• Journal of the Korean Society of Food Culture
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• v.34 no.3
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• pp.316-324
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• 2019

The purpose of this study was to investigate dietary behavior and nutritional knowledge related to sodium intake in high school students. A questionnaire survey was conducted in 400 high school students (200 boys) in Incheon, Korea. Survey data were analyzed according to gender and degree of obesity. The distribution of the degree of obesity was the highest in 231 normal weight individuals (57.8%), followed by 89 underweight (22.3%), 41 overweight (10.3%), and 39 obese (9.8%). The sodium-related undesirable dietary behavior score was 2.9 points out of 5 points. The detailed dietary behavior scores of 'I eat kimchi when I eat instant noodles or noodles' and 'I like dried fish with salt' were significantly higher in boys than in girls (p<0.05). It was found that boys consumed more frequently high sodium foods, such as pizza, hamburger, and hotdog than girls. According to the degree of obesity, the underweight group consumed more kimchi fried rice and potato chips frequently than the other groups (p<0.05). Preference for salty taste was not significantly different among the groups by gender and degree of obesity. Sodium-related nutritional knowledge score was 5.3 points out of 10 and which was significantly higher in girls or normal weight group than in boys or obesity group. These results suggest that nutritional education on sodium intake is needed because the nutritional knowledge of adolescents is relatively low. Moreover, intensive nutritional guidance is required, especially in boys or adolescents with undesirable degree of obesity.

• Electronics and Telecommunications Trends
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• v.36 no.1
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• pp.54-63
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• 2021

Since the recent COVID-19 pandemic, countries have been strengthening trade protection for their security, and the importance of securing strategic materials, such as food, is drawing attention. In addition to the cultural aspects, the global preference for food produced in Korea is increasing because of the Korean Wave. Thus, the Korean food industry can be developed into a high-value-added export food industry. Currently, Korea has a low self-sufficiency rate for foodstuffs apart from rice. Korea also suffers from problems arising from population decline, aging, rapid climate change, and various animal and plant diseases. It is necessary to develop technologies that can overcome the production structures highly dependent on the outside world of food and foster them into export-type system industries. The global agricultural industry-related technologies are actively being modified via data accumulation, e.g., environmental data, production information, and distribution and consumption information in climate and production facilities, and by actively expanding the introduction of the latest information and communication technologies such as big data and artificial intelligence. However, long-term research and investment should precede the field of living organisms. Compared to other industries, it is necessary to overcome poor production and labor environment investment efficiency in the food industry with respect to the production cost, equipment postmanagement, development tailored to the eye level of field workers, and service models suitable for production facilities of various sizes. This paper discusses the flow of domestic and international technologies that form the core issues of the site centered on the 4th Industrial Revolution in the field of agriculture, livestock, and fisheries. It also explains the environmental awareness production technologies centered on sustainable intelligence platforms that link climate change responses, optimization of energy costs, and mass production for unmanned production, distribution, and consumption using the unstructured data obtained based on detection and growth measurement data.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.547-556
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• 1996

The purpose of this study was to invesitage the optimum cooking method, which ingridients mixing ratio and decortication of white and black sesame gruels, were examined by sensory and mechanical tests. As the results of sensory evaluation for the decortication white and black sesame gruels with the levels of 50, 100, 150, and 200％ sesame per rice l00ｇ, the flavor, nutty taste, and the overall preference were increased with the increase of sesame add. The gruel which made with decorticated sesame roafting for 7 minutes was proferable. The gruels 150% decorticated white and black sesame roasted 7 min had better overall preference. In the mechanical measurement for the white sesame gruels, L value tended to be decreased, while ‘a' and ‘b' values as well as viscosity tented to be increased as the sesame ratio and roasting time increased. In black sesame gruels, L value tended to be decreased, while ‘a' and ‘b' values as well as viscosity tended to be increased when sesame ratio was increased. In correlation between sensory evaluation and mechanical measurement of the white and black sesame gruels, color, flavor, nutty taste of sensory evaluation were correlated with the mechanical measurement. The optimal material mixing ratio for gruels was rice 100 g, white and black sesame 150 g, and water 1075 g.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.877-884
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• 2002

This study was carried out to examine nutrients intake and food preference in 100 elderly people aged over 85 years residing in Namhae-gun Kyungnam. Mean daily energy intake and Korean recommended dietary allowances (RDA) percent were 1547.6$\pm$452.7 kcal and 91.5%, respectively. Mean daily intakes of protein (63.1$\pm$28.2 g), iron (16.7$\pm$11.2 mg), vitamin Bi (1.0410.4 mg) and vitamin C (97.0$\pm$45.3 mg) were higher than RDA. The intakes of calcium (418.1$\pm$189.7 mg) and vitamin B2 (0.94$\pm$0.5 mg) were shown to be 58.4% and 78.4% of the RDA. Females had higher intakes of energy and most other nutrients than males. Major food source of energy and protein intakes was rice and cereals, and that of lipid intake was meat, fish, egg and beans. Cooked rice, all kind of vegetables, fish, yogurt and sugars were preferred to the subjects. The most preferred taste was sweet.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.175-182
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• 2001

