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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Journal of the Korean Society of Food Science and Nutrition
Journal Basic Information
Journal DOI :
The Korean Society of Food Science and Nutrition
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Volume & Issues
Volume 43, Issue 12 - Dec 2014
Volume 43, Issue 11 - Nov 2014
Volume 43, Issue 10 - Oct 2014
Volume 43, Issue 9 - Sep 2014
Volume 43, Issue 8 - Aug 2014
Volume 43, Issue 7 - Jul 2014
Volume 43, Issue 6 - Jun 2014
Volume 43, Issue 5 - May 2014
Volume 43, Issue 4 - Apr 2014
Volume 43, Issue 3 - Mar 2014
Volume 43, Issue 2 - Feb 2014
Volume 43, Issue 1 - Jan 2014
Selecting the target year
Nutritional Components and Physiological Activities of Cirsium setidens Nakai
Lee, Ok-Hwan ; Kim, Jae Hwan ; Kim, Young Hyun ; Lee, Young Jun ; Lee, Jong Seok ; Jo, Ju Hyun ; Kim, Bong Gyun ; Lim, Jae Kag ; Lee, Boo-Yong ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 6, 2014, Pages 791~798
DOI : 10.3746/jkfn.2014.43.6.791
Cirsium setidens Nakai, a wild perennial, is widely consumed as a food and traditional medicine in Korea. In addition, diverse functionalities of C. setidens Nakai, including anti-inflammatory and antioxidant effects, have been reported. However, whether or not C. setidens Nakai and its major compound, pectolinarin have high nutritional value and functional properties remains unknown. This paper investigated the proximate compositions, mineral contents, hepatoprotective activities, hepatic fat accumulation inhibitory activities, and anti-inflammatory and anti-oxidant activities of C. setidens Nakai and its component parts, including of pectolinarin. The result showed that C. setidens Nakai and its major compounds have potential as a functional food material with natural antioxidant and anti-inflammatory activities.
Anti-amnesic Effect of Eriobotrya japonica Leaf Extract on Scopolamine-induced Memory Impairment in Rats
Bae, Donghyuck ; Kim, Jihye ; Na, Ju-Ryun ; Kim, Yujin ; Lee, Joon-Yeol ; Kim, Sunoh ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 6, 2014, Pages 799~806
DOI : 10.3746/jkfn.2014.43.6.799
The present study was conducted to evaluate the effects of extract from Eriobotrya japonica leaves (EJE) on cognitive impairment induced by scopolamine, a muscarinic antagonist, in rats. Scopolamine injection (1 mg/kg, i.p.) impaired performance in rats in the passive avoidance test as well as in water maze test and severely reduced cholinergic system reactivity, as indicated by reduced acetylcholine levels and increased acetylcholinesterase activity. Daily administration of EJE significantly increased step-through latency in the passive avoidance test, reduced escape latency, and increased time spent in the platform quadrant in the Morris water maze test. EJE protected against scopolamine-induced cholinergic system deficit, including reduced acetylcholine levels and increased acetylcholinesterase activity in whole brain homogenates. These results suggest that EJE provides a significant anti-amnesic effect against scopolamine-induced cholinergic system deficits and cognitive impairment.
