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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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The Korean Journal of Food And Nutrition
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Journal DOI :
The Korean Society of Food and Nutrition
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Volume & Issues
Volume 20, Issue 4 - Dec 2007
Volume 20, Issue 3 - Sep 2007
Volume 20, Issue 2 - Jun 2007
Volume 20, Issue 1 - Mar 2007
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Antioxidative Stress and Antimutagenic Effects of Lentinus edodes Ethanol Extracts
Oh, Se-In ; Lee, Mee-Sook ;
The Korean Journal of Food And Nutrition, volume 20, issue 4, 2007, Pages 341~348
The antioxidative effect and antimutagenic capacity in ethanol extracts of Lentinus edodes were studied for suggestion of prevention and dietetic treatment of chronic diseases and development of antioxidative and antimutagenic functional food by employing biological and biochemical assay. The
of MDA with BSA conjugation reaction, lipid peroxidation and scavenging effect on DPPH radical in ethanol extracts of Lentinus edodes showed 74.58 mg/assay, 5.747 mg/assay and 0.939 mg/assay respectively. So, the most effective antioxidative capacity in ethanol extracts of Lentinus edodes was the scavenging effect on DPPH radical, among the method used this study. The indirect and direct antimutagenic effects of ethanol extracts of Lentinus edodes were examined by Ames test using Salmonella typimurium TA98 and TA100. The inhibition rates on indirect mutagenicity mediated by 2-anthramine showed 91.67% in the Salmonella typimurium TA98 and 96.60% in the Salmonella typimurium TA100. The inhibitory effect on direct mutagenicity mediated by sodium azide in Salmonella typimurium TA100 was 22.83%. and mediated by 2-nitrofluorene in Salmonella typimurium TA98 was 5.34%. This data indicates that ethanol extracts of Lentinus edodes have more effective effects on indirect mutagenicity than direct mutagenicity. From this result, it believed to have a possible antioxidative and antimutagenic capacities, and taken for the candidate of prevention and dietetic treatment of chronic diseases and development of antioxidative and antimutagenic functional food.
Modification of Papain with
Ann, Yong-Geun ;
The Korean Journal of Food And Nutrition, volume 20, issue 4, 2007, Pages 349~355
Periodate-oxidized soluble starch was reacted with papain at pH 4.0, pH 7.0, and pH 9.7, and an oxidized soluble starch-papain conjugate was produced. When compared with native papain, the specific activity decreased to 60%, in both the modified papain reacted with 0.4%
and in the modified papain not reacted with
. The specific activity decreased to 70% in the modified papains reacted with 1.5%
, respectively. The reduction by
did not have an effect in the thermal stability of either the modified or nonmodified papain. An activity of 54.7% remained in the papain modified at pH 4.0, which was incubated at
for 40 min. The papains modified at pH 7.0 and pH 9.7 and incubated for 40 min at two different temperatures, respectively, were stable to
, and at
their activities at 56.3% and 44.1 %, respectively. The modified papain's thermal stability pattern was similar to that of native papain, with no increase in its statbility. In the range of pH
, the stability of the papain modified at pH 4.0 decreased greatly between pH
, but it was similar to the native papain at other pH values. The stability of the papain modified at pH 7.0 showed a similar pattern to the native papain at pH
, while its stability increased when moving into the alkali pH range. The papain modified at pH 9.7 also had increased stability, when moving into the alkali range. The results of Hammerstein milk casein, which was reacted with the papains modified at pH 4.0, pH 7.0, and pH 9.7, respectively, and analyzed by FPLC, showed different peaks according to the different modification pHs, and the greatest peak differences were observed with the modification at pH 9.7.
The Comparison of Antioxidative Activities of Sprouts Extract
Woo, Nariyah ; Song, Eun-Seung ; Kim, Hyun-Jung ; Seo, Mi-Sook ; Kim, Ae-Jung ;
The Korean Journal of Food And Nutrition, volume 20, issue 4, 2007, Pages 356~362
This study was carried to develop the new material of functional food which antioxidant of natural substances of sprouts. We compared antioxdiative activity and antioxidant substances exist in sprouts. Antioxidaive activities of sprouts were measured by total polyphenolic acid contents, electron donating activity(EDA), SOD-liked activity and hydroxyl radical scavenging ability. Total polyphenolic acid content was very higher in Rape sprouts extract(Rap) than other sprout extracts. Also Rape extract was showed the most excellent antioxdiative activity in SOD liked activity at 86.94%. The EDA was ordered Rape sprouts extract(Rap)>Tatsoi sprouts extract(Tat)>Broccoli sprouts extract(Bro)>Alfalfa sprout extract(Alf). Hydroxy radical scavenging ability was the most effective in Rape sprouts extract(Rap). Therefore we could be certain that Rape sprouts extract(Rap) was the most effective in antioxidative activity from sprouts.
