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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 23, Issue 4 - Dec 2010
Volume 23, Issue 3 - Sep 2010
Volume 23, Issue 2 - Jun 2010
Volume 23, Issue 1 - Mar 2010
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Anti-Inflammatory Effects of Glycyrrhiza glabra Linne Extract in a Dextran Sulfate Sodium-Induced Colitis Mouse Model
Lee, Keyong-Ho ; Rhee, Ki-Hyeong ;
The Korean Journal of Food And Nutrition, volume 23, issue 4, 2010, Pages 435~439
The aim of this study was to evaluate the anti-inlfammatory effects of Glycyrrhiza glabra Linne extract on ulcerative colitis induced by 3% dextran sulfate sodium in mice. The experimental animals were divided into six groups: control(normal), DSS-induced colitis(control), 1 mg/kg, 10 mg/kg, and 100 mg/kg of Glycyrrhiza glabra Linne extract, and 150 mg/kg 5-aminosalicylic acid(5-ASA)(positive control). We evaluated the pathological disease activity index(DAI), change in weight, colon mucosa damage and myeloperoxidase(MPO) in colon mucosa. Treatment with 10 mg/kg and 100 mg/kg of Glycyrrhiza glabra Linne extract led to significant loss of body weight, the decrease of MPO activity and clinical symptoms such as DAI and histological change. In particular, 100 mg/kg Glycyrrhiza glabra Linne extract led to markedly greater improvement than 150 mg/kg 5-ASA treatment. These results suggest that Glycyrrhiza glabra mediated anti-inflammatory action on colorectal sites may be a useful therapeutic approach to ulcerative colitis.
Effect of Brine Mineral Water on TMA-Induced Contact Hypersensitivity Reaction in the Mouse Model
Kim, Jae-Jin ; Kim, Wan-Jae ; Sim, Jae-Man ; Choi, Seon-Kang ; Kwon, Soon-Sung ; Kim, Jung-Duk ; Lee, Kwang-Ho ;
The Korean Journal of Food And Nutrition, volume 23, issue 4, 2010, Pages 440~445
Effect of brine mineral water(BMW) on contact hypersensitivity reaction(CHR) was estimated using trimellitic anhydride (TMA) induced CHR in the mouse. BMW exhibited potent inhibitory activity on TMA induced CHR. BMW treatment suppressed the ear swelling, and attenuated hyper-activated lymph nodes stimulated by TMA challenge, thereby reduced their weight. The immunological index was analyzed after BMW administration in CHR. The level of serum IgE was significantly down regulated after BMW treatment. Furthermore, BMW showed inhibitory property of cytokine production. BMW treatment suppressed not only Th2 type cytokine, IL-4 but also pro-inflammatory cytokines such as TNF-
and IL-6. From the histological analysis, the inflammatory context appeared by atopic dermatitis lesion after challenging with TMA are diminished by BMW treatment. Our results suggest that BMW may attenuate the development of CHR, and can be available for functional ingredient.
The Quality Characteristics of Cookies with Added Boehmeria nivea
Paik, Jae-Eun ; Bae, Hyun-Joo ; Joo, Na-Mi ; Lee, Soo-Jeong ; Jung, Hyeon-A ; Ahn, Eun-Mi ;
The Korean Journal of Food And Nutrition, volume 23, issue 4, 2010, Pages 446~452
In this study, Boehmeria nivea were extracted with water and ethanol, and antioxidative activity was investigated along with the quality of cookies prepared with added Boehmeria nivea, as a functional food. Among the water and ethanol extracts, high electron donating abilities were found. we selected various quantities of Boehmeria nivea(0%, 3%, 6%, 9%, 12%, 15%) to add to the cookies as an independent variable and performed sensory tests, as well as, measured chromaticity, and property of matter measurements. The rates of brightness, redness, and yellowness(p<0.001) changed significantly with increasing quantities Boehmeria nivea. The rates for spread ratio, hardness, brittleness, and chewiness(p<0.001) also changed siginificantly with increasing amounts Boehmeria nivea. Finally, texture(p<0.05), appearness, sweetness(p<0.01), bitterness, and overall quality(p<0.001) were examined in sensory tests and showed significant differences. Based on the above results, the cookies that contained 3~9% of Boehmeria nivea presented the best quality.
Evaluation of Nutrient and Food Intake Status, and Dietary Quality - Focused on Comparison with Overweight and Normal Female University Students -
Yeon, Jee-Young ; Bae, Yun-Jung ;
The Korean Journal of Food And Nutrition, volume 23, issue 4, 2010, Pages 453~461
The purpose of this study was to evaluate nutrient and food intake status and dietary, quality according to obesity based on nutrient and food group intake, in female university students. Surveys were conducted using questionnaires and 3 days, dietary record in 360 female university students residing in Seoul. The subjects were divided into two groups by percent of body fat: an overweight group(percent of body fat more than 23%, n=249) and normal group(percent of body fat below 23%, n=111). The overweight group had a larger proportion of subjects who binged compared to the normal group. There was no significant difference in energy intake between the two groups. The densities of plant calcium and dietary fiber in the overweight group were significantly lower than those of the normal group. However, animal fat density was significantly higher in overweight subjects. The Korean's dietary diversity score(KDDS) of the overweight group was 4.65, and that of the normal group was 4.67, indicating no significant difference. There was no significant difference of DQI-I between the overweight group(50.8) and normal group(51.1). However, the macronutrient ratio score was significantly lower in the overweight group. These results indicate that overweight female college students may have improper dietary habits, and have lower overall balance aspect macronutrient ratios.