Protective Effects of Radiation-induced Blackberry Mutant Extract on Carbon Tetrachloride (CCl
)-induced Liver Injury in Sprague-Dawley Rats
Cho, Byoung Ok ; Lee, Chang-Wook ; So, Yangkang ; Jin, Chang-Hyun ; Yook, Hong-Sun ; Byun, Myung-Woo ; Jeong, Yong-Wook ; Park, Jong Chun ; Jeong, Il-Yun ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 6, 2014, Pages 807~813
DOI : 10.3746/jkfn.2014.43.6.807
The objective of the present study was to investigate the protective effects of anthocyanin-enriched extract from radiation-induced blackberry (Rubus fruticosus L.) mutant (
-B201) against carbon tetrachloride (
)-induced liver injury in Spargue-Dawley (SD) rats. The in vivo results show that
-B201 attenuated the levels of serum aspartate aminotransferase, alanine aminotransferase, and liver lipid peroxidation in
-treated SD rats. Histopathological examination of rat livers showed that
-B201 reduced the incidence of liver lesions induced by
-B201 prevented DNA damage in
-treated SD rats. Furthermore, administration of
-B201 significantly increased the activity of antioxidant enzymes, such as superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx), and glutathione reductase (GR), in
-treated rat livers. In conclusion, the present study suggests that
-B201 blackberry extract protects the liver from
-induced hepatic damage through an antioxidant mechanism. Therefore,
-B201 blackberry may be functional food material for human health.
Antiadipogenic Effect of Korean Glasswort (Salicornia herbacea L.) Water Extract on 3T3-L1 Adipocytes
Kim, Mi Joung ; Jun, Hyun Young ; Kim, Jung Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 6, 2014, Pages 814~821
DOI : 10.3746/jkfn.2014.43.6.814
As a natural plant ingredients, glasswort (Salicornia herbacea L.) contains various physiological activities, mainly anti-oxidative and anti-diabetic activities. However, only a few studies have been carried out on its anti-adipogenic effect. This study investigated the anti-obesity effects of Salicornia herbacea L. on 3T3-L1 adipocytes. As adipogenesis of preadipocytes to adipocytes involves proliferation and differentiation of cells, we treated three concentrations (125, 250, and
) of Salicornia herbacea L. water extracts (SLW) in both pre-processing and post-processing stages. When 3T3-L1 adipocytes were differentiated and dyed with Oil Red O, adipocytes size and the value of relative Oil Red O staining were reduced by all concentrations of SLW in post-processing stage. Following adipogenic differentiation, the concentration of tumor necrosis factor-
) in the cell supernatant significantly increased upon treatment with
of SLW and further rose at concentrations of 250 and
during post-processing stage. There was no significant difference in glycerol production upon SLW treatment. Leptin production significantly decreased at all SLW concentrations during post-processing stage, whereas peroxisome proliferator activated receptor-
) and adiponectin secretions were significantly enhanced. Overall results showed that SLW might have an anti-adipogenic effect via enhancement of TNF-
production, which causes dedifferentiation and inhibits lipid accumulations in adipocyte. Furthermore, SLW might prevent diabetes and cardiovascular disease, as it reduces leptin secretion and enhances production of both PPAR-
and adiponectin. However, further research is needed to elucidate the exact mechanism and bioactive compounds of glasswort.
Inhibitory Effects of Allium sacculiferum Max. Methanol Extracts on ROS Production and Lipid Accumulation during Differentiation of 3T3-L1 Cells
Choi, Hye-Young ; Kim, Gun-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 6, 2014, Pages 822~828
DOI : 10.3746/jkfn.2014.43.6.822
Allium sacculiferum Max. (ASM) is a perennial plant of the Liliaceae family and grows over the entire regions of Korea. Obesity is a serious health problem worldwide and has currently become a prevalent chronic disease. Adipocytes produced by preadipocyte differentiation during adipogenesis and adipocytes combined with abnormal accumulation cause obesity. Recently, intracellular reactive oxygen species (ROS) were shown to accelerate lipid accumulation in 3T3-L1 cells. In this study, we investigated the effects of ASM methanol extracts on ROS production and lipid accumulation in 3T3-L1 adipocytes. Our results indicate that the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of ASM methanol extracts increased in a dose-dependent manner. ASM methanol extracts suppressed ROS production and lipid accumulation during adipogenesis. In addition, ASM methanol extracts inhibited the mRNA expression of both pro-oxidant enzymes such as glucose-6-phosphate dehydrogenase as well as the transcription factors, including sterol regulatory element-binding proteins 1c, peroxisome proliferator-activated receptor
, and CCAAT/enhancer-binding protein
. Our results suggest that ASM methanol extracts inhibit ROS production and lipid accumulation by controlling ROS regulatory genes and adipogenic transcription factors. Thus, ASM has potent natural antioxidant, anti-adipogenic properties and have potential in the development of a potent anti-obesity agent.