Major Microbial Composition and Its Correlation to the Taste of Sunchang Traditional Kochujang
Jin, Hyo-Sang ; Kim, Jong-Bum ; Lee, Kyung-Ja ;
The Korean Journal of Food And Nutrition, volume 20, issue 4, 2007, Pages 363~368
Traditional kochujang samples were collected from the folk village in Sunchang to find the major microbial composition and correlation between the taste and the microbial properties. Among the 29 samples, 17 samples showed Bacillus licheniformis as dominant strain with 11 samples Bacillus subtilis and 1 sample Staphylococcus pasteuri. Subdominant strain of 17 samples was Bacillus licheniformis with 12 samples Bacillus subtilis. Dominant strain numbers varied in rage of
logCFU/g with subdominant strain number
logCFU/g and total microbial number
logCFU/g respectively. Bacterial type number varied in range of
with the average 10.5 types. Fungi were found only in 2 samples and identified all to be Aspergillus oryzae. Yeasts were found in 25 samples. The dominant yeast strain of 23 samples was identified to be Zygosaccharomyces pseudorouxii and that of 2 samples Zygosaccharomyces rouxii. Yeast type variety showed that only single type was found in 15 samples, 2 types in 8 samples, 3 types in 1 sample and 4 types in 1 sample. Fungal number was 3.90 and 4.08 logCFU/g and yeast numbers varied in range of
logCFU/g. The sensory scores of kochujang showed positive correlation with type numbers, but no significant correlation with the other microbial properties like total bacterial number, dominant bacterial number, subdominant bacterial number and dominant yeast number.
Evaluation of the Quality Characteristic of Herb Sauce for the Roasted Mackerel
Lee, Young-Sook ; Rho, Jeong-Ok ;
The Korean Journal of Food And Nutrition, volume 20, issue 4, 2007, Pages 369~377
An investigation evaluating the preparation and physicochemical properties of sauce with various herbs(sancho, sage, and rosemary) derived from soy sauce was performed. The effects of the different kinds of herbs added to sauce for roasted mackerel were assessed using physiochemical, sensory, flavor, and texture analysis properties. This fish was then compared to, fish with salt. The moisture, crude protein, crude fat, and crude ash content of the roasted mackerel were significantly higher than the control(p<0.05, p<0.001). The salinity content of the herb sauce added samples were significantly higher than the control(p<0.05). Conversely, the pH and peroxide value of the herb sauce added samples were significantly lower than the control(p<0.001). A positive trend was observed for color value with sancho added sauce(p<0.001). The another positive effects on the texture of fish was observed for texture analysis, adhesiveness, springiness, gumminess, and chewiness with herb sauce added samples(p<0.05). In the flavor profile, the fishy smell was disappeared and antifungal flavor was improved with herb added sauce. Flavor, taste, texture, and overall preference of herb sauce were significantly highest in sancho added sauce(p<0.05, p<0.001). Results suggest that the best herb sauce for roasted mackerel was sancho added sauce.
Quality Characteristics of Kochujang Prepared with Commercial Protease
Jeong, Yong-Jin ; Seo, Ji-Hyung ; Cho, Hye-Sim ;
The Korean Journal of Food And Nutrition, volume 20, issue 4, 2007, Pages 378~383
To study the characteristics and processing of Kochujang which is rapidly fermented by commercial enzymes, three kinds of Kochujang(KP-FA, KP-FN, and KP-BN) using commercial proteases and one Kochujang(KM) using Meju were prepared and their qualities investigated. There were only small differences in pH and acidity between each Kochujang. The moisture contents were high tendency in the three kinds of Kochujangs using the commercial proteases at 20 days of fermentation. Reducing sugars had a tendency to decrease during the fermentation in the Kochujangs using the proteases. During the first half of fermentation, the Kochujangs made with proteases showed higher amino nitrogen contents than the Kochujang(KM) made using Meju. Acidic protease activity was high in KP-FA at 20 days of fermentation and neutral protease activity was high in KP-FN and KP-BN at the beginning of fermentation. The Kochujangs made using the proteases, through 20 days of fermentation, obtained high preference in the sensory evaluation for color, texture, and overall acceptability. However, the hot taste was stronger in these Kochujangs during the fermentation.
