: 15.6% in kimbop:6.3% in fish cake soup; and 3.1% in water samples SPCs were not detected in some samples. of ddeokbokki, oemuk and soy sauce. The unfitness rates of coliform groups were 0~62.5%; 46.9% in kimbop; 6.3% in ddeokbokki,;22.9% in oemuk 62.5% in fish cake soup; and 3.1% in soy sauce. Coliform groups were not detected in water sample The numbers and unfitness rates of SPCs and coliform groups showed increasing tendencies over time within a day. The higher the air temperature was the more increase of bacteriological growth was observed These results indicate that the level of bacteriological contamination of foods and water in the street carts should be monitored and strict inspection is necessary. There should be legal consequences for serving contaminated food to the public.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.299-310
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• 2010

To find the optimum proportion of perilla leaves for sulgidduk, rice cakes were prepared with different quantities of perilla leaves(0% 10% 20% 30% and 40% all w/w) for mechanical and sensory examinations. Moisture content of the control group was lower than that of the groups with perilla leaves. In color, L-value of the control group was higher than that of the other groups while a-value and b-value of the control group were significantly lower than that of the other groups(p<0.05). Springness, gumminess, and chewiness of the control group showed the highest value rather than those of the other groups. Hardness and adhesiveness of the control group was highest among the groups. Preference of color, taste, and total acceptability of sulgidduk with 20% perilla leaves was higher than that of the other groups. As a results above, perilla leaves can increase the acceptability of sulgidduk and 20% of perilla leaves would be proper to make sulgidduk.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.376-385
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• 2011

The purpose of this study was to estimate beverage consumption frequency and determine related problems of elementary school students in Chungnam. The survey was conducted with 488 students(boys=230, girls=258) using a questionnaire. The average age of the students was 10.1 years old, thir average height and weight were 145.1 cm and 39.5 kg, respectively and the obesity index was -1.3%. The frequencies for breakfast, lunch and dinner were 5.8 times/week, 6.7 times/week and 6.4 times/week, respectively. Regarding the frequency of snacks, high response rates for 'once/day'(38.3%) and 'none' (30.5%) were observed. Nutrition label on beverages were identified rarely(39.1%), nearly never(19.7%), and never(12.9%). The choice factors in selecting beverage were taste, nutrition, and price. For the type of snack most often consumed, fruit or juice was 25.8%, snack items were 25.2%, bread was 24.8%, dairy products were 7.6%, beverages were 7.0%, noddles were 6.2%, and rice cakes were 3.5%. The kinds of favorite beverages were carbonated drinks(30.3%), functional drinks (24.4%) and milk and yoghurt(23.8%), and main reason for the choice of beverage was "it tastes good". For the point of time that students wanted to drink a beverage, "when I feel thirsty" appeared most often for dairy products and beverages and the next most frequent answer was "after exercise". Therefore it may be necessary to administer systematic nutritional education on perception on nutrition fact label of beverage. And it is thought that plan for proper beverage consumption in elementary school students may be established.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.7
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• pp.1075-1079
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• 1999

Adult German cross $(German{\times}British{\times}Russian)$ angora rabbits (one year age), 32 in number were divided randomly into four groups $(T_1-T_4)$ with equal sex ratio and fed diets containing $T_1$ groundnut cake (GNC); $T_3$, soyaflakes (SF); $T_4$, sunflower cake (SFC) and $T_2$, a mixture of all the three cakes along with green forage as roughage for a period of 9 months. Nine per cent protein was added from each protein source. Fibre level was maintained by adjusting the level of rice phak in the diets. The diets were iso-nitrogenous and contained similar level of fibre. DMI through roughage was not affected due to source of protein in the diet, however, DMI through concentrate was higher $(p{\leq}0.05)$ with SFC diet, which resulted in higher total feed intake in the group $(T_4)$. Body weights increased up to second shearing, thereafter it decreased due to summer depression. Diet containing soyaflakes sustained higher wool yield whereas, it was lowest $(p{\leq}0.05)$ on SFC diet. Wool attributes (staple length, medullation, fibre diameter) were not affected due to source of protein in the diet. Digestibility of fibre and its fractions (ADF, cellulose, hemicellulose) decreased $(p{\leq}0.05)$ with incorporation of SFC in the diets. Balance of calcium was lowest whereas, that of nitrogen was highest with SFC diet $(T_4)$. Biological value of N and net protein utilization was better when different protein sources were mixed together $(T_2)$. Protein quality of soyaflakes proved better for wool production followed by groundnut cake and mixture of three protein sources. Sunflower cake alone or in combination decreased wool production which may be checked by supplementation of amino acids and energy.

• The Journal of the Korean Society for Microbiology
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• v.12 no.1
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• pp.33-49
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• 1977

These studies were carried out to detect the presence of mycotoxin fungi and detoxification of toxins in various kinds of grain and foodstuffs in Korea. The experiments were divided into three parts: mycologic, toxicologic and electron microscopic study. The resuIts were summarized as follows: 1. From the 210 various, samples(local grains, 150 samples; rice-cakes, 50 samples; meju, 10 samples), 1,205 colonies or fungi were isolated. In 1,127 of 1,205 colonies, it was possible to identify 21 genera. Among the identified strains, the predominant genera were Aspergillus sp.(28.5%), Penicillium sp.(27.1%) and Mucor sp.(7.8%). 2. In cytotoxicity test on HeLa cells, 25 strains showed severe toxic effects among the 240 strains of experiments. 3. In histopathologic test on mice, 21 strains showed severe toxic effect to mouse liver cells among the 240 tested strains. 4. In electron microscopic studies of HeLa cells and mouse liver cells from animal which had been treated with crude toxin, the liver cells showed the cytoplasmic change: dillatation or vacuolization of endoplasmic reticulum, swelling of mitochondria and disappearance of mitochondrial cristae, increased number of lipid and glycogen particles. Nucleus and nucelar envelope alterations, were also noted. 5. In the detoxification study with ultraviolet irradiation, 90% of the toxic substances were denatured by the ultraviolet light irradiation for 24 hours. 6. As a mass screening, the cytotoxicity test of HeLa cells and histopathologic study of mice liver cells treated with culture filtrates, employed and feasible to detect mycotoxin producing fungi.

