• Nutrition Research and Practice
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• v.1 no.4
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• pp.313-320
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• 2007

This study sought to compare intake levels of major dish items and food groups between normal and obese Korean children in order to understand obesity-related eating behaviors. The study was also conducted to apply the information on the differences in major dish items and food groups found in this study to development of a brief food frequency questionnaire (FFQ) for children's obesity-related eating behaviors. Finally, the developed FFQ was evaluated for reliability. A total of 290, 24-hour dietary recall data from 9-11 year-old normal or obese participants in the 2001 Korean National Health and Nutrition Examination Survey (KNHANES) were reviewed to identity dish items and food groups showing outstanding differences between the normal and obese groups. Based on the level of intake amount between the two groups, a total of 7 items, including ddeokbokggi, spaghetti, ham roast, pork cutlet, dairy products & ices, kimchi, and fruits, were selected to be included in the FFQ. The former 5 items were seen to be consumed more in the obese group, while the latter 2 items were so in the normal group. The questionnaire was formatted into a frequency response section of a seven-category option and reference period of the last 7 days. Test-retest reliability of the developed FFQ was examined by administering it to 153, 9-11 year-old children at a public elementary school in Seoul twice at a month interval. The level of reliability was found to be reasonably high. In conclusion, this study suggests that high consumption of several high-calorie dish items and low consumption of kimchi and fruits may be important eating behaviors in relation to obesity risk among 9-11 year-old children who need nutrition educators' attention. The current study also implies that a simple FFQ can be utilized to reliably assess 9-11 year-old children's diets.

• The Korean Journal of Applied Statistics
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• v.27 no.7
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• pp.1207-1217
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• 2014

2011 Korean Economic Census is the first economic census in Korea, which contains text data on menus served by Korean-food restaurants as well as structured data on characteristics of restaurants including area, opening year and total sales. In this paper, we applied text mining to the text data and investigated statistical and technical issues and characteristics of Korean text mining. Pork belly roast was the most popular menu across provinces and/or restaurant types in year 2010, and the number of restaurants per 10000 people was especially high in Kangwon-do and Daejeon metropolitan city. Beef tartare and fried pork cutlet are popular menus in start-up restaurants while whole chicken soup and maeuntang (spicy fish stew) are in long-lived restaurants. These results can be used as a guideline for menu development to restaurant owners, and for government policy-making process that lead small restaurants to choose proper menus for successful business.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.2
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• pp.200-206
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• 2000

Ninety nursery pigs were used in two metabolism experiments to determine the effects of roasting and extruding on the nutritional value of Williams 82 soybeans with (+K) and without (-K) gene expression for the Kunitz trypsin inhibitor. Treatments for both experiments were: 1) soybean meal; 2) +K roasted; 3) +K extruded; 4) -K roasted; and 5) -K extruded. Diets were the soybean preparations (96.5% of the diet) with only vitamins and minerals added as needed to meet or exceed NRC recommendations. Daily feed allowance was 5% of initial BW given as three equal meals. In Exp. 1, 50 weanling pigs (4.7 kg average BW and 21 d average age) were used. Apparent values for N digestibility (p<0.001), biological value (p<0.09), percentage N retention (p<0.05), GE digestibility (p<0.001) and percentage ME (p<0.001) were greater for pigs fed extruded soybeans than pigs fed roasted soybeans. Also, N digestibility (p<0.05), biological value (p<0.03) and percentage N retention (p<0.04) were greater for pigs fed -K soybeans than those fed +K soybeans. In Exp. 2, 40 pigs (9.7 kg average BW and 35 d average age) were allowed to adjust to the nursery environment before use in the experiment. In general, the pigs in Exp. 2 (i.e., the older pigs) had greater utilization of nutrients from all of the soybean products than the younger pigs used in Exp. 1. Digestibilities of DM, N and GE were greater (p<0.001) for pigs fed -K soybeans than those fed +K soybeans and extruded soybeans had greater digestibilities of DM, N and GE than roasted soybeans (p<0.001). Also, percentage N retention (p<0.01) and percentage ME (p<0.001) for pigs fed extruded soybeans were greater than for pigs fed roasted soybeans. In conclusion, extruded and -K soybeans were greater nutritional value than roasted and +K soybeans for 4.7 and 9.7 kg nursery pigs.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.2
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• pp.192-199
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• 2000

