• Journal of Nutrition and Health
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• v.30 no.10
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• pp.1244-1257
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• 1997

The goals of the School Lunch Program(SLP) are to provide school children with approximately one -third of their daily nutrition requirements at a reasonable price, to foster good food habits, and to contribute to a better understanding of nutrition. In order to provide guidelines and appropriate nutritional information for SLP planning, and to identify inexpensive sources of each nutrient, representative SLP menus were analyzed for nutrient density using the Index of Nutritional Quality(INQ) and for nutrient cost. Recipes and prices of 776 meals were collected from 10 SLP primary schools in Seoul and Kyunggi province in Korea during 1995. From 4829 menu items in 776 meals, the 100 most frequently used menus were selected as representative SLP menus. From these 100 menus, eleven categories of menu were identified according to cooking methods and ingredients. Selected menus were placed into these 11 groups, with 3 to 5 menus in each except the milk group which contained only milk. The mean nutrient content, INQs, and nutrient-cost ratios were calculated for each menu and menu group. Among the 100 representative SLP menus, 'Jiajang-rice' contained the highest energy per serving portion. 'Grilled pollack ' was the highest in protein, 'Seasoned spinach ' in vitamin A, 'Spagehetti' in vitamin B1 , niacin and iron, 'Kongjorim'(hard-boiled bean with sauce) in vitamin B2 , strawberry in vitamin C, and 'fish stew ' and milk in calcium. Among the 11 menu groups, the 'One-dish' group was found to be the highest in energy , protein, vitamin A, B$_1$ and iron. The milk group was a good source of vitamin B$_2$ and calcium . The meat side dish group (panbroiled, fried or steamed )was the most suitable for providing niacin. The fruit group provided the highest level of vitamin c per portion. The nutrient densities(INQs) were found in the soup group (protein), Kimchi group(vitamin A), fruit group(vitamin B$_1$ and C), milk group(vitamin B$_2$ and calcium), stew group(niacin )and vegetable side dish group(energy, protein, vitamin B$_1$ and niacin) , vegetable side dish group(vitamin A), milk group(vitamin B$_2$ and calcium) , fruit and Kimchi groups(vitamin C), and stew group(iron). This information should be useful for school dietitians in planning most nutritious SLP menus with limited budgets. It could also be used for basic guidelines in nutrition education, and for future improvement of the SLP in Korea.

• Journal of Life Science
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• v.14 no.2
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• pp.205-208
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• 2004

The composition of Pleurotus ferulae fruit body (PFF) has been investigated to determine the possible use for medicinal and edible purposes. The nutritional compositions of PFF were as follows; carbohydrate 54.3 g%, crude protein 20.2 g%, moisture 12.5 g%, crude fat 8.0 g% and ash 5.0 g% (w/w). Potassium concentration in PFF was high up to 2,337.0 mg% (w/w) and Mg, Na, Zn, Ca and Fe were followed. There were seventeen amino acids in PFF. The glutamic acid content was high up to 13.65% mol and aspartic acid, glysine, alanine, leucine, arginine, valine and lysine were followed. Since PFF contains major free amino acids such as alanine, phenylalanine, tyrosine and leucine, it will be a favorable food stuff, Vitamin contents of PFF were vitamin A 0.12, vitamin B$_1$ 0.31, vitamin B$_2$ 0.68, vitamin C 7.99, vitamin E 316.88 and vitamin D$_3$ 0.29 mg%. PFF will have a good anti-aging effect due to the high content of vitamin C and E.

• Korean Journal of Food Science and Technology
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• v.12 no.1
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• pp.41-44
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• 1980

The model compounds of Vitamin $B_1$ 3-benzyl-4-methylthiazolium bromide, (1), 3, 4-dimethylthiazolium iodide (2) and 2-($\alpha$-hydroxyethyl)-3-benzyl-4-methylthiazolium bromide (3) were prepared by the organic synthesis. Colorimetric determination with phosphotungstic acid showed an increase of $1.1{\sim}1.2$ folds with compound (1) and $1.5{\sim}1.9$ folds with compound (3) when readings were carried out after an overnight, compared with immediate readings. Colorimetry with 2.6-dibromoquinone chloroimide yielded the compound (1) being $2.2{\sim}2.5$ folds higher than the compound (3). The half wave potentials and diffusion currents of anodic and cathodic waves of polarography with the same concentration of the compounds (1), (2) and (3) also resulted in different values of their waves. Therefore, it was a firm conclusion that any values obtained from quantitative analysis with this model compounds (1), (2) and (3) were not directly applicable to those of $B_1$.

