• Journal of the Korean Society of Food Culture
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• v.6 no.4
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• pp.351-367
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• 1991

This research was attempted to investigate the correlation between food habits as well as preferences and health conditions of middle-aged people. 380 people living in Dae-gu, kimch$\breve{o}$n and k$\breve{u}$mr$\breve{u}$ng gun in the 40's or 50's were selected for this research as subjects from July 1 to August 15, 1990. The data analysis was made by way of frequency, percentage, ${\chi}^2-test$ and Pearson correlation using SAS package. The summarized results are as follows. 1. Among the total subjects of this research, 200 people (52.6%) were male and 180 people (47.4%) were female. The regional distribution was like this; 115 people (30.3%) lived in large city, 154 people (40.5%) in small and medium city and 111 people (29.2%) in rural region. 2. The survey on food life attitude on the subjects showed that they had a relatively good attitude, and there were little significant differences (p<.05) between men and women. But there were significant differences (p<.001) between rural region and city. 3. On the preferences for taste, food and cooked food the subjects showed the lowest preferences for processed milk-fat food and the highest for soybean and processed soybean food. 4. The research on health condition 1) 30.8% of the subjects were obesity. And this research showed that the percentage of obesity was higher among men (33.5%) than women (27.8%), and higher in cities (40.4, 34.4%) than rural region (16.2%), (p<.05, p<.01). 2) 90.8% of the subjects showed negative according to Diabetes inspection. 3) 2.0% of the subjects were hypertensive, and the percentage was higher among women than men, and higher in rural region than cities. 4) 12.6% of the subjects were anemia, and the percentage was higher among women (17.8%) than men (8.0%), and higher in rural region (23.4%) than cities (7.0, 9.1%). 5) DMFT index and DMF rate of dental caries was higher among women (DMFT index; 10.6 DMF rate; 88.9) than men (DMFT index; 7.3 DMF rate; 81.5), and higher in rural region (DMFT index; 11.8 DMF rate; 90.1) than cities (DMFT index; 7.4, 7.9 DMF rate; 79.1, 85.7). 6) According to the survey on self-diagnosed health status of subjects, the percentages of articular·neuralgia (48.9%) was the highest. And that of stomach digestion troubles (31.1%), headache (22.4%), anxiety excitement (12.9%), spastic constipation (12.4%), insomnia (9.7%), melancholia (7.9%) and etc (1.6%) followed. 7) People had allergied food which contained animal protein such as pork, chicken, mackerel, siakworm pupa, clam and so on. 8) In female cases, 46.7% of women became already menopausal and 13.3% of them was under menopause. 5. This research showed that there were significant correlation between food life attitude and health condition in obesity, anemia and dental caries but not in blood pressure. 6. And this research also showed that there were significant correlations between food preference and health condition in obesity, anemia and dental caries but not in blood pressure.

• Nutrition Research and Practice
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• v.9 no.6
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• pp.650-657
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• 2015

BACKGROUND/OBJECTIVES: The aim of this study was to estimate average total fat and fatty acid intakes as well as identify major food sources using data from the Korea National Health and Nutrition Examination Survey (KNHANES) VI-1 (2013). SUBJECTS/METHODS: Total fat and fatty acid intakes were estimated using 24-hour dietary recall data on 7,048 participants aged ${\geq}3years$ from the KNHANES VI-1 (2013). Data included total fat, saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA), n-3 fatty acid (n-3 FA), and n-6 fatty acid (n-6 FA) levels. Population means and standard errors of the mean were weighted in order to produce national estimates and separated based on sex, age, income, as well as residential region. Major food sources of fat, SFA, MUFA, PUFA, n-3 FA, and n-6 FA were identified based on mean consumption amounts of fat and fatty acids in each food. RESULTS: The mean intake of total fat was 48.0 g while mean intakes of SFA, MUFA, PUFA, n-3 FA, and n-6 FA were 14.4 g, 15.3 g, 11.6 g, 1.6 g, and 10.1 g, respectively. Intakes of MUFA and SFA were each higher than that of PUFA in all age groups. Pork was the major source of total fat, SFA, and MUFA, and soybean oil was the major source of PUFA. Milk and pork were major sources of SFA in subjects aged 3-11 years and ${\geq}12years$, respectively. Perilla seed oil and soybean oil were main sources of n-3 FA in subjects aged ${\geq}50years$ and aged < 50 years, respectively. CONCLUSIONS: Estimation of mean fatty acid intakes of this study using nationally represented samples of the Korean population could be useful for developing and evaluating national nutritional policies.