Physicochemical Properties of Kefir as Dietary Supplementary for Curing the Diabetic Mouse
Lee, Jong-Ik ; Song, Kwang-Young ; Chon, Jung-Whan ; Hyeon, Ji-Yeon ; Seo, Kun-Ho ;
The Korean Journal of Food And Nutrition, volume 23, issue 4, 2010, Pages 462~469
This study was conducted to investigate the physicochemical properties of Kefir. The general composition of Kefir cultured in skim milk or milk was, respectively, 90.0 and 87.8% water, 3.2 and 3.0% protein, 0.45 and 3.64% lipid, 3.96 and 4.14% lactose, and 0.77 and 0.68% ash. Titratable acidity(TA) and pH of Kefir were 0.77 and 4.55, respectively. The amount of
production was 6.23%, and the concentration of alcohol was 1.4%. Kefir grain as observed by scanning electron microscope was a complex mixture of lactic acid bacteria and yeast in a symbiotic association.
A Analysis of Relative Importance of Evaluation Categories for Hospital Food Service by Analytic Hierarchy Process
Sohn, Chun-Young ; Yang, Il-Sun ;
The Korean Journal of Food And Nutrition, volume 23, issue 4, 2010, Pages 470~477
The purposes of this study were to identify the evaluation categories, areas, attributes of the hospital food service and to define the relative importance of the evaluation categories, areas, attributes of the hospital food service using analytic hierarchy process. A survey was conducted from January 8th to 25th in 2007. Questionnaires were mailed to the 310 directors of dietetic departments of hospitals that included 160 primary hospitals, 107 secondary hospitals, and 43 tertiary hospitals. The result of the analytic hierarchy process indicated that relative importance of evaluation category was 0.5259 for food service management and 0.3407 for nutrition care. The food service management consisted of four subcategories, which are equipment standard, sanitation, production, and delivery service. Sanitation(relative importance: 0.2652) was the most important area among the subcategories and it was followed by equipment standard(0.2067), delivery service(0.1864) and production(0.1848). The nutrition care has two subcategories, menu management and meal management. The relative importance of menu management(0.4174) was higher than that of meal management(0.3555). The quality of food service and nutrition care to inpatients can be improved by the evaluation system based on appropriate applications of the developed evaluation indicators for hospital food service systems.
Quality Characteristics of Sponge Cake Added with Leek(Allium tuberosum Rottler) Powder
Cho, Kyung-Ryun ;
The Korean Journal of Food And Nutrition, volume 23, issue 4, 2010, Pages 478~484
This study was performed to investigate the quality characteristics of sponge cake made with leek(Allium tuberosum Rottler) powder. In order to evaluate the physical and sensory properties of different cake, the leek powder was added to wheat flour at various ratios(3, 5, 7, 9%, w/w). The specific gravity of bread dough tends to increase with the addition of leek powder. The moisture levels of the sponge cakes made with leek powder were higher than that of the control. Crumb color values, lightness(L) and redness(a) decreased by leek powder addition, while yellowness(b) was significantly increased (p<0.05). In texture analyses, hardness, cohesiveness, springiness and gumminess decreased with the addition of leek powder. In sensory evaluations, the 3% leek powder sponge cake showed higher sensory property scores than others(p<0.05).
Effect of Maca Supplementation on Scopolamine-Induced Memory Impairment of Mice
Lee, Hong-Mie ; Park, Eun-Jin ; Jeon, In-Sook ; Kang, Yong-Soo ; Jin, Dong-Il ; Chung, Hai-Jung ;
The Korean Journal of Food And Nutrition, volume 23, issue 4, 2010, Pages 485~491
With an increase in the number of people suffering from ageing-related diseases in our rapidly aging society, interests in natural products such as maca(Lepidium meyenii), which has properties of enhancing cognition and sexual performance, have increased. This study was conducted to assess the effects of 7 weeks of maca extract supplementation(0.5~2.0 g/kg BW) on scopolamine-induced amnesia in mice and on sperm count in male mice. All doses of maca supplementation significantly protected against scopolamine-induced amnesia as determined by a Morris water maze, but not according to passive avoidance tests. Maca supplementation did not affect acetylcholinesterase activity in the whole brain, nor the testicular sperm count of male mice. This study suggests that maca may have some neuroprotective properties in mice, which will be further examined by future studies.