• Journal of Nutrition and Health
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• v.6 no.2
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• pp.35-43
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• 1973

This study is concerned with the nutritional status of the packed lunch boxes which are brought by the junior high school students in Capital City of Seoul. Four hundred and eights students of the 8 school districts in Seoul had been randomly selected as subjects. The contained nutrients in the packed lunch were analysed by the Food Composition Table. To observe the influence of home economical status and mother's educational level on the nutrient concents of packed lunches, the chosen subjects were classified into three large groupings, which are upper, middle and low classes respectively. In addition, comparison between the Recommended Daily Allowanced for Korean people-13 to 15 age group-and the contained nutrients in the lunch boxed had been conducted. T-test was applied to clarify the significance of the differences between each group both economical and educational level. 1. The averaged rations between the Recommended Daily Allowances and the contained nutrients in the lunches stand: Calorie 59.7% (566 Cal.) protein 53.1% (18g), animal protein 48.6% (5g), fat 39.8% (5g), calcium 371.% (0.1g), ferret 66.4% (2.9g) Vitamin A 642 1.U. (31.3%), Vitamin $B_1$ 70.2% (0.3mg), Vitamin $B_2$ 41.4% (0.2g), Niacin 77.0%(4mg), Vitamin C 51.9% (13mg). All of the nctrients fall far behind the Recommended Daily, Allowances for 13 to 15 age group. 2. Home economical status brings influence on the kinds of foods which could been. Protein, animal protein, fat, Vitamin $B_2$, Vitamin C showed significance of diffierences between the upper and middle classes. Between the middle and low classes, Protein, animal protein, fat, calcium and Vitamin C showed significance of difference. And finally, between the upper and low classes, protein, fat, calcium, ferret, Vitamin $B_2$ and Vitamin C showed a great significance. 3. Regardless to the living conditions of the subject students, all the nutrients of the lunches packed by the mothers in the entire educational levels did not reach the Recommended Daily Allowances. Protein, animal protein, fat, ferret, Vitamin A, and Niacin showed the significance of the differences between the upper and middle classes. On the other hand, calorie, animal protein, fat, Vitamin A and Vitamin C showed the significance between the middle and low classes. Between the upper and the low classes, protein, animal protein, fat, and ferret showed significance. 4. The mairdish-ice of the lunch boxes supplied calorie, protein, Vitamin $B_1$, Vitamin $B_2$ and Niacin which stand at 83.8%, 56.1%, 52.5%, and 54.8% respectivly when compared with the whole nutritional contents. 5. The side-dishes of the packed lunch lack in variety of cooking methods. One interesting fact is that entire subject students are very favorable to the food cooked with every kind of grains.

• Journal of Nutrition and Health
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• v.54 no.2
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• pp.211-223
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• 2021

Purpose: A total of 39 seafood menus were prepared according to the Korean standard recipe, and analyzed for vitamin B₉ (folate) and B₁₂ (cobalamins) contents, using validated applied analytical methods. The menus included Guk/Tang/Jjigae (boiled or stewed dishes, n = 10), Bokkeum (stir-fried dishes, n = 10), Jjim/Jorim (braised or steamed dishes, n = 7), Gui (baked or grilled dishes, n = 7), Twigim (deep-fried dishes, n = 2) and Muchim (dried or blanched-seasoned dishes, n = 3). Methods: The contents of vitamin B₉ and B₁₂ in all food samples were determined by the trienzyme extraction-Lactobacillus casei and immunoaffinity-high-performance liquid chromatography/photodiode array detection methods. Analytical quality control was performed in order to assure reliability of the analysis. Results: Accuracy (97.4-100.6% recoveries) and precision (< 6% relative standard deviations for repeatability and reproducibility) of vitamin B₉ and B₁₂ analyses were determined to be excellent. The vitamin B₉ and B₁₂ contents of the 39 seafood menus evaluated, varied in the range of 1.83-523.08 ㎍/100 g and 0.11-38.30 ㎍/100 g, respectively, depending on the ingredients and cooking methods. The vitamin B₉ content was highest in Jomi-gim (523.08 ㎍/100 g), followed by Geonsaeu-bokkeum (128.34 ㎍/100 g) and Janmyeolchi-bokkeum (121.53 ㎍/100 g). Vitamin B₁₂ was detected in all seafood menus, with highest level obtained in Kkomack-jjim (41.58 ㎍/100 g). The seaweed dish was found to have high levels of both vitamin B₉ and B₁₂. All assays were performed under strict quality control. Conclusion: Guk and Tang menus, which contain a large amount of water, were relatively lower in the vitamin B₉ and B₁₂ contents than the other menus. Bokkeum menus containing various vegetables were high in the vitamin B₉ content, but the vitamin B₁₂ content was dependent on the type of seafood used in the menu.

