Go to the main menu
Skip to content
Go to bottom
REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
The Korean Journal of Food And Nutrition
Journal Basic Information
Journal DOI :
The Korean Society of Food and Nutrition
Editor in Chief :
Volume & Issues
Volume 4, Issue 2 - Oct 1991
Volume 4, Issue 1 - Apr 1991
Selecting the target year
Rehydration Characteristic of Dried Root Vegetables
Jo, Deok-Je ; Lee, Seong-Ho ; Im, Hyo-Jin ;
The Korean Journal of Food And Nutrition, volume 4, issue 1, 1991, Pages 1~8
This study was attempted to establish the basic data for effective utilization of the dried radish and sweet potato. The rehydration characteristic was carried out from these dried root vegetables in various conditions. The following results were obtained. The rehydration value was increased in glycine solution, whereas It decreased in lactic acid solution. Also the vacuum freezing was higher than that in hot air drying, and it was higher the slow freezing than in the quick freezing. The rehydration rate and the rehydration surface area curve were composed of three stages, and these stages were corresponded to each other. At the range of initial immersion to 2min., the largest rehydration rate was showed. The activation energy obtained from the Arrhenius plot of the rehydration rate constant(K) were 3. Bx103ca11g mol and 3.7
103cal/g mol for dried radish and sweet potato, respectively.
전문대학 식품영양과의 교육연한 연장에 관한 연구
So, Myeong-Hwan ; Yun, Seong-Sik ; Nam, Gung-Seok ;
The Korean Journal of Food And Nutrition, volume 4, issue 1, 1991, Pages 9~20
The purpose of this study Is to prove the propriety of prolongation in educational term of department of food and nutrition at junior college in Korea in order to Improve the quality of dietitian by giving substantial education. The prolongation of educational term from two to three years is necessary to cultivate a more excellent dietitian because of the following three reasons. First, the freshmen in junior colleges are poor in basic scholastic ability which is needed for the study of nutrition science. Second, many new subjects which will support the new rollers of dietitian, in accordance with social changes, should be supplemented In curriculum. Third, the subject of spot-practice for dietitian should be established as a regular course in curriculum.
The Effect of Dietry Se Levels and Alcohol Administration on the Lipid Hyperoxidation and the Lipid Metabolism in the Rats
The Korean Journal of Food And Nutrition, volume 4, issue 1, 1991, Pages 21~34
The purposes of this studies were to investigate the effect of dietry Se levels and alcohol administration on the lipid hyperoxidation and the lipid metabolism in the rat. Seventy two male rats of Sprague-Dawley Strain weighting about 58~629 were divided into 12groups. The dietary Se levels were 10, 0.4 and Omg, and the dietary a-tocopherol levels were 150 and 0mg per kg diet, respectively. Alcohol-administrated groups received drinking water solution containing 10% of ethanol from the 3-weeks of experimental periods. The obtained experimental results are summarized as follows. 1. Food intake, body weight gain and food efficiency ratio were significantly lower in H-, L-and alcohol administrated groups(-A) by administrated Se and alcohol in diet. The weight of liver and spleen tended to be greater in H- and alcohol administrated groups. 2. The glutathione values in liver tend to be lower in alcohol or Vit. E administrated groups than nonadministrated groups. Also there were higher in H- and L- than C-groups, but the increasing range decreased due to administrated alcohol. The lipid peroxide values In liver were significantly higher in alcohol groups, and L- and tocopherol groups were higher values. Specially the increasing of lipid peroxide values were significantly effected by alcohol in low Se and Vit. E groups. 3. The contents of total glyceride in plasma were higher in alcohol groups, there were significantly higher values in alcohol administrated groups under low Se and Vit. E groups. The contents of total cholesterol and HDL-cholesterol In plasma were significantly higher in alcohol groups. 4. The contents of total lipid in liver were higher alcohol groups, and slightly higher values in low Se groups(L-groups) than other groups, also higher values in low Vit. E groups. Those of total glyceride in liver were significantly higher in alcohol groups, appeared highest values when alcohol was administrated in low Se and Vit. E groups. The increasing of total glyceride content was significantly effected by alcohol in low Se groups than that in C-groups.
