• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.492-500
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• 1999

The aim of this study was to assess the association between total vitamin A, retinol and carotene intakes and serum concentration of total carotenoids in Korean male smokers and nonsmokers. Food frequency and nutrient intakes of 64 healthy college students were estimated by the 24 hour recall method and food frequency questionnaire and analyzed by smoking status. Serum total cartenoids and lipid profiles were measured in 28 smokers and 36 nonsmokers. The mean total vitamin A, retinol and carotene intakes of smokers were not significantly different from nonsmokers. However, carotene intakes of the smokers who have smoked more than 5 packyears were significantly lower than those of nonsmokers. Smokers consumed green yellow leafy vegetables more often(P=0.005) and fresh fruits less often(P=0.017) than nonsmokers. The serum total carotenoids of smokers consuming the same amount of retinol and carotene as nonsmokers, 1.79 g/ml, were 17% lower than nonsmokers, 2.15 g/ml(P<0.05). The lipid profiles including total cholesterol, LDL cholesterol, VLDL cholesterol and triglycerides of smokers were not significantly different from nonsmokers, however, the concentration of HDL cholesterol of smokers were significantly higher than that of nonsmokers. The serum carotenoids concentration was positively associated with fruit consumption frequency in smokers, and also was positively associated with green yellow leafy vegetable consumption frequency in non smokers. There were no correlations between dietary and serum carotenoids for smokers as well as nonsmokers. It was concluded that smoking could be inversely related to the serum concentration of carotenoids at constant carotene intakes and smokers might require more carotene to reach the same concentration comparable to nonsmokers.

• Applied Chemistry for Engineering
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• v.21 no.6
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• pp.684-688
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• 2010

Biodiesel produced from the reaction of methanol and triglyceride which is the main component of animal fats and vegetable oils is known for remarkable lubricity. In this study, the lubricity of 3 kinds of biodiesel came from vegetable oils such as soybean oil, palm oil, and perilla oil and 2 kind of biodiesel which were produced from beef tallow and pork lard were analyzed using HFRR (High frequency reciprocating rig). In HFRR test result, the lubricity of perilla and soybean's biodiesel was higher than other biodiesels. After analysis of biodiesel components by GC-MS and determination of the lubricity of pure biodiesel components using HFRR, it was found that a higher olefin content and long alkyl chaining biodiesel had an excellent lubricity property.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.181-197
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• 2015

This study examined the influence of perceived value, perceived quality, reasonable price of subtropical vegetables on trust, purchase intention and word of mouth among hotel chefs. For this investigation, a survey was carried out targeting hotel chefs in Korea with experience with subtropical vegetables. A total of 380 questionnaires were distributed to selected chefs over 20 days from October 1st to October 20th, 2014, of which 353 valid questionnaires were used after the exclusion of responses missing values or too much weighted tendency. A frequency analysis, factor analysis, correlation analysis, and multiple regression analysis were conducted with the use of the SPSS 18.0 package. The analysis results are as follows. First, perceived value, perceived quality and reasonable price had a positive influence on trust. Second, trust had a positive effect on purchase intention and word of mouth. Third, purchase intention positively influenced word of mouth.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.771-779
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• 2008

The purpose of the study was assessing Kochujang sauces(BBQ & Chicken) using a Home Use Test(HUT) focused on England food consumer. To achieve of the purpose, 58 England food consumers were selected by CCFRA's customer database. The qualification of the sample was responsible for the households' main grocery shopping, cooking Oriental/ Far Eastern cuisines at home, enjoying hot/spicy chilli based food and would be willing to buy hot chilli based Oriental sauce. 3 times of HUT were accomplished. The test was continued during 3 weeks, and each test was continued during one week. To check the sensory evaluation results on these sauces, 9 point hedonic scale and JAR(Just About Right) were used. The frequency analysis was adopted for the study. The results of a study were as followed. The overall satisfaction(upper 7point) on BBQ sauce was 60%, and the chicken sauce was 55.1%. The sweetness, hot taste, and BBQ aroma were suitable as a upper 40% using JAR scale. On purchase intention, BBQ & Chicken was slightly increased. These sauces were proper lunch & Dinner time. Also, good for dip, stir fry, and marinade. The result of put to use the sauces on food material as followed. BBQ sauce was proper Chicken(45.5%), vegetable(29.9%), and turkey(19%) in the order named. In case of the chicken sauce was ordered chicken(46.2%), vegetable(27.5%), beef(17.5%).