Eight crossbred barrows (four growing and four finishing pigs with average initial BW of 40 and 82 kg, respectively) were fitted with T-cannulas at the distal ileum and used in a 36 d metabolism experiment ($4{\times}4$ Latin squares) to determine the effects of roasting and extruding full-fat soybeans on nutrient utilization. Treatments were: 1) soybean meal; 2) roasted soybeans; 3) extruded soybeans; and 4) soybeans extruded with an extrusion enhancer (sodium sulfite). The control diet was corn starch-based with 0.90% lysine, 0.65% Ca and 0.55% P for the growing pigs and 0.75% lysine, 0.55% Ca and 0.45% P for the finishing pigs. For the growing pigs, apparent total tract digestibilities of DM (p<0.04) and GE (p<0.008) were greater for soybean meal than full-fat soy products. However, ileal digestibilities of DM, GE, N and most amino acids were, in general, greatest for extruded soybeans and lowest for roasted soybeans, with soybean meal intermediate. For finishing pigs, trends in digestibilities of nutrients were very similar to those for the growing pigs. Total tract digestibilities of DM (p<0.03) and GE (p<0.001) for soybean meal were greater than for the full-fat soy products and ileal digestibilities of DM, GE, N and most amino acids were greater for the extruded soybeans than for the roasted soybeans. In conclusion, nutrient digestibilities and availabilities of indispensable amino acids tended to be greatest in extruded soybeans, intermediate in soybean meal and lowest in roasted soybeans for growing and finishing pigs.

• Journal of Haehwa Medicine
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• v.25 no.1
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• pp.155-163
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• 2016

Objectives : Since the Korean pronunciation of the Mantidis Oothea is not unified, it is necessary to unify pronunciation of this particular herb. According to ancient herbal literature, genuine Mantidis Oothea has been regarded as the product which is attached to mulberry tree. However, all forms of Mantidis Oothea need to be used as a medicinal ingredient. Methods : The current study explores pronunciations of the herbal medicinal names, Collection, and the herbal processes of the Mantidis Oothea. There are approximately about 30 herbal manuals dealing with the Mantidis Oothea after Shen Nong's herbal manual(神農本草經) was published. Results & Conclusions : 1. Sangbicho, Sangpyeojo, Sangpyeocho, and other names have been used as a name of medicinal ingredient for the Mantidis Oothea. 2. The Other names of medicinal ingredient for the Mantidis Oothea were Sik woo, Danglangja(螳螂子), Danglanglan(螳螂卵), Danglangso(螳螂巢), Danglangwa(螳螂窩), Danglanggag(螳螂殼), etc.. 3. The name of medicinal ingredient for the Mantidis Oothea should not be pronounced as Sangpyoso but Sangpyocho. 4. The name of medicinal ingredient for the Mantidis Oothea was originated from a type of the egg case, eating habit, therapy of the Mantidis Oothea and so on. 5. Collecting real thing of The Mantidis Oothea does not really matter whether it is attached to the mulberry tree or not. 6. The herbal processes of the Mantidis Oothea is to kill the eggs, so typical methods were to steam, roast, boil with vinegar and so on. In addition, the main effect seemed to be protection from the diarrhea.

• Journal of Food Hygiene and Safety
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• v.6 no.2
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• pp.83-87
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• 1991

Beef, pork and chicken on the market were analyzed for determination of tetracyclines residue and decomposition of tetracyclines by heating were studied. The content of oxytetracycline was trace in chicken A, 0.09 mg/kg in C and trace in beef C, pork A and B, but in the other samples was not detected oxytetracycline. Chlortetracycline residue was 0.14, 0.02 and 0.01 mg/kg in chicken A, C and beef B respectively. In HPLC analysis, two peaks of 8.1 and 9.0 min of retention time were found from beef and pork and expected to be component of meat, and because of same retention time, the one of 9.0 min interrupted determination of tetracycline. But those were not found in chicken, therefore the residue was 0.01 mg/kg in sample A. The residue were degradated rapidly by heating of roast, but slightly by that of boiling.

• Journal of the Korean Home Economics Association
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• v.37 no.1
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• pp.133-143
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• 1999

Originally, ancestral rites is a ceremony to pay filial piety to ancestors continuously even though they died, and this is a startingpoint based on the thought of paying respect to ancestors and 'root consciousness' which Korean people have. In the earliest days, Korean people worshipped nature and the sacrificial rituals were performed mainly for the fods of the skies and the earth. After the end-Koryeo Era introduced [Juja-Garye]ancestrial rites of forefather in home generalized. By the way, the foods for ancestrial rites on the original literature centering the [Sa-Rye-Pyon-Ram]are as follows: raw meat(saeng: 牲), rice and broth(ban, gaeng: 飯羹), fruits(果), slice meats(po: 脯), salted dry fish(jaban(佐飯), rice punch(sikhye: 食醯), soup(tang: 湯), fish and meat, roasts beef (jeok: 炙), roast vegetable(sookchae: 熟菜), rice cake(pyon: 餠), noodles(麵), soy(醬), Kimchi(沈菜), drink(酒), green tea(cha: 茶) etc. Today, ancestral rites, basically with this conception, has a function to bind the family and relatives as one. But as double income family are increasing, most housewives have heavy burden mentally and financially to prepare the food for the ancestral. The foods for ancestral rites can be said a way to express the internal true heart, and a basic medium to practice the filial piety. Many documents let us know that a few days before the ancestral rites, we should prepare the food for it with careful and pious attitude. And, they stress that our sincere attitude in preparing food is important rather than its quantity. In this industrial society, we have lots of difficulty preparing and observing the same service as it in the traditional socity. But I think that housewives can be freed from the burden they have to some degree when they realize what the true meaning of ancestral rites is and that the food for it plays a role an external expression.

