• Nutrition Research and Practice
• /
• v.4 no.6
• /
• pp.522-527
• /
• 2010

Cardiovascular disease is a leading cause of death and disability and remains so in the future. The aim of this study was to detect the impact of a 6-month diet intervention on cardiovascular risk factors in postmenopausal Iranian women. It was a randomized controlled trial that carried out in the East Health Clinic in Ahvaz-Iran. This study started on June 2007 and was completed on May 2008. A total 64 healthy postmenopausal women recruited and randomly assigned to the intervention group (35) and control (29). Over the six months follow-up, the intervention group received five educational sessions (two face to face and three lecture discussion classes with slide demonstration) at the first month. These sessions were about menopause, cardiovascular disease and healthy diet. Every participant in the intervention group received one face to face education session at the $3^{rd}$ month, and also received a telephone call at the end of each month starting with the second month to remain on the diet. Pre-intervention and post-intervention anthropometric measurements, blood pressure, blood lipids and dietary intake were assessed. Data analyzed using the SPSS version 15. Descriptive (means and SD), univariate (paired-t test, Chi-Square and Independent T-test) and multivariate (GLM Repeated Measure) statistics were used. Participants in the diet group had significantly lower weight (-0.9 kg), body mass index (-0.4 $kg/m^2$), and fasting blood sugar (-4.5 mg/dl). The diet group significantly increased their daily intake of fiber (+2.3 g, P=0.05), decreased their intake of sodium (-28 mg, P=0.04), and consumption of fruit and vegetable ${\geq}$ 5 serving a day (80%, P=0.03) compared to the control group. Post menopausal women are at a greater risk for cardiovascular disease. Healthy diet using educational intervention can be an effective means of reducing cardiovascular risk in postmenopausal women.

• Journal of Bio-Environment Control
• /
• v.27 no.1
• /
• pp.40-45
• /
• 2018

Potassium in vegetables is known to have an adverse impact on a patient with chronic kidney desease. However, since vegetables also contain many other nutrient, consumption of vegetables by these patients is inevitable. The objective of this study was conducted to develop a fresh lettuce which contains low level of potassium for nephropathy in a closed-type plant factory system. Lettuce of "Charles" was used for experiment. The plants were cultivated in hydroponic system with a 16-h photoperiod at $15-21^{\circ}C$, 65% RH, $200{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$(LED W:R, 9:1) and $600-650mg{\cdot}L^{-1}$ $CO_2$ during 28 days. Nutrient solution which contains 1%, 5% and 10% potassium compared to conventional composition were supplied at 1 week and 2 weeks before harvest. The content of potassium and macro elements in leafy vegetables were analyzed by ICP emission spectroscopy after harvest. The potassium content in leaf of the 2 weeks before harvest treatment was significantly lower at than control. There were no significant differences between control and treatments in fresh weight and number of leaves. But there were differences among treatments. Considering the vegetable amounts consumed by nephropathy patients, the supply of nutrient which contain 1% and 5% potassium at 2 weeks before harvest was suitable for low potassium lettuce production. This study indicated that low potassium lettuce could be produced by developed nutrient composition and supply method.

• The Korean Journal of Community Living Science
• /
• v.17 no.3
• /
• pp.143-158
• /
• 2006