The Actual State of Food Purchasing Behaviors Regarding Nutrition Facts Labels among Middle School Students in Chungbuk Area
Kim, Myung-Hee ; Choi, Mi-Kyeong ; Kim, Mi-Won ; Jeon, Ye-Sook ; Kim, Mi-Sun ;
The Korean Journal of Food And Nutrition, volume 23, issue 4, 2010, Pages 492~500
This study conducted a questionnaire survey of 482 male and female second graders in middle schools located in Cheongju, Chungcheongbukdo. This study lays its purpose on establishing the nutrition facts labeling system by understanding eating habits and analyzing the actual state of reading nutrition facts labels and degrees of understanding them among middle school students, and helping them to engage in right food purchasing activities and through it result in developing sound eating habits by providing them with basic material to be employed to actively utilize nutrition facts for choosing and buying healthy foods. As a result of surveying regarding the actual state of reading food labels, regarding degrees of recognition of food labels, it was revealed that 91.1% of female students recognized them, while 42.1% of male students did not recognize them, indicating lower levels of recognition among the male group. Regarding reasons for not checking food labels, 49.2% indicated habitual purchasing, followed by poor contents in the label(20.2%), ununderstandable contents(17.7%), and the lower reliability of the contents(6.9%). As a result of surveying regarding the actual state of reading nutrition facts labels, in recognition of nutrition facts labels, female rather than male students showed higher degrees of recognition, and degrees of recognition were found to differ according to parents' total income and mothers' educational attainments.
Correlations of Plasma Taurine, Homocysteine and Serum Lipid Levels of Elderly Women
Ahn, Chang-Soon ; Lee, Yeon-Joo ;
The Korean Journal of Food And Nutrition, volume 23, issue 4, 2010, Pages 501~510
This study was conducted to assess blood components caused by metabolic syndrome increasing in postmenopausal elderly women. The blood samples of these subjects were analyzed to investigate the correlation of plasma taurine levels and plasma homocysteine levels, and serum lipid profiles. The subjects were 33 elderly women(
years). Their mean height, weight and BMI were
. 16 women of this study subjects have been chronic diseases such as hypertension or diabetes. Their fasting blood glucose was
, and their plasma total cholesterol (TC), HDL-C, LDL-C, triglyceride(TG) were
, respectively. Their blood lipid profiles were higher than the standard levels of metabolic syndrome, thus these levels of lipid profiles may play a role as risk factors on the elderly person. Plasma taurine level of the subjects was
, and their plasma homocysteine level was
. The concentration of plasma vitamin
was significantly decreased by aging(p<0.05). The correlation of plasma homocysteine and plasma folate showed significantly negative(p<0.05). Thus, the decreased levels of plasma vitamin
and folate by aging might affect on the plasma homocyteine concentration acting as a risk factor of cardiovascular diseases for elderly person. The correlation of plasma taurine and hemoglobin, and their platelet showed significantly positive(p<0.05). In conclusion, the diet on the elderly person is one of the important factors to prevent their health from chronic diseases. This study recommends that well balanced diets are needed for elderly person to keep their health and prevent from metabolic syndrome.
Comparison of GABA and Vitamin Contents of Germinated Brown Rice Soaked in Different Soaking Solution
Moon, Seung-Hee ; Lee, Keun-Bo ; Han, Myung-Kyu ;
The Korean Journal of Food And Nutrition, volume 23, issue 4, 2010, Pages 511~515
It was conducted to assess GABA(
-aminobutyric acid) producing capacity and vitamin contents of germinated brown rice soaked in different soaking solutions. For germination, samples were soaked in 5% glutamic acid solution and 5% lactic acid solution as test group to investigate GABA producing capacity, and samples soaked in the solution without glutamic acid and lactic acid were set as control groups(rice and non-germinated brown rice). The GABA contents of the samples were
for non-germinated brown rice,
for germinated brown rice,
for germinated brown rice soaked in glutamic acid solution and
for germinated brown rice soaked in lactic acid solution, resulting in a significant difference(p<0.05). GABA producing capacity was enhanced by the addition of glutamic acid and lactic acid in the soaking solution for brown rice germination. The GABA contents of the germinated brown rice soaked in lactic acid solution greatly increased, along with increases in niacin and vitamin E contents without losing vitamin
. In conclusion, the addition of lactic acid in soaking solution is most suitable for germination of brown rice.