Effects of Nutrition Knowledge and Food Habits on the Nutrient Intakes in College Women and Their Mothers
The Korean Journal of Food And Nutrition, volume 4, issue 1, 1991, Pages 35~44
This survey was carried out to Investigate the effect of the daily average nutrient intakes, self-consciousness of nutrition knowledge and health on the nutrition knowledge and food habits between college women and their own mothers, Questionnaires were completed by 214 college women who do major in nutrition and by 173 their mothers. The college women scored significantly higher than that of their mothers In the nutrition knowledge. And their mothers scored significantly higher than that of college women in the food habits. Most of the subjects belonged to 'Fair' food habit group, which was considered to be relatively good. The correlation of the scores between nutrition knowledge and food habits of the college women and their mothers was low. The daily average nutrient Intakes of all women were higher than the recommended dietary allowance except for that of Iron. There was a significant and negative correlation between the nutrition knowledge score and daily average nutrient intakes in college women. But there was not a significant correlation in the nutrient intakes in their mothers. And also there was a significant and positive correlation between food habits score in their mothers but there was not a significant correlation score in college women. The higher the women had a self-consciousness of health, the higher their mothers had a food habit score, but they had daily average nutrient intakes were lower than their daughter's(college women), And the women that had a self-consciousness of health were healthier, daily nutrient intakes in their own mothers were higher in the food habits scores than that of the college women. The main curriculum for a good food habits is that it is important that one has a responsible nutrition education. For the improvement of nutrition education program we should transmit the nutritional information through an effective mass media(i. e. Radio, TV, Newspaper).
A Survey of Dietary Attitude on the Food Service Industry in college women and Their Mothers
The Korean Journal of Food And Nutrition, volume 4, issue 1, 1991, Pages 45~60
This survey was carried out to Investigate the effects of dietary attitude on the nutrition knowledge, food habits, the daily average nutrient Intakes and the intake of Instant food, convenience food & fast food between college women and their mothers. Questionnaires were completed by 214 college nutrition majors and also by their mothers numbering at 173. College women's mothers showed a better average in meal time regularities per week than that of. college women. Also it is the fact that the college women had a higher frequency rate of instant food and fast food than their mothers. In the case of both college women and mothers if they eat at regular meal times they had a higher score in food habits. But the daily average nutrient intakes was not significant because of the fact that the meal time regularity and nutrient intakes 414 not concise. The higher frequency of instant food intake had a lower score in food habits and nutrition knowledge. The higher frequency of fast food Intake had a higher food habits score but it also had a lower score in nutrition knowledge. As in the intake of instant food and convenience food the college women had a higher Intake frequency. In the dietary pattern the college women they liked to eat (lour foods. But their mothers liked to eat Korean foods. The selective motive and the degree of satisfaction of food service industry product was for convenience and time saving. The food service industry products were found to be unsatisfactory in nutrition and sanitation. Therefore we must be more aware of preventing the disappearance of Korean traditional foods. For the continuing development of our dietary culture we need to have the food service industry to develop more suitable diet for Korean.
Physical Properties and Rheology Effecting on Barley Tea Extraction
The Korean Journal of Food And Nutrition, volume 4, issue 1, 1991, Pages 61~68
In order to study the extraction mechanism of barley tea, some factors affecting extraction and physical properties of roasted barley and extract were examined. The main results of this study are as follows : 1. The roasted barley particles used as the raw materials were amorphous. Under the extraction condition used the average swelling ratio of the particles and imbibed volume were 1. 3g and 1.65ml/g respectively. The maximum soluble solid content in the roasted barley was 67.07%. 2. The concentrations of the barley extracts were determined by measuring their optical densitis at 420nm and the relationship between the concentration(C) and optical density(O. D.) was expressed as : C=6, 178XO. D. As shown in the following relationship, the viscosities(u: Ns/m2) of barley extracts were Influenced by concentration(C : kg/m3) and temperature(T : C). U:5.6731
Effects of Methionine Addition Level on Quality of Pork Carcasses
The Korean Journal of Food And Nutrition, volume 4, issue 1, 1991, Pages 69~74
This study was carried out to investigated the influence of methionine addition on quality of pork carcasses, 48 crossbred pigs were alloted to 4 treatments, NRC methionine requirement(A), additions of 0.035%(B), 0.07%(C) and 0.105%(D) to NRC methionine requirement. The results obtained are summarized as follows : 1. Cut meats were not significantly affected by methionine levels. But the treatment C showed slightly higher than the other treatments. 2. Chemical compositions of cut meats were not different from treatments. However, the treatment D showed slightly higher moisture, crude fat ands ash contents than other treatments. And crude protein content was better in treatment C than the other treatments. 3. There was no significant difference the among treatments, the best value of water bolding capacity was recorded with the treatment C, and pH value of the treatment A and D Increased as compared with the treatment B and C.
Effect of Nepal Pseudo Ginseng Components on Lipolytic Action of Toxohormone-L from Cancerous Ascites Fluid
The Korean Journal of Food And Nutrition, volume 4, issue 1, 1991, Pages 75~80
This study was divised to observe an inhibitory toward a lipolytic action of toxohormone-L from large root and small root Nepal pseudo ginseng(NPG ; Nepal products) components by water extract and ethanol precipitate in vitro. Toxohormone-L Is known to be a lipolytic factor that was partially purified from the ascites fluid of sarcoma 180-hearing mice and of patients with hepatoma. The inhibitory effect that inhibited the lipolytic action of toxohormone-L by ethanol precipitate component of large root NPG(mean 46.8%) was higher (mean 1.8 times) than that of water extract component in final reaction concentration ,5001g1m1, on the other side inhibitory effect of water extract component in small root NPG(mean 43.9%) was higher(mean 1. 2 times) than that of ethano1 precipitate component, respectively. In a way inhibitory effect of ethanol precipitate component in large root NPG(47.6%), when final reaction concentration of sample were 1,000 U g/ml, was about 4095 lower than that of Korean red ginseng, respectively.
Survey on the Elementary School Lunch Program in Seoul Area
The Korean Journal of Food And Nutrition, volume 4, issue 1, 1991, Pages 81~90
This study was conducted a comprehensive survey of 39 elementary schools operating school lunch program in Seoul area. The purpose of this study was to investigate the realities of school lunch program. This method of the research was based on the interview survey with dietitian working at each school with prepared questionnaire. The survey was conducted for 16 days from Dec. 5 to Dec. 20., 1990. The results of this study were as follows ; (1) The average numbers of children supplied with food were 1,244 for each school. It was about 44.3Bb of the students enrolled in the school. The average feeding cost was 738 won per a child for a day. (2) Only one school was operating nutritional education as a regular educational program, and others were operating nutritional education off and on. (3) All nutrient intake except energy were higher than the RDA for school lunch program. (4) The ratio of animal food was 46.2%, and that of vegetable food was 53.8%. (5) The ratio of schools without sterilizer cabinet came to 56.4%, and that of schools without warmer was 97.4%. (6) The facilities for drainage, lighting, ventilation, anti-rat of a cookery were comparatively good.
A Comparison of Emulsion Stability as Non-Dairy Coffee Whitener Preparation
The Korean Journal of Food And Nutrition, volume 4, issue 1, 1991, Pages 91~98
This study was carried out to investigate the effect of the emulsion stability according to the quantity of emulsifiers and the pressure of homogenizer in coffee whitener preparation. The results of this study are as follow : 1. To obtain a standard emulsifier, the ratio of mono and triglycerides(Atoms 150), sorbitan monostearate (Span 60) and polyoxylene(20) sorbitan monostearate(Tween 60) was 60 . 20 : 20 and the optimum quantity was about 0.9fS for stable emulsion. 2. Characteristics as coffee whitner were markedly improved when the pressure of homogenizer was 200∼250kg1cmz and homogenizing times are over 4. 3. The good whitening capacity was showed when fat glouble's average diameter was under 0.5 Um.
Anaerobic Microbial Degradation of Lignocellulose and Lignolic Compounds
The Korean Journal of Food And Nutrition, volume 4, issue 1, 1991, Pages 99~107
Lignocellulose and lignolic compounds were absolutely given much weight In the biosphere, and their degradation was essential for continuous biological carbon circulation. Whereas aerobic cellulolytic microorganism dissolved the cellulose into their elements in the first stage, strict anaerobic cellulolytic microorganism's role was taken I increasing interest through the recent research. It was reviewed that anaerobic microbial degradation process of lignocellulose and its derivatives (cellulose, lignin, oligolignol and monoaromatic compound), and function of anaerobic microorganism on the. environmental ecology.