A Study on the Preference Determinants of Buddhist Temple Food
Hong, Geum-Ju ; Lee, Yoon-Shin ; Nam, Jin-Sik ; An, Ho-Ki ; Lee, Eun-Jun ;
The Korean Journal of Food And Nutrition, volume 20, issue 4, 2007, Pages 384~391
The purpose of this study was to investigate the preference determinants of buddhist temple food(BTF) and leaded to its activation based on these results. 354 subjects were participated in the survey using questionnaires. 66.9% of subjects had over the normal interest. The taste of BTF was light(34.7%) and it would be helpful in their health(72.9%), subjects answered. Lightness and not strong taste was the main reason of preferring BTF(50.8%), but lack of nutrients was dislike reason of BTF generally. According to factor analysis, the factors of preference determinants deduced as the external form, social environment, health, essential quality and information of food. There were not significantly different between factors by sex and family form. External form, health and essential quality of food had the significant difference by generation and education level. The factors of external form and the essential quality of food showed the significant difference by job. According to the monthly income, the factor of social environment, health and information of food had the significant difference.
Physical and Sensory Characteristics of Sponge Cakes Added Steamed Garlic and Yuza Powder
Shin, Jung-Hye ; Choi, Duck-Joo ; Kwon, O-Chen ;
The Korean Journal of Food And Nutrition, volume 20, issue 4, 2007, Pages 392~398
In this study we investigated the physical and sensory characteristics of sponge cakes prepared with different levels(0, 2, 4, 6, 8 and 10%) of freeze-dried steamed garlic and Yuza(Citrus junos Sieb ex Tanaka) powder, combined at the same ratio. The cake height and specific loaf volume were highest in the 4% steamed garlic and Yuza powder group. Moisture contents were significantly higher in the 2 and 4% steamed garlic and Yuza powder groups than in the other groups. With increasing steamed garlic and Yuza powder content, the L- and b-values of the crust decreased, but the a-value increased, when compared to the control group. The L-value of the crumb was insignificant within each group. Compared to the a-value of the
added groups, the a-value of the
added groups, increased with increasing steamed garlic and Yuza powder contents. However the b-value decreased in the 8 and 10% steamed garlic and Yuza powder groups. The hardness and chewiness of the
added groups, and the gumminess of the 10% addition group, were significantly higher than in the control group. The results of the sensory evaluation showed there were not significant differences amoung the groups, except for moistness. Therefore, we suggest that the recommended optimal level of steamed garlic and Yuza powder in sponge cake is a 4% addition.
Quality Characteristics of Bread with Added Aloe(Aloe vera Linne)
Shin, Doo-Ho ; Kim, Dong-Won ; Jeoung, Young-Nam ;
The Korean Journal of Food And Nutrition, volume 20, issue 4, 2007, Pages 399~405
The quality characteristics of breads made by adding levels of 30%, 60%, and 100% aloe gel were investigated. The 60% aloe gel sample had a larger dough volume than the control dough. Also, the loaf volume and specific volume of the bread made with 60% aloe gel were larger than those of the control bread. The pasting temperature increased gradually with the increasing amounts of substituted aloe gel as compared to wheat flour with water added
; the wheat flour with 100% aloe gel had a pasting temperature of
. Peak viscosity decreased gradually with increasing amounts of aloe gel when compared to the wheat flour with water added. Setback also was decreased gradually with the increasing amounts of aloe gel as compared to the wheat flour with added water. From the setback decrease it is suggested that the aloe controlled retrogradation of the bread during short-term storage. The crumb color of the bread made with the aloe gel was not significantly different to that of the control bread, and the color of the crumb was yellow-white. Bread hardness decreased gradually with increasing amounts of the substituted aloe gel. However, bread gumminess and chewiness increased gradually with increasing amounts of aloe gel. The springiness of the bread made with 100% aloe gel was lower than that of the control bread. With regard to flavor and taste, the bread made with 100% aloe gel produced a green-like odor and had a bitter taste. The mouth feel of the breads made with aloe gel was considered soft and moist. The overall acceptabilities of the breads made with 30% and 60% aloe gel were not significantly different from the control bread, but the bread made with 100% aloe gel had a green smell and bitter taste. Yet accordingly, the results indicate that functional and health products with improved quality could be developed by adding aloe gel to breads and cakes.