Studies on the Nutritional Components and Physicochemical Characteristics of Various Flax(Linum usitatissimum) Seeds and Oils
Nam, Jin-Sik ;
The Korean Journal of Food And Nutrition, volume 23, issue 4, 2010, Pages 516~525
Flaxseed has recently gained attention as a functional food. In this paper, physicochemical analyses of flaxseed and its oil were performed. Crude fat content ranged from 37~43%, moisture 0.2~6.8%, carbohydrate 30~35%, crude protein 18~23%, and crude ash 3~4%. Flaxseed is also an important source of dietary fiber. The TDF(total dietary fiber) contents of the flaxseed samples were 28~31%, and the SDF(souble dietary fiber) content of roasted flaxseeds was higher than that of raw flaxseeds. The major minerals found in flaxseed were calcium, potassium, magnesium, and phosphate. The flaxseeds were rich in
-tocopherol with 234.3 mg/kg in raw brown flaxseed and 134.1 mg/kg in raw gold flaxseed, respectively. Roasted flaxseeds showed slightly lower vitamin and amino acid contents than those of the raw samples. The iodine, saponification, and acid values of brown flaxseed oil were 204.1 g/100 g, 193.6 mg/g, and 1.59 mg/g, and for gold flaxseed oil were 203.0 g/100 g, 189.9 mg/g, and 2.35 mg/g, respectively.
-Linolenic acid(ALA, C18:3n-3) was highly concentrated in the flaxseed oil, which constituted about 55.5~56.1% of total fatty acids. Thus, flaxseed oil is a good source of omega-3 fatty acids and beneficial for the heart. Flaxseed contains high levels of dietary fiber including lignans, as well as minerals and vitamins, which may have antioxidant actions and help protect against certain cancers.
Functional Characterization of sll1556 of Synechocystis sp. PCC6803 as Type II Isopentenyl Diphosphate Isomerase
Cho, Kab-Yeon ;
The Korean Journal of Food And Nutrition, volume 23, issue 4, 2010, Pages 526~530
Isopentenyl diphosphate(IPP) isomerization to dimethylallyl diphosphate(DMAPP) is an important step for the efficient production of isoprenoids such as lycopene,
-carotene, astaxanthin, etc. The type II isopentenyl diphosphate isomerase gene from Synechocystis sp. PCC6803(sll1556, Syidi2) was cloned and expressed in Escherichia coli
. When E. coli
harboring lycopene synthesis genes, crtE, crtB, and crtI and mevalonate pathway genes, MvK1, MvK2, and Mvd, was cultured on LB medium containing mevalonate, the strain grew very slowly be due to the toxicity of isopentenyl diphosphate derived from mevalonate. When Syidi2 was introduced to E. coli
harboring the lycopene synthesis genes and mevalonate pathway genes, growth on mevalonate medium was fully restored and the colony showed red color indicating lycopene formation. The growth rate of the mutant strain, E. coli
), was very slow because of IPP accumulation and DMAPP deprivation. Ultimately the idi mutant was complemented by introducing the Syidi2 gene.
Patterns of Food Habits and Food Intake by Age - Base on the Nutrition Counseling Data of Medical Health Examination -
Ha, Ae-Wha ; Ryu, Hye-Sook ;
The Korean Journal of Food And Nutrition, volume 23, issue 4, 2010, Pages 531~541
The purpose of this study was to analyze the dietary habits and food intake by age, based on the nutrition counseling data of medical health examination. The subjects were 5,511 adults(3,139 males and 2,372 females) who took comprehensive medical test in Gyeonggi area, and they were evaluated from January 1, 2007 to December 31, 2007. Survey samples were divided by age groups : 30>, 30~39, 40~49, 50~59, 60~69, 70
years. The subjects were composed of 57% male and 43% female. The results showed that the dietary habits of
50 group were relatively good. On the other hand, in 30> yrs group had more dietary habit problems, they had irregular meals and the ratio of skipping breakfast was high. And they frequently had meals out. regularity of meals, eating breakfast was higher in
70 yrs groups than in other groups(p<0.001). frequency of overeating was higher in 30>, 30~39
yrs groups than in other groups(p<0.001) and speed of eating meal were fast in 50~59 yrs groups than in other groups(p<0.01). For foods with high cholesterol and fat, it was shown that the older the subject, the fewer the frequency of consumption(p<0.001). For kimchi and salty foods, food intake showed a negative relationship with age(p<0.001), whereas for fresh vegetables and high-calcium fish, it showed a positive relationship(p<0.001). All in all, it was shown that as the people get older, their dietary habits tend to get more appropriate. In conclusion nutrition education based on their dietary habit by age should be taught, so that people have a healthy dietary habit and food intake for the rest of their life.
Effect of Acanthopanax senticosus Extracts on Alcohol Degradation and Anti-Inflammatory Activity in Mice
Yoon, Taek-Joon ; Jo, Seon-Yoong ;
The Korean Journal of Food And Nutrition, volume 23, issue 4, 2010, Pages 542~548
This study was conducted to investigate the effects of Acanthopanax senticosus extracts(ASE) on alcohol administered mice. The administration of Acanthopanax senticosus extracts(60 mg/kg) had beneficial actions toward alcohol degradation in acute alcohol treated mice. In the acute alcohol degradation experiment, serum alcohol concentration were lower 3 and 6 hours after taking ethanol(5 g/kg) in ASE treated mice. The oral administration of ASE showed decreased gastric mucous membrane damage produced in ethanol treated mice. In addition, intraperitoneal(i.p.) administration of ASE showed antiinflammatory effects in inhibition tests of vascular permeability produced by acetic acid. ASE also reduced concentrations of nitric oxide(NO), tumor necrosis alpha(TNF)-
and interleukin(IL)-6 in macrophages that were activated by LPS. These results demonstrate that Acanthopanax senticosus extracts possesses the potential to stimulate alcohol degradation and inhibit inflammatory effects in mice.
