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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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The Korean Journal of Food And Nutrition
Journal Basic Information
Journal DOI :
The Korean Society of Food and Nutrition
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Volume & Issues
Volume 24, Issue 4 - Dec 2011
Volume 24, Issue 3 - Sep 2011
Volume 24, Issue 2 - Jun 2011
Volume 24, Issue 1 - Mar 2011
Selecting the target year
Assessment of Meal Quality and Dietary Behaviors of Children in Low-Income Families by Diet Records and Interviews
Park, Eun-Young ; Han, Sung-Nim ; Kim, Hye-Kyeong ;
The Korean Journal of Food And Nutrition, volume 24, issue 2, 2011, Pages 145~152
DOI : 10.9799/ksfan.2011.24.2.145
This study was conducted to investigate the meal quality and dietary behaviors of low-income family children by qualitative method. The subjects were 12 children(2 boys and 10 girls) aged 7 to 11, enrolled in an after-school care center in Kimpo, Gyeonggi province. Most of their mothers had jobs(83.3%) and 75% were the beneficiaries of a government assistance program. When compared using body mass index(BMI) percentile, 16.7% of the subjects were classified as being overweight. The food intake patterns and meal qualities were evaluated from dietary records for three non-consecutive days. The mean dietary diversity score(DDS) was 3.8, suggesting at least one food group was deficit. Only 8.3% of the records indicated a satisfactory intake of all five food groups, and fruit was the most deficit food group(58.3%). Also, the proportion of balanced of meals was low, especially breakfast(36%), in that main dish(the source of protein) was not included. The children had problematic eating behaviors, such as an unbalanced diet, eating meals in a hurry, skipping breakfast, and irregular meal times. They answered that they liked to eat simple meals and convenient foods. In conclusion, nutrition education should incorporate strategies to reach families and help with meal planning and management, as well as modifying the eating behaviors of children, in order to improve nutritional status.
Nutritional Characteristics and Physiological Functionality of Lipase Inhibitor-Containing Desmodium oxyphyllum DC. Extracts
Lee, Jong-Kug ; Kang, Min-Gu ; Lee, Jong-Soo ;
The Korean Journal of Food And Nutrition, volume 24, issue 2, 2011, Pages 153~158
DOI : 10.9799/ksfan.2011.24.2.153
This study was performed to develop new anti-obesity agents from medicinal plants for functional food industry. We prepared lipase inhibitor-containing ethanol extracts from Desmodium oxyphyllu DC. and its nutritional characteristics, stability of temperature and pH and physiological functionalities were investigated. Crude lipid content and curde protein content of ethanol extract from Desmodium oxyphyllum DC. were 26.5% and 5.7%, respectively and its asparagine content was 4,860 mg/100 g, dry basis. The ethanol extracts were also stable from pH 3.0 to pH 9.0 and below
. The ethanol extract were showed high lipase inhibitory activity of 74.2% and acetylcholinesterase inhibitory activity of 68.4%.
Quality Characteristics of Pear Jam with Added Ginger Powder
Rho, Jeong-Ok ; Park, Hee-Jin ; Lee, Young-Sook ;
The Korean Journal of Food And Nutrition, volume 24, issue 2, 2011, Pages 159~165
DOI : 10.9799/ksfan.2011.24.2.159
This study was carried out to investigate the quality characteristics of pear jam containing fresh ginger(G1) and ginger powders; dried ginger powder(G2), freeze-dried ginger powder(G3), and hot-air dried ginger powder(G4). The moisture, crude protein, and crude ash content of the control group were significantly higher than those of the experimental groups (p<0.001, p<0.05, p<0.01). The pH of the dried ginger powder added jam(G2) was the lowest(p<0.05). Texture profile analysis found that the dried ginger powder added jam(G2) had the highest firmness, consistency, cohesiveness, and resistance to flow/viscosity among all samples(p<0.001). Regarding the spread-meter value of the pear jam, the control group (G1) and hot air-dried ginger powder added jam(G4) had the highest values. The dried ginger power added jam(G2) had the lowest value among the samples(p<0.01). Regarding the color values of the pear jam, the control group(G1) had the highest L and b values. Hot-air dried ginger powder added jam(G4), on the other hand, had the lowest(p<0.001). The opposite was true for a value: hot-air dried ginger powder added jam(G4) had the highest. From the sensory evaluation, a positive trend was observed for the appearance of the dried ginger powder added jam(G2)(p<0.001). For sweetness, the dried ginger powder added jam(G2) had the highest value. A positive trend was observed for the overall acceptability of the dried ginger powder-added jam(G2)(p<0.001). Therefore, the dried ginger powder-added sample(G2) seemed to be the most appropriate to make pear jam with high acceptability.