The study examined nutritional conditions to enhance the quality of meals and to provide the basic data for more proper dietary life of college students. Our analysis was based on the body measurement, food intake and food habits for 200 students of Chung-Nam. The nutrient intake was examined using the 24-hour recall method. The data were analyzed by the Computer Aided Nutritional Analysis Program and then the diet quality was estimated using the Mean Adequacy Ratio(MAR), the Nutrient Adequacy Ratio(NAR) and the Index of Nutritional Quality(INQ). The average weight and height of male students were $67.57{\pm}8.66kg,\;174.64{\pm}5.87cm$, while those of female students were $53.46{\pm}6.86kg,\;159.10{\pm}4.19cm$, respectively. The total energy intake of the male students was $3221.71{\pm}200.39kcal$, while that of the female students was $1884.67{\pm}100.93kcal$. The male students are higher than female in % of RDA. The percentages of carbohydrate, protein and lipid for male students were $57.18{\pm}7.83%,\;15.15{\jpm}3.36%\;and\; 27.67{\pm}6.68%$, while those of female students were $58.77{\pm}7.68%,\;15.51{\pm}4.55%\;and\;25.72{\pm}6.20%$, respectively. There was no significant difference in calcium intakes for both groups, however they are less than the RDA. In terms of iron, the male students took $16.98{\pm}5.57mg$ and the female students took $11.35{\pm}2.68mg$, with significant difference (p<0.001). The male and female students showed sufficient intake of vitamins, with significant difference between two groups except for vitamin A. The mean MAR, an index of overall dietary quality, was significantly higher in the male students than female students(p<0.01). Male and female students enjoying two meals or more a day were 59%, and those having enough time for one meal or less a day were 36.5%. Male and female students having no breakfast were 39%. Male and female students having vegetables intake were 53.5%, and having milk or milk products every day were 29.5% of them. In conclusion, nutritional education is recommended to increase the calcium intake and fruit and vegetable consumption for dietary fiber, and to emphasize regularity of meal time.

• Journal of Nutrition and Health
• /
• v.49 no.2
• /
• pp.88-98
• /
• 2016

Purpose: We recruited 118 women in their early 20's to examine the relationship between sodium intake and salty taste thresholds and preference. We also examined the association of salty taste preference with sodium-related dietary behaviors and major dishes contributing to sodium intake. Methods: Daily sodium intake was estimated using a 127-item dish-frequency questionnaire. Salty taste thresholds and preference were measured using rating scales using water solution of NaCl and a self-administered questionnaire based on a Likert scale, respectively. Results: Salty taste preference showed positive correlation with daily sodium intake and sodium intake-increasing behaviors, and inverse association with sodium intake-decreasing behaviors, including salt and soy sauce use at the table, the frequency of eating out and home delivery of foods, broth consumption of soup, stew or noodle soup, the use of ready-to-serve or processed foods, fresh vegetable intake, and the accommodating attitude toward bland food. Intake of sodium-contributing dishes, including ramen, spicy soft-tofu stew, radish kimchi, and dishes containing kimchi, also showed positive association with salty taste preference. Unexpectedly, detection and recognition thresholds of salty taste showed no association with salty taste preference, sodium intake, and sodium-related dietary behaviors. Conclusion: These findings suggest that salty taste preference could reflect sodium intake of individuals rather than thresholds of saltiness, and may be used as a simple and effective proxy for usual sodium intake.

• Journal of Nutrition and Health
• /
• v.42 no.8
• /
• pp.750-758
• /
• 2009

Smoking is associated with an increased incidence of numerous cancers and other degenerative diseases. It has been suggested that high consumption of fruits and vegetables may give some protection. Especially carrot is the most important source of dietary ${\beta}$-carotene. Therefore, the objective of this study is to investigate whether carrot juice supplementation to smokers have different or superior effect of compared to the effect supplementing purified ${\beta}$-carotene. The study was conducted in a randomized and placebo-controlled design, after a depletion period of 14 days, 48 smokers were supplemented either carrot juice (n = 18), purified ${\beta}$-carotene (n = 16) or placebo (n = 14). Each group was supplemented for 8 weeks with approximately 20.49 mg of ${\beta}$-carotene/day and 1.2 mg of vitamin C/day, as carrot juice (300 mL/day) or purified ${\beta}$-carotene (1 capsule/day). Plasma vitamin C, vitamin E and ${\beta}$-carotene level were significantly increased after carrot juice and ${\beta}$-carotene supplementation. These results suggest that carrot juice containing ${\beta}$-carotene or ${\beta}$-carotene itself have similar antioxidative potentials by increasing the antioxidant potential in smokers. Therefore, we suggest moderate dose of vitamin supplementation (amount of two servings of vegetable intake) may help to replenish the decreased oxidative stress levels in smokers.