• Journal of Nutrition and Health
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• v.12 no.2
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• pp.53-63
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• 1979

In continuation of the previous $studies^{2{\sim}3)}$, the folate activity levels in 226 Korean food items were determined by a modified microbiological assay with Lactobacillus casei. There was a large variation in folate activity between the different food groups as well as between each individual food. There was also a wide variation in the biologic availability of folate in foods and the different forms of the folate with different foods in varying amounts. Data showed that almost always, foods cooked and/or processed were lower in folate activity than fresh or raw food and the amount of the loss varied greatly in each food. In calculating dietary intake, total rather than free folate activity levels should he used. In addition, loss of folate activity during cooking and processing of foods should be considered as a major concern for appraising diets and food supplies. Among all assayed food items, including Part $I^{2)}}$ and $I^{3)}$, yeast 2800. ug total per 100g the highest folate level. Soybean, spinach, Shepherd's purse and liter of beef and pork had over 100 ug total per 100 g folate activity. Folate ranging over 50 ug total per 100 g was found in all dried legumes, nuts and seeds assayed, Garland Chrysanthemum, leek, mugwort, wafer cress, asparagus, e99 folk and beef kidney. Wheat, sweet Potatoes,dried fungus, green onion, hotrod pepper, lettuce, radish and some fermented soybeen products had considerably higher folate content ranging around 40 ug total per 100 g. Substantial amounts of folate were not found in many food groups, and among specific groups, in part in starch, sweets, fruits, meat, fish, milk, and cooked and processed foods. Soused fish, oils and fats, beverages, liquor and seasonings, other than fermented soybean products, had almost no folate.

• Applied Biological Chemistry
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• v.29 no.1
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• pp.83-89
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• 1986

To investigate effectors on the colloidal stability of whey and soybean proteins, characteristics of tofu-gel formation, effects of heat treatment and salt composition on the colloidal stability, and effects of heat treatment on storage stability were analyzed. When experimental tofus were made from the mixture of whey and soybean, the calcium in the whey precipitated the soy proteins, and disrupted the gel formation, which resulted in the curd of poor texture. In the heat treatment at $60{\sim}100^{\circ}C$, whey and the whey proteins dialyzed against distilled water were readily preciptated at over $70^{\circ}C$, but the mixture of whey and soy extract as well as soy extract were stable at the range of temperature. The proteins of soy extract, whey dialyzed against sodium phosphate buffer, and the mixture were stable at the same heat treatment, and this suggested that phosphates in the soy extract stabilize specialty the whey proteins. Soy proteins were easily destabilized by adding $CaCl_2(0.05{\sim}0.07M)$ at $80{\circ}C$ and $70{\sim}85%$ of the proteins in soy extract and the mixture were preciptated, while only $30{\sim}55%$ of the proteins in whey dialyzed against distilled water were destabilized at the same conditions. Storage stability at $4^{\circ}C$ of the mixture was increased when the mixture was treated at $63^{\circ}C$ and lower temperature.