• CELLMED
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• v.7 no.3
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• pp.13.1-13.10
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• 2017

Nutrition is one of the factors influencing cognitive functions. But, the role of nutrition on cognitive functions within the elderly is recognized to a lesser degree. The aim of this academic endeavor was to analyze the affiliation between nutritional status and cognitive functions of the elderly in Korea. 316 subjects, of 114 male and 201 female aged above 65 years, were gathered from university hospital clinics, Elderly Welfare Centers, and Health Welfare Centers located in the district of Seoul, Gyeonggi province, and Incheon in Korea. The cognitive function was tested by the Korean-Mini Mental State Examination (K-MMSE) questionnaire. Nutrition intake was assessed by a 24-hour recall, a food frequency questionnaire (FFQ). Nutrition adequacy and quality were assessed by the Nutrition Screening Initiative (NSI) checklist, the nutritional adequacy ratio (NAR), and the mean adequacy ratio (MAR). The elderly with normal cognitive function status displayed significantly higher levels of calcium, riboflavin, thiamin, folate, vitamin C, vitamin E, vitamin B6, phosphorous, potassium, iron, niacin, zinc, animal fat, animal protein, polyunsaturated fatty acids, total protein, vegetable oil, vegetable protein, fiber than levels of the elderly with moderate cognitive impairment. The K-MMSE score positively correlated with of high consumption of pork, white radish, sea mustard, tomato, tangerine, grape, apple, and ice cream, and K-MMSE was negatively associated with high intake of potato, anchovy, fish cake, and mushroom. The findings suggest that nutritional status is affiliated with cognitive function within the elderly of Korea. The consumption of variety of foods and nutrients ensures adequate cognitive function in the Korean elderly.

• The Korean Journal of Community Living Science
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• v.20 no.3
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• pp.449-460
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• 2009

This study was performed to investigate gruel intake, preference and opinions about gruel development to produce new products for breakfast. The subjects of this study were 307 adults in Chungju city. People who favored gruels were 212(69.5%) and 50.2% of the subjects liked the gruel because of good digestion and absorption. They liked midium thick or thin gruel and also liked grain granules with some stuff as contents. The gruels often taken were abalone gruel(45.9%), pumpkin gruel(41.7%), chicken gruel(34.9%), vegetable gruel(33.6%), beef and mushroom gruel(30.3%) etc. in order. The frequency of gruel intake was 1-2 times/year and 59.6% of subjects got gruels from the special gruel restaurant. People who need gruels most were patients, indigestible person, the elderly, weaning babies, workers and students missing breakfast in order. Sesame taste obtained the highest score of all, that of bitter taste was significantly higher in over fifty year old people (p<0.05), and hot taste score was significantly higher in 30-40 year old people (p<0.01). The gruels preferred most were abalone gruel, pumpkin gruel, chicken gruel, beef and mushroom gruel, vegetable gruel, red bean gruel, pine nut gruel, egg gruel, sesame gruel, plain grain gruel etc. in order. Fifty seven percent of subjects wanted to develope new gruels fortified nutrients. In conclusion, when the substitute gruel for breakfast is developed, it is better to use food materials to be easy to digest, to have grain granules with some stuff inside and to be sesame taste.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.2
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• pp.199-210
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• 1997

The purpose of this study was to investigate the mutual relationship between food preference and nutrient intake status of high school students, based on the their personal characters which are sex, age, family type, number of family, mother's age, occupation, and school career. 439 students were selected with random stratified cluster sampling method. The study used a self-administrated questionnaire and 24-hour recall method for 5 days as instrument tools. Statistical methods applied to analyze the data were frequency, percent, Willcoxon Rank-sum test, Kruskal-Wallis test, ${x^2}-test$ by contingence table, and Spearman's correlation coefficient in non parametric statistical methods. Some of interesting results are as follows : 1. The correlation between sex and the set of characters of mother's age, school career and income is highly significant. However there is no any significant difference on the kinds of job and the types of family. 2. The relation between the preference of main dishes and the nutrient intake show a significant difference except to the noodles. This marks that preference of main dishes shows a direct proportion with the nutrient intakes except for the fat, vitamin A, vitamin C. 3. The preference of animal food marks a direct proportion with the nutrients such as energy, protein, fat, fiber, phosphorus, iron, vitamin $B_{1}$, vitamin $B_{2}$, and niacin 4. The preference of vegetable food gives some influence on the nutrient intake but the preference of soup is insignificant, the preference of Kimchi is in reverse proportion, and the preference of vegetable marks a direct proportion with the nutrient intake. 5. The preference of snacks marks a direct proportion with all kinds of nutrients intake except for the vitamin A, and vitamin C.