Nutritional Assessement of LOHAS Drink with Organic Products
Kim, Ae-Jung ; Kim, Mi-Won ;
The Korean Journal of Food And Nutrition, volume 20, issue 4, 2007, Pages 406~413
LOHAS(Lifestyles Of Health And Sustainability) drinks were prepared by the addition of mulberry leaf powder(MLP) at various levels(0%, 5%, 10% and 20%). Their characteristics of the drinks were examined according to antioxidant activity and sensory evaluation. In the sensory evaluation, there was no significant difference between the control group(0% MLP group) and 5% MLP group for overall quality. For the proximate compositions of the LOHAS drinks, moisture, crude ash, crude protein and crude fat were all increased as the ratio of MLP increased. For the mineral contents, the amounts of calcium and magnesium were increased, but sodium, according to adding levels of MLP.
A Study on the Characteristics of Yellow Layer Cake with Added Buckwheat Flour
Shin, Eon-Hwan ;
The Korean Journal of Food And Nutrition, volume 20, issue 4, 2007, Pages 414~420
The purpose of this study was to investigate the properties of yellow layer cake with added buckwheat flour. The physical properties of the cake flour with added buckwheat flour were tested by RVA, farinogram, and alveogram, and then, after making the yellow layer cake, the samples were analyzed by rheometer. We found that the pasting temperature decreased with the addition of buckwheat flour in the cake flour, but peak viscosity, holding strength, and final viscosity increased. For the farinogram, the flour containing buckwheat showed increases for consistency and water absorption, but stability was decreased. The
of the alveogram was not consistent according to the addition of buckwheat flour to the cake flour. The L- and G-values showed decreases, but they were not significant. After making the yellow layer cakes with added buckwheat flour, crumb softness was analyzed with storage for 7 days. The hardness and Max. G of the yellow layer cakes with buckwheat flour increased, and the highest values were after 1 day of storage. However, springness decreased with the addition of buckwheat flour as compared to the control, and showed the highest value at 7 days.
Effects of Potato on the Storage of Kimchi
Paik, Jae-Eun ;
The Korean Journal of Food And Nutrition, volume 20, issue 4, 2007, Pages 421~426
This study was carried out to investigate the properties of Kimchi made with potato as compared to Kimchi made with radish. The pH, acidity, hardness, and number of lactic acid bacteria were examined as properties of the Kimchi to determine the suitability of adding the potato and with focus on the possible duration of storage. First in the case of pH, the storage duration at pH
, which is the state for optimal tasting Kimchi, was approximately 10days in the control group, while that of the experimental group was 10 to 16 days, and thus, longer than the control. Second in the case of acidity, representing the maturity of Kimchi, we examined the time it took to reach 0.6% acidity, in which the experimental group took more longer time than the control. Although the experimental group was slower to mature than the control, the period for keeping at the proper pH was longer than that of the control group. Thirdly, in the case of hardness, which relates to softening, the experimental group had remarkably high values. This suggests that the Kimchi in the experimental group had a more rigid texture and more difficultly softening than the control group. Lastly in the case of the number of lactic acid bacteria, which closely relates to the process of fermentation, there were no significant differences. In conclusion, these results indicate that adding potato to Kimchi can extend its storage period.
The Texture and Descriptive Sensory Characteristics of a Korean Rice Cake(Karedduk) with Added Emulsifier
Kim, Sang-Sook ; Chung, Hae-Young ;
The Korean Journal of Food And Nutrition, volume 20, issue 4, 2007, Pages 427~432
The texture and descriptive sensory characteristics of a Korean rice cake(Karedduk) with added emulsifier were investigated after 2 and 24 hrs of storage at
. The emulsifier, SP, was added at 0, 0.1, 0.5 and 1% levels to the dry rice flour. In the amylogram, the peak viscosity(P), hot paste viscosity(H) and cold paste viscosity(C) of the rice flour with added emulsifier were higher than those of the control. The texture property analysis by a Texture Analyzer revealed that the springiness, cohesiveness and adhesiveness of the Korean rice cake(Karedduk) with added emulsifier were similar to those of the control, while chewiness, gumminess and hardness were lower compared to the control. Also, the hardness by sensory characteristics was significantly different as compared to the control. Lastly, adding emulsifier to the Korean rice cake(Karedduk) was effective at retarding retrogradation.