The main focus of this study was set to help college students in Kangwon province to improve and correct dietary habits and to maintain healthy life. The nutritional status and food preference of college students were examined from May to July, 1999. The collection of the research data has been made on the basis of questionnaries for 184 college students residing in Kangwon province. Statistical analysis of the data was performed using SAS package program for descriptive frequency and statistical significance. The meal skipping ratio of the subjects were 2% and for the reasons of meal skipping 45% responded "lack of time". As for main dishes, cooked rice turned out to be the most preferred by the subjects and the second and third favored by female students were bread and noodle respectively. Most preferred side-dishes were meat soup, kimchi, laver Kui,squid Bockeum, fried squid, beef Chon, squid Chorim, soy Namul, Dubuk Changachi and squid Muchim. Less preferred side-dishes include radish soup, white kimchi, mugwort fry, liver Bockeum, liver sheon and egg plant Kui. No one-plate food was disliked by the subjects. Male liked Manndukuk and female liked cuttle fish rice. The intakes of nutrient except for energy, iron and calcium for female students were the same or above the Recommended Dietary Allowances (RDA) for Koreans.

• The Korean Journal of Zoology
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• v.14 no.2
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• pp.57-74
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• 1971

The present investigation has been done to observe the ecological habits of field mice to protect the rice from damages during the growing season in paddy-field and during the storge period. The results obtained are summarized as follows: 1. Of 155 mice captured in the period of April-November 1970, which belong to four genera (Apodemus, Cricetulus, Rattus, and Micromys), 148 mice(95%) were found as striped field mice (Apodemus agrarius coreae). The population density of striped field mouse was revealed by the present study as 55/ha, which is quite a low level compared with that in Japan of 900/ha. 2. The age distribution of the mice as judged by their body weight was found mainly composed of adult and the sex ratio was found to be 1.8 as determined with 147 individuals. The nest was found to be occupied by an adult and was composed of at least three openings and more than one food storage tunnels. The mice usually keep hulled rice rather than unhulled one in storage tunnel. The weight of food found in a nest was about 50 grams on an average. 3. The mice show a most active behaviour 1-2 hours after the sunset, around midnight, and an hour before the sunrise, but they are active even in daytime in order for searching for food and for breeding. 4. The ratio (%) of damage appeared in high stem of sweet corn in August was 30 ~ 40 percent, whereas that in low stem was 80 ~ 90 percent. The weight of spoiled grains in paddy-field was 11, 400gm/0.4ha and this gives an estimate of 349, 695 for whole country. 5. The female striped field mouse weighs average of about 30 grams and gives birth to average of 4.8 younglings which wean away from female mouse three weeks after delivery. 6. The natural enemies to the mice are found to be carnivores (weasel, cat, mountain cat, fox, raccoon, and otter), raptatores(eagle, owl, kete, buzzard), and snakes. Two kinds of field rats(Rattus norvegicus, Cricetulus tritor) are also the predator to the mice. 7. The feeding preference of striped field mice follows in decreasing order of sweet corn, soybean, sweet potatoes, chestnut, and wheat. The mice do not have a preference for barley, millet, rough millet, red bean, and green bean. 8. The starvation experiment, in which water alone was supplied, revealed that the mice in good physical and nutritional conditions survived for 71 ~ 79 hours, whereas those in worse conditions survived for only 32 ~ 39 hours.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.578-588
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• 2008

The objective of this study was to evaluate associations of dietary sodium (Na) intake with salt-related dietary behaviors of 218 university students (95 men; 123 women) living in Gyeonggi area. Dish frequency questionnaire (DFQ) was used to identify salt-related dietary behaviors and to determine Na intakes. In men, systolic & diastolic blood pressures, Na intakes and DFQ-15 scores were significantly higher than in women. High-salt intake group (HS), classified by DFQ-15, had higher scores of high-salt dietary attitude and more Na intakes than low-salt intake group (LS). HS took protein foods and had balanced diets less frequently than LS (p<0.05). HS had fried dishes & fatty meats, and added salt to dishes more frequently (p<0.05). HS and LS had differences in preference of soy-boiled and Chinese or Japanese foods, in intake frequency of bean-paste soup, in use of soy sauce with fried food or raw fish, and in salt addition to dishes at the table (p<0.05). HS, classified by Na intakes, had high-salt dietary attitudes such as preference of seasoned rice & soy-boiled foods and habitual addition of soy sauce or salt to dishes at the table. The subjects using food labels when purchasing had better salt-related attitudes & behaviors, and lower DFQ-15 scores & Na intakes than the non-users (p<0.01). Self-assessed HS (SHS) had worse salt-related attitudes and behaviors (p<0.05). Male self-assessed LS (SLS) had higher Na intakes, which indicated that self-assessment of salt preference did not actually reflect Na intake. In summary, male university students belonged to a high-risk group of salt intakes, and HS preferred soy-boiled foods or fatty dishes, frequently added salt to dishes and rarely had balanced diets. These results suggest that nutrition education programs for university students should include fundamental dietetics and a balanced diet, in addition to a low-Na diet.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.783-790
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• 2009

This study was conducted to investigate the recognition and uses of Angelica gigas Nakai. A survey methodology was employed consisted of 37.8% males and 62.2% females from the Seoul and Kyunggido area. The main results are as follows: The older generation have liked and eaten Angelica gigas Nakai rather than the young. The most popular reason provided for the preference of Angelica gigas Nakai was good health benefits. People indicating a dislike for Angelica gigas Nakai had little previous experience of eating this plant. The purchasing main place is appeared the supermarket and traditional market. Angelica gigas Nakai was acknowledged as having the following characteristics 'to do excellent nutrition' (3.82), 'natural food' (3.76), 'to doing for the anti-cancer and anti-oxidization' (3.70), 'good for anemia and women, diseases' (3.64), and 'good for anodyne and diuretic effect' (3.57), but was not associated with 'price is cheap' (3.02) and 'to difficult for buy' (3.10). Recognition and eating experience was low for Angelica gigas Nakai kimchi and rice bread, bread, sauce and healthy drink added with Angelica gigas Nakai, but the opinion of the taste appeared highly.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.207-215
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• 2012

Six different mashing types ((A) $koji$+purified enzyme, (B) $koji$+crude enzyme, (C) $koji$+$nuruk$, (D) $koji$+purified enzyme+$nuruk$, (E) $koji$+crude enzyme+$nuruk$, (F) purified enzyme+$nuruk$) had been established, according to fermentation agents and a mixing rate of rice $makgeolli$, in this study. The alcohol content was the highest in the mashing type (C), which was 13.6%, followed by (D) 13.5%, (A) 13.1%, (B) 12.9%, (E) 12.7% and (F) 12.1%. The reducing sugar content of (A) was the highest with 401.6 mg% and those of (B), (C), (D) and (F) were between 337.3- 380.9 mg%. The alcohol components were found and tended to increase during the fermentation. The oligo-saccharides content was the highest in (D) with 1251.3 mg%, which was followed by (E) 1,219.2 mg%, (C) 1,141.4 mg%, (A) 1,049.9 mg% and 973.8 mg% in (B). The total free amino acid was highest in (B) with 781.4 mg% and followed by (C) 703.2 mg%, (D) 702.6 mg%, (E) 678.7 mg%, (A) 630.4 mg% and (F) 328.7 mg% in order. There were 16 different types of volatile flavor components, in the mashing types (A) and (B), in addition to 15 different types of those in type (C), as well as 14 different types of those in (D), (E) and (F). There were significant differences in the overall preference between the type (A) and (C).

• Food Science and Preservation
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• v.31 no.4
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• pp.660-672
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• 2024

This study aimed to suggest the usability and optimal amount of Orostachys japonicas in foods. Orostachys japonicus powder was added at 0% (Con), 3% (O3), 5% (O5), 7% (O7), and 9% (O9) to rice muffins and the quality and antioxidant characteristics of the muffins were determined. The moisture content and pH of the muffins decreased as the amount of Orostachys japonicus powder added increased. The weight increased as the amount of Orostachys japonicas powder added increased, but the volume, specific volume, and baking loss rate decreased. The L-and b-values of the muffins decreased as the a-value increased. The texture, hardness, gumminess, and chewiness of muffins increased while adhesiveness, springiness, and cohesiveness decreased. Polyphenol, flavonoid, DPPH, and ABTS⁺ radical scavenging activity, as well as reducing power, increased as the amount of Orostachys japonicus powder added increased. In the sensory test, the 5-7% addition group showed high scores in appearance, flavor, taste, texture, and overall preference. The degree of flavor and astringency of muffins, which are evaluation items for characteristic strength, increased as the amount of Orostachys japonicus powder added increased, and the level of moistness decreased. Therefore, the addition of 5-7% of Orostachys japonicus powder is thought to have a positive effect on the muffins. The purpose of this study was to suggest the usability and optimal addition amount of Orostachys japonicus powder and to provide basic data on foods with Orostachys japonicus added.