• Journal of the Korean Society of Food Culture
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• v.29 no.1
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• pp.119-128
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• 2014

This study attempted to develop a representative mild Korean food, including kimchi, bulgogi, galbi, and bibimbap, while maintaining existing images in order to spread Korean food worldwide. Tangpyeongchae is a mild healthy food with a nutritional balance of carbohydrates from cheongpomuk, protein from beef and eggs, and vitamins and minerals from water parsley, bean sprout, and laver. The food has a history of being favored by the political elite of the Joseon Dynasty and has features in Korean storytelling. Tangpyeongchae is an obangsaek food (five representative colors of Oriental philosophy). This study examined modern recipes of Tangpyeongchae in order to establish a standardized cooking method. Furthermore, the study examined customer interest and marketability of natural pigments to develop obangsaek cheongpomuk (mungbean gel) by adding black sesame, a traditional ingredient in Korea, to the cheongpomuk as well as traditional Korean pigments, chija and omija.

• Journal of Animal Science and Technology
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• v.57 no.9
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• pp.29.1-29.9
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• 2015

This review provides an overview of the published data on the canola meal and its suitability for duck as an alternative plant-origin protein source to soybean meal. Canola meal is a legume origin protein source containing comparable amino acid profile to soybean meal and rich in essential minerals and vitamins. Nonetheless, it is known to contain less in energy content than soybean meal. Factors like field conditions and processing methods creates compositional variations among canola meal. Presence of anti-nutritional factors such as phenolic substances, phytate and glucosinolates which are known to reduce growth performance in livestock animals, are the major drawbacks for canola meal to be a competitive plant-origin protein source in the feed industry. This review is focused to address i) nutritional characteristics and feeding value of canola meal for ducks and ii) impacts of feeding canola meal on performances of ducks.

• Journal of Dairy Science and Biotechnology
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• v.29 no.1
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• pp.65-73
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• 2011

Cheese is a nutritious food with various balanced nutrients, such as proteins, peptides, amino acids, fats, fatty acids, vitamins and minerals. Domestic cheese varieties and quality need to be improved to prevent imported cheese. To develop those cheeses, search for previous works and research for new products are needed. In cheese ripening of hard cheese, such as Cheddar or Parmesan cheese, is ripened for 2 to 24 months at 2 to 16$^{\circ}C$ to develop desired cheese flavor and body characteristics. Long time with low temperature to ripen the cheese requires high expenses. So accelerated cheese ripening is a good potential for saving in industry. Methods for acceleration of cheese ripening are temperature control, addition of bacteria or enzymes. To develop the functionality of cheese, addition of microencapsulated various probiotics and nutrients, such as iron, removal of cholesterol by crosslinked ${\beta}$-cyclodextrin, lowering blood cholesterol and serum glucose by nanopowdered functional materials et al. are necessary. Therefore, this review focused on the functionality of cheese, such as the acceleration of cheese ripening, microencapsulated probiotics and iron, and cholesterol removal.

• Journal of Community Nutrition
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• v.5 no.3
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• pp.160-172
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• 2003

This study was performed to investigate the dietary characteristics and related factors of the elderly female living alone. The subjects were 70 single living elderly female residing in Bucheon city and receiving benefits from the government based social welfare programs. Seventy nine percent of the subjects had self reported monthly income less than 200,000 (won) and forty one percent of the subjects were paying more than 100,000 (won) for food expense. The number of side dishes for a meal was two or three (35.71 ％) or one or two (31.40％)； fifty seven percent of the subjects ate reheated left-over for lunch and 70.0％ for dinner. The proportion of the single living elderly at high nutrition risk ($\geq$ 6 as evaluated with Nutrition Risk Index Score) was 77.1 ％. Cereals and their products contributed most to the macronutrients like energy, protein and carbohydrates and vitamin B. In contrast vegetables and their products contributed most to the fiber, minerals (Ca and Fe) and vitamins (vitamin A, vitamin B and vitamin C). The mean total score of depression was 8.59${\pm}$2.69 (full score: 12) meaning that the extent of depression was serious.

• Journal of environmental and Sanitary engineering
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• v.6 no.2
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• pp.17-31
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• 1991

The effects of environmental agents on health are great concern for all. It was recognized that each human has differential susceptibility to environmental effects. Susceptibility are changed by many factors includin gdevelopmpntal processes, genetic factors, nutritional stratus, preexisting disease conditions, life style and personal habits. Of all factors nutritional factors seem to be the area most modifiable. Consequently, It is an area that must be more thoroughly evaluated. In this paper, nutrient and environment interactions are reviewed briefly with published literatures. This paper deals with the influence of micronutrients(energy, protein and fat), Vitamins (vitamin 4, vitamin B-complex, vitamin C, vitamin D and vitamin I) and Minerals(calcium, iron, selenium, zinc and other minerls) on environmental effects. The role of arch nutrient was assessed in modifyine the expression of environmental pollutant toxicity with available litertures. In each nutrient section, the effect of environment was considered in following agents : heavy metals(lead, cadmium, mercury, silver and etc), inorganic agents(nitwits, sulfite, fluoride and etc), organic agents(benzene, carbon tatra-chloride, aflatoxin, auto dye, dialbrin etc), Irritant gas(ozone, carbon monooxide and etc), physical agents(X-irradiation, ultra violet, temperature and noise) and insectcides. The extent to which nutritional status modifies environmental effects 3nd its converse, how envirollments affects nutritional status is very complex. In deed, at the present time there are more than 50 chelnical/phycical agents that affect the nutrient metabolism and/or have their toxicity either directly diminished or enhanced by nutrients of those agents, small number of agents for each nutrients have sufficient evidence to warrant any reasonable degree of confidence in their hypothesized associtation. With these information at this present time it is hard to conclude that the recommended dietary allowance for each nutrient should be reconsidered.

• Journal of the Korean Home Economics Association
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• v.47 no.8
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• pp.109-117
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• 2009

This study was conducted to investigate the uses of Aster scaber. The survey methodology employed was a questionnaire, which was used to interview 272 (37.8%) males and 448(62.2%) females from the Seoul and Kyunggido areas. The main results are as follows: 40-50 years old like and eat Aster scaber more frequently than 10-30 years old. The most popular reason provided for the preferance of Aster scaber was good health benefits. People indicating a dislike for Aster scaber had generally fewer previous experiences of eating this plant. Respondents who regularly ate healthy foods preferred prepared Aster scaber to others foods(p < .001). The main purchasing place was traditional markets and supermarkets. The main cooking method was boiling with addition of seasoning. Aster scaber was purported as having the following characteristics "low calories and thus great as diet food'(4.03), 'ability to prevent adult disease'(3.95), 'high in vitamins and minerals'(3.89), and 'high fiber content which prevented constipation'(3.85). However, it was not associated with 'astringent taste'(3.51) and was regarded as 'fat accumulation restrainer and remover of heavy metal'(3.53). Recognition and eating experience was low for Aster scaber kimchi and rice bread, bread, sauce and Aster scaber added health drinks. However opinion of its taste was regarded highly.

• KSBB Journal
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• v.29 no.2
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• pp.106-111
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• 2014

Wheat sprout (Triticum aestivum) shows excellent nutritional and health effects due to the contents in amino acids, minerals, and other nutrients rich in chlorophyll and vitamins. In this study, spent coffee grounds were used to cultivate the wheat sprout for 12 day. An amount of 0%, 20%, 40%, 60%, 80%, and 100% (w/w, based on commercial sterile soil media) spent coffee grounds were used under the same conditions. Total length and weight of wheat sprout, aboveand below-ground length and weight, and the chloropyll contents were compared. Soil media were analyzed before and after wheat cultivation, showing that 40% and 60% (w/w) coffee media promoted wheat growth in view of length and weight. Chlorophyll contents in each group showed almost constant values, while 100% (w/w) coffee media led to a slight decrease. In conclusion, spent coffee grounds stimulated wheat growth, showing nearly stable contents of chlorophyll.

• Fisheries and Aquatic Sciences
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• v.20 no.11
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• pp.28.1-28.17
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• 2017

Members of the phylum Echinodermata, commonly known as echinoderms, are exclusively marine invertebrates. Among the Echinodermata, sea cucumber belongs to the family Holothuroidea. The sea cucumber Stichopus (Apostichous) japonicus (Selenka) is an invertebrate animal inhabiting the coastal sea around Korean, Japan, China, and Russia. Sea cucumber has a significant commercial value, because it contains valuable nutrients such as vitamins and minerals. They possess a number of distinctive biologically and pharmacologically important compounds. In particular, the body wall of sea cucumber is a major edible part. It consists of peptide, collagen, gelatin, polysaccharide, and saponin, which possess several biological activities such as anti-cancer, anti-coagulation, anti-oxidation, and anti-osteoclastogenesis. Furthermore, the regenerative capacity of sea cucumber makes it a medically important organism. This review presents the various biological activities and biomedical potential of sea cucumber S. japonicus.

• Journal of Nutrition and Health
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• v.24 no.6
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• pp.496-505
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• 1991

Underweight patients were studied with respect to changes in their nutritional status before and after administration of nutritional beverage. Patients with renal hepatic or endocrine disease gastrectomy malabsorption and weight gain over past 6 months were excluded. Ten patients were participated as controls and were allowed to eat ad libitu, Twenty patients were served as case and were administered in addition to their usual diet 400ml of nutritio-nal beverage(Greenbia) high in calorie and protein for 8 weeks. In the beginning of the study most underweight patients showed depressed nutritional status in terms of calorie intake quality of protein intake and the levels of visceral protein status and serum micronut-rients. The controls consumed less amounts of calories proteins vitamins and minerals while those given the nutritional beverage exceeded their estimated energy requirement(105%) and consumed a mean of 96g protein per day. Those given nutritional beverage for 8 weeks showed significant increase in body weight(3%) hemoglobin(3.2%) hematocrit(5.4%) serum transferrin(19.4%) iron(30.1%) and zinc(20.9%) In the controls however significant improvement was not observed in any parameters compared with initial values. significant improvement was not observed in any parameters compared with initial values. This study suggests that patients with underweight can show mild nutritional deprivation nutritional support can improve their unbalanced status and prevent severe malnutrition.

• Journal of Dairy Science and Biotechnology
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• v.34 no.3
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• pp.173-180
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• 2016

In many countries, goat milk is an excellent nutrient source and is less allergenic for children and the elderly. The casein composition of goat milk consists largely of ${\beta}$-casein and lower amounts of ${\alpha}_{s1}$-casein, which may interfere with digestion by forming solid curds in the human stomach. Goat milk contains small fat globules and large amounts of medium chain fatty acids for, better digestibility, as well as abundant minerals and vitamins with high absorption rates. Recently, the medical benefits of goat milk in different human disorders have been recognized, leading to an increased interest in developing functional foods with goat milk, particularly for individuals with malabsorption syndrome. However, the physiological and biochemical properties of goat milk are largely unknown. We review the importance of goat milk as a potential functional food by providing scientific evidence confirming its health benefits.