Quality Characteristics of Sulgidduk Added with Pine Mushroom(Tricholoma matsutake Sing.) Powder
Choi, Suk-Hyun ;
The Korean Journal of Food And Nutrition, volume 23, issue 4, 2010, Pages 549~555
This study was conducted to investigate rheological and sensory characteristics of Sulgidduk added with pine mushroom powder. The moisture content of the Sulgidduk ranged from 34.79 to 36.93%. Increasing the amount of pine mushroom powder in the Sulgidduk tended to decrease the pH value, but to increase the
value. Increasing the amount of pine mushroom powder in the Sulgidduk tended to decrease the lightness(L) in Hunter color value, but to increase the redness(a) and yellowness(b). For the textural characteristics, the addition of pine mushroom powder decreased the adhesiveness and springiness. In sensory evaluation, the addition of 3% pine mushroom powder had the best score in appearance, odor, taste and overall preference. Therefore, this results suggest that adding 3% pine mushroom powder would be feasible for making pine mushroom Sulgidduk.
Analytical Methods for the Isolation of Dehydrotomatine and
-Tomatine in Tomato Fruits by Use of Alumina Column Chromatography and High-Performance Liquid Chromatography
Choi, Suk-Hyun ; Kim, Hyen-Ryung ; Lee, Jin-Shik ;
The Korean Journal of Food And Nutrition, volume 23, issue 4, 2010, Pages 556~561
Tomato fruits(Lycoperisicon esculentum) synthesize the glycoalkaloids dehydrotomatine and
-tomatine, possibly as defense against bacteria, fungi and insects. We developed a new effective method to prepare and purify dehydrotomatine and
-tomatine that exists in tomato fruits using alumina column chromatography and high performance liquid chromatography (HPLC). The tomato glycoalkaloids(TGA) in tomato was extracted with 2% acetic acid, and then precipitated with ammonium hydroxide(pH=10.5). The dry precipitate substance was applied on alumina column, and then fractionated with water saturated n-butylalcohol. The TGA(Fr. No. 26~36) were collected and dried under reduced pressure. The TGA was performed on a reverse phase HPLC(Inertsil ODS-2,
), eluted with acetonitrile/20mM
(24:76, v/v) at 208 nm. Two peaks were detected on HPLC, and individual peak was collected by repeating HPLC. Furthermore, to confirm the identity dehydrotomatine and
-tomatine, each peak isolated was hydrolyzed with 1N HCl into sugar and aglycone tomatidine. The sugars were converted to trimethylsilyl ester derivatives. The nature and molar ratios of sugars were identified by gas-liquid chromatography(GLC) and the aglycone by high-performance liquid chromatography(HPLC). The first peak (Rt=17.5 min) eluted from HPLC was identified as dehydrotomatine, and second peak(Rt=21.0 min) was as
-tomatine. This technique has been used effectively to prepare and isolate dehydrotomatine and
-tomatine from tomato fruits.
Effects of Porphyran and Insoluble Dietary Fiber Isolated from Laver, Porphyra yezoensis, on Lipid Metabolism in Rats Fed High Fat Diet
Lee, Jung-Sun ; Lee, Myung-Heon ; Koo, Jae-Geun ;
The Korean Journal of Food And Nutrition, volume 23, issue 4, 2010, Pages 562~569
This study was conducted to investigate the hypocholesterolemic effects of porphyran and insoluble dietary fiber isolated from laver in rats fed high fat diet containing 1% cholesterol, 0.25% sodium cholate and 12% lard. Rats were fed, ad libitum, diets containing 5% diet fiber as cellulose(normal control or high fat control), porphyran or insoluble dietary fiber for 4 weeks. Among the groups fed high fat diet, liver weight was significantly lower in high fat porphyran group than high fat control. Plasma GOT, GPT, total cholesterol, cholesteryl ester, LDL-cholesterol and liver total cholesterol concentration were significantly lower in high fat porphyran group than high fat control. The feeding of porphyran significantly increased fecal cholesterol and bile acid excretion. The feeding of insoluble dietary fiber had no significant effect on either plasma or liver cholesterol levels, although fecal cholesterol level in the insoluble dietary fiber group was significantly higher than that in the high fat control. The results indicate that porphyran isolated from the laver may exert their hypocholesterolemic effect by increasing excretion of fecal bile acid and cholesterol.