Changes in Body Composition, Health Status, and Dietary Behavior for Middle-Aged Obese Women in a Weight Control Program at a Community Health Center
Lee, Byung-Soon ;
The Korean Journal of Food And Nutrition, volume 20, issue 4, 2007, Pages 433~439
The purpose of this study was to evaluate the body composition, health status, and dietary behaviors of middle-aged women in a weight control program at a community health center. The study subjects were 66 middle-aged women who lived in Ansan city, and they participated in the program for 24 weeks. Anthropometries, blood pressure, and serum biochemical indices were measured. These measurements were taken both before and after the weight control program, and the data were analyzed using the SPSS 12.0 program. Weight, fat mass, body fat %, and the waist-hip ratio all decreased. According to the decreases in body fat %, blood pressure, serum biochemical indices and dietary behaviors were improved after the weight control program. Thus, this study demonstrated the desirable changes of a weight control program offered at a community health center, for health conditions and physical fitness.
Effects of Taurine Supplementation on Serum Lipidperoxide Levels in Middle-aged Women
Ahn, Chang-Soon ;
The Korean Journal of Food And Nutrition, volume 20, issue 4, 2007, Pages 440~449
The purpose of this study was to examine the effects of taurine supplementation on serum lipidperoxide(TBARS), a risk factor for cardiovascular disease. The subjects were 22 healthy middle-aged women(33 to 54 years). Serum lipids, thiobarbituric acid reactive substances(TBARS), and plasma taurine levels were measured before and after supplying 3 g of taurine per day for 4 weeks. Plasma taurine was analyzed by Dabsyl-Cl(4-dimethylamino azobenzen-4-sulfonyl-chloride) derivatization and reversed-phase HPLC. Serum TBARS was measured by the Yagi method. Daily dietary taurine intake was calculated by food frequency questionnaire method. The weight and height means of the 22 subjects were
cm, respectively. Their percent body fat and waist/hip ratio(WHR) were 26.8% and 0.84, respectively, which were slightly higher than the average for middle-aged Korean women. Serum TC, TG and LDL-C levels tended to decrease after taurine supplementation, but HDL-C was not changed. A positive correlation between plasma taurine and HDL-C was shown after taurine supplementation. The serum TBARS concentration was significantly decreased from
after taking taurine(p<0.01), and the plasma taurine concentration was significantly increased from
after taurine supplementation(p<0.05). The average dietary intake of taurine was
mg/day, which is similar to the average daily taurine intake of Korean women. In conclusion, taurine is an effective nutrient that antagonizes TBARS levels. Therefore, this study suggests that a sufficient taurine intake may be an effective way to prevent cardiovascular disease such as atherosclerosis.
Bone Mineral Density, with Anthropometric Measurement, and Maternal Factors for Postmenopausal Women in Chungnam
Park, Mie-Ja ;
The Korean Journal of Food And Nutrition, volume 20, issue 4, 2007, Pages 450~459
This study was performed to assess the relationships between bone mineral density(BMD), anthropometric measurements, and maternal factors in postmenopausal women. The anthropometric measurements were taken by a trained practitioner, and the maternal factors of the 85 subjects in Chungnam were acquired by an interview questionaire. The BMDs of the lumbar
, femoral necks(FN), ward's triangles(WT), and trochanters(TR) were measured by dual energy X-ray absorptiometry(DEXA). The BMDs(T-score) for
, FN, and WT were 0.996
, and 0.793
respectively, which were assessed as osteopenia by the T-score ; TR was noma1 at 0.718
. The 85 subjects in Chungnam were divided into three groups according to their BMD measurements for
and FN, assessed by the T-score. The percentages in the osteoporosis, osteopenia, and normal groups were 32.9%, 42.4, and 24.7%, respectively. The average age was significantly the highest in the osteoporosis group than in the other two osteopenia and normal group(p<0.001). The subjects' BMDs were positively correlated with weight, height, BMI, waist, WHR, OBR and hip circumference, and negatively correlated with the age, duration time after menopause, lactation, the age of last delivery, menarche age, and number of children. The average age at menopause was 48.8. The osteoporosis group's average age at menopause was lower than those of the other groups. However, the BMD of the lumbar spine positively correlated with duration time after menopause and the BMD of the femoral neck with lactation, last delivery, menarch age, number of children. Therefore, researches are needed to find out the effective way to minimize the effect of age and other physiological conditions on the decrease of bone mass density.