Studies on Food Safety Knowledge of College Students according to Mass-Media Impact
Choi, Byung-Bum ;
The Korean Journal of Food And Nutrition, volume 24, issue 2, 2011, Pages 166~172
DOI : 10.9799/ksfan.2011.24.2.166
This study was conducted to assess food safety knowledge of college students according to mass-media reports. To accomplish this, a survey was conducted to investigate the reliability, of primary mass-media sources on Bovine Spongiform Encephalopathy(BSE) as well as the preferences of college students. The most common sources of media consumed by male and female students were terrestrial television(TV)(60%), the internet(21%), and newspapers(11%) and terrestrial TV(60%), newspapers (18%), and the internet(17%), respectively. The preferences for media of major and non-major students were terrestrial TV(64%), newspapers(17%), and the internet(14%) and terrestrial TV(51%), the internet(22%), and newspapers(19%), respectively. The reliability of media as viewed by male students were as follows: terrestrial TV(53%) and the internet(40%), whereas for female students, these values were terrestrial TV(55%) and the internet(37%). The reliability of media as viewed by major and non-major students was as follows: terrestrial TV(67%) and the internet(28%), and terrestrial TV(44%) and the internet(44%), respectively. In the case of male students, the primary sources for information regarding BSE were terrestrial TV(54%) and the internet(38%), whereas for female students, the primary sources were terrestrial TV(57%) and internet (37%). In the case of major students, the primary sources for information regarding BSE were terrestrial TV(52%) and the Internet(40%), and for non-major students, the internet(47%) and terrestrial TV(39%). Both male and female students were found to have less knowledge regarding prions, SRM(Specified Risk Materials), MM(methionine-methionine) type genes, and cow above 30 months associated with BSE compared to the other factors associated with this disease. The BSE-related knowledge held by major and non-major students was revealed unknown more than the majority of responses. Based on these results, greater effort should be made to provide meaningful information to improve the food-safety knowledge of college students according to mass-media.
Quality Characteristics of Cookies Containing Powder of Extracts from Angelica gigas Nakai
Moon, Young-Ja ; Jang, Soon-Ae ;
The Korean Journal of Food And Nutrition, volume 24, issue 2, 2011, Pages 173~179
DOI : 10.9799/ksfan.2011.24.2.173
The principal objective of this study was to develop processed food with the effect of extract from Angelica gigas Nakai by assessing the quality characteristics of cookies. Cookie samples were prepared with shredded extract from Angelica gigas Nakai at varied levels of 0, 1, 3, and 5%. The pH of dough decreased significantly with the added extract from Angelica gigas Nakai and the density increased significantly in the 5% added group(p<0.05). The spread factor decreased significantly as the added extract from Angelica gigas Nakai increased(p<0.05). The Hunter color's L value in cookies significantly decreased and the a, b values in cookies increased(p<0.05). The hardness of cookies significantly increased added extract from Angelica gigas Nakai increased(p<0.05). The acid value and peroxide value were lower in added Angelica gigas Nakai extract groups than in the control group as the storage period of cookies passed. The results of sensory characteristics demonstrated that 1% added Angelica gigas Nakai extract showed the highest degree of preference among all the items of added Angelica gigas Nakai extract(color, odor, taste, hardness, crispness and overall quality) and the added Angelica gigas Nakai extract indicated possibilities for developments of Angelica gigas Nakai extract cookies.
A Study on Seafoods Ingestion of High School Students and Preference -Focusing on Chungnam Region-
Kim, Myung-Hee ; Choi, Mi-Kyeong ; Kim, Mi-Won ; Kim, Su-Jin ;
The Korean Journal of Food And Nutrition, volume 24, issue 2, 2011, Pages 180~190
DOI : 10.9799/ksfan.2011.24.2.180
This study is aimed at examining the status of seafoods intake and preference to actively use the seafoods with high nutritional values and preference. For this purpose, this study conducted a questionnaire survey. The demographic features of the respondents are as follows: male and female high school students were 50%, respectively; first graders were 33.3%, second graders were 35.0% and third graders are 31.7%; the primary dietary-care giver was mother in 80% of the respondents. The survey results on seafood intake at home showed that the most frequently responses to the question of the degree of liking seafood were 'on average' and 'like it', respectively in order. The reason for preferring seafood is 'because it tastes good' in 43.7% of the respondents. Both male and female respondents answered they like seafood for its good taste. With respect to the degree of preference for the seafood provided from the school meals, there were more students who like it than those who do not like it. The most frequent reason to ingest seafood in the school meals is because 'I want to eat it' followed by 'because parents push', 'because friends eat it', 'because health-related TV programs recommend it', respectively in order. The most preferred seafood in the school meals was fried shrimp and the most disliked one is the boiled warty sea squirt. The above results collectively suggest that the preference level for seafood is low and the most preferred one is fried seafood. It is suggested that the nutritionists need to actively develop menu for the students to ingest more various seafoods.