Evaluation of Dietary Variety by Body Mass Index, Waist Circumference, and Exercise Habits in Female University Students
Lee, Bo-Kyung ; Lee, Jong-Hyun ;
The Korean Journal of Food And Nutrition, volume 23, issue 4, 2010, Pages 570~581
The purpose of this study was to assess dietary variety by body mass index, waist circumference and exercise habits in 138 female university students residing in Bucheon and its adjacent area. Body mass index(BMI), waist circumference (WC) and exercise habits were assessed via a self reporting questionnaire, and a 3-day dietary recall survey was conducted by interviewing. Dietary variety was assessed by dietary diversity score(DDS), meal balance score(MBS), and dietary variety score(DVS). The average BMI, WC, DDS, MBS, and DVS were
, respectively. The DDS for breakfast, lunch, supper and snack were
, respectively. DDS, MBS, and DVS were not significantly correlated with BMI, WC and exercise habits. However, DDS for breakfast and supper were significantly higher(p<0.05) and lower(p<0.05) respectivly in subjects who exercised regularly compared to those who did not exercise regularly. And DDS for snack was significantly higher in subjects whose awareness of health status was good or somewhat compared to those whose that was bad(p<0.05). These findings suggest that nutritional education based on female university students' eating variety and regular exercise may be required to improved dietary variety.
Determination of Seed Fatty Acids Using Near-Infrared Reflectance Spectroscopy(NIR) in Mung Bean(Vigna radiata) Germplasm
Lee, Young-Yi ; Kim, Jung-Bong ; Lee, Sok-Young ; Kim, Min-Hee ; Lee, Jung-Won ; Lee, Ho-Sun ; Ko, Ho-Cheol ; Hyun, Do-Yoon ; Gwag, Jae-Gyun ; Kim, Chung-Kon ; Lee, Yong-Beom ;
The Korean Journal of Food And Nutrition, volume 23, issue 4, 2010, Pages 582~587
Analysis of the Perception of School Breakfast Program(SBP) by Practiced and Unpracticed Schools
Yi, Bo-Sook ; Yang, Il-Sun ; Park, Moon-Kyung ; Kim, Hae-Young ; Kim, Young-Shin ; Lee, Sae-Rom ;
The Korean Journal of Food And Nutrition, volume 23, issue 4, 2010, Pages 588~599
The purposes of this study were to investigate the eating of breakfast by students, the perception of the school breakfast program(SBP), and the operational status of the SBP. The survey was administered to students, parents, and nutrition teachers at practiced and unpracticed middle and high schools in Seoul and Kyunggi-do. The questionnaires were distributed to 46 school dietitians who practiced the SBP, 53 school dietitians who did not practiced the SBP, 2,340 students and 1,360 parents in July, 2007. Eating place and the frequency of breakfast were the significantly between the students of practiced and unpracticed schools. Students, parents, and nutrition teachers had positive perceptions and opinions of the SBP. The advantages of the SBP were the formation of regular dietary habits and saving time for breakfast, whereas complaint factors were menu duplication and taste. Therefore, the results suggest that unpracticed schools should refer to the SBPs case of practiced schools and make an efforts for efficient operation.
A Study on the Development of Cooked Rice according to the Different Coating Ratio of Yacon(Polymia sonchifolia) Root and Its Antioxidant and Sensory Properties
Lee, Ae-Rang ;
The Korean Journal of Food And Nutrition, volume 23, issue 4, 2010, Pages 600~606
The objective of this study was to develop functional rice coated with yacon roots extracts and to evaluate the antioxidant properties and physiological activity of rice coated with yacon extract. The washed rice was coated by spraying yacon extract at 10, 20, 30, and
and dried at room temperature. The moisture contents, color changes, antioxidant properties as total polyphenolics and DPPH radical scavenging activity and instrumental texture property and sensory evaluation change in the yacon root extracts coated rice and uncoated cooked rice were observed during 3 days of storage. Increasing the coating concentration was associated with lower color values(L value) and moisture contents. Total phenolics and DPPH radical scavenging properties generally increased in the cooked rice coated with yacon root extract more than the control (non-coated rice). However, D-20(
of the yacon root concentration) resulted in better textural properties and sensory overall acceptability in cooked rice on 0 and 3 storage days. It was concluded that the optimum coating ration of rice and added functional yacon rice were
and 7% respectively, in proportion to the total weight of raw rice.
