• Korean Journal of Community Nutrition
• /
• v.18 no.4
• /
• pp.333-343
• /
• 2013

It is important to prepare and execute the menu plan for proper and balanced intake of nutrients in the adolescence. This study investigated the new approach for planning menu by ordinary meal pattern based on cooked foods groups. The amounts of cooked foods in the menu plan assumed to be single serving size. The middle school second graders participated for the study. A total of 313 questionnaires were analyzed using CAN-pro 3.0 and SPSS WIN 12.0 program. The average content of energy in the menu plan was 2,453 kcal, the average ratios of energy contribution by carbohydrate, protein and fat were 54.3%, 17.9%, 27.8%, respectively. A total of 56.9% menu plans (94.9% of male and 8.7% of female students') were below the lowest limit of optimum carbohydrate energy ratio of 55%. A total of 29.1% menu plans (33.1% of male and 23.9% of female students') were exceed the highest limit of optimum fat energy ratio of 30%. The NAR of minerals and vitamins were all 1.0 except for calcium (0.92) and folate (0.88). When INQ of the individual cooked food groups were calculated, kimch was the highest in all minerals and vitamins examined, suggesting that kimch may be the best source for all minerals and vitamins, including calcium and folate with the minimum change in energy content. In conclusion, the menu plan by ordinary meal pattern in this study was low in carbohydrate, high in fat, and contained enough minerals and vitamins except for calcium and folate for middle school students.

• Journal of Nutrition and Health
• /
• v.20 no.3
• /
• pp.187-202
• /
• 1987

• Asian-Australasian Journal of Animal Sciences
• /
• v.13 no.4
• /
• pp.561-573
• /
• 2000

Knowledge concerning the nutritional requirements and nutritional problems of fanned deer is limited. Nutritional recommendations must be based on data from domestic ruminants and fanned deer. An understanding of the biology and adaptative characteristics of wild deer is essential for sensible application of sheep and cattle nutritional principles. Nutritional requirements of deer are generally separated into five categories: energy, protein, minerals, vitamins and water. Research on deer nutrition has primarily focused on energy, protein and minerals (phosphorus and calcium). Changes in the nutritional requirements that occur with gestation, lactation, breeding and antler growth should be coordinated with seasonal changes in nutrient availability from forage plants. This paper describes aspects of current knowledge of energy, protein, minerals, vitamins and water requirements. Nutritional problems of. fanned deer are described with recommendations for prevention or control. A comparison of production efficiency of deer, lamb, beef cattle and dairy cattle is included.

• Asian-Australasian Journal of Animal Sciences
• /
• v.33 no.12
• /
• pp.1885-1895
• /
• 2020

Vitamins and minerals categorized as micronutrients are the essential components of animal feed for maintaining health and improving immunity. Micronutrients are important bioactive molecules and cofactors of enzymes as well. Besides being cofactors for enzymes, some vitamins such as the fat-soluble vitamins, vitamin A and D have been shown to exhibit hormone-like functions. Although they are required in small amount, they play an influential role in the proper functioning of a number of enzymes which are involved in many metabolic, biochemical and physiological processes that contribute to growth, production and health. Micronutrients can potentially have a positive impact on bone health, preventing bone loss and fractures, decreasing bone resorption and increasing bone formation. Thus, micronutrients must be provided to livestock in optimal concentrations and according to requirements that change during the rapid growth and development of the animal and the production cycle. The supply of nutrients to the animal body not only depends on the amount of the nutrient in a food, but also on its bioavailability. The bioavailability of these micronutrients is affected by several factors. Therefore, several technologies such as nanoparticle, encapsulation, and chelation have been developed to improve the bioavailability of micronutrients associated with bone health. The intention of this review is to provide an updated overview of the importance of micronutrients on bone health and methods applied to improve their bioavailability.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.25 no.4 s.34
• /
• pp.97-110
• /
• 1999

The new stick make-up product was studied by using a gel, which is a viscous complex formed with clay minerals, vitamins A and E and fluorinated liquid polymer with a 1500 molecular weight. The gel cannot be obtained with any random combination of clay minerals and the ingredients described above. It takes the sequential manufacturing method as follows to get this kind of gel. Firstly, clay minerals and liquid polymers have to be pre-mixed in order to saturate the liquid polymers with the clay minerals. Then the on-processed gel has to be finely crystallized. The clay minerals, which are the core elements for this gel, were used as a function of Binder & Buffer and liquid polymer was mixed together for the deterioration of the surface tension of each component and to form a functional film in the gel. This liquid polymer was combined with clay minerals because it is not miscible with most oils and solvents. Waxes have a function of keeping a solid status in the stick. We reduced the usage of waxes by putting clay minerals as buffer in the proportion of 0.5:1 with oil phase. Ceramide takes care of the skin when used regularly and maintains the skin's moisture. Vitamins A and E contribute to preventing skin aging by the activation of skin cells. We could get the stable viscous gel, which has about 80% oil phase using clay minerals and liquid polymer. The crystalline structures of gel were surface-chemically-analyzed using SEM and Image Analyzer and were thermodynamically analyzed using DSC. Surface tension test and softness were done by Rheometer. In the end, these characteristics were verified by consumer panel tests in Seoul, Daegeon and Pusan in Korea and Hokkaido, Osaka and Miyazaki in Japan with correlation to the climate.

• Proceedings of the SCSK Conference
• /
• 1999.10a
• /
• pp.97-110
• /
• 1999

The new stick make-up product was studied by using a gel, which is a viscous complex formed with clay minerals, vitamins A and I and fluorinated liquid polymer with a 1500 molecular weight. The gel cannot be obtained with any random combination of clay minerals and the ingredients described above. It takes the sequential manufacturing method as follows to get this kind of gel. Firstly, clay minerals and liquid polymers have ·to be pre-mixed in order to saturate the liquid polymers with the clay minerals. Then tile on-processed gel has to be finely crystallized. The clay minerals, which are the core elements for this gel, were used as a function of Binder & Buffer and liquid polymer was mixed together for the deterioration of the surface tension of each component and to from a functional film in the gel. This liquid polymer was combined with clay minerals because it is not miscible with most oils and solvents. Waxes have a function of keeping a solid status in the stick. We reduced the usage of waxes by putting clay minerals as buffer in the proportion of 0.5 : 1 with oil phase. Ceramide takes care of the skin when used regularly and maintains the skin’s moisture. Vitamins A and I contribute to preventing skin’aging by the activation of skin cells. We could get the stable viscous gel, which has about 80% oil phase using clay minerals and liquid polymer, The crystal 1 me structures of gel were surface-chemical1y-analyzed using SEM and Image Analyzer and were thermodynamically analyzed using DSC, Surface tension test and softness were done by Rheometer. In the end, these characteristics were verified by consumer panel tests in Seoul, Baegeon and Pusan in Korea and Hokkaido, Oska and Miyazaki in Japan with correlation to the climate.

• Korean Journal of Community Nutrition
• /
• v.25 no.4
• /
• pp.329-339
• /
• 2020

Objectives: This study was undertaken to evaluate the intake of vitamins and minerals from dietary supplements (DSs) in Korean adults and elderly. Methods: Data for this study was generated from the 2017 Korea National Health and Nutrition Examination Survey (KNHANES). We analyzed 4,204 individuals aged 19 years and older (2,579 users and 1,625 non-users). The survey included 24-h recall questions on food and DS intakes, as well as questions on DS use over the past year. The nutrient DSs evaluated were calcium, phosphorus, iron, vitamin A, thiamin, riboflavin, niacin, and vitamin C. Total nutrient intakes were obtained by combining nutrient intakes of foods and DSs consumed by each subject. Results: Most micronutrient intakes from food (except for thiamin) in adult users, and the four micronutrient intakes (iron, vitamin A, vitamin B₂ and vitamin C) in elderly users, were significantly higher than values obtained in non-users. For total intake of nutrients and DSs, both adult and elderly users had a significantly higher intake than non-users. While proportions below Estimated Average Requirements for all micronutrients by adding respective DSs in users were significantly reduced in adults and elderly as compared to non-users, the proportions of above Tolerable Upper Intake Levels for calcium and vitamin A in adults, and vitamin A in elderly, were significantly increased. In the total subjects examined, consumption of DSs was associated with lower odds ratios of undernutrition of micronutrients, and with higher odds ratios of overnutrition of calcium, iron, and vitamin A, as compared to non-users of DSs. Conclusions: Although DSs consumption by adults and the elderly improves the micronutrient status, it also increases the risk of excessive intake of certain vitamins and minerals.

• Proceedings of the Korean Nutrition Society Conference
• /
• 2005.06a
• /
• pp.32-36
• /
• 2005

• Proceedings of the Korean Nutrition Society Conference
• /
• 2004.11a
• /
• pp.57-64
• /
• 2004

• Nutrition Research and Practice
• /
• v.17 no.1
• /
• pp.13-31
• /
• 2023

BACKGROUND/OBJECTIVES: Epigenetic regulation by nutrients can influence the development of specific diseases. This study sought to examine the effect of individual nutrients and nutrient families in the context of preventing chronic metabolic diseases via epigenetic regulation. The inhibition of lipid accumulation and inflammation by nutrients including proteins, lipids, vitamins, and minerals were observed, and histone acetylation by histone acetyltransferase (HAT) was measured. Correlative analyses were also performed. MATERIALS/METHODS: Nutrients were selected according to information from the Korean Ministry of Food and Drug Safety. Selected nutrient functionalities, including the attenuation of fatty acid-induced lipid accumulation and lipopolysaccharide-mediated acute inflammation were evaluated in mouse macrophage Raw264.7 and mouse hepatocyte AML-12 cells. Effects of the selected nutrients on in vitro HAT inhibition were also evaluated. RESULTS: Nitric oxide (NO) production correlated with HAT activity, which was regulated by the amino acids group, suggesting that amino acids potentially contribute to the attenuation of NO production via the inhibition of HAT activity. Unsaturated fatty acids tended to attenuate inflammation by inhibiting NO production, which may be attributable to the inhibition of in vitro HAT activity. In contrast to water-soluble vitamins, the lipid-soluble vitamins significantly decreased NO production. Water- and lipid-soluble vitamins both exhibited significant inhibitory activities against HAT. In addition, calcium and manganese significantly inhibited lipid accumulation, NO production, and HAT activity. CONCLUSIONS: Several candidate nutrients and their family members may have roles in the prevention of diseases, including hepatic steatosis and inflammation-related diseases (i.e., nonalcoholic steatohepatitis) via epigenetic regulation. Further studies are warranted to determine which specific amino acids, unsaturated fatty acids and lipid-soluble vitamins or specific minerals influence the development of steatosis and inflammatory-related diseases.