• Animal Bioscience
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• v.34 no.4
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• pp.701-713
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• 2021

Objective: The present work was undertaken to evaluate the effects of storage time, choline chloride, and high concentrations of Cu and Zn on the kinetic behavior of vitamin degradation during storage in two vitamin premixes and four vitamin-trace mineral (VTM) premixes. Methods: Two vitamin premixes (with or without 160,000 mg/kg of choline) were stored at 25℃ and 60% humidity. Besides, four VTM premixes were used to evaluate the effects of choline (0 vs 40,000 mg/kg) and trace minerals (low CuSO4+ZnO vs high CuSO4+ZnO) on vitamin stability in VTM premixes stored in room, and the VTM premixes were stored in room temperature at 22℃. Subsamples from each vitamin and VTM premix were collected at 0, 1, 2, 3, 6, and 12 months. The retention of vitamin A (VA), vitamin D3 (VD3), vitamin E (VE), vitamin K3 (VK3), vitamin B1 (VB1), vitamin B2 (VB2), vitamin B3 (VB3), vitamin B5 (VB5), and vitamin B6 (VB6) in vitamin premixes and VTM premixes during storage was determined. The stability of vitamins in vitamin premixes and VTM premixes was determined and reported as the residual vitamin activity (% of initial) at each sampling point. Results: The effect of choline on VK3 retention was significant in vitamin premixes (p<0.05). The negative effect of storage time was significant for the retentions of VD3, VK3, VB1, VB2, VB5, and VB6 in vitamin premix (p<0.05). For VTM premixes, negative effect of storage time was significant (p<0.05) for the losses of vitamin in VTM premixes. Choline and high concentrations of Cu and Zn significantly increased VA, VK3, VB1, and VB2 loss during storage (p<0.05). The supplementation of high concentrations of Cu and Zn significantly decreased the concentrations of VD3 and VB6 (p<0.05) in VTM premixes at extended storage time. Conclusion: The maximum vitamin stability was detected in vitamin and VTM premixes containing no choline or excess Cu and Zn. The results indicated that extended storage time increased degradation of vitamin in vitamin or VTM premixes. These results may provide useful information for vitamin and VTM premixes to improve the knowledge of vitamin in terms of its stability.

• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.99-106
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• 2007

This study investigated the effect of UV-B irradiation on the quality of Pleurotus ostreatus. The changes of vitamin $D_2$ contents, color value and flavor pattern in mushrooms were analyzed by high-performance liquid chromatography (HPLC), chromameter and gas chromatography - surface acoustic wave (GC-SAW) electronic nose. By exposure to UV-B irradiation (0 kj/m$^2$, 10 kj/m$^2$, 20 kj/m$^2$), vitamin $D_2$ content increased from 0 (control) to 48.50 g/g (DM: dry matter, 10 kj/m$^2$) and 61.58 g/g (DM, 20 kj/m$^2$). Although there was no significant difference in L, a, b values among the three groups, flavor changes were detected by GC-SAW electronic nose. The number of peaks increased from 10 in the control group (0 kj/m$^2$), to 14 and 15 for the 10 kj/m$^2$ and 20 kj/m$^2$ groups, respectively. Nevertheless, the changes of flavor pattern were not detrimental to the mushroom quality. These results suggested that UV-B irradiation is an effective method to increase the vitamin $D_2$ content without degrading the quality.