Quality Characteristics of Sponge Cakes with Added Rice Flour Produced by Modified Genoise Method
Pak, Hee-Ok ; Jang, Jae-Seon ; Sohn, Chun-Young ;
The Korean Journal of Food And Nutrition, volume 23, issue 4, 2010, Pages 607~614
The aim of this study was to investigate the quality characteristics of sponge cakes with added rice flour produced by a modified genoise method to prevent volume reduction. A control group and experimental group I were prepared by the genoise method and experimental groups II, III, and IV were produced by a modified genoise method in which they were mixed with wheat flour and water to a make paste to form gluten for 3, 6, and 9 minutes, respectively. One third of the wheat flour in all experimental groups was replaced by rice flour. The control and experimental groups were compared in terms of quality characteristics, including batter specific gravity, volume, color, textural characteristics, and sensory qualities, to determine the optimal pasting time for wheat flour in the formulation. The specific gravity of the experimental groups was higher than that of the control and decreased with increasing wheat flour pasting time. The volume of experimental group I was lower than that of the control group, and the volume values of experimental groups III and IV, made by the modified genoise method, were higher than that of the control group.
values for the crust and inside of the cake were lower in the experimental groups than in the control. The
value, indicating brightness, increased as pasting time increased. The hardness values of experimental groups I and IV were higher than that of the control whereas experimental groups II and III had lower hardness values. Chewiness was higher in the control group, as well as experimental groups I and IV than in the experimental groups II and III. The gumminess of experimental group IV was highest. Cohesiveness decreased by adding rice flour to the sponge cake. Sensory attributes of cell uniformity, tenderness, moistness, taste, and overall acceptability had the highest scores in experimental group III. Based on these results, we conclude that the quality of sponge cake containing one third of the wheat flour replaced by rice flour is best with 6 minutes pasting of the wheat flour to form gluten.
Investigation of Military Foodservice Operation
Baek, Seung-Hee ; Kim, Young-Shin ;
The Korean Journal of Food And Nutrition, volume 23, issue 4, 2010, Pages 615~622
The present study attempted to investigate the military foodservice operation by conducting survey to foodservice managers. Surveys for managers of military foodservice operations were conducted in November, 2008 by visiting Consolidated Army Logistics School located in Daejeon during the time of training. Surveys for military foodservice officers and dietitian were sent by mail. The questionnaire was composed of the questions asking the general operation of military canteen, the self-concious specialty of military foodservice, and the needs assigning dietitian to each military unit. From the results of this study, it came up with the needs to draw up the plan to improve the foodservice specialty of canteen managers. One of the solution would assign dietitian to each military foodservice unit. Also, the facilities need to be equipped for various way of cooking to improve the satisfaction of soldiers. The results of this study would provide the data for making policy as well as arose academic interest to military foodservice.
Differences in Table Attitudes, Eating Habits, and Nutrition Knowledge in Elementary School Boys and Girls
Kim, Ju-Hyeon ; Ha, Ae-Wha ; Kang, Nam-E ;
The Korean Journal of Food And Nutrition, volume 23, issue 4, 2010, Pages 623~632
The purpose of this study was to determine the relationships between table attitudes(or table manners), nutrition knowledge, eating/snacking habits, and BMI in elementary school children. For the study, 350 [4~6th grade] elementary students were recruited and surveyed. Each response for 10 questions regarding table attitudes was scored by a 5-point scale(5 points=strongly agreed & 1 point=strongly disagreed) with a total score of 50. The reliability of 10 questions about nutrition knowledge was validated using Cronbach's
=0.80). Total scores for table attitudes were significantly different between the boys and girls(p<0.05). The total score for nutrition knowledge was significantly higher in the girls(7.67/10.0), compared to the boys(7.35/10.0)(p<0.05). The children showed high rates of incorrect answers in questions regarding the function or importance of specific nutrients. No significant differences between the boys and girls were found for places of snack purchase, or pocket money/day. Most of the children answered spending less than 800 won of pocket money per day. More boys preferred meals with meats and disliked Kimchi and vegetables compared to girls, and the differences were statistically significant. The score for table attitudes was significantly and negatively correlated with nutrition knowledge and gender. No significant correlations between BMI and table attitudes or nutrition knowledge were shown.
Nutrition Teachers and Dietitians' Use and Perception of Information on School Foodservice Management in Daegu, Gyeongbuk Area
Choi, Mi-Kyung ; Kim, Eun-Mi ;
The Korean Journal of Food And Nutrition, volume 23, issue 4, 2010, Pages 633~640
This study attempted to investigate use of information for school foodservice management and perception of informations offered on Office of Education homepages according to Daegu and Gyeongbuk nutrition teachers and dietitians. The most frequently used web site information source and information type were 'charged foodservice information sites'(63.5%) and 'information on nutrition or menus'(63.5%), respectively. Subjects belonging to schools that served more meals per day tended to use informations more frequently. Information on 'management of the foodservice production process' showed a low satisfaction level as compared to importance in all groups, and information on 'nutrition education' showed a similar tendency for subjects belonging to schools that served 1 meals per day. Overall, efforts for development and dissemination of information are required to improve the quality and efficiency of school foodservice.