Survey on the Intake and Consumption Patterns of Milk and Dairy Products by Elementary School Students
Nam, Eun-Sook ; Jung, A-Young ; Park, Shin-In ;
The Korean Journal of Food And Nutrition, volume 24, issue 2, 2011, Pages 191~203
DOI : 10.9799/ksfan.2011.24.2.191
We conducted a study to investigate milk and dairy products consumption among elementary school students to identify ways to increase their intake of milk and dairy products. We asked 518 students in Seoul to fill out questionnaire. Only 55.6% of the subjects consumed milk daily, and 43.7% of them drank at least 1 cup per day. The frequency and quantity of milk consumption were higher in male students than female students. The majority of the subjects consumed whole milk, and most students(59.5%) preferred flavored milk to whole milk. The reasons given for drinking milk included 'wanting to be tall'(66.1%) and 'for good health'(47.1%), while the main reason given for not drinking milk was stomach pain (68.4%). Records of having an unpleasant experience and upset stomach after drinking milk occurred at a higher rate for those who did not drink milk(84.2%) than for those who did(53.3%). Of the students questioned, 36.9% consumed dairy products other than milk 3~4 times per week, and liquid-type yoghurt(43.8%) and ice cream(35.4%) were the preferred dairy products among students. The reasons given for consuming dairy products were 'good taste'(56.6%), 'good to eat'(46.6%), 'wanting to be tall'(32.4%), and 'for good health' (25.4%). Among those students who did not consumed dairy products, the major reason given was 'family does not eat at home'(33.3%). After consuming the dairy products, 71.4% of participants thought that dairy products did not result in physical improvement. Most students had experienced purchasing milk and dairy products by themselves. When they bought milk or dairy products, the reasons given for making a particular selection were 'shelf-life'(61.6%) for milk, and 'favorite dairy products'(54.1%) for dairy products. According to participants, the factors that need to be considered for milk and dairy product consumption among elementary school students are 'higher nutrition' (60.8%), 'better sanitation'(57.3%), and 'better quality and taste'(55.2%).
Study on the Alleviation of an Alcohol Induced Hangover and the Antioxidant Activity by Mulberry Fruit
Lee, Eun-Ju ; Bae, Ji-Hyun ;
The Korean Journal of Food And Nutrition, volume 24, issue 2, 2011, Pages 204~209
DOI : 10.9799/ksfan.2011.24.2.204
This study investigated the effects of mulberry fruit extract on antioxidant activities and the alleviation of an alcoholinduced hangover, which was measured with alcohol dehydrogenase(ADH) enzyme activity. The antioxidative capacity of each mulberry extract was measured by total phenolic compounds, electron donating ability, superoxide dismutase-like ability, thiobarbituric acid reactive substances, and nitrite scavenging ability. The 60% methanol extract yielded the highest total phenolic compounds. The electron donating ability of the 40% ethanol and 40% methanol extracts were 68% and 67%, respectively. The superoxide dismutase-like abilities of the 40% methanol and 40% ethanol extracts were 30% and 28%, respectively, when extracts were assayed at 2.5 mg/
. The nitrite scavenging ability of the 60% ethanol and 40% methanol extracts were 98% and 97%, respectively. The 60% ethanol extract yielded the highest ADH.
Quality Characteristics of Cookies added with Chungkukjang Powder
Bang, Byung-Ho ; Kim, Kwan-Pil ; Kim, Min-Jung ; Jeong, Eun-Ja ;
The Korean Journal of Food And Nutrition, volume 24, issue 2, 2011, Pages 210~216
DOI : 10.9799/ksfan.2011.24.2.210
We investigated the quality characteristics of cookies made with Chungkukjang powder. Chungkukjang is a well-known nutritional supplement. Cookie samples were made by adding differrent quantities of Chungkukjang powder(0%, 4%, 8% and 12%). We examined the resulting, moisture, pH, color, spread factor, hardness and sensory evaluation of the cookies. While the moisture and, a and b value of the cookies significantly increased when more Chungkukjang powder was added (p<0.01), the pH, L value, spread factor and hardness of the cookies significantly decreased(p<0.01). Cookies containing 0% and 4% Chungkukjang powder had similar sensory evaluation score in terms of color, taste and flavor cookies made with 4% Chungkukjang powder had the highest texture and overall consumer acceptability scores.
