• Journal of Nutrition and Health
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• v.54 no.1
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• pp.10-22
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• 2021

Purpose: Key Foods refers to foods that have a high contribution in the nutrient intake of individuals, and exert important effects on their health. This study was undertaken to identify Korean Key Foods, using data from the 7th Korea National Health and Nutrition Examination Survey (KNHNES). Methods: The data source for the extraction of Key Foods was the 24-hour dietary survey data obtained from the 7th KNHNES (2016-2018), and 21,271 subjects were evaluated. A total of 17 nutrients were selected as the key nutrients for identifying the Key Foods, including energy, carbohydrates, protein, lipid, dietary fiber, calcium, phosphorus, iron, sodium, potassium, vitamin A, thiamin, riboflavin, niacin, vitamin C, cholesterol, and sugars. The nutrient consumption approach was applied to generate a list of potential Key Foods. Foods included in 85% of the cumulative intake contribution from one or more key nutrients, were subsequently selected as Key Foods. Results: Of the 1,728 foods consumed by survey respondents, we extracted 728 Key Foods. These Key Foods explained 94% key nutrient intakes of the subjects. Based on the contribution rate to key nutrient intake, the top 10 Key Foods identified were multigrain rice (5.32%), plain white rice (4.23%), milk (3.3%), cabbage kimchi (2.82%), grilled pork belly (1.56%), apples (1.52%), fried eggs (1.49%), cereal (1.36%), instant coffee mix (1.21%), and sweet potatoes (1.12%). These 10 foods accounted for 23.93% total key nutrient intake of the survey respondents. Conclusion: Seven hundred and twenty-eight foods were extracted and identified as the 2020 Korean Key Foods. These Key Foods can be considered the priority foods to be analyzed for establishing a national nutrient database.

• Journal of Technologic Dentistry
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• v.31 no.3
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• pp.35-45
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• 2009

This survey study was conducted on dental technician school students in April 2008 to investigate the effects of smoking on oral health. 110 male and 39 female students were surveyed and cross analysis was performed to examine the relationship between oral health status and smoking-related and oral health maintenance characteristics of smoking and non-smoking group. T-test and one-way ANAVA was used to analyze the average difference verification of two independent samples(smoking group and non-smoking group) and followings are the results. In general characteristics, 74 male students(74.7%) and 25 female(25.3%) students smoked and the percentage of male students were higher in smoking group. Regarding class grade, 2nd-year students(37 students, 37.4%) and 1st-year students(18 students, 36.0%) took the highest percentage of smoking and non-smoking group, respectively. Concerning the experience of drinking, smoking group consumed more alcoholic beverages(94 students, 94.9%) With respect to the frequency of between-meal consumption, respondents who eat between-meal once or twice smoked more. Respecting preferences of sweet food, respondents who enjoyed sweet food smoked more. Concerning smoking characteristics, many of smoking group had been smoked fo a long time(two to five years) and it was worrisome. About the amounts of smoking, 50 respondents(52.6%) of smoking group smoked 20 cigarettes a day with the highest proportion. With regard to the awareness of harmfulness, 70 respondents(70.7%) considered smoking as very harmful and showed that smoking group were aware of its harmfulness but it was habitualized. Respecting smokers in family members, father was more common as smokers(58 respondents, 58.6%) in family and showed that the influence of father. Main reasons of poor periodontal health were alchoholic consumption, smoking, and oral parafunctional habit(57 respondents, 56.7%) in smoking group and neglect of oral hygiene(21 respondents, 42.0%) in non-smoking group. With regard to the scaling, 80 respondents of smoking group(80.8%) didn't received scaling and showed that more oral health education was required. Regarding the periodontal status, non-smoking group was $1.26{\pm}0.44$, respondents who received scaling was $1.43{\pm}0.50$, respondents who regularly floss was $1.50{\pm}0.52$, respondents who brush more than three times a day was $1.38{\pm}0.49$ and had better periodontal health. Bleeding during tooth brushing was more frequent in smoking group ($1.51{\pm}0.70$). Regarding mouth order, non-smoking group was $2.34{\pm}0.62$, after scaling was $2.02{\pm}0.76$, patients who regularly floss was $1.50{\pm}0.52$, patients who brush more than three times a day was $1.81{\pm}0.87$. Concerning the experience of dental caries treatment, smoking group was $1.20{\pm}0.40$, patients who do not floss was $1.30{\pm}0.46$, patients who brush once a day was $1.29{\pm}0.45$. With regard to dental prosthesis, non-smoking group was $3.78{\pm}1.62$, patients who received scaling was $1.43{\pm}0.50$, patients who regularly floss was $1.40{\pm}0.51$, patients who brush more than three times a day was $1.24{\pm}0.43$. From these results, oral health education and smoking has correlation and more oral health education needs to be carried out to educate students with non-health related majors about harmfulness of smoking on oral health. Also more study are required.

• Journal of Dairy Science and Biotechnology
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• v.29 no.2
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• pp.25-35
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• 2011

The objectives of this study were to evaluate the sensory characteristic quality of commercial milk brands selling in the market under the preservation at the temperature of $7^{\circ}C$ and $10^{\circ}C$ stored during the period of shelf-life. Quantitative descriptive analysis after developing of descriptive terms and cluster characterization by PCA analysis over a total of 128 LTLT, HTST, UHT and UHT-ESL milks, were conducted by 8 trained panelists. A total of fourteen attributes; three aroma attributes (grassy, milky, cultured milk aroma) and seven flavor/taste attributes (sweet, salty, sour, milk, cooked, cheesy, paper board) and one aftertaste attributes (rancid flavor) and one texture attributes (viscous), were developed as descriptive terms. Significant differences (P<0.01) in the sensory attributes; sweet, milky, cheesy etc. in UHT milk and sour, cheesy, paper board, rancid etc. in UHT-ESL milk were also found between the two different temperatures within the shelf life, but both type of pasteurized milk samples (LTLT and HTST) showed significant differences (P<0.01) in the attributes, such as cultured milk aroma, salty, sour, cheesy, rancid in LTLT milk and grassy, milky, salty in HTST milk and difference (P<0.05) in cultured milk aroma for HTST milk. Therefore, from the viewpoint of not only hygienic quality but also sensory characteristics, it is required for the better acceptance of milk consumers to amendment on the regulation in relation to the preservation standard of pasteurized milk as well as UHT milk to lower than $7^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1397-1405
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• 2009

This study was to investigate food components of Bigum spinach growing in Jeonnam Shinan. The samples used in this study were Pohang spinach of inland and jo-saeng, chung-saeng, man-saeng, chungman-saeng spinach of Bigum located on Jeonnam Shinan. We analyzed proximate composition, mineral content, germanium, organic acid, free sugar, vitamin A, C, and E contents. We conducted the sensory evaluation after blanching and color changes of before and after blanching of 5 kinds of spinach. The results were as follows: moisture and ash contents were significantly higher in Pohang spinach than Bigum spinach. Crude protein, carbohydrates and crude fiber contents were higher in Bigum spinach than Pohang spinach. In mineral contents, potassium and zinc contents were higher in Pohang spinach than Bigum spinach whereas calcium, iron, magnesium, manganese, sodium contents were higher in Bigum spinach than Pohang spinach. Germanium contents was 14.06$\sim$27.16 ppb in Bigum spinach whereas not detected in Pohang spinach. In organic acid contents, man-saeng and jo-saeng of Bigum spinach were high in oxalic acid, citric acid, malic acid and formic acid contents. Succinic acid and acetic acid contents were high in Pohang spinach. Almost all free sugars were higher in Bigum spinach, especially jo-saeng and man-saeng, than Pohang spinach except lactose. Vitamin A contents was similar with Pohang and Bigum spinach except chung-saeng but vitamin C and E contents were higher in Bigum spinach than Pohang spinach. Color L (light) after blanching was significantly higher in chungman-saeng than other spinaches. Color a (redness) was significantly lower in chung-saeng and man-saeng than others and chungman-saeng was significantly higher than others. Color b (yellowness) was low in man-saeng and high in jo-saeng of Bigum spinach. In case of sensory properties after blanching, taste, sweet, overall preference were significant higher in Bigum spinach except chung-saeng than Pohang spinach.

• Journal of Applied Biological Chemistry
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• v.61 no.2
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• pp.157-164
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• 2018

The purpose of this study was to develop a kelp (Laminaria japonica) product with optimal sensory and nutritional properties for eating as a snack by investigating its physicochemical properties and conducting sensory evaluation. A preliminary study using tripolypolyphosphate solution found that it was good for removing the fishy smell and for making it soft. We soaked the kelp in 0.3-0.4% sodium tripolyphosphate buffer and tested with or without baking. In searching for the optimal polyphosphate dilution concentration, soaking in 0.3-0.4% sodium tripolyphosphate resulted in the best texture and flavor. As kelp separates into thick or thin samples, thick kelp was best when soaked in 0.4% sodium tripolyphosphate buffer and thin soaked in 0.3%. The kelp snack made from the thick one (over 221 mm thickness) was better than the thin one. Baking improved the moisture, texture and feel of the kelp snack. Tripolyphosphate treatment affected protein contents and texture softening. The differences by baking and tripolyphosphate treatment were shown with electromicroscopic image. Kelp snacks with added sweet and hot taste were preferred to sour taste. In conclusion, in making kelp snacks, it is advisable to use a thick kelp, 0.3-0.4% sodium tripolyphosphate, and baking treatment for better texture and feel. This kelp snack has low fishy smell, better taste and soft feel. Further research is needed to support sea food's importance, and usefulness of the kelp snack to help prevent goiter in inland province citizens.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.91-101
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• 2014

This study examines ice cream products with higher preference as dessert food using Tarak which is Korean traditional fermented milk (sherbet 1 kind, ice milk 2 kinds(IM-2, IM-4), ice cream 1 kind (IC-6)), and investigates the quality characteristics of each Tarak ice cream. For viscosity of the mix for Tarak ice creams, sherbet showed the lowest, and IC-6 showed the highest, significantly. For overrun, at 10 minutes, IC-6 with high milk fat content showed a higher value, and at the final 30 minutes, there was no significant difference among all samples. For melting point, IC-6 showed the highest and sherbet showed the lowest. For number of lactic acid bacteria, sherbet showed 7.32 Log CFU/g and IM-2, IM-4 and IM-6 showed 8.35~8.49 Log CFU/g, not showing significant difference. For sensory test of Tarak ice creams, IC-6 showed milk flavor highest, 4.10, and for sourness, sherbet showed 4.20 and IM-2 showed 4.10. For sweet taste, IC-6 showed the highest 5.05, and for bitter, IC-6 showed the lowest, 1.65. For the degree of creaminess, IC-6 was assessed significantly higher as 4.60 and body sense was also assessed higher as 5.05. For acceptance of appearance, taste, flavor and texture, IC-6 was assessed significantly higher than the other samples and for overall acceptability, IC-6 was assessed the highest at 5.15, sherbet showed 3.75, IM-2 showed 3.05 and IM-4 showed 2.50. This suggests that for Tarak ice creams, sensory preference of ice creams with high milk fat content or sherbet with non milk fat content is high.

• Food Science of Animal Resources
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• v.32 no.5
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• pp.644-651
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• 2012

We have investigated the effect of lard fraction extracted with supercritical carbon dioxide (SC-$CO_2$) on the flavor enhancement of maillard reaction product (MRP) based meat flavors. MRP based meat flavors were prepared with low glutamic acid (Glu) hydrolyzed wheat gluten (NaCl concentration: 7.61%(w/v)), ribose, cysteine, garlic juice powder, protease-digested Lentinus edodes powder and lard fractions extracted with SC-$CO_2$. Lard was extracted with SC-$CO_2$ at each of three temperatures (40, 60, and $80^{\circ}C$) and at each of four pressures (30, 40, 50, and 60 MPa). Obtained lard SC-$CO_2$ fractions and MRP based meat flavors with those fractions were analyzed for their total yield, aroma pattern by SMart nose system, and sensorial properties. The extraction yield had no difference as temperature increased from $40^{\circ}C$ to $60^{\circ}C$ and even decreased at $80^{\circ}C$. However, increase in pressure level at $40^{\circ}C$ drastically increased the extraction yield. The aroma patterns of raw lard and lard SC-$CO_2$ fractions with 30 MPa were significantly discriminated from those of SC-$CO_2$ lard fractions extracted with higher pressure by SMart nose system. Aroma pattern of MRP based meat flavors with higher pressure extracted lard fractions also showed significant difference through pattern analysis by the SMart nose system. The MRP based meat flavor with lard SC-$CO_2$ fractions at 50 and 60 MPa were described as less sulfuric, less pungent, and more balanced in roasted meat and sweet attributes from sensory evaluation.

• Food Science and Preservation
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• v.23 no.7
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• pp.1058-1064
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• 2016

This study investigated the correlation between physicochemical (color, soluble solids content (SSC), pH, titratable acidity (TA), and firmness) and sensory (appearance, taste, odor, and texture) characteristics of environment-friendly 'Campbell early' grapes to identify quality indices. For analysis, samples of similar-sized grapes were collected from five orchards. The results showed that the physicochemical characteristics of CIE $L^*$, CIE $a^*/b^*$, SSC, pH, TA, and firmness and the sensorial characteristics of color intensity, freshness of stem, odor, sourness, sweetness, and elasticity were different among groups. Correlation analysis results showed that an increase in sweetness and firmness and a decrease in sourness were associated with an increase in overall acceptance. Sourness and sweetness were positively correlated with CIE $L^*$ (r=0.88) and firmness (r=0.95), individually. In the principal component analysis results, component F1 and F2 explained 44.35% and 33.77%, respectively, of the total variance (78.12%). F1 represented firmness, sweetness, elasticity, hardness, grape odor, color intensity, sweet odor, sourness, and damage degree. F2 represented CIE $L^*$, TA, CIE $a^*$, CIE $a^*/b^*$, SSC/TA, SSC, and peel thickness. The results showed that consumer acceptance of 'Campbell early' grapes can be determined by assessing physicochemical attributes of firmness, CIE $L^*$, TA, CIE $a^*$, CIE $a^*/b^*$, SSC/TA, and SSC and various sensorial attributes including sweetness, fruit elasticity, fruit hardness, grape odor, and color intensity.

• Journal of Nutrition and Health
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• v.54 no.1
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• pp.39-53
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• 2021

Purpose: This study examined the dietary behavior, health status and nutrient intake by considering the level of household income of elderly people using data obtained from the Korea National Health and Nutrition Survey (KNHANES VII) 2018. Methods: The study subjects were 1,355 elderly people over 65 years old (558 men, 797 women). Based on their household income, participants were classified into three groups: low-income, middle-income, and high-income. The variables consisted of general characteristics, dietary behavior, health status, health related behavior, and dietary intakes. Dietary data were estimated by the 24-hour dietary recall. Results: In men, the low-income group encompassed older, less educated, less employed, and living with family of first generation. However, in women, there were no differences in employment by the level of income, and women living alone had lower income than subjects living with family. Elderly men in the high-income group had a significantly higher level of nutrient intake (energy, protein, fat, phosphorous, riboflavin, niacin and vitamin C). Men in the low-income group consumed a significantly lower intake of fruits, seaweeds and eggs, including total food. Women in the low-income group had significantly less intake of protein, fat, calcium, phosphorous, iron, vitamin A, riboflavin, and niacin whereas women in the high-income group had significantly higher intake of sugar & sweet, eggs, and beverages, including total food. Conclusion: These results suggest that the level of household income is an important factor that influences food and nutrient intake in the Korean elderly. The socioeconomic status needs to be considered differently among elderly men and women when implementing food assistant programs and designing nutrition education programs.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.80-91
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• 2015

This study investigated the sensory characteristics of Bulgogi sauce and Bulgogi added with various amounts (0, 25, 50, 75, 100 %) of licorice extract used as sugar. The color values, $^{\circ}Brix$, pH, attribute difference and acceptance of the samples were tested. As for the color of the Bulgogi sauce sweetened with various % of the licorice extract, a higher percentage of the licorice extract showed a higher L-value. In addition, the $^{\circ}Brix$ of the Bulgogi sauce significantly increased in conjunction with additional licorice extract, although the pH did not show any differences. Attribute difference analysis results revealed that the transparency of the Bulgogi sauce and gloss of the Bulgogi were highest in the sample containing 100% of licorice extract. The sweet odor, both for the Bulgogi sauce and Bulgogi, increased with higher amounts of licorice extract, as well as the scent of the herb. Furthermore, Bulgogi sauce with 50% licorice extract resulted in the highest score for umami taste. The aftertaste of both the Bulgogi sauce and Bulgogi appeared to be the highest with 75% of licorice extract. Bulgogi marinade prepared with 50% of licorice extract possessed the significantly highest score in the overall acceptance test.