The Relationships among Coffee Consumption, Blood Pressure, and Serum Lipids in Korean Adult Men and Women
Choi, Mi-Kyeong ; Lee, Yoon-Shin ;
The Korean Journal of Food And Nutrition, volume 20, issue 4, 2007, Pages 460~466
The purpose of this study was to estimate coffee consumption and it's relationship to blood pressure and blood lipid profiles in Korean adult men and women. Antheropometrics, dietary intake by 24-hour recall, and serum lipid profiles were measured in 354 subjects. The average subject ages for the age ranges of
, and over 65 years, were 39.7, 57.5, and 70.6 years for the men, and 40.7, 56.9, and 70.9 years for the women, respectively. Mean height and weight were significantly higher in the men and decreased with increasing of age. Thirty percent and 28% of the men and women, respectively, consumed coffee. The proportions of coffee consuming subjects in the age rangers of
years(35.6%) were significantly higher than in the group over 65 years(11.5%). The mean daily intakes of food and energy were showed the same results according to sex and age. Mean daily coffee intake was not significantly different between the men and women, but it was significantly lower in the over 65 age group. Systolic blood pressure was significantly higher in the men and increasing age. The atherogenic index was significantly higher in the
year-old men, and in the women over 65 years. There were no significant correlations among coffee consumption, blood pressure, and the serum lipid profile. In conclusion, the daily coffee consumption by adult men and women, with the exception of the elderly, was
, and it was not significantly correlated to blood pressure or blood lipids.
The Effects of Nutrition Evaluation Related to Suitable Food Supply Program for Elders Living Alone in Sung Nam City
Chu, Su-Kyung ; Kang, Nam-E ; Yi, Seung-Hoon ;
The Korean Journal of Food And Nutrition, volume 20, issue 4, 2007, Pages 467~475
The nutritional status and chronic disease occurrence of the elderly living in local areas is affected by certain factors, including low energy intakes, low food diversity, poor nutritional quality and living alone. Moreover, elderly people who live alone may have low incomes and be socially isolated. Thus, we have provided them adjustable and balanced menus using standard recipes. In this study, we investigated aspects of nutritional status and living conditions in the elderly status, in relation to food, activities of daily living(ADL), nutrition risk index, average intake of calories and nutrients, the mini dietary assessment index score, depression score, menu satisfaction, menu demand, satisfaction with menu offerings. The result indicated significant nutritional improvements by providing menus to the elders and suggest that by providing adjustable and balanced menus using standard recipes, the nutritional status of isolated elders can be changed and improved.
Dietary Behavior, Health Status, and Perceived Stress of University Students
Cho, Jee-Ye ; Song, Jae-Chul ;
The Korean Journal of Food And Nutrition, volume 20, issue 4, 2007, Pages 476~486
This study was performed to investigate the dietary behaviors, perceived stress, and health-related factors along with their correlations in University students. The number of subjects was 150(64 males and 86 females), and the results of the study were as follows: Stress was felt by over 80% of the male and female students. The male students were more stressed than the females for economic value, gender difference, professor and drinking-related stress factors, and there was a significant difference between the genders. The female students had more clinical symptoms from stress than the male students in terms of dizziness, indigestion and constipation(p<0.01, p<0.001). The amount of food intake under stress was significantly different by gender. The female students preferred sweet tasting items, whereas the male students preferred hot tasting item when under stress. Also the intake of candy and chocolate when under stress in the male and female students was
, respectively. The female students consumed candy and chocolate more than the male(p<0.01). Furthermore, 62.5% of the male students and 30.2% of the female students exercised to get rid of stress: the use of ball games as exercise in male and female students was
, respectively. Many students drank alcohol and smoked while under stress. In particular, the male students smoked more than normal as compared to the females, and there was a significant gender difference(p<0.001). The clinical symptoms positively correlated with the life stress level were degree of nervousness, sweaty, achy neck and shoulders, sore back, dizziness, eye fatigue, headache and indigestion. The amount of food intake under stress was positively correlated to the clinical symptom of headache. These results indicate the effects of life stress on dietary behaviors, food choice, and health status. Stress not only changed dietary behaviors, but was also related to health status. Therefore, education with regard to nutrition is necessary if college students are to practice food eating habits to correctly manage life stresses.