• Journal of Biosystems Engineering
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• v.40 no.2
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• pp.145-152
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• 2015

Purpose: The inability to adequately judge the efficacy of cleaning and sanitation procedures in deli departments is a recognized food safety concern. In a prior study, our research group demonstrated that visual inspection of cleaned produce processing surfaces could be enhanced through the use of a portable fluorescence imaging device that detected residual produce residues. Methods: To explore the feasibility of using fluorescence imaging to similarly detect residual deli residues, spectra of American, Cheddar, Provolone, and Swiss cheeses and of processed chicken, ham, roast beef, and turkey were acquired using a laboratory hyperspectral imaging system. Circular punches of these commodities were placed onto stainless steel and high density polyethylene coupons for imaging. The coupon materials were selected to represent common surfaces found in deli departments. Results: Analysis of hyperspectral fluorescence images showed that cheeses exhibited peaks in the blue-green region and at around 675 nm. Meats exhibited peaks in the blue-green region with one of four ham and one of four chicken brands exhibiting peaks at around 675 nm, presumably due to use of plant-derived additives. When commodities were intermittently imaged over two weeks, locations of spectral peaks were preserved while intensity of peaks at shorter wavelengths increased with time. Conclusion: These results demonstrate that fluorescence imaging techniques have the potential to enhance surface hygiene inspection in deli departments and, given the immediate availability of imaging results, to help optimize routine cleaning procedures.

• Korean journal of food and cookery science
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• v.6 no.1
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• pp.41-51
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• 1990

A special form of questionaire was prepared and distributed to 502 housewives in seoul from Feb. 8th to 22nd in 1989. The results were as follows: In Cooking methods, they tended to follow in the steps of their mother, and it took about half an hour or an hour to prepare a meal. They cooked fried foods once or twice a month. Whenever they fried foods they need new oil. Followings were details of cooking method mainly used by housewives. Fishes were tended to be roast, vegetables to be dressing and seasoning. Highly milled boiled rice was best preferred as the cheif food, and it was cooked by following procedure; First rice was washed, and steeped in water for the time being. Next, the water was poured out and water was filled again, then rice with the water was boiled. Fish Chige was cooked in the way that fish was put into the boiled soup. Fermented sao-bean paste Chige was cooked using water in which rice had been washed. Hard-boiled beef with soy sauce was made using the method that soy sauce was properly poured after beef was boiled. A Spinach was boiled shightly with salty water. In view of those results, there were many cases that housewives did not only utilize their knowledge about foods in real dietary life, but also fell short of endeaver to do so. They chiefly made use of the cooking methods instructed from their mother or husband's mother. In conclusion, in order to illuminate housewives to have an exact nutritional knowledge about foods and cooking methods getting out of the loss of nutritions, nutritional education program must be provided for housewives.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.266-273
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• 2012

The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing Hutgae(Hovenia dulcis Thunb). Aqueous extracts of Hutgae were prepared from different parts such as trunk, twig, and fruit. These extracts were used for determining the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl(DPPH) radical scavenging activity and sensory evaluation. Hutgae twig and fruit extracts had a strong DPPH scavenging effect compared to Hutgae trunk extract. In sensory analysis, high intensities of roast smell, bitter taste, and astringent taste were observed in Hutgae twig extract, whereas those of sweet smell and sweet taste were predominated within Hutgae fruit extract. Hutgae trunk and fruit extracts obtained higher overall acceptability. Various seasoning items such as anchovy, dried-pollack, katsuobushi, shiitake, radish, and kelp were used to determine the suitable type of soy sauce containing Hutgae extracts regarding the different parts. Hutgae fruit and trunk extracts were evaluated for use as a good source of seasoned soy sauce, and the dried-pollack and radish among the seasoning items were well-matched with Hutgae extracts. From these results, soy sauce containing Hutgae trunk and fruit extracts added to dried-pollack soup may be used as a functional seasoning in order to remove hangovers.