• Food Science and Preservation
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• v.18 no.6
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• pp.961-966
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• 2011

This research was carried out to evaluate the value of tofu containing mushroom as a immunomodulator. Tofu was made using $CaSO_4{\cdot}2H_2O$ or Lactobacillus extract as a coagulant after adding powder of fruit bodies or mycelia of Letino edodes and Lepista nuda to soybean milk. Proximate compositions of tofu and tofu containing mushroom were analyzed. Levels of interferon ${\gamma}$ (IFN-${\gamma}$), interleukin 4 (IL-4) and tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$) in culture media of lymphocytes collected from mouse spleens after being injected with mushroom, regular tofu, or tofu made with mushroom were measured by sandwich ELISA. In addition, concentrations of IgG1, IgG2a and IgE in plasma or lymphocyte culture media were analyzed. Crude protein, crude lipid and crude ash were decreased in tofu containing mushroom but phosphorus was increased significantly. IFN-${\gamma}$ concentration was significantly decreased in mice injected with fruit body or tofu alone. IL-4 level was decreased significantly in mice injected with tofu containing fruit body of L. edodes. However, TNF-${\alpha}$ was increased in mice injected with tofu containing fruit body of L. edodes. Plasma levels of IgG1 were increased in almost all groups, while there was no significant change in IgG2a levels among treated mice groups. Concentrations of IgG1 and IgG2a were increased significantly in lymphocyte culture media of mice injected with tofu containing mushroom. Plasma levels of IgE level was significantly increased in mice injected with tofu or fruit body of L. edodes, but not in mice treated with tofu containing mushroom. These results showed that tofu with mushroom affected immune activities, and it seems valuable to consider developing the mixture of tofu and L. edodes as an immunomodulator.

• The Korean Journal of Community Living Science
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• v.16 no.4
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• pp.139-157
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• 2005

In rural area, as the source of family income is related with the agriculture works, the living condition of non-farming family used to be lower except some family groups with a little higher income. In order to find out the improvement in rural life, data about the health behavior and diet habits of non-farming family were observed. This study evaluated the health behavior and diet habits of non-farming families by comparing them with those of the farming families in rural area. The survey was made by trained interviewers and a total of 1,870 subjects from 9 provinces were questioned to collect the data through sampling probability proportional to size. The non-farming families were $29.6\%$ of the total and they were with no spouse($38\%$), low number of family members(2.86), and aged husband(66.8 years) or wife(58.5 years). $83.1\%$ of the non farming families were having breakfast however, $95.1\%$ of the farming families were doing it. And the number of side dishes in non farming families was low(1-2 kinds: $17.7\%$). Out of non farming families, $47.3\%$ took no nutritional supplements and out of the farming families it was 40.8 $\%$ With regard to having snacks, $22\%$ of non-farmers had snacks daily and it was greater than that of farmers($16.6\%$). But the ratio of non-snack taking of the non-farmers($29.6\%$) was higher than that of farmers($24.5\%$). The sorts of snacks also varied and for farmers it used to be fruit and noodles and for non-farmers it was bread and milk. Instant foods were often selected by $35.6\%$ of non-farmers. Dining out with a frequency of once per month was reported in $23.2\%$ of non-farming families, but $47.6\%$ of them did not dine out at all. In case of food production for family consumption, small portion of non-farmers cultivated pepper($13.3\%$), Korean cabbage ($16.2\%$), and sesame($6.2\%$) but almost all of the farmers cultivated such crops. However, non-farmers produced soybean sprouts($0.7\%$), soybean curd($0.2\%$), and eggs($7.2\%$) and it was compared with the fact that farmers produced soybean sprouts($9.7\%$), soybean curd ($4.6\%$), and eggs($5.1\%$). Non-farmers stocked the fermented foods: Doenjang ($57.8\%$), Kochujang ($56.1\%$), Kanjang ($53.6\%$), Kimchi ($77.9\%$) and Jangajji ($37.2\%$), and this ratios were smaller than those of farmers: Doenjang ($93.6\%$), Kochujang ($92.9\%$), Kanjang ($87.9\%$), Kimchi ($97.7\%$) and Jangajji ($66.7\%$). As to health behavior of the subjects, non-farmers had less medical examinations and bathing than farmers did. Non-farmers and their wives used public bath facilities more often and it may be due to the low condition of bathing facilities. And the ratio of daily alcohol consumption was $15\%$ and it was higher than that of the farmers. Most of the spouse of the farmers did not drink($78\%$), but the wives of the non-farmers were drinking more frequently. More farmers smoked than non-farmers and $45\%$ of male farmers were smokers.

