• Culinary science and hospitality research
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• v.23 no.7
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• pp.50-62
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• 2017

The purpose of this study was to analyze the relationships among variables focusing on what kinds of characteristics of eco-friendly consumption value affect dietary attitude, nutrient intake behavior, health behavior and quality of life, and establish a relationship model. The subjects of this study were 238 eco-friendly consumers. SPSS 23.0 and LISREL 8.50 were adopted to examine measurement model by using analysis method. The results were as followings; First, eco-friendly consumption value has a positive impact on dietary attitude and health behavior. Second, dietary attitude affects nutrient intake behavior positively. Third, the impact of nutrient intake behavior on health behavior is significant. From the results of this investigation, it was found that eco-friendly consumption value affects dietary attitude, health behavior and that the health behavior was positively influential on quality of life. It was also verified that eco-friendly consumption value affects dietary attitude, nutrient intake behavior, and health behavior. Moreover, it was also confirmed that the higher eco-friendly consumption value is, the higher dietary attitude, trust, health behavior and quality of life will be, thereby improving the good healthy life provided.

• Journal of Life Science
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• v.7 no.4
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• pp.329-335
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• 1997

This study was conducted to investigate the effect of dietary fiber(DF) levels on the meat quality in colored broiler. Colored broiler were fed on containing corn-soy basal diet(DF 5%) and high level(DF 6,7 and 8%) of dietary fiber diets for 7 weeks. Dietary fiber level of diet was make up by adding some alffalfa meal. Colored broiler meats were stored at 3$\circ$ for 24hr after skaughter, and used to analyze physico-chemical properties. Proximate component, pH, shear force value, myofibril fragmentation index, water holding capacity, cooking loss, protein extractability, fatty acid composition, Hunter's L, a value and palatability of cooked meat were not significantly affected by dietary fiber levels, whereas the Hunter's value of meat was significantly affected bty dietary fiber levels for the final period of feeding. Crude protein content, myofibril fragmentation index, water holding capacity, protein extractability and Hunter's b value of breast meat's were higher than thigh meat's, but crude fat content, pH, shear force value, cooking loss, palmitoleic acid, linolenic acid, and Hunter's a value were lower, regardless of dietary fiber level.

• Nutritional Sciences
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• v.9 no.1
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• pp.14-19
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• 2006

Breast cancer may be the consequence of free radical damage, which is partially caused by the excessive intake of dietary fat and imbalances in antioxidant scavenger system;. In this experiment, we examined! the effects of dietary peroxidizability index (PI) values on hepatic thiobmbituric acid reaction substances (TBARS) and antioxidant enzyme activities in rats treated with 7,12-dimethylbenz[$\alpha$]anthracene (DMBA). Female Sprague-Dawley rats were used and 7,12-DMBA (20 mg/kg body weight) was gastrically intubated at seven weeks of age in order to induce mammary tumors (MT). The levels of dietary PI were 36, 81, 126 and 217 (LPI, MLPI, MHPI and HPI), while dietary polyunsaturated/saturated fatty acids ratio was maintained at the same level (1.0). Fat used in the experiment was mixed with soybean oil, com oil, palm oil, perilla oil, sesame oil, fish oil, and beef tallow. Experimental diets were given for the following 20 weeks. We measured tumor numbers and weights, and then assayed the hepatic TBARS levels and antioxidant enzyme activities such as superoxide dismutase (SOD), catalase, glutathione peroxidase, glutathione-S-transferase (GST) and glutathione reductase (GR). The incidence of Mr was the lowest in the MHPI group. The hepatic TBARS level was significantly raised with increasing dietary PI value. The hepatic SOD and GR activities were differed significantly by dietary PI value. The hepatic SOD activity was negatively correlated with dietary PI value and GR activity was the highest in the rats fed the MHPI diet. When the dietary P/S ratio is kept at 1.0, adequate dietary PI value (PI value of 126) may reduce the incidence and growth of Mr, but this benefit may be lost with higher dietary PI value. These results suggest that the awareness of dietary PI values may help to decrease breast cancer incidence and growth.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.1000-1006
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• 1998

The purpose of this survey was to study nutrition knowledge, dietary attitude, residences and purpose value of meal in the college freshmen. The survey was conducted from May 1 to May 25 in 1997. The results are summarized as follows. The female students showed higher scores than male students in nutrition knowledge score, but there was no difference in dietary attitude. Dietary attitude of the students living in home were higher than that of the other students. Female students tended to choose food for the pleasure of its taste. On female students, no difference was founded on nutrition knowledge and dietary attitude with purpose value of meal. The male students who have purpose value of meal on intake of nutrients showed the highest score in nutrition knowledge.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.12
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• pp.1865-1873
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• 2007

An experiment was performed to evaluate the effects of dietary metabolizable energy (ME) and lysine on carcass characteristics and meat quality in Arbor Acres (AA) broilers from 1 to 56 days of age. A total of 2,970 1-d-old male broiler chicks were randomly allocated to nine dietary treatments (three ME levels in combination with three lysine levels), and dietary ME and lysine concentrations were formulated by varying corn, soybean meal, tallow, and L-lysine sulfate concentrations. Live body weight (BW), carcass weight (CW), dressing percent, breast muscle weight (BMW), yield of breast muscle, muscle color (CIE L*, a*, and b*), pH values 45 min and 24 h postmortem ($pH_{45}$, and $pH_{24}$), meat shear force value (SFV), and water loss rate (WLR) were evaluated. Results showed that live body weight and dressing percent increased (p<0.05) as dietary energy increased. Higher dietary lysine content improved breast muscle weight. Neither carcass weight nor yield of breast muscