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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
The Korean Journal of Food And Nutrition
Journal Basic Information
Journal DOI :
The Korean Society of Food and Nutrition
Editor in Chief :
Volume & Issues
Volume 19, Issue 4 - Dec 2006
Volume 19, Issue 3 - Sep 2006
Volume 19, Issue 2 - Jun 2006
Volume 19, Issue 1 - Mar 2006
Selecting the target year
Weight Control History according to Risk of Eating Disorder
Nam Hee-Jung ; Kim Young-Soon ;
The Korean Journal of Food And Nutrition, volume 19, issue 2, 2006, Pages 111~125
This quantitative study was conducted to examine the relationship between weight control behaviors and disordered eating patterns in some university students. This study used a cross-sectional study design. A total of 347 students from three universities participated in this study (88 male and 259 female) Eating disorders were assessed using the Eating Attitudes Test (EAT-26); a score of =20 identifies individuals who likely have an eating disorder, including anorexia nervosa and bulimia nervosa. A score for healthy dietary behaviors was obtained by self-assessment on a healthy diet scale (20-item questionnaire), and the severity of any state-trait anxiety was calculated by the state-trait anxiety inventory (40-item questionnaire). In the analyzed results, the percentage of participants with experience of weight control was 58% in male and 73% in female. The subjects with a high risk of an eating disorder (score of =20 of EAT-26) were 44.3% (
) of the males, and 57.9% (
) of the females. Higher Body Mass Index (BMI) was significantly related with an increased risk for an eating disorder in females, but not in males. In the group who had attempted weight control of all types, there was a severe risk of an eating disorder. Increased eating disorder risk was significantly related with weight control behaviors such as a higher number of attempts at weight control, having used medication, having experienced side effects, and having experienced disease for both sexes. Therefore, the results of this paper showed that detrimental behaviors of weight control are connected to an increased risk of eating disorders. Consequently, education regarding the correct, behaviors of weight control is necessary to prevent eating disorders in adolescents.
A Survey on Perceived Food Safety in Urban Residents
Nam Hee-Jung ; Kim Young-Soon ;
The Korean Journal of Food And Nutrition, volume 19, issue 2, 2006, Pages 126~142
A survey was conducted to investigate the relationship between knowledge of perceived food safety and actual food purchase practices among parents of children under the age of seven (N=309) in 2005. The seventeen following perceived food safety items were included in the survey (bovine spongiform encephalopathy, foot and mouth disease, pathogenic avian influenza, swine fever, allergens, GMO, irradiated food, food poisoning bacteria, endocrine disrupter, antibiotics, food additives, carcinogen, natural toxin, agrichemical residues, place of origin, cultivation methods, and heavy metal) Most parents were highly concerned about investigating all food safety topics. Up to 90.0% of the participants recognized the importance of food safety. The public concern has caused a considerable decline in the demand for food afterreceiving news about food safety through mass media, Also, the majority of subjects required correct food safety information.
A Study on the Selection of Cheongju City's Local Food
Ann Yong-Geun ;
The Korean Journal of Food And Nutrition, volume 19, issue 2, 2006, Pages 143~152
A survey was conducted of 1,390 citizens of Cheongju city', asking them to select 10 foods that they think are most suitable as local among 89 already- recognized local foods. The data were then analyzed by age, gender, and vocation. The results classified by sex showed that for males, first place was marsh snail soup (282), second, acorn jelly soup (174), third, bean noodle (164), and fourth, three-tiered pork and Haejang soup (158). In females, marsh snail was in first place (520), second, acorn jelly soup (322), third, bean noodle (272), fourth, three-tiered pork (271), and fifth, Haejang soup (262). Combining the results of males and females showed first place was marsh snail soup (802), second, acorn jelly soup (496), third, bean noodle (436), fourth, three-tiered pork (429), fifth, Haejang soup (420), sixth, wild plant mixture rice (323), seventh, Boshin broth (322), and eighth, minced chicken soup (321). The classification by vocation of males and females showed that fewer housewives chose three-tiered pork, while fewer clerks chose less wild plant mixture rice. Instead, housewives and clerks chose more Boshin broth and minced-chicken soup, which other males chose less. However, it is unreasonable to select wild plant mixture rice, bean noodle, or Boshin broth as the favorite local food since these can be eaten or collected only during the summer season
The Study of Food Habits according to Obesity Index in Elementary School Children .in Yangju City, Kyeong-gi Province
Nam Jung-He ; Lee Mi-Young ;
The Korean Journal of Food And Nutrition, volume 19, issue 2, 2006, Pages 153~160
This study investigated the food habits of the elementary school children according to obesity index. The subjects included 1,307 elementary school children classified into four groups according to their individual obesity indices: underweight, normal weight, overweight, and obesity. The distribution of subjects by BMI was 51.5% underweight, 32.9% normal weight, 7.3% overweight, and 8.3% obese. Of these children, 62.6% ate breakfast everyday, and common weight control methods were exercise and diet. Lack of appetite was the most common reason for skipping breakfast(75.3%). Most students(74.7%) had Korean traditional cooked rice and side dishes for breakfast, and 69.6% of students responded that their meal speed was
minutes. In conclusion, the food habits influencing obesity were eating speed, snack intake after dinner, and the number of snacks, while the size of meals did not influence obesity.
Determination of Aroma Components in Pinus densiflora (Pine Needles) Studied by Using Different Extraction Methods
Lee Jae-Gon ; Lee Chang-Gook ; Baek Shin ; Kwon Young-Ju ; Jang Hee-Jin ; Kwag Jae-Jin ; Rhee Moon-Soo ; Lee Gae-Ho ;
The Korean Journal of Food And Nutrition, volume 19, issue 2, 2006, Pages 161~168
The efficiency of six different extraction methods for the analysis of aroma components from pine needle(P. densiflora) was compared by gas chromatography-mass selective detector(GC-MSD). The six methods were dynamic headspace(DHS), reduced pressure headspace(RPHS), solid-phase microextraction(SPME), simultaneous distillation-extraction(SDE), supercritical fluid extraction(SFE) and pyrolysis distillation extraction(PDE). A total of 65 compounds were identified by using the six different extraction methods. These compounds are classified into six categories in terms of chemical functionality: 25 hydrocarbons, 16 alcohols, 9 carbonyls, 6 esters, 7 acids, and 2 ethers. The aroma compounds having low boiling point were more abundant in DHS, RPHS, and SPME extracts. On the other hand, the aroma compounds having high boiling point were more abundants in SDE, SFE and PDE extracts. The acid compounds were extracted by heat-based extraction methods such as SDE, SFE, PDE, but not by DHS, RPHS and SPME, which used neither solvent nor heat. The oxygenated terpens, hexanal, hexanol, and hexadienal were more abundant in DHS and RPHS extracts, compared with the other methods.
Antifatigue Effect of Chlorella vulgaris in Mice
An Hyo-Jin ; Seo Sang-Wan ; Sim Kyung-Sik ; Kim Jung-Suk ; Kim Eun-Hee ; Lee Mi-Ok ; Park Hyeung-Suk ; Han Jae-Gab ; Lee Eun-Hee ; Um Jae-Young ; Hong Seung-Heon ; Kim Hyung-Min ;
The Korean Journal of Food And Nutrition, volume 19, issue 2, 2006, Pages 169~175
A unicellular algae, Chlorella vulgaris(CV), was used as a biological response modifier. The effect of CV on forced swimming test and blood biochemical parameters related to fatigue was investigated. Blood urea nitrogen(BUN); creatine kinase(CK); lactic dehydrogenase(LDH); glucose(Glc); total protein(TP); and albumin were determined. CV was orally administered to mice in the range of 0.05 to 0.15 g/kg/day. A forced swimming test results on 3 and 7 day after administration of CV, showed that immobility time was decreased in the CV-administered group(0.15 g/kg). In addition, the contents of BUN in the blood serum were decreased in CV-fed group. The contents of CK and LDH were tended to decrease, but not statistically significant. The plasma Glc level was increased in CV-fed groups(0.05 and 0.1 g/kg) compared to control group. It had no effect on the elevation of TP and albumin level. The results indicate that CV could improve physical stamina.
Enhancing Effect of Sorghum bicolor L. Moench (Sorghum, su-su) Extracts on Mouse Spleen and Macrophage Cell Activation
Ryu Hye-Sook ; Kim Jin ; Kim Hyun-Sook ;
The Korean Journal of Food And Nutrition, volume 19, issue 2, 2006, Pages 176~182
Sorghum bicolor L. Moench(Sorghum, Su-Su) is a major cereal food crop used in many parts of the world. It is used as a human food resource and folk medicines in Asia and Africa. The stem of sorghum has been used as a digestive aid and an anti-diarrheal agent. Sorghum hybrids contain high levels of diverse phenolic compounds that may provide health benefits. High levels of polyflavanols, anthocyanins, phenolic acids, and other antioxidant compounds have been reported in sorghums, which have also been shown to possess various biological activities such as anti-mutagenic, anti-carcinogenic, and HMG-CoA reductase inhibitory activities. In an in vitro experiment, we examined mice splenocyte proliferation and production of three types of cytokine(
) by peritoneal macrophages cultured with ethanol and water extracts of Sorghum bicolor L. Moench. A single cell suspension of splenocytes was prepared and the cell proliferation of the splenocytes was examined by MTT assay. The splenocyte proliferation was increased when water extracts of Sorghum bicolor L. Moench were used as supplements in all concentrations investigated. The production of cytokine(
) by activated peritoneal macrophage was detected by ELISA using the cytokine kit.
production by activated macrophages were increased by supplementation with Sorghum bicolor L. Moench water extracts. This study suggests that supplementation of with Sorghum bicolor L. Moench water extracts may enhance immune function by regulating the splenocyte proliferation and enhancing the cytokine production by activated macrophages in vitro.
Nutrition Education Performance of Elementary School Dietitians in North Gyeonggi Province
Min Kyung-Chan ; Park Young-Sim ; Park Hae-Won ; Lee Myung-Ho ; Shin Yong-Chill ; Cho Kyu-Bong ; Rhie Kyoung-Ik ; Jeaung Koang-Ock ; Shin Yim-Sook ; Yoon Hee-Sun ;
The Korean Journal of Food And Nutrition, volume 19, issue 2, 2006, Pages 183~192
The purpose of this study was to investigate the performance of elementary school dietitians in terms of nutrition education in the northern portion of Gyeonggi province. Self-administered questionnaires were given to 50 dietitians who have worked in elementary schools with self-operation food service, and 35(70%) dietitians returned the questionnaires. The results are summarized as follows: no students took part in nutrition education as a regular course, but all dietitians performed nutrition education in passive ways, such as 'using home correspondence'(39.0%), 'bulletin board/poster'(22.0%), 'using the internet'(13.4%) and 'indirectly through a classroom teacher'(12.2%). Most respondents performed nutrition education 'one time/month'(66.0%) or 'one time/week'(20.0%). The respondents thought that suitable teaching times for nutrition education were 'during a related subject'(35.5%), 'during lunch time'(22.6%) rather than 'during an independent subject'(16.1%). Most of the dietitians(94.3%) did not perform nutrition counseling because of 'a lack of opportunity'(72.7%) and 'workload'(27.3%). Additionally 88.6% of respondents did not have the time of for nutrition counseling for parents because 'am not a teacher'(56.7%) and 'workload'(30,0%). Information sources for nutrition education were mainly 'internet'(71.4%) and 're-educationa1 materials'(17.1%). They possessed instructional materials in the forms of 'printed materials'(35.1 %), 'exhibition/bulletin board'(31.2%), and 'electrical materials'(33.8%), 'but did not have 'solid materials' such as food models and dolls. Generally they had mostly 'leaflets'(82.9%), 'bulletins'(68.6%), 'internet'(57.1%), and 'CDs'(57.1%). Preferences for instructional materials used were 'printed materials'(46.2%), 'exhibition/bulletin board'(36.5%), and 'electrical materials'(17.3%) 'Leaflets'(80.0%) were mainly used; 'CD'(17.1 %) use was low compared to the proportion possessing CDs. The topics frequently chosen by the subjects for nutrition education were 'table manners'(82.9%), 'basic concepts of food and nutrition'(80.0%), and 'proper food habits'(80.0%), but the topics helpful for practical use, such as 'how much do I eat'(20.0%) and 'nutrition labeling'(37.1%), were not included frequently. The respondents thought that 'eating only what they like'(60.0 %), 'intake of processed foods'(17.8%), and 'obesity'(17.8%) were the most common nutritional problems among elementary school children. They also thought that establishing a regular course for nutrition education was an effective way to cut down on these nutritional problems. In conclusion, nutrition education programs that are combined with effective instructional materials and practical topics should be developed. Additionally, it is recommended that dietitians act as teachers who participate in regular courses as soon as possible.
A Study on the Job Satisfaction of School Foodservice Employees in Northern Gyeonggi
Min Kyung-Chan ; Lee Myung-Ho ; Park Hae-Won ; Park Young-Sim ; Shin Yong-Chill ; Cho Gyu-Bong ; Rhie Kyoung-Ik ; Jeaung Koang-Ock ; Shin Yim-Sook ; Yoon Hee-Sun ;
The Korean Journal of Food And Nutrition, volume 19, issue 2, 2006, Pages 193~200
The objective of this study was to identify factors affecting the job satisfaction of cooks employed in school foodservice and to propose a plan to improve school foodservice quality. Therefore, in this paper, we examined the job satisfaction of 119 elementary school foodservice employees in the Northern Gyeonggi Province using a 5-point scale method. The results were analyzed by the SPSS Package Program(Ver 12.0) to determine percentages and frequency. Among the employees, 99.2% were women, and 75.9% were employed by contract. All of the subjects worked in elementary schools with self operated foodservice system and 57.6% of them served food in the classroom. The total number of diners served by these foodservice programs was
an average of
diners per cook. Among the foodservice employees, 82.2% had completed high school academic courses, and 98.4% had never changed jobs. Their overall degree of job satisfaction degree was relatively high at
, but the wage and welfare system(
), and the merit rating methods(
) ranked among the lowest in the job satisfaction survey. On the other hand, the relationships between the managers and the coworkers marked relatively higher at
, compared with other aspects of job satisfaction. As for the work environment, the scaled score was
. Finally the ranking of achieving job improvement through education(
), and the effectiveness of education(
) showed us the importance and necessity of education.
Effect of Job's Tear(Yul-Moo) Extracts on Mouse Spleen and
Cytokine Production by Peritoneal Macrophages
Ryu Hye-Sook ; Kim Hyun-Sook ;
The Korean Journal of Food And Nutrition, volume 19, issue 2, 2006, Pages 201~206
Numerous investigators have studied various activities of natural products and have found that they have not only nutritional effects, but also beneficial properties to cure various diseases and to maintain good health. Job's Tear(Yul-Moo) is a grass crop that has long been used in traditional medicine and as a nourishing food. Although its mechanism of action remains unclear, Job's Tear has been reported to exhibit anti-inflammatory, stomachic, anti-allergic, and anti-spastic effects and has been used in China for the treatment of warts, rheumatism, and neuralgia. Previous results in our laboratory demonstrated that the ethanol extract and the water extract of Job's Tear exerted an immune regulatory function on mice cells in vitro. The present study was performed to investigate the ex vivo effect of Job's Tear on immune function. Seven to eight weeks old mice(Balb/c) were fed chow diet ad libitum and water extract of Job's Tear was administered orally every other day for four weeks at two different concentrations(50 and 500mg/kg B.W.). Splenocytes proliferation with mitogen stimulation with Con A and LPS was enhanced at 50 mg/kg B.W. of Job's Tear compared to those of the control group. The results of this ex vivo study showed that proliferation of splenocytes and macrophage activation were seen in the mice orally administrated 50 mg/kg B.W. of Job's Tear water extracts. In conclusion, this study suggests that Job's Tear extracts may enhance immune function by regulating splenocyte proliferation and the cytokine prodution capacity of activated macrophages in mice.
Rheological Properties of White Bread Supplemented with Ligularia stenocephala Leaf Powder and Its Sensory Characteristics according to Survey Panel Members
Jung In-Chang ;
The Korean Journal of Food And Nutrition, volume 19, issue 2, 2006, Pages 207~218
This study was designed to investigate the possible utilization of Ligularia stenocephala as a source of functional ingredients in white bread. In terms of color values, as more Ligularia stenocephala leaf powder was added, 'lightness,' 'redness,' and 'yellowness' decreased in the crust, while in the bread crumb 'lightness' and 'yellowness' decreased, but 'redness' increased. When 5.0%, 7.5%, or 10.0% Ligularia stenocephala leaf powder was substituted for an equivalent amount of strong flour, the ratio of the volume and specific volume of white bread decreased while its weight increased. In the texture measurements for the white breads, the hardness decreased slightly with the addition of 2.5% Ligularia stenocephala leaf powder, but increased with the addition of 5.0%, 7.5%, or 10.0% Ligularia stenocephala leaf powder. The addition of the Ligularia stenocephala leaf powder also increased the springiness and gumminess of the white bread. The highest sensory scores for color, flavor, taste, texture, and overall acceptance for both the student group and the baker group were obtained from white bread with 5.0% Ligularia stenocephala leaf powder. The highest sensory scores for the housewife group for taste, texture, and overall acceptance were obtained from control bread. Through the results of these experiments, we conclude that the highest quantity of Ligularia stenocephala leaf powder content should be no more than 5.0% when making bread with added Ligularia stenocephala leaf powder.
Optimization of Extraction Conditions for Garlic Oleoresin and Changes in the Quality Characteristics of Oleoresin during Storage
Kim You-Pung ; Lee Gil-Woo ; Oh Hoon-Il ;
The Korean Journal of Food And Nutrition, volume 19, issue 2, 2006, Pages 219~226
This study was carried out to optimize the extraction conditions of oleoresin from garlic and to investigate its physicochemical changes during storage at
. Ethanol was used as solvent for extraction of oleoresin from garlic. On the basis of yield and thiosulfinate contents, the optimum mixing ratio of garlic to ethanol, extraction temperature, time, and number of extraction repeats were found to be 1 to 2(w/v),
, 3 hours, and three extraction repeats, respectively. The yield and thiosulfinate contents of garlic oleoresin under the above condition were 14.52% and
, respectively. Five volatile sulfide compounds were identified by GC/MS of garlic oleoresin, i.e., diallyl disulfide, methyl allyl trisulfide, 3,4-dihydro-3-vinyl-1,2-dithiin, 2-vinyl-4H-1,3-dithiin and diallyl trisulfide. After 30 days of storage at
, the thiosulfinate content of garlic oleoresin was
, while there was no detectable amount of thiosulfinate in the oleoresin stored at
. Brown color and turbidity increased significantly during the storage of garlic oleoresin at
as compared to storage at
, while relatively little change in acidity was observed in the oleoresin regardless of storage temperature.
Application of Green Tea Powder for Sikhe Preparation
Park Shin-In ;
The Korean Journal of Food And Nutrition, volume 19, issue 2, 2006, Pages 227~233
The effects of adding green tea powder(GTP) on the quality and storage characteristics of sikhe, Korean traditional sweet rice drink, were studied, The values of sweetness and pH of the sikhe with GTP were
, respectively. The L and a values were decreased, but the b value was highly increased when the amounts of GTP were increased. Sensory evaluation showed that color and flavor of sikhe made of GTP were the highest among the treatments. However, sweetness of sikhe with GTP was lowered as the addition of GTP was increased. Sensory attributes such as taste, tenderness, aftertaste and overall acceptability were significantly higher in sikhe perpared with 2% GTP than those of control group(p<0.05). During the storage, pH of the sikhe with GTP was not significantly changed at the nineteenth day of storage, but pH of control group was markedly decreased. The L, a and b values showed no significant changes during storage.
Analysis of Usage Frequency of Foods with Microbiological Hazards in Elementary School Foodservice Operations
Jang Jung-Seon ; Bae Hyun-Joo ;
The Korean Journal of Food And Nutrition, volume 19, issue 2, 2006, Pages 234~241
The purpose of this study was to provide basic information about the usage frequency of foods and menu items that may have microbiological hazards in elementary school foodservice operations in order to prepare a sanitation management manual for the foodservice production process. Menus from 200 elementary school foodservice operations from June 2004 were analyzed. An analysis of the foodservice production process of the menu revealed that the following processes were used: heat process(63.9%), non-heating process(28.1%), and after-heating process(8.0%). The cooking methods used for side dishes were: Stir-frying(19.9%), Saenchae(15.6%), Jorim(15,1%), Sukchae(13.1%), Frying(11.3%) and so on. Overall, 85 menu items known to include microbiological hazards were offered a total of 3,537 times; they were Doegi-bulgogi(7.0%), Bibim-bap(5.2%), Oi-saengchae(4.6%), Kongnamul-muchim(4.2%), Ddeok-bokkeum(4.0%), Japchae(3.7%), and so on. To serve safe and hygienic foods, menus including microbiological hazards should be planned very carefully. Furthermore, if a menu is high in microbiological hazards and frequency, the manuals of sanitation management should be applied more thoroughly.