Impact of Online Restaurant Information WOM Characteristics on the Effect of WOM -Focusing on the Mediating Role of Source-Credibility-
Shin, Seo-Young ; Lee, Bum-Jun ; Cha, Sung-Mi ;
The Korean Journal of Food And Nutrition, volume 24, issue 2, 2011, Pages 217~225
DOI : 10.9799/ksfan.2011.24.2.217
The current research identified the impacts of WOM(Word-of-Mouth) regarding dining experience and the factors which were likely to influence them. Specifically, this study is examined from the perspective of WOM recipient's in on-line settings. For the purpose of this research, online survey was used and a total 203 online questionnaires of respondents who had experienced restaurant reviews and recommendations via internet last 6 month were analyzed. Overall, the results indicated that in aspects of WOM recipients, the impacts of WOM were 'visit intention', 're-WOM intention' and 'source credibility' affected 'WOM acceptance' in this process. Additionally, 'online homophily' and 'message vividness' had a positive effects(p<0.001) on builiding source credibility. By clarifying the process between on-line WOM of restaurant consumers and their actual visit, this study intend to provide basis which can be used for restaurant industry's effective marketing activity.
Effect of Vitamin C, Germanium Oxide and Selenium Treatment on the during Cultivation of Sprouts
Cha, Bae-Cheon ; Kim, Myung-Dong ; Ryu, Hye-Sook ;
The Korean Journal of Food And Nutrition, volume 24, issue 2, 2011, Pages 226~232
DOI : 10.9799/ksfan.2011.24.2.226
In this study, for development of functional sprouts, we have investigated the change of antioxidant activity and quantity of vitamin C, germanium and selenium according to the addition of vitamin C, germanium oxide and selenium oxide on the during cultivation of various sprouts. We were cultivated the sprouts using water solution added vitamin C, germanium oxide and selenium oxide on the system of cultivation instrument. Analysis of quantity of vitamin C on control group and treatment group were conducted by HPLC. Quantity of germanium and selenium were analyzed by ICP-MS(Inductively Coupled Plasma-Mass Spectrometer), and antioxidant activities were checked by DPPH method. As a result, quantity of vitamin C, germanium and selenium on the treatment groups have increased tendency compared to the control group. And antioxidant activity of treatment groups showed increasing tendency compared to the control group.
Effect of Smilax china L. Rhizome Extract on Heavy Metal Contents in Rats
Kang, Hye-Sook ; You, Han-Choon ; Choi, Yu-Ri ; Kim, Hoo-Kyung ; Jo, Seon-Mi ; Yoon, Byung-Jae ;
The Korean Journal of Food And Nutrition, volume 24, issue 2, 2011, Pages 233~238
DOI : 10.9799/ksfan.2011.24.2.233
Smilax china L. rhizome extract(SCE), called 'Tobokreung' in Korean traditional medicine was investigated the influence on heavy metal contents(particularly Pb, Cd, As, and Hg) in Sprague-Dawley rats for 3 weeks. The test groups were divided into 4 group, normal, control, and SCE feeding groups, SC1(13 mg/kg) and SC2(26 mg/kg), respectively. The three group except normal group, were fed heavy metal such as Pb, Cd, As, and Hg. Body weight gain and the weight of target organs (liver and kidney) were determined and had not shown significant differences. Pb, Cd, and As contents in the kidney of SCE feeding groups were tended to decrease after 3 weeks, and SC2 group showed remarkably decrease of them. In the liver, the 3 heavy metal contents except Cd of SC2 group, were decreased rather than that of control group. Pb contents in the serum and the hair of the SC2 group showed significantly decreasing. All the taken together, we investigated the effect of SCE on the 4 heavy metal contents in rats for 3 weeks, and found out that more dosage of SCE made lower heavy metal contents in vivo, for the first time.
