• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.381-391
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• 2006

The rheological properties of dough made the substitution of wheat flour(composite flour) at the levels of 0%, 5%, 10% and 15% soymilk residue flour, with addition of vital wheat gluten at the levels of 3, 6 and 9% were investigated. And nutrition contents of soymilk residue flour were analyzed. The results were as follows; Principal components of soymilk residue flour were 22.0% crude protein, 13.2% crude lipid, 54.3% carbohydrate, 27.2% dietary fiber and $220{\mu}g/g$ isoflavones. Free amino acid component of soymilk residue were L-glutamic acid, L-leucine, L-lysine, L-valine, L-phenylalanine, L-isoleucine, L-threonine, L-methionine and L-cystine. Total dietary fiber content of bread with soymilk residue and wheat flour were 5% soymilk residue; 3.50%, 10% soymilk residues; 4.65%, 15% soymilk residues; 5.96%, and wheat flour bread: 2.1% respectively Mixing water absorption capacity was increased by increasing amounts of added soymilk residue and vital wheat gluten. Dough development time was increased by increasing amounts of added soymilk residues, while decreased by increasing amounts of vital wheat gluten. The dough volume of composite flour with 5%, 10% and 15% soymilk residue flour were the smaller than wheat flour dough. But the dough volume was increased by added vital wheat gluten, and the composite flour with 5% soymilk residue flour and 9% vital wheat gluten was better than the others. This study proved that the dough volume of composite flour with 5% soymilk residue flour and 9% vital wheat gluten was better than the others. On the other hand, the soymilk residue flour contains dietary fiber, isoflavone, protein, lipid and carbohydrate. Therefore the soymilk residue flour will be very useful as food material.

• Asian Pacific Journal of Cancer Prevention
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• v.17 no.4
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• pp.2007-2017
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• 2016

Background: Modifying lifestyle factors such as diet and exercise can reduce the risk of cancer. Psychological stress (PS) might be indirectly associated with cancer because it alters lifestyle factors. However, the relationship among these variables has not been fully investigated. Thus, we examined interactions between self-reported PS (SRPS) and habitual exercise on diet. Materials and Methods: In all, 5,587 men and 2,718 women were divided into "exerciser" and :non-exerciser" groips, based on whether they exercised reguarly, and classified into three SRPS levels: low, moderate and high. Diet was estimated using a validated food frequency questionnaire. Using a general linear model, food and nutrient consumption was estimated for each SRPS level in the 2 exercise groups, and the interactions between SRPS levels and exercise were calculated. Results: In women, the intake of pork and beef, low fat milk and yogurt, natto (fermented soybean), carrots and squash, other root vegetables, mushrooms, seaweeds, and wine along with the nutrients vegetable protein, soluble, insoluble and total dietary fiber, daidzein, genistein, carotene, retinol equivalents, vitamin B2, pantothenic acid, potassium, calcium, magnesium, phosphorus and iron demonstrated significant interaction with SRPS and habitual exercise (p for interaction <0.05). In men, raw and green leafy vegetable and fruit and vegetable juice significantly interacted with SRPS and habitual exercise (p for interaction <0.05). Conclusions: We suggest that certain foods and nutrients, which are thought to have a protective effect against cancer, interact with SRPS and habitual exercise, especially in women. This information is valuable for understanding and improving interventions for cancer prevention.

• Nutrition Research and Practice
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• v.11 no.6
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• pp.517-524
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• 2017

BACKGROUND/OBJECTIVES: There are limited studies investigating the eating patterns of children's favorite foods. The present study aimed to evaluate a wide range of children's favorite foods, derive its eating patterns, and identify factors related to the patterns. SUBJECTS/METHODS: A nationwide cross-sectional study included 5,458 students in elementary, middle, and high schools. The survey was conducted at each school to evaluate children's favorite food intake, including the intake frequency of 31 food items or food groups, and its related factors, such as demographic, economic, and environmental characteristics and awareness of policies on children's favorite foods. Factor analysis using varimax rotation method and logistic regression analysis were conducted. RESULTS: Two factors were derived as major eating patterns from data of children's favorite foods: the 'unhealthy eating pattern' which mainly involves confectionery, chocolate, ramen, fried food, etc.; and the 'healthy eating pattern' which mainly involves soybean milk, vegetables, fruit juice, and nuts. A stepwise selection procedure through the regression analysis revealed that allowance, use of screen media, less awareness of policies on children's favorite foods, and less interest in health were positively related to the tendency of unhealthy or less-healthy eating patterns (P < 0.05). CONCLUSIONS: This study examined that the eating patterns of children's favorite foods were associated with certain environmental characteristics and awareness about the related policies. These findings suggest that a nutrition education program regarding children's favorite foods needs to be conducted according to the characteristics of students to develop their healthy eating habits and proper choice of favorite foods.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.4
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• pp.490-496
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• 2005

Ten 18.5-month old Holstein steers were allocated into two diet groups of five and fed either concentrates as control group or potato by-products based silage (PBS) as experimental group for six months to investigate the effect of PBS on growth performance, carcass characteristics and fatty acid composition of carcass fats. The PBS diet consisted, in a DM basis, of 74.5% PBS, 16% hay, and 9.5% soybean milk residue (SMR). The control diet consisted, in a DM basis, of 82.5% concentrates and 17.5% hay. There were no significant differences in the overall average daily gain (ADG), dry matter intake (DMI), feed efficiency, yield score and meat quality score of dressed carcass between the two diet groups. There were no statistical differences in DM, crude protein (CP), and ether extract (EE) of beef and melting point of all adipose tissues from steers fed both diets. The PBS-fed steers tended to have lower Warner Bratzler shear (WBS) values than in the concentrate-fed steers (13.0 vs. 17.7 lb, p<0.1). At both sampling times 3 and 6 months of feeding period, PBS-fed steers had higher proportions of polyunsaturated fatty acids (PUFA), especially linoleic (C18:2) acids in subcutaneous fat than in control group (p<0.05). PBS-fed steers had significantly higher proportions of PUFA, especially C18:2 fatty acids than in concentrate-fed steers in carcass fats (p<0.05). In conclusion, feeding PBS to fattening steers has shown to have the same potential as concentrate feeding in terms of effect on the growth performance, feed efficiency, and carcass characteristics. Interestingly, PBS also seems preferable to concentrates because it increased the proportion of C18:2 fatty acid composition of carcass fats which is valuable for beef consumers.

• Korean Journal of Community Nutrition
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• v.20 no.4
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• pp.251-258
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• 2015

Objectives: The purpose of this study was to investigate how to manage food allergy of pre-school children, focusing on the current status of the food allergy in childcare facilities in Hanam which have less than 100 children. Methods: Targeting 159 preschool childcare facilities, survey was carried out for a month in March, 2015. Recovery rate was 66.7%. 106 surveys out of 159 were available for analysis using SPSS statistical program version 19.0. Results: Among 106 facilities, 58 (54.7%) reported that none of their children had a food allergy and 48 (45.3%) reported one more children had a food allergy. Total number of children having a food allergy was 71. Among them, the occurrences of food allergy in males were significantly more than that of the females (p<0.001). Further, children under 2 years of age had significantly more food allergy than the other ages (p < 0.001). The allergic inducing foods were nuts (23.3%), egg (17.8%), milk and dairy products (16.4%), fish and shellfish (13.7%), instant foods (12.3%), fruits (8.2%), soybean (4.1%), meat (2.7%), and cereals (1.4%) in order, and 6 children out of 71 were allergic to more than 2 food items. The clinical symptoms of the food allergy were a skin reaction (87.9%) and an oropharyngeal & respiratory reaction (12.1%). Majority of childcare facilities (80.3%) didn't serve alternative foods for children with food allergy. Necessity for food allergy education was significantly higher in facilities with food allergy issues than without such issues. Conclusions: The Center for Children's Foodservice Management need to educate workers of childcare facilities and parents about managing food allergy and enforce a plan to provide alternative menu to children with food allergies.