• Food Science and Preservation
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• v.19 no.3
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• pp.376-384
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• 2012

This study was conducted to investigate the food purchasing management of school food services. The subjects consisted of 271 school dietitians in the Daegu and Gyeongbuk area. The percentages of ready-to-use vegetables actually being used were as follows: root of balloon flowers, 88.4%; garlic, 87.8%; blanched bracken, 80.1%; raw lotus root, 65.7%; burdock, 63.5%; small green onion, 63.5%; stem of taro, 57.6%; ginger, 35.1%; radish root, 30.6%; blanched asterscaber, 29.2%; large type welsh onion, 25.8%; carrot, 25.5%; onion, 21.4%; and potato, 8.9%. The percentages of HACCP-certified products being used were as follows: meat, 75.9%; eggs, 66.7%; soybean curds, 65.5%; ready-to-use seafood, 55.1%; starch jellies, 49.9%; spice, 44.9%; kimchi, 30.9%; ready-to-use vegetables, 22.7%; and fruits, 6.9%. The percentages of environment-friendly food items being used were as follows: eggs, 31.0%; meat, 28.7%; soybean curds, 22.1%; and fruits, 17.7%. Of these food items, meat and ready-to-use seafood were being used the most in the elementary schools. The percentages of imported food items being used were as follows: starch jelly, 29.2%; ready-to-use seafood, 24.7%; soybean curds, 20.5%; spice, 15.9%; and fruits, 10.1%. The food items requiring HACCP certification were as follows: beef and pork, 81.5%; chicken, 80.1%; ready-to-use seafood, 78.6%; frozen dumplings, 73.8%; soybean curds, 71.6%; peeled eggs, 70.8%; fish paste, 69.4%; starch jelly, 65.7%; milk, 63.1%; kimchi, 54.6%; spice, 50.6%; frozen noodle, 45.4%; ready-to-use vegetables, 44.3%; and bean sprouts, 29.5%. It was confirmed that 8.1% of the sanitation monitoring results were intentionally misreported. Therefore, to supply good and safe foods to schools, active management is needed in schools and food manufacturing and delivery companies.

• Fashion & Textile Research Journal
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• v.14 no.5
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• pp.866-877
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• 2012

The natural dyeing of hanji cotton fabrics with guava leaf extract was investigated. The temperature and time of dyeing were $40^{\circ}C$ and $90^{\circ}C$ for eighty minutes, respectively. In addition, the dyebath has been set at pH 5. Sn pre-mordanted fabrics showed the highest K/S value. Regardless of dyeing temperature, K/S values were high when Al, Cu, Fe-mordanted fabrics were dyed in post-mordanting and Sn-mordanted fabrics in pre-mordanting. The dyeing equilibrium was shown at the fourth time of repeated dyeing. In the processing of hanji cotton fabrics, K/S value was high when hanji cotton fabric was treated with soybean milk at $90^{\circ}C$. Similar K/S value of dyeing was shown when fabrics were processed with chitosan, regardless of dyeing temperature. High K/S value of dyeing was seen when fabrics processed with gallnut tannin at 40. Fabrics dyed with acidic water extract showed yellowish color. Fabrics dyed with alkaline water extract showed reddish color, and fabrics dyed with ethanol extract showed greenish yellow color. In case of Sn-mordanted fabrics, the washing fastness level was between 3 to 4, and other dyed fabrics showed low fastness. The dry cleaning fastness also showed very excellent result with level 4-5. The rubbing fastness of the fabrics was better in dry rubbing than in wet rubbing. For the light fastness, all dyed fabrics showed low fastness. For antibacterial activity, the dyed fabrics with guava leaf extract showed 99.9% of high antibacterial activity. Hanji cotton fabric maintained certain deodorization in the state of raw fabric. All dyed fabrics showed higher UV protection rate than control fabric.