Evaluating the Breastfeeding Information Websites for Korean Adolescents
Song, Yong ; Kim, Ae-Jung ; Lee, Youn-Soo ; Yoo, Tai-Woo ; Kang, Nam-Mi ;
The Korean Journal of Food And Nutrition, volume 20, issue 4, 2007, Pages 487~493
Internet websites are excellent resources for younger people to gain information related to breastfeeding. So in this study, we evaluated the breastfeeding knowledge of university students, as well as the currently available website information on breastfeeding. Among the criteria, the six most important evaluation categories for the breastfeeding information on websites were selected and identified. The study participants completed the modified Williams and Hammer's tool, in order to evaluate their breastfeeding knowledge. An additional tool took into consideration the website breastfeeding information criteria, to evaluate the Korean websites. This 34 item tool was categorized into milk supply, comfort during breastfeeding, health of the baby and mother, social support, presentation of message, and products or financial motivation. Thirty-seven websites related to breastfeeding were evaluated, and the results were then discussed by nursing students. The students in this study were not knowledgeable on breastfeeding management with regard to the expression and storage of breast milk, the prevention and care of sore nipples, or use of breastfeeding aids. The breastfeeding information found on the Korean websites received positive evaluations for milk supply, comfort during breastfeeding, and health of the baby and mother. However, the educational content on social support, the message presentation, and the product areas on websites were rare or required additional information from breastfeeding specialists. In conclusion, based on our empirical survey, we need to design websites and evaluation tools for accurate website information regarding the social and economic benefits of breastfeeding, so that Korean women are better motivated to breastfeed by the information they obtain through the Internet.
A Study on the Satisfaction, Evaluation and Awareness of Internship Programs among Major and Non-major Students in Food and Nutrition
Choi, Mi-Kyeong ; Jun, Ye-Sook ; Bae, Yun-Jung ; Kim, Eun-Young ; Kim, Mi-Hyun ;
The Korean Journal of Food And Nutrition, volume 20, issue 4, 2007, Pages 494~500
The purpose of this study was to examine the levels of satisfaction, and awareness, as well as evaluations of internship programs between major and non-major students in food and nutrition. The survey was conducted via questionnaire to 80 major and 113 non-major students in food and nutrition who had finished an internship. For the primary internship facilities, the proportions were 51.3% in foodservice for the major group and 57.4% in business & industry for the non-major group. For the internship period, the proportions were 71.2% for under 2 weeks in the major group, and 42.9% for
weeks in the non-major group(p<0.001). The proportions of students who were provided orientation from a professor(p<0.001), and visiting guidance by a professor(p<0.001), were 40.5% and 35.4%, respectively, in the major group and 73.4% and 82.1 %, respectively, in the non-major group. The proportions answering that the internship was a necessity were 95.0% in the major group and 75.2% in the non-major group(p<0.001). The major group had significantly higher satisfaction scores for location of the internship facility, internship period, and connection between education and practice as compared to the non-major group. However, the satisfaction score for professor's guidance during the internship was significantly lower in the major group than the other group. The evaluation score for 'I did my best when doing my work' was significantly higher in the major group than the non-major group. The major group had significantly higher awareness scores for the internship's degree of assistance in improving skills, making use of knowledge, and adapting to the field, as compared to non-major group. In conclusion, students majoring in food and nutrition faithfully participated in their internship programs, with higher degrees of satisfaction and awareness, and higher evaluations. However, more effective internship program with intensified and developed guidance by professor are needed.
A Survey on the Plans to Market Traditional Korean Beverages as Take-Out Products
Park, Eun-Young ; Han, Young-Sil ;
The Korean Journal of Food And Nutrition, volume 20, issue 4, 2007, Pages 501~508
With the goal of searching for the ways to help market traditional beverages as take-out products, this study conducted a survey over men and women over 20 years of age in Seoul and Gyeonggi Province. Their perceptions of importance in choosing traditional beverages and conventional drinks were examined for difference. As a result, taste, reliability, health, flavor, and price were important at general beverage, while taste, health, flavor, reliability, price, and color were in choosing traditional beverages. The participants mentioned recovery from fatigue as the most favorable added feature of traditional beverages, which was followed by beneficial for adult diseases and facilitating digestion. Their preferences toward using them to satisfying a sense of hunger was relatively low. The participants preferred price range was
won, their favorite ingredients were functional ones, and their favorite shop design was a traditional style. It seems that the marketability of traditional beverages as take-out products is high. The promotion and development efforts should involve marketing to women, differentiation strategies from other drinks, a graceful image, reliable drinks, and additional functions such as recovery from fatigue and can benefit adult diseases.