• Journal of the Korean Society of Food Culture
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• v.28 no.5
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• pp.438-449
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• 2013

During the Joseon Dynasty, medicinal foods derived from herbs were often more effective than traditional medicines. In addition, the royal family of the Joseon Dynasty believed that foods could be used as various disease treatments. Grain-based foods, especially medicinal porridges (藥粥), were most frequently used for diet therapy. We investigated various types of diet-related diseases suffered by King Injo (仁祖) as well as how the diseases were treated using medicinal porridges based on information in the SeungjeongwonIlgi (承政院日記), which is the daily record of the Royal Secretariat of the Joseon Dynasty. This study examined the SeungjeongwonIlgi of King Injo from his1st year (1623) to 27th year (1649) on a website database maintained by the National Institute of Korean History. According to the records, King Injo suffered from severe diarrhea several times due mainly to febrile disease (煩熱症) as well as abdominal dropsy (脹滿) throughout his entire life. Major diseases affecting King Injo were due to his unhealthy eating habits and psychological factors. For treatment, royal doctors prescribed around 15 medicinal porridges, including nelumbo (seed) porridge (Yeonja-juk), milk porridge (Tarak-juk), Chinese dioscorea porridge (Sanyak-juk), mungbean porridge (Nokdu-juk), perilla seed porridge (Imja-juk), adzuki-bean porridge (Pat-juk), soybean porridge (Kong-juk), Korean-leek porridge (Buchu-juk), and so on, in addition to other medical treatments. Diet therapy using medicinal porridges has been used throughout history since the Joseon Dynasty period. However, knowledge of traditional diet therapy and medicinal porridges used by monarchs in the Joseon Dynasty is insufficient. Therefore, in-depth study is needed to understand the theory of traditional medicinal foods as well as explore their application to patients in the context of modern medicine.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.41 no.2
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• pp.77-83
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• 2008

This study investigated the quality of tofu prepared by treating soybean milk with deep seawater as a coagulant. The quality and shelf-life of the tofu prepared using the deep seawater coagulant were determined and compared to those using $CaSO_4$, surface seawater, and intermediate seawater coagulant. The tofu made with the deep seawater coagulant was firmest. In addition, the deep seawater tofu product had more, smaller particles in the microscopic view, compared to the tofu made from surface and intermediate seawater coagulants. The deep seawater tofu product had the lowest viable cell counts and turbidity. In addition, the deep seawater tofu product had a longer extended shelf-life. From these results, deep seawater appears to improve the texture, taste, and shelf-life of tofu when used as a coagulant.

• Journal of the Korean Home Economics Association
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• v.43 no.5 s.207
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• pp.199-219
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• 2005

The purpose of this study was to investigate the prevalence and to identify the related factors of overweight among young children. The study subjects were 138 children, aged 3-5, attending child care centers in the Kyungbuk area. We assessed a wide range of collected variables including general characteristics, anthropometric data, dietary habits, stress, food preferences, and food frequencies of young children, and anthropometric data and general characteristics of their parents. The results of this study were analyzed with $\chi$$^{2}$_ or t-test using SPSS package program. The subjects were classified into two groups using the weight for length index WLI criteria: normal group(n=101) and overweight group(n=37). Forty-nine percent of mothers of overweight children did not recognize their child's current overweight status. Scores for encountering criticized-violent situation stress, hurt-pride stress and total stress were higher in the overweight group than in the normal group. The frequency of snacking and the appetite of the overweight group were increased compared to those of the normal group. The overweight group had higher preferences for salad, kimbab, boiled rice with meat, vegetables and Chinese noodles, chicken, shell, banana, soybean milk, hotdog, and potato than the normal group. The overweight group showed higher consumption frequencies of pan-fried foods, egg, laver and strawbery compared to the normal group. Therefore, our results suggest that obese young children, as well as their parents, need more nutritional counseling education about dietary habits, food preference, recognition of normal weight and strategies for actively coping with stresstopreventandtreatobesityandtomaintainhealth. .