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.30-38
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• 2010

This study was conducted to determine the effects of vitamin C on the activity of liver function enzymes and electromicrographic changes in white rats treated with aflatoxin $B_1(AFB_1)$ or X-ray and $AFB_1$. Six week-old male Sprague-Dawley rats were randomly divided into five groups: a control group, $AFB_1$ treated group, $AFB_1$ treated group with vitamin C, X-ray and $AFB_1$ co-treated group, X-ray and $AFB_1$ co-treated group with vitamin C. On the first day of the experiment, only one dose of X-rays was exposed to the entire liver at 1,500 cGy. Next, vitamin C was injected at 10 mg/kg body weight by intraperitoneal injection, followed 1 hr later by the administration of 0.4 mg/kg of $AFB_1$ by intraperitoneal injection. These treatments were then administered every three days over a period of 15 days. On the 16th day of treatments, the animals were sacrificed. Analysis of the activity of the liver function enzymes, GOT, ALK phatase and LDH, in the sera of rats revealed that they were somewhat increased by $AFB_1$ treatment, X-ray and $AFB_1$ co-treatment when compared to the control group. Furthermore, the activity of these enzymes decreased in response to administration of vitamin C. Especially, the levels of GOT were remarkably decreased in the $AFB_1$ treated group treated with vitamin C when compared to the group treated with $AFB_1$ alone(p<0.001). Electromicrographic analysis revealed cloudy swelling, necrosis, vesicular degeneration and fat accumulation of hepatocytes in response to treatment with $AFB_1$ or co-treatment with X-ray and $AFB_1$. However, the destruction of hepatic cells was considerably lower in the vitamin C-treated group. These results indicate that vitamin C had ameliorating effects on the hepatic cell damage.

• Atmosphere
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• v.21 no.1
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• pp.123-130
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• 2011

In this study, we have analyzed the radiative characteristics of erythemal ultraviolet-B (EUV-B from 1999 to 2005) over the Korean Peninsula. EUV-B measured at Gangneung, Anmyondo, Mokpo, and Gosan represents the measurements from clean areas and that at Seoul represents from a polluted area. The magnitudes of EUV-B increase in proportion to the latitudinal decrease. Monthly mean variation of EUV-B at noon shows the maximum value of $158.5mWm^{-2}$ in August and the minimum value of $36.4mWm^{-2}$ in December in the clean areas. Seasonal mean diurnal variation of EUV-B shows a peak around noon (12:00 ~ 13:00 hr) and its intensity varies along with a season in order of summer > spring > fall > winter. The maximum value of $56.4mWm^{-2}$ in summer is three times higher than that in winter ($14.3mWm^{-2}$). The value of EUV-B in the polluted area is lower than that in the clean areas, resulting from the effects of the blocking, reflection, and scattering of EUV-B due to high concentrations of PM10. UV-B is an essential element to synthesize vitamin D in human body. 200 IU(International Unite) of vitamin D can be formed by an exposure of 6-10% of body surface area to 0.5 MED(Minimal Erythemal Dose). In order to form vitamin D, the calculated exposure times to EUV-B are 15 min. in spring, 12 min. in summer, 18 min. in fall, and 37 min. in winter for the clean areas and 16, 16, 24, and 37 min. for the polluted area.

• Food Science of Animal Resources
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• v.26 no.2
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• pp.245-251
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• 2006

This study was performed to investigate the changes of vitamin A, vitamin E, vitamin $B_l$ and vitamin $B_2$ contents in cow's raw milk collected from dairy farms in Chungcheong-do and Jeolla-do for a year. The contents of fat soluble vitamin A and E were changed as seasonal effect, but water soluble vitamin $B_l$ and $B_2$ contents were not changed as seasonal effect. Vitamin A content in cow's raw milk was as follows [minimum ${\sim}$maximum (mean), ug/100 mL]; $35.1{\sim}59.0$ (44.4) in spring, $36.7{\sim}65.6$ (50.0) in summer, $28.7{\sim}61.2$ (46.8) in autumn and $29.9{\sim}57.8$ (43.1) in winter. In case of vitamin E was as follows [minimum${\sim}$maximum (mean), ug/100 mL]; $28.3{\sim}59.2$ (45.8) in spring, $39.6{\sim}69.9$ (58.8) in summer, $35.0{\sim}62.8$ (46.2) in autumn and $26.0{\sim}55.4$ (41.5) in winter. In case of vitamin $B_l$ was as follow [minimum${\sim}$maximum (mean), ug/100 mL]; $27.7{\sim}57.9$ (42.84) in spring, $32.4{\sim}66.1$ (49.39) in summer, $34.1{\sim}63.7$ (46.69) in autumn and $20.6{\sim}61.4$ (43.20 in winter. The amounts of vitamin $B_2$ in cow's raw milk was as follows [minimum${\sim}$maximum (mean), ug/100 mL]; $150{\sim}182$ (160 in spring, $145{\sim}185$ (163) in summer, $149{\sim}180$ (166) in autumn and $148{\sim}190$ (167) in winter.