A Study on Service Quality Satisfier and Dissatisfier Factors for Family Restaurants in Korea
Park, Jung-Young ;
The Korean Journal of Food And Nutrition, volume 20, issue 4, 2007, Pages 509~515
The purpose of this study was to determine the service quality satisfier and dissatisfier factors of family restaurants in Korea by using a qualitative research method, the critical incident technique(CIT). The CIT helps researchers find new factors or attributes by grouping key issues and categorizing common factors from the raw data, critical incidents which critically satisfied or dissatisfied customers. The respondents must describe the incidents in details. There are many previous studies on the attributes related to service qualities, selections, and revisiting intentions and the relationships between the attributes. These studies offer many insights for general trends and directions for managing service qualities, but not how to improve service quality practically. It is difficult to know specific service quality factors especially influencing Korean customers because the factors come from previous research and not from the respondents themselves. Therefore, this research categorized key satisfier and dissatisfier factors from 402 critical incidents described by 261 respondents into 5 groups and 33 subcategories. Real cases and examples are also explained that either critically satisfied for dissatisfied customers at family restaurants.
An Evaluation of Contract Foodservice's Web sites by Importance and Performance Analysis - For Students Majoring in Food & Nutrition -
Park, Sang-Hyun ; Jung, Hyeon-A ; Joo, Na-Mi ;
The Korean Journal of Food And Nutrition, volume 20, issue 4, 2007, Pages 516~524
This study was conducted to evaluate contract foodservice's websites. The survey sample consisted of students majoring in food and nutrition having good knowledge of foodservice. The questionnaire requested information related to demographics, internet usage, contract foodservice company websites, and the evaluation of the websites. The data were analyzed using SPSS for windows(version 12.0). The results are summarized as follows. From the results of the factor analysis in evaluating the contract foodservice's websites, 7 factors were generated and were defined as technology & interactivity, customer service, interface, design & convenience, contents, communication, and offering of information. Of these, technology & interactivity(p<0.05), customer service(p<0.01), interface(p<0.05), design & convenience(p<0.001), content(p<0.01), communication(p<0.01), and offering of information(p<0.01) had a significant effects in terms of the on satisfaction with a website. Since the beta of the "design & convenience" factor(0.319) was the largest, it had the greatest effect on satisfaction. In the importance performance analysis, the respondents showed high recognition on the importance, but low recognition on the performance, of aspects such as menu composition, attraction of the website, offering a FAQ section, and the operation of Q&A. Also, the importance score for 'offered relevant websites' was significantly higher than the performance score. Therefore, contract foodservice companies should take into account these aspects for improving their websites.
Effects of a Quality Assessment of a University Dormitory Foodservice on the Relationship Intention toward the Foodservice - Focusing on the University Dormitories for Female Students in Gwangju -
Song, Eun ;
The Korean Journal of Food And Nutrition, volume 20, issue 4, 2007, Pages 525~534
The purpose of this study was to investigate the effects of a quality assesment of a university dormitory foodservice on the satisfaction degree, value awareness and relationship intention toward the foodservice. A total of 328 questionnaires were completed. Using SPSS package, Cronbach's alpha, analysis of variance and multiple regression analysis were applied. The results are as follows. First, the quality assessment of the foodservice varied depending on the period of service utilization. Customers of less than one year rated the nutrition supply of the university foodservice the highest, followed by those who were customers for more than 3 years and those who were customers for 2 to 3 years, respectively. Second, the quality assessment of the foodservice was substantially influenced by price as compared to service quality. Third, the quality assessment was significantly influenced by the price appropriateness of the foodservice. Fourth, foodservice assessment items such as customer-centeredness, pursuit of nutrition supply and food quality had a meaningful effect on the satisfaction degree toward the university foodservice. Fifth, customer-centeredness, pursuit of nutrition supply and food quality had a significant effect on relationship intention. Sixth, among the items of value awareness for the foodservice, value assessment as compared to service quality, and not price appropriateness, greatly affected the relationship intention. Seventh, the overall degree of satisfaction for the foodservice affected the relationship intention.