• Journal of the Korean Dietetic Association
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• v.22 no.2
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• pp.88-105
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• 2016

This study investigated anthropometric and biochemical characteristics, food and nutrient intakes, and changes in body mass index (BMI) of Korean middle age men (40~49 yrs). Data on BMI, anthropometric (height, weight, waist circumference, body mass index, blood pressure), and biochemical (total cholesterol, HDL-cholesterol, LDL-cholesterol, triglyceride, hemoglobin, GOT, GPT) characteristics, food and nutrients intakes, nutrient density, and index of nutrient quality were obtained from the Fifth Korea National Health and Nutrition Examination Survey (KNHANES, 2001, 2005, 2011). Subjects were divided into three groups by year. Weight, BMI, and hemoglobin increased significantly by year. All anthropometric factors except height showed a positive relation with BMI by year. Consumption of barley, chinese noodle, confections, soybean milk, egg, ice cream, pizza, fried foods, banana, coffee, and raw rice wine increased significantly by year. Intake ratios of nutrients except water and fiber were over 100% of KDRI generally. INQ according to intakes of protein, calcium, phosphorus, iron, vitamin A, thiamine, riboflavin, and niacin per 1,000 kcal increased significantly by year. Distribution of BMI status of subjects showed a significant difference by exercise. The findings of the present study show that BMI of subjects increased by year, and intakes of all nutrients except calcium and riboflavin showed aspects of overnutrition by year. Intakes of fruits decreased while intakes of raw rice wine and coffee increased by year. Therefore, practical and systematic nutrition programs are required to maintain optimum BMI and appropriate intakes of nutrients to maintain a desirable lifestyle and improve dietary life.

• Asian Pacific Journal of Cancer Prevention
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• v.17 no.10
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• pp.4747-4753
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• 2016

Background: The prevalence of Helicobacter pylori (H. pylori) infection in Indonesia has been reported to be exceedingly low. The purpose of our study was to confirm whether this is the case in Northern Jakarta using a sensitive 13C-urea breath test (UBT), and to examine any associations with lifestyle/environment factors and potential routes of transmission. Methods: We recruited a total of 196 subjects from a low-income community in Northern Jakarta, Indonesia, data from 193 who completed a questionnaire about their lifestyle/environment and had UBT being included as the final. Odds ratios (ORs) adjusted for sex and age with 95% confidence intervals (CIs) were calculated using a logistic regression model. Results: The overall H. pylori infection rate was 15.0% (95%CI, 10.3-20.9), with variation among Javanese (9.1%, total=77), Buginese (40.0%, 35), Betawi (9.1%, 33), Sundanese (3.7%, 27), and Batak (40.0%, 5). On multivariate analysis, the ORs for intake of soybean milk, cucumber more than once a week, infrequent hand washing practice before meals, and alcohol consumption were 0.10 (95%CI: 0.01-0.97), 6.61 (95%CI: 1.87-23.3), 4.10 (95%CI: 1.15-14.6), and 61.9 (95%CI: 1.67-2300.8), respectively. Rates for Buginese (OR=7.84; 95%CI: 1.82-33.8) and Batak (OR=20.1; 95%CI: 1.90-213.2) were significantly higher than for Javanese. Conclusions: The H. pylori infection rate in this study was relatively low, in line with previous studies. Regarding ethnicity factors, Buginese and Batak reported eating food using fingers more frequently than Javanese, Betawi, and Sundanese. Our study indicated that person-person transmission is possible in this low prevalence area. The low infection rates for H. pylori among Javanese, Betawi, and Sundanese ethnics could be partly due to their sanitary practices.