• Journal of the Korean Dietetic Association
• /
• v.6 no.2
• /
• pp.125-135
• /
• 2000

Hypertension is a well-known degenerative disease whose prevalence rate increases with age. Management of high blood pressure is a critical concern in preventive strategies to reduce the morbidity and mortality for cardiovascular disease. The purpose of this study was to examine the dietary characteristics of hypertensive program participants, and to establish strategies based on their nutritional needs. Hypertensive patients were enrolled in the program in a public health center or in a local elderly center, at Suwon, in 1999-2000. Trained dietitians interviewed 62 enrollees(24-hour recall) and related variables. Mean body mass index of the subjects was 25.0kg/m². 30.7% of the subjects had a family history of hypertension. The majority of them ate regularly and partook of all available side dishes. They consumed grains and vegetables regularly, but seldom ate dairy products or food prepared with oil. Male enrollees frequently consumed more processed food and animal fat than did female enrollees(p<0.05). An analysis of the percentage of RDA(Recommended Dietary Allowances of Korea 1995) showed that but for ascorbic acid, enrollees consumed nutrients below the RDA. The food group intake pattern was not diverse, thus only 8.1% of enrollees consumed all food groups in a day. An analysis of eating attitude showed that 64.5% of enrollees always added salt to beef soup. Male enrollees showed low food-related self-efficacy compared to female enrollees, especially with reference to reduction of instant food intake(p<0.01), increase in vegetable intake(p<0.01), reduction of monosodium glutamate(MSG) intake(p<0.01). and not overeating(p<0.05). Their perceived barriers for participating in hypertension nutrition programs included lack of time, program necessity non-recognition, and program comprehension difficulty. These results suggest that nutrition education program necessity non-recognition, and program comprehension difficulty. These results suggest that nutrition education programs for community hypertensive patients should focus on increasing participant consumption of foods, expecially dairy products, and desirable eating attitudes. It also suggests that the program should consider should consider encouraging self-efficacy in changing eating behavior.

• The Korean Journal of Community Living Science
• /
• v.15 no.1
• /
• pp.91-104
• /
• 2004

This study was designed to investigate and evaluate the dietary intake of 30 housewives, aged 35 to 59. The subjects kept daily diet records lot a period of one year. Their mean daily nutrient intakes met or exceeded the RDA (recommended dietary allowance) for all categories except energy, calcium, iron, vitamin A, and vitamin B$_2$. Mean daily calorie intakes were 81.2% of the RDA. The subjects received about 19% of their energy from fat and 15% from protein. Nutrient adequacy ratios (NAR) were 0.60 for calcium, 0.62 for iron, 0.71 for vitamin A, and 0.76 for vitamin B$_2$. The mean adequacy ratio (MAR) was 0.79. Subjects received various nutrients from rice, pork, eggs, and Kimchi. Rice was a major contribute. to many subjects' nutrient intake due to the high amount of consumption. Pork, rice, and vegetable oil greatly contributed to fat intakes while eggs, pork, and beef supplied a high level of cholesterol compared to other foods. Kimchi, anchovies, and milk were the major contributors of calcium, while rice, pork, and Kimchi were the major contributors of iron. These results indicate that the major nutritional problem of middle-aged housewives is an overall inadequate intake of energy, calcium, and iron.

• Korean journal of applied entomology
• /
• v.54 no.1
• /
• pp.1-6
• /
• 2015

This study was conducted to estimate the economic injury level (EIL) to leaf broccoli (leaf vegetable) by the diamondback moth (Plutella xylostella L.) in 2007 and obtain basic data for pest management. To investigate the relationship between initial density of diamondback moth larvae and broccoli leaf yield, experimental plots with five treatments (0, 0.5, 1.0, 1.5 and 2.0 larvae per plant) as initial density were established. We inoculated larvae on cheesecloth covering to survey changes in larval density. When grown for consumption, leaves of broccoli are harvested in periods. High levels of larvae were associated with significant reductions in leaf yield. There were 0%, 15%, 35%, 42%, 44% yield reductions due to a density of 0, 0.5, 1.0, 1.5, 2.0 diamond back moth larvae per plant, respectively, 25 days after larva inoculation. The regression equation used to predict leaf yield based on the number of initial larvae per plant was y = 1636-394x($R^2=0.79^{***}$>). EIL of the diamondback moth on leaf broccoli was 2~3 larvae per 10 plants for a damage level of 5%. The economic threshold was 1~2 larvae per 10 plants. Thus, diamondback moth management should be initiated when 1~2 larvae appear on 10 plants.

• Journal of Fisheries and Marine Sciences Education
• /
• v.18 no.2
• /
• pp.150-163
• /
• 2006

A study on sliced raw fish consumption was conducted on 300 citizens of Busan (89 men and 192 women), attending high school and university, housekeepers and employees. A self-administered questionnaire was used to record the results. The results were as follows: 93 percent of the respondents appeared to like or not be reluctant to eating Maeun-Tang. Most of the panelists had eaten at a seafood restaurant. The taste of Maeun-Tang varied differently by the spicy fish soup recipe. 56 percent of the respondents appeared to want this dish to have a fiery taste. Therefore, 89 percent of the respondents appeared to desire Maun-Tang to have a standardized recipe. The qualities of four kinds of stock made of water (A recipe), anchovy added with sea tangle (B recipe), fish bone (C recipe) and vegetable (D recipe) were investigated by using sensory evaluation and instrumental analysis for amino acids and nucleotides. The C recipe score was 80.9${\pm}$15.9 and D, B recipe was $75.7{\pm}17.1$, $75.4{\pm}17.2$, respectively. The A recipe score was $61.8{\pm}22.8$. The Degree of smooth taste were D recipe >A recipe >B recipe>C recipe. The Degree of spicy taste were C recipe >B recipe >D recipe>A recipe. In sensory evaluation, the C recipe obtained the highest score for overall preference. However, no difference of extractive nitrogen content, nucleotide and amino acid contest were observed in the C recipe after cook of Maeun-Tang.

• Journal of Fisheries and Marine Sciences Education
• /
• v.18 no.2
• /
• pp.164-171
• /
• 2006

kochukaru (chili powder) and various vegetables. As its main ingredient, fresh or sea-water fish is cut into several pieces and boiled with ground beef and green vegetables such as watercress as well as garland chrysanthemum. In addition, onion, radish, chilies, crown daisy, garlic and some times, pumpkin and bean curds are added to the mixture to absorb the kochujang which is the base flavor of this dish. It is then seasoned with kochukaru, garlic, soy sauce and if needed, more kochujang to suit everyone's taste buds. Restaurants that offer this dish often allow you to select your fish from a tank. Many specialty seafood restaurants have several tanks from which you may choose a fish. Popular fish for this dish may include Korean rockfish, flounder, yellow corvina, codfish, croakers, pollacks, and even fresh water fish like carp and trout. In addition, other shell fish such as crabs, clams and oysters can be also added to this soup to compliment and enhance its spicy but refreshing flavor. This soup is one of Korean's most popular dishes while drinking soju. If you order sushi or sashimi, the soup is made from the left-over parts of the fish. The objective of this study is to determine a standardized recipe of Maeun-Tang and to investigate consumption so as to increase its intake opportunities for consumers through its development. Fish species used in Maeuen-Tang's recipes were flounder, Korean rockfish and other fish. Onion, radish, chilies, crown daisy, garlic and some times, pumpkin and bean curds were added to the mixture to absorb the kochujang which is the base flavor of this dish. Most of the stock used in Maeuen-Tang's recipes is pure water, fish stock and vegetable stock, 1.0-1.5 Korean rock fishes and 0.5-1.0 flounders, with its head and bone, which were used in 3-4 portions of Maeun-Tang. Most of the seafood restaurants used seasoning which didn't age and was made by the restaurant. The cooking equipment used in the Maeuen-Tang's recipes were a cook-port and earthen bowl.