Neuroprotective Effects of Bread Containing Cirsium setidens or Aster scaber
Kwon, Ki Han ; Lim, Heekyung ; Chung, Mi Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 6, 2014, Pages 829~835
DOI : 10.3746/jkfn.2014.43.6.829
This study investigated the neuroprotective effects of bread containing extract from Cirsium setidens (CS) or Aster scaber (AS) against
-induced death of human brain neuroblastoma SK-N-SH cells. Treatment with bread containing extract from CS (CSB) or AS (ASB) reduced
cytotoxicity in SK-N-SH cells, the intracellular ROS level, and the phospho-p38 mitogen-activated protein kinase (MAPK) level. In the sensory evaluation, wild vegetable flavor scores of CSB were higher than those of ASB and bread containing 0% CS or AS (NB). In terms of appearance, color, flavor, softness, and overall acceptability, CSB and ASB showed higher scores than NB, but no differences were observed between CSB and ASB. These results indicate that CSB and ASB have potent health benefits in terms of neuroprotection against oxidative stress mediated through antioxidant activity and inhibition of p38 phosphorylation in brain neural cells. Thus, CS and AS could be considered as a health functional material.
Antioxidant Activities of Pleurotus cornucopiae Extracts by Extraction Conditions
Lee, Hye-Jin ; Do, Jeong-Ryong ; Chung, Min-Yu ; Kim, Hyun-Ku ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 6, 2014, Pages 836~841
DOI : 10.3746/jkfn.2014.43.6.836
Physiological activities of extracts form Pleurotus cornucopiae were examined. DPPH radical scavenging activity of water extract was 70.22 percent at 4 mg/mL, which was the highest among all extracts. Total polyphenol content of water extract was 26.34 mg/g, which was the highest value for all extraction conditions. Superoxide anion radical scavenging activities ranged from 50.17 to 80.56 percent at 1, 2, and 4 mg/mL, which were higher than the ascorbic acid activity (56.19% at 10 mg/mL) (P<0.05). ACE inhibitory activities were higher in ethanolic extracts than in water extracts. Nitrite-scavenging abilities under acidic conditions (pH 1.2 and pH 3.0) were the most effective among all the extracts. These results will be useful for understanding the physiological activities of Pleurotus cornucopiae.
Comparison of Hydrolysis from In Vitro Digestion Using Symmetric and Asymmetric Triacylglycerol Compounds by Enzymatic Interesterification
Woo, Jeong Min ; Lee, Ki Teak ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 6, 2014, Pages 842~853
DOI : 10.3746/jkfn.2014.43.6.842
For developing indigestible lipids, symmetric triacylglycerol (ST) and asymmetric triacylglycerol (AT) were produced by enzymatic interesterification using high oleic sunflower oil, palmitic ethyl ester, and stearic ethyl ester in a shaking water bath. Used enzymes were Lipozyme RMIM for ST and Lipozyme TLIM for AT. To remove ethyl ester from reactants, methanol fractionation (reactant : methanol=1:5, w/v,
) and florisil separation (reactant : florisil=1:8, w/w) were applied. Acetone fractionation (reactant : acetone=1:9, w/v) was implemented to separate triacylglcerol (TAG) species into ST and AT. Fractions I (before fractionation), II (after fractionation, liquid phase) and III (after fractionation, solid phase) were separated from ST, whereas fractions IV (after 1st fractionation, liquid phase) and V (after 2nd fractionation, solid phase) were from AT. From sn-2 fatty acid composition analysis, the sum of palmitic acid (C16:0) and stearic acid (C18:0) was 4.9~6.5 area% in ST (I, II, III), and 41.9~43.9 area% in AT (IV, V). In vitro digestion was performed for 0, 15, 30, 60, and 120 minutes at
in a shaking water bath. For the digestion results, hydrolysis of V was only 40% compared to others (I, II, III, IV) at 120 minutes due to its melting point (
). However, initially (15 minutes), hydrolysis (%) was as follows: V
) and different slip melting points (
). Even though IV has a lower TAG content composed of two saturated fatty acids than III, it had a similar melting point.