• Korean Journal of Rural Living Science
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• v.9 no.1
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• pp.33-42
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• 1998

The purpose of this study was to find out the dietary attitudes and behaviors, intake frequencies of food groups, health-related opinions and practices, and sociodemographic characteristics of housewives in Wonju-Gun rural area. Interviewers asked 413 housewives about obove informations and then recorded. The results were as followes : Using the factor analysis processing, 17 questions about dietary attitudes and behaviors were categorized into 5 groups such as fidelity of diet, the healthful dietary attitudes, the eating practices concerning about items and amount, eating speed and the extent of coincidence in food preference within a family. The role of the housewives was a major factor affecting the dietary attitudes and behaviors. Those who work as housewives and farmers concurrently had good dietary practices concerning about items and amount, but they were interested about health-directed dietary attitudes at a significantly lower level. Food frequencies of 9 groups, animal protein food, fruits and vegetables, milk and milk products, small fishes such as anchovy, soybean curd and beans, seaweeds, vegetable oil, frying food, soybean paste were significantly associated with subjects' age, role, and education and income level. Whether or not intake of soybean paste was considered. protein food intake was altered, and the difference between two situations increased much more as age was higher. We noticed that intake of soybean paste improved the status of protein nutrition. Our subjects ate calcium sources and dishes using vegetable oil insufficiently. Those who had much interests for good health, revealed to be an active practitioner in the aspects of healthful dietary attitudes, but fidelity of diet, eating practices concerning about items and amount showed significant association with balanced life style.

• Journal of the Korean Dietetic Association
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• v.26 no.2
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• pp.153-173
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• 2020

The purpose of this study was to objectively quantify the effects of nutrition and dietary life education on preschoolers through meta-analysis. In addition, it provides basic data for the implementation of nutrition education and development of systematic nutrition and dietary life education programs. In this study, a meta-analysis of 27 papers was conducted that conformed to the selection criteria in the study conducted from January 2012 to August 2019 to derive objective data on the effects of education. As a result of the analysis, the overall effective size of nutrition and dietary life education for preschoolers was 0.829, which indicates a strong effect. According to the education method, the effect size of general education was 0.562, which indicates a medium effect size, the vegetable playing-based experience education was 0.685, which indicates a medium effect size, and cooking activity-based experience education was 1.101, which indicates a large effect size. Judging from this result, experience activity education was more effective than general nutrition education. In addition, the combined size of convergence education conducted through a combination of general and experience education was found to be the most effective at 1.301. In terms of educational effect, it was confirmed that the effect size was 0.898 for improving nutrition knowledge, 0.858 for improving dietary habits, 0.836 for improving unbalanced diet, and 0.756 for improving food preference and intake, and the sizes of effects were all found to be large. As frequency of education increased, the number of education participants decreased and the effect of education increased.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.6
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• pp.565-574
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• 2016

This study investigated eating behaviors of high school students (209 males and 230 females) in Daegu region by gender. As a result of analyzing breakfast intake frequency, 'Not rarely eat' showed the highest (25.1%), followed by '5 times a week' (24.4%), '2 times a week' (17.3%), '3 times a week' (15.0%), '1 time a week' (11.6%), and '4 times a week' (6.6%). Regarding reasons for skipping breakfast, 'lack of time' showed the highest percentages. For their breakfast, 53.5% of students ate boiled rice with side dishes. Regarding reasons for skipping breakfast, 'buy and eat snack' showed the highest percentages. Regarding favorite breakfast menu, 'rice roll, rice ball, rice burger' showed the highest percentage (55.4%), followed by 'bread & cereal' (28.7%) and 'fruits & vegetable' (7.7%). Regarding purchase of breakfast alternatives, 'Yes' was highest. Considering actors for choosing a breakfast alternative, there is a need for 'convenience of food consumption', 'spending less time', 'easy cooking', 'favorite menu' and 'taste' of the breakfast alternative. When asked how much they like breakfast alternative menus, they responded that they liked 'rice roll, rice ball, rice burger' (3.91), 'bread & cereal' (3.67), 'fruit & vegetable' (3.66), 'noodle' (3.39), 'porridge' (3.18) and 'rice cake' (3.07). This result shows that breakfast menus should be developed according to high school students preferences.