• Korean Journal of Community Nutrition
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• v.19 no.3
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• pp.274-282
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• 2014

Objectives: The objective of this study was to revise the target pattern in food guidance system for adolescents' balanced menu planning. Methods: The food groups in the target pattern were divided into detailed food items, and intake number were assigned to each food items based on the revised standard food composition table. The validity of revised target pattern was examined. Menu planning according to the revised target pattern was made available to 305 male and female middle school students and the nutritional assessment of the menu plan were carried out using SPSS WIN 12.0. Results: The energy contents, energy contribution ratios of carbohydrate, fat, and protein, and 4 minerals' and 6 vitamins' contents of the revised target pattern were adequate. The average energy contents of the menu planned according to revised target pattern were 400~500 kcal higher than that of the revised target pattern when the revised standard food composition was applied. The energy contribution ratios of fat were 28.9%, close to maximum of acceptable macronutrient distribution range (AMDR) (30%), and that of carbohydrate were 54.5%, lower than minimum of AMDR (55%). The nutrient adequacy ratios (NARs) of calcium and vitamin C were less than 1.0. According to index of nutritional quality (INQ) of food items, kimchi, milk dairy products, and soybean curd were energy efficient source for calcium, kimchi, fruit, vegetable and seaweed were energy efficient source for vitamin C, with INQ of food items were higher or close to 2.0. Kimchi was the best energy efficient source of calcium and vitamin C. Conclusions: Revised target pattern based on the adolescent's foods intake was not good enough for balanced menu planning by adolescents, because what they ate and what they wanted to eat were very much different. Detailed guidance for food selection is necessary in each food items.

• Journal of the Korean Society of Clothing and Textiles
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• v.25 no.10
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• pp.1770-1778
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• 2001

황토는 대표적인 천연 무기염재의 일종으로서 바람에 의해 운반되어 퇴적된 담황색 내지는 황회색을 띠는 실트질의 퇴적물을 일컫는다. 황토의 구성물질은 주로 석영, 장석, 산화철광물, 깁사이트 등의 여러 가지 점토광물을 포함하는데, 주로 적색을 띠는 것은 소량의 산화철 광물에 기인되는 경우가 많으며 황토를 구성하는 점토광물로는 버미큘라이트, 카오린 광물인 캐올리나이트와 할로이사이트, 일라이트 등이 있다. 본 연구에서는 면직물에 천연 무기염재인 황토를 사용한 염색시에 황토 단독염색과 콩즙 전처리 후 황토염색으로 나누어 염색을 실시하고, 원료 황토와 황토염색 후 면직물에 부착된 성분 간에 차이가 있는지를 확인하기 위해 X선 형광분석(X-ray fluorescence analysis, XRF)을 이용하여 염색 전.후 황토의 성분을 분석하였고, X선 회절분석(X-ray diffraction analysis, XRD)을 이용하여 황토 및 염색 전 후 면직물에 부착된 광물질의 주성분을 분석하였으며, energy dispersive spectrometer (EDS)가 장착된 주사전자현미경을 이용하여 면직물에 부착된 광물의 성분을 조사하였다. 그 결과, 황토로 면직물을 염색하는 경우 면직물에 부착되는 황토의 양과 K/S 값은 거 의 비례하여 증가하는 것으로 나타났다. 황토 염색 후 면직물에 부탁되는 주성분은 주로 SiO$_2$, A1$_2$O$_3$, Fe$_2$O$_3$등인 것으로 나타났으며, X선 회절분석과 EDS분석에 의해 캐올리나이트, 일라이트 등의 점토광물의 형태로 존재하는 것이 확인되었다.