Preparation and Characteristics of Low-salt Soy Sauce with Anti-hypertensive Activity by Addition of Miduduk Tunic, Mulberry, and Onion Extracts
Shin, Yu-Jin ; Lee, Chang-Kwon ; Kim, Hyun-Jin ; Kim, Hyoun-Sung ; Seo, Han-Geuk ; Lee, Seung-Cheol ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 6, 2014, Pages 854~858
DOI : 10.3746/jkfn.2014.43.6.854
Extracts of Styela clava (Korean name: miduduk) tunic, mulberry, and onion were selected by pre-screening to develop low-salt soy sauce (12% salt content) with anti-hypertensive activity. After choosing the formula for low-salt soy sauce, extracts were added separately or by mixture in combination. In the case of anti-hypertensive activity, low-salt soy sauce containing extracts of miduduk tunic and onion showed 30% increased inhibitory activity towards angiotensin I converting enzyme, compared to normal salt soy sauce (15% salt content). Addition of extracts also significantly increased DPPH radical scavenging activities of the soy sauces. These results suggest that natural resources such as miduduk tunic, mulberry, and/or onion might be potential candidates for development of low-salt soy sauce with anti-hypertensive activity.
Quality Factors of Freshness and Palatability of Onion by Cultivation Region and Variety
Jeon, Hyeonjin ; Kim, Byungsam ; Lee, Sanghoon ; Kim, Yoonsook ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 6, 2014, Pages 859~867
DOI : 10.3746/jkfn.2014.43.6.859
This study was conducted to investigate the relationship between quality factors and palatability of onion by cultivation region and variety. Six onion varieties harvested in four regions were subjected to physicochemical, microbiological, and sensorial evaluation. There were differences in soluble solid content, color, vitamin C, quercetin, total polyphenol, and pyruvic acid contents among the varieties and cultivation regions. Dry weight and pH of onions did not significantly differ. Overall acceptability and palatability did not show any significant differences by variety. From the correlation and regression analysis, palatability was very closely related to
(acridity) of -0.914 and the regression equation for sensorial palatability (Y) was
with a coefficient of 0.9140.
Quality Characteristics of Korean Pan-fried Food (Jeon) Added with Lactic-fermented Rice Flour
Chang, Young-Eun ; Kim, Jin-Sook ; Lee, Ji-Hyun ; Kim, Kyung-Mi ; Kim, Gi-Chang ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 6, 2014, Pages 868~876
DOI : 10.3746/jkfn.2014.43.6.868
This study was performed to investigate the effects of lactic-fermented rice flour on the quality characteristics of pan-fried food (Jeon). Pan-frying flour containing 5~20% lactic fermentation rice flour mixture was prepared. In rapid visco analyzer examination, peak viscosity, trough, final viscosity, breakdown, and setback of the lactic-fermented rice flour mixture were lower than those of rice flour or wheat flour. The L-value (lightness) of Jeon decreased with increasing the ratio of lactic-fermented rice flour. On the other hand, a-value (redness) and b-value (yellowness) increased with increasing ratio of lactic-fermented rice flour. Texture profiles showed that Jeon prepared with lactic-fermented rice flour mixture had higher springiness and gumminess than 100% rice flour. The oil absorptions of Jeon prepared with 100% rice flour and 20% lactic-fermented rice flour were 7.5% and 6.33%, respectively. For digestive properties, Jeon prepared with lactic-fermented rice mixture showed a greater amount of rapidly digestible starch and lower amount of slowly digestible starch. In the sensory evaluation, Jeon prepared with lactic-fermented rice mixture showed higher scores for appearance, flavor, and taste than others (rice flour and wheat flour). Especially, Jeon prepared with 10% lactic-fermented rice mixture showed the highest overall preference. In conclusion, the results demonstrate that lactic-fermented rice flour may prove quite useful as a pan-frying flour with desirable qualities properties.
Quality Characteristics of High Acidity Apple Vinegar Manufactured Using Two Stage Fermentation
Sung, Na-Hye ; Woo, Seung-Mi ; Kwon, Joong-Ho ; Yeo, Soo-Hwan ; Jeong, Yong-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 6, 2014, Pages 877~883
DOI : 10.3746/jkfn.2014.43.6.877
This study investigated the manufacturing conditions of apple vinegar with high acetic acid content following fermentation according to alcohol concentration without any nutrients. We compared and analyzed the quality characteristics of high acetic acid fermentation by varying the initial alcohol content (6%, 7%, 8%, and 9%). In the results, it was possible to manufacture high acetic acid vinegar with 12% titratable acidity and an alcohol content of 6% and 7%. Lower initial alcohol content was associated with higher yield due to a shorter lag phase. For quality characteristics of the high acetic acid apple vinegar, pH was 2.91~3.20, titratable acidity was 12.0%, and organic acid consisted of acetic acid, malic acid, critic acid and oxalic acids. Based on the results, high acetic acid apple vinegar was produced using a two stage fermentation process after alcohol fermentation but the further research is needed to reduce the time of fermentation in fed-batch culture for industrial use.
Thin Layer Drying and Quality Characteristics of Ainsliaea acerifolia Sch. Bip. Using Far Infrared Radiation
Ning, Xiao Feng ; Li, He ; Kang, Tae Hwan ; Lee, Jun Soo ; Lee, Jeong Hyun ; Ha, Chung Su ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 6, 2014, Pages 884~892
DOI : 10.3746/jkfn.2014.43.6.884
The purpose of this study was to investigate the drying characteristics and drying models of Ainsliaea acerifolia Sch. Bip. using far-infrared thin layer drying. Far-infrared thin layer drying test on Ainsliaea acerifolia Sch. Bip. was conducted at two air velocities of 0.6 and 0.8 m/sec, as well as three drying temperatures of 40, 45, and
respectively. The drying models were estimated using coefficient of determination and root mean square error. Drying characteristics were analyzed based on factors such as drying rate, leaf color changes, antioxidant activity, and contents of polyphenolics and flavonoids. The results revealed that increases in drying temperature and air velocity caused a reduction in drying time. The Thompson model was considered suitable for thin layer drying using far-infrared radiation for Ainsliaea accerifolia Sch. Bip. Greenness and yellowness values decreased and lightness values increased after far-infrared thin layer drying, and the color difference (
) values at
were higher than those at
. The antioxidant properties of Ainsliaea acerifolia Sch. Bip. decreased under all far-infrared thin layer drying conditions, and the highest polyphenolic content (37.9 mg/g), flavonoid content (22.7 mg/g), DPPH radical scavenging activity (32.5), and ABTS radical scavenging activity (31.1) were observed at a drying temperature of
with an air velocity of 0.8 m/sec.
Antioxidant and Physicochemical Changes in Salvia plebeia R. Br. after Hot-air Drying and Blanching
Jeong, Ji-Suk ; Kim, Yong-Joo ; Choi, Bo-Rum ; Go, Geun-Bae ; Son, Byeong-Gil ; Gang, Suk-Won ; Moon, Seung-Man ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 6, 2014, Pages 893~900
DOI : 10.3746/jkfn.2014.43.6.893
The aim of this study was to investigate physicochemical changes in Salvia plebeia R. Br. (SPA) upon hot-air drying and blanching. After hot-air drying and blanching, total polyphenol and flavonoid contents were reduced from 96.64 mg and 48.40 mg gallic acid equivalent/g to 29.70 mg and 22.10 mg quercetin equivalent/g, respectively. DPPH radical scavenging activities at
of SPA were 94.5% for ascorbic acid, 84.3% for hot-air dried SPA, and 59.7% for blanched SPA and there was no significant difference between those of hot-air dried SPA and ascorbic acid as a positive control. Total sugar contents were 7.187% and 6.104% for hot-air dried SPA and blanched SPA, respectively. During the blanching process, sucrose and maltose contents decreased, whereas glucose and fructose contents increased. Glucose and fructose were converted into citric acid in blanched SPA, whereas sucrose and maltose were converted into tartaric acid, malic acid, and succinic acid. Fourteen kinds of amino acids were found, but methionine, lysine, glycine, histidine, and cysteine were absent. The proportion of essential amino acids was 61.76% upon hot-air drying, which was a relatively high amount. In addition, hot-air drying resulted in 1.40 mg/100 g of norvaline as well as 39.00 mg/100 g of GABA, which are non-amino acids. Therefore, Salvia plebeia R. Br. can be used not only as vegetables but also as highly useful and various health functional foods with antioxidant effects and excellent nutrition.
Quality Changes in 'Elliot' Blueberries and 'Sulhyang' Strawberries Packed with Two Different Packaging Materials during Refrigerated Storage
Jung, Seung Hun ; Kang, Ji Hoon ; Park, Seung Jong ; Seong, Ki Hyun ; Song, Kyung Bin ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 6, 2014, Pages 901~908
DOI : 10.3746/jkfn.2014.43.6.901
Blueberries and strawberries are highly perishable and easily contaminated with microorganisms. To maintain the quality of these commodities during refrigerated storage, the effects of two packaging materials as well as passive modified atmosphere packaging on the quality of blueberries and strawberries were investigated. The harvested blueberries and strawberries were first treated with combined non-thermal treatment of aqueous chlorine dioxide and fumaric acid, followed by packaging with polyolefin film (6,000 mL
) and polyamide/polyamide/polyethylene film (PA/PA/PE, 60 mL
), respectively. After combined sanitizer treatment, the populations of total aerobic bacteria in blueberries and strawberries were reduced by 2.50 and 1.97 log CFU/g while those of yeast and molds were reduced by 1.95 and 2.18 log CFU/g, respectively, compared with the control. In particular, microbial growth in these samples packed with PA/PA/PE film was reduced during refrigerated storage. In addition, the blueberries and strawberries packed with PA/PA/PE film underwent lower weight loss than those packed with polyolefin film during storage. These results suggest that appropriate packaging with proper gas permeability is necessary to maintain the quality of blueberries and strawberries during refrigerated storage.
Genotoxicological Safety Evaluation of Imported Oranges Irradiated with Ionizing Energy
Huang, Yu-Hua ; Jung, Da-Woon ; Kang, Il-Jun ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 6, 2014, Pages 909~915
DOI : 10.3746/jkfn.2014.43.6.909
This study was carried out to evaluate the genotoxicity of imported oranges irradiated with ionizing energy (0.5 and 1 kGy). In bacterial reversion assays with Salmonella Typhimurium TA98, TA100, TA1535, and TA1537, imported oranges irradiated with ionizing energy (0.5 and 1 kGy) showed no significant increase in the number of revertant colonies in both the absence and presence of the S9 metabolic activation system. In chromosomal aberration tests with Chinese hamster ovary (CHO) cells, imported oranges irradiated with ionizing energy (0.5 and 1 kGy) showed no increase in the frequency of chromosomal aberrations. In in vivo mouse micronucleus assay, imported oranges irradiated with ionizing energy (0.5 and 1 kGy) showed no increase in the frequency of polychromatic erythrocytes with micronucleus. These results indicate that imported oranges irradiated with ionizing energy (0.5 and 1 kGy) showed no genotoxic effects under these experimental conditions.
The Impacts of Dietary Habits on Self-perceived Health-related Physical Fitness in Middle-aged Women -Focused on Changwon Province-
Lee, Hye-Jin ; Lee, Kyung-Hea ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 6, 2014, Pages 916~925
DOI : 10.3746/jkfn.2014.43.6.916
The purpose of this study was to compare dietary and lifestyle habits in middle-aged women based on their self-perceived health-related physical fitness (SPF) level as well as investigate the effects of dietary and lifestyle habits on SPF. The study subjects were divided into two groups, 'High' group (
, n=64) and 'Low' group (<3.2, n=69), based on average SPF value (3.2). Women in the 'High' group showed a greater lean mass (P<0.05), whereas women in the 'Low' group had higher triglycerides (P<0.05). In analyzing characteristics of lifestyle habits, it was found that the 'High' group showed significantly higher scores for 'vitality level (P<0.001)', 'self-rated health status (P<0.001)', 'regular medical checkups (P<0.05)', and 'regular exercise (P<0.05)'. The average score for dietary habits was significantly high in the 'High' group (P<0.05). Furthermore, ordinary dietary habits showed a significant positive correlation (P<0.001) with SPF in the regression analysis after adjusting for disturbance factors. From these results, ordinary desirable dietary habits were shown to be an important factors having positive effects SPF. Therefore, healthy dietary and lifestyle habits should be practiced to improve the SPF of middle-aged women. For this purpose, related educational programs should be developed for the middle-aged women to take interest in their dietary habits.
Evaluation of Vegetable Intakes according to Body Mass Index of Adolescents in Chungnam
Ham, Eunah ; Choi, Mi-Kyeong ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 6, 2014, Pages 926~933
DOI : 10.3746/jkfn.2014.43.6.926
The purpose of this study was to evaluate vegetable intakes according to body mass index (BMI) of adolescents. For this, 400 middle and high school adolescents living in Buyeogun, Chungnam were classified into underweight group, healthy weight group, and overweight group according to BMI, after which eating habits, daily intake levels of vegetables, perception of vegetables, and vegetable-related eating habits were compared and analyzed. As the reason for skipping breakfast, 'Lack of time (44.3%)' was the most frequently cited. In the case of unbalanced food intakes, the underweight group and overweight group showed the highest response for 'grain' while the healthy weight group showed the highest response for 'vegetables' with significant differences (P<0.001). Daily intakes of one serving size of vegetables was 3.3 in the underweight group, 3.8 servings in the healthy weight group, and 3.8 servings in the overweight group, but there was no significant difference. However, frequency of vegetable intake at lunch was once in the underweight group, which was significantly lower than 1.3 servings in the healthy weight group and 1.4 servings in the overweight group (P<0.05). Regarding perception of vegetables, perception of 'Vegetable consumption helps to get beautiful skin' (P<0.01) and 'I eat vegetables or don't eat depending on a cooking method' (P<0.05) were significantly higher in the underweight group. In the evaluation of vegetables-related eating habits, preference for vegetables in the underweight group was lower than that in the healthy weight and overweight groups (P<0.05). Summarizing the above results, vegetable intake by adolescents was generally low, and the frequency of vegetable intake at lunch as well as preference for vegetables were significantly lower in the underweight group. Studies to identify the relationships between adolescent body types and vegetable intakes are required.