Dietary Quality Estimation of Military Foodservice Menu
Baek, Seung-Hee ; Kim, Soo-Yeon ;
The Korean Journal of Food And Nutrition, volume 23, issue 4, 2010, Pages 641~648
This study attempted to estimate the dietary quality and the food diversity by analyzing the military foodservice menu. To evaluate the dietary quality, an analysis of NAR(Nutrient Adequacy Ratio) and MAR(Mean Adequacy Ratio) were carried out. DDS(Dietary Diversity Score), DVS(Dietary Variety Score) and DMGFV(Dairy Product, Meat, Grain, Fruit, Vegetable group) were used for assessment of food diversity. A Can-pro 3.0 and an excel were used for dietary data analysis and SPSS 12.0 program was used for statistical analysis. The results were as follows. The NAR of the 9 nutrients was above the RDAs and MAR was
. For 19 days(61.3%), DDS was 5 and for 12 days(38.7%), DDS was 4. The average of DDS was
. The Fruit & vegetable groups were not often served compared to other groups and especially fresh fruit were not given enough. The average of DVS and DVSS were
each. The most frequent food pattern was 'DMGFV=11111' which was served for 19 days(61.3%) and second frequent pattern 'DMGFV=11101' was served for 12 days(38.7%). DDS was significantly associated with Vit. C intake and DVS and DVSS was significantly related to Vit.
intakes. The MAR was significantly correlated with only DVSS. It could be interpreted that DVSS is a useful parameter for evaluating nutrient intakes as previous studies verified. Based on these findings, it can be said that military foodservice was provided with adequate nutrition and diversity. Menu was well composed of various foods which met the nutrition standards, but should provide more fresh fruits for adequate provision of vitamins and minerals.
Study on Development of a Nutrition Education Program Model for Foreign Worker Patients
Kwon, Jong-Sook ;
The Korean Journal of Food And Nutrition, volume 23, issue 4, 2010, Pages 649~658
This study was performed to develop a nutrition education program model for foreign worker patients. Questionnaire and interview were carried out for collecting quantitative and qualitative information from subjects, respectively. All subjects were foreign worker patients who could speak Korean, composed of 75 Chinese, 4 Mongolians and 1 American, aged from 22 to 73 years old. Among the subjects, 36 subjects had gastrointestinal disease(GD), 16 had coronary heart disease(CHD), 6 had diabetes, 6 had liver disease(LD) and the others had various different diseases. List of recommended and restricted foods for foreign workers to prevent GD and CHD were obtained from interviews with the subjects. A nutrition education program model for foreign worker patients having GD and CHD were developed, and small group education method was recommended. The contents of the program include cause and common symptom and basic nutrition care for the patients, choice of foods and cooking methods, behavioral modification, importance of medication and list of foods recommended and restricted for the patients.
Quality Evaluation of Conventional Salted Cabbages
Kim, Jin-Hee ; Park, Kun-Young ; Choi, Hae-Sun ; Yang, Ji-Young ;
The Korean Journal of Food And Nutrition, volume 23, issue 4, 2010, Pages 659~663
This research aimed to investigate the quality of conventional salted cabbages. Here, we studied the general characteristics and microbiological aspects of purchased salted cabbage samples from 15 companies. The purchased salted cabbages used a sun-dried salt, but two samples used a mixture of sun-dried salt and processed salt. There were 4 times of washing, 3 steps of washing after automatic washing, and 3 steps of washing after bubble washing as washing methods for the salted cabbages and ground water was used as the washing water. Also, three samples received HACCP certification. The salt contained in the purchased salted cabbages ranged from 0.5% to 2.0%, representing low salted cabbages. The pH of the purchased salted cabbages ranged from 5.32 to 6.47, and hardness ranged from 1,997 g to 3,665 g. Rewashing was necessary before using some salted cabbages due to foreign materials such as insects, soil, etc. Total bacterial counts of the purchased salted cabbages ranged from 3.36 log to 6.06 log and coliform bacteria ranged from below 1 log to 6.05 log, whereas other pathogens were not detected.
Antimicrobial Effect of Lactic Acid Bacteria Isolated from Kimchi and Tarak on Helicobacter pylori
Lee, Young-Duck ; Yoo, Hye-Lim ; Hwang, Ji-Yeon ; Han, Bok-Kyung ; Choi, Hyuk-Joon ; Park, Jong-Hyun ;
The Korean Journal of Food And Nutrition, volume 23, issue 4, 2010, Pages 664~669
Lactic acid bacteria from traditional Korean foods of Tarak and Kimchi was isolated and characterized against carcinogenic Helicobacter pylori. Five Tarak and 30 Kimchi, traditional lactic acid-fermented foods, were collected from Andong area and the markets in Seoul, respectively and 15 lactic acid bacteria were isolated. Among them, two isolates were selected from high growth-inhibitory activities on H. pylori. The isolates were identified as Streptococcus thermophilus LAB kw15 from Tarak and Leuconostoc mesenteroides LAB kw5 from Kimchi by the biochemical characteristics and 16S DNA sequencing. The culture solutions of the isolates adjusted to pH 7.0 showed H. pylori inhibition. The isolates grew well and H. pylori did not grow during the co-culture with those strains. Therefore, L. mesenteroides LAB kw5 and S. thermophilus LAB kw15 might be the candidates as the functional lactic acid bacteria for improving stomach health.