Effects of the Kind and Mixture Ratio of Sugars on the Physical and Sensory Characteristics of Sugar Snap Cookies
Lee, Gang-Chul ; Kim, Gyu-Hyeon ; Kang, Byung-Sun ;
The Korean Journal of Food And Nutrition, volume 24, issue 2, 2011, Pages 239~245
DOI : 10.9799/ksfan.2011.24.2.239
The purpose of this study was to investigate the quality of sugar-snap cookies containing various types and mixture ratios of sugar. The characteristics of sugar-snap cookies prepared with fructose, high-fructose corn syrup and invert sugar were examined through physical properties measurement and sensory evaluation. Results of the investigation suggest significant differences in the cookies made with various sugars. High-fructose corn syrup was better than others for making sugar-snap cookies. The quality of cookies baked with high-fructose corn syrup was improved compared to cookies baked with invert sugar or fructose. Varying the formula, with high-fructose corn syrup had little or no effect on the quality of the final product. Using different quantities of invert sugar and high-fructose corn syrup significantly affected the physical properties of the cookies. Sugar-snap cookies containing invert sugar had an extremely positive effect.
Effects of Nutrition Education through Social Cognitive Theory in Elementary School Students -Focusing on the Nutrition Education of Sugar Intake-
Kim, Yun-Sil ; Lee, Min-June ;
The Korean Journal of Food And Nutrition, volume 24, issue 2, 2011, Pages 246~257
DOI : 10.9799/ksfan.2011.24.2.246
The purpose of this study was to identify the effectiveness of a nutrition education program of reducing children's sugar intake based on social cognitive theory. This education program composed of 6 units was conducted in discretional activity class of the
grade elementary school students. The results are as follows: First, the rate of correct answers and score of nutrition knowledge significantly increased after nutrition education. The scores of nutrition education in male students, students whose mothers have no job, and students with skinny physiques were much improved after nutrition education(p<0.05, p<0.01, p<0.001, respectively). Second, the dietary attitudes toward reducing sugar intake and checking nutrition labels significantly improved(p<0.05). And also, it tended to decrease in preference and intake of sweet foods. Third, the consumption of candy caramel jelly(p<0.05), yogurt(p<0.05), jam honey(p<0.05), and ice cream(p<0.001) were reduced after nutrition education. Besides, obese students' consumption of isotonic beverages, carbonated beverages, and fruit juice was reduced. Therefore, a positive change in dietary behavior appeared. Based on the above results, we confirmed that the nutrition education program focusing on reducing sugar intake applied with social cognitive theory was effective for improving the nutrition knowledge, dietary attitude and dietary behavior in sugar intake in elementary school students. Especially, this program showed the improvement in nutrition knowledge as well as dietary attitude and behavior in sugar intake among obese children. Since nutrition education during childhood significantly influences lifetime-health and disease prevention, it is necessary to develop theory-based nutrition education program and practice systematic and constant nutrition education in elementary schools.
14-3-3-Associated Proteins in Helicobacter pylori-Infected Gastric Epithelial Cells
Chung, Hae-Yun ;
The Korean Journal of Food And Nutrition, volume 24, issue 2, 2011, Pages 258~267
DOI : 10.9799/ksfan.2011.24.2.258
14-3-3 is a highly conserved, ubiquitously expressed protein family. It associates with diverse cellular proteins through its specific phosphoserine/phosphothreonine-binding activity and thus contributes to the regulation of crucial cellular processes such as metabolism, signal transduction, cell-cycle control, apoptosis, protein trafficking, transcription and stress responses. This study aims to determine changes in levels of 14-3-3 isoforms and 14-3-3 - associated proteins in Helicobacter pylori(H. pylori)-infected gastric epithelial AGS cells. AGS cells were stimulated with H. pylori(NCTC 11637) at the ratio of 300:1(bacterium:cell). Western blot analysis revealed that 14-3-3
was elevated at 3 hr after H. pylori treatment. Other isoforms were not significantly affected by H. pylori infection. Using immunoprecipitation to 14-3-3
, followed by proteomic analysis, we found that S phase kinase associated protein isoform 2 bound to 14-3-3
has increased. In contrast, three proteins (DEAD-box polypeptide 3, heterogeneous nuclear ribonucleoprotein H2 and WD repeat-containing protein isoform 1) bound to 14-3-3 decreased by H. pylori infection. Our results suggest that 14-3-3 may play an important regulatory role in H. pylori-induced signal transduction in gastric epithelial cells.
Anti-Inflammatory Activities of Hog Millet (Panicum miliaceum L.) in Murine Macrophages through IRAK-4 Signaling
Park, Mi-Young ; Kim, Jae-Hyun ; Park, Dong-Sik ;
The Korean Journal of Food And Nutrition, volume 24, issue 2, 2011, Pages 268~272
DOI : 10.9799/ksfan.2011.24.2.268