Factors Affecting Problematic Drinking by University Students in Chuncheon Area
Kim, Yoon-Sun ; Kim, Bok-Ran ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 6, 2014, Pages 934~942
DOI : 10.3746/jkfn.2014.43.6.934
The purpose of this study was to investigate factors affecting problematic drinking by university students in the Chuncheon area. Lifelong drinking rate of subjects was 98.1%. Problematic drinking rates according to AUDIT (alcohol use disorders identification test) were as follows: 21.3% 'no problem', 58.0% 'at-risk drinking', 10.0% 'alcohol abuse' and 10.7% 'alcohol dependence'. Research has shown that problematic drinking is more prevalent among freshmen, early drinkers, those with hypochondria, and students who are less satisfied with their campus life or whose own parents are frequent drinkers. It has been shown that more serious problematic drinking is associated with higher 'positive alcohol outcome expectancies' and 'coping motives for drinking', and 'recognition level of drinking cultures' is considered less desirable. Multiple regression analysis revealed that 'coping motives for drinking' was the most significant variable affecting the problematic drinking of university students. Developing and fostering various alcohol-reducing programs that largely focus on 'coping motives for drinking' will greatly contribute to solving problematic drinking.
Job Satisfaction and Engagement of School Food Service Dietitians and Nutrition Teachers in Chungbuk
Kim, Joon Young ; Lee, Young Eun ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 6, 2014, Pages 943~954
DOI : 10.3746/jkfn.2014.43.6.943
The purpose of this study was to gather basic data and measure job satisfaction and job engagement of dietitians and nutrition teachers in Chungbuk area. This study was conducted on 20 August, 2010. Out of 336 questionnaires, 266 were completed and made available for the purpose of statistical evaluation. As the main results, job satisfaction was classified into eight categories: task, wage, policies related to tasks, professional growth, promotion, relationships with colleagues, working environment, and supervision. In the case of wage, promotion, and policies related to tasks, the average scores of job satisfaction were around 2 points out of 5. Dietitians' job satisfaction levels according to employment type and school type significantly differed. In terms of job involvement and organizational commitment, average scores were 3.53 points and 3.12 points respectively. The survey showed significantly different results for job involvement and organizational commitment, depending on employment type, school type, and status as chef in charge or trainee. Dietitians working in elementary schools, as chef in charge, or with permanent employment showed higher job involvement and organizational commitment. Furthermore, there was a significantly positive correlation between factors such as task, wage, promotion, relationships with colleagues, supervision, work environment, policies related to tasks, professional growth, and job satisfaction.
Vitamin C Quantification of Korean Sweet Potatoes by Cultivar and Cooking Method
Hwang, In Guk ; Byun, Jae Yoon ; Kim, Kyung Mi ; Chung, Mi Nam ; Yoo, Seon Mi ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 6, 2014, Pages 955~961
DOI : 10.3746/jkfn.2014.43.6.955
This study was carried out to investigate the amounts of vitamin C in 22 sweet potato cultivars cultivated in Korea as well as evaluate the effects of cooking methods on vitamin C contents. Methods for determining vitamin C was validated by determining linearity, specificity, limit of detection (LOD), limit of quantification (LOQ), precision, and accuracy using HPLC. Results showed high linearity in the calibration curve with a coefficient of correlation (
) of 0.9999. The LOD and LOQ values for ascorbic acid (AA) were 0.03 and
, respectively. The relative standard deviations (RSDs) for intra- and inter-day precision of AA were less than 5%. The recovery rates of AA and dehydroascorbic acid (DHA) were in the range from 98.21~98.64 and 98.28~100.68%, respectively. Depending on cultivar, contents of AA, DHA, and total ascorbic acid (TA) in sweet potatoes varied in the range from 37.76 (Sinyulmi)~89.25 (Juhwangmin), 23.37 (Sinjami)~63.94 (Sinyulmi), and 68.52 (Sinjami)~115.95 (Juhwangmin) mg/100 g, respectively, and their average levels were
, respectively. The average TA levels were also dependent on flesh color, whish was significantly higher in general sweet potato and orange sweet potato than in purple sweet potato. Steaming, baking, and frying processes significantly reduced AA (10.61~58.41%), DHA (2.57~52.81%), and TA (14.54~49.92%) contents in sweet potatoes. The highest reduction of AA, DHA, and TA contents was observed after baking, followed by steaming and frying. We expect that the basic information provided by this study will be useful to plant breeders and food scientists.