• Korean Journal of Human Ecology
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• v.13 no.1
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• pp.17-27
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• 2004

The purpose of this study was to examine whether the intergenerational program affected the children's perceptions on the elderly and aging. This study also investigated how the children evaluated the program. The study methods was one group pretest-posttest design. The subjects were 30 elementary school children from 1st to 3rd grade. The intergenerational program was composed of 6 activities: recreation activity for rapport, making a kite, gardening, learning old customs, education of traditional manner, and making rice-cakes. It was executed for two weeks. Data for children's perceptions on the elderly and aging were collected by the interview using questionnaire at pretest-posttest. The results of the qualitative data analysis showed that the children's perception on the elderly and aging changed more positively after the program. There were significant differences between pre- and post-test on the children's perceptions of aging and intellectual aspects of the elderly. Most of the children evaluated the program very positively.

• Journal of Preventive Medicine and Public Health
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• v.38 no.4
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• pp.420-424
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• 2005

Objectives : A few culture-confirmed cases of S. sonnei have been notified from Korean hospitals. The source of epidemic can't be firmly determined in such cases because of the rarity of this illness in the local communities and the timing of the outbreaks. The objective of this study is to estimate the source of epidemic by investigating the patients' lifestyles. Methods : Alibi verification was used to access the presumed source of the epidemic. PCR (Polymerase Chain Reaction) was used to rapidly detect the genes of Shigella in water specimens. Results : The common lifestyle trait among the Shigella infected patients was connected with Mt. Martyr in J city, Korea. The first patient's son had gone on a pilgrimage to Mt. Martyr with 41 friends and he had only eaten rice cakes on April 5th; the second patients had visited Mt. Martyr with their mother for a picnic on April 12th; the third patient had visited Mt. Martyr with 22 friends for a pilgrimage and the patient had only drunk holy water on April 13th. Therefore, the holy water of Mt. Martyr was reckoned to be the source of the epidemic. PCR detected the genes of Shigella two days before the S. sonnei was confirmed. Conclusion : The patients' lifestyles for 7 days before the onset of symptoms should be determined in terms of time, place and contacted people to find the source of infection when cases with food poisoning are seen in the hospital setting.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.12-30
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• 2013

The main aim of this study was to investigate side dishes served to guests of head families (Jong-ga) in Korea. In order to conduct of this research, we analyzed two books published by the Rural Development Administration (RDA) on the foods and the stories from head families: "Sharing beyond succession, stories and foods from the head families" and "Aesthetics of Serving". The total number of head families serving foods to guests was 10: 5 from Gyeongsangbuk-do, 2 from Jeollanam-do, 1 from Gyeonggi-do, 1 from Gyeongsangnam-do, and 1 from Chungcheongbuk-do. We classified the foods into 7 categories, staple dishes, side dishes, rice cakes, desserts, beverages, alcoholic beverages and others, on the basis of previous studies. Most foods served to guests were side dishes (119). These were further classified into 14 categories: Guk Tang, Namul, Hwe, Bokkeum, Mareunchan, Gui, Jorim, Pyeonyuk Jokpyoen Suran, Jiim Seon, Jeon Jeok, Jangajji, Kimchi, Jeotgal Sikhae and Jang. The most common side dish was Jangs (17), served by 8 head families. The next most common side dishes were Marenchan (15), Jeon Jeok (14) and Kimchi (11).

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.111-120
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• 2010

The aim of this research was to develop a practical use of the citron (Citrus junos Sieb.) leaf, which is a by-product of the citron cultivation, by introducing it into the Jeolpyun, one of the most popular rice cakes in Korea. To achieve the goals of this research, the citron leaf Jeolpyun (CLJ) was first precipitated. The sensory properties and physical examination of products containing 0 (control), 1.0, 1.5, 2.0, and 2.5% of the dried citron leaf powders were then assessed by employing sensory evaluations and instrumental measurements for texture and color. A total of one-hundred and fifty women panelists in age categories of 20s, 30s, 40s, and over 50 were randomly selected from residents in the Seoul area. In general, the highest sensory evaluation scores were obtained for CJLs containing 2% of the citron leaf powders by all panel groups although there was some variation. As levels of the citron leaf powder in the CLJ increased, the texture parameters such as hardness, cohesiveness, and gumminess of the CLJ as measured by the Texture Analyzer significantly increased while adhesiveness decreased and springiness remained constant. Accordingly, the optimal amount of citron leaf powder was determined to be 2% or less for CLJ in order to maintain the original texture of the Jeolpyun. As the levels of the citron leaf powder increased in the CLJ, the Hunter colorimetric L-and a-value significantly decreased while the b-value significantly increased. In other words, the CLJs became darker, as well as deeper in green and yellow tones as the levels of the citron leaf powder increased. The above results indicate that the citron leaf could be successfully used for preparation of Jeolpyun at a concentration around 2%(w/w) based on the consumer preference test and instrument analysis of the products. This research is expected to contribute to the industrial use of citron leaf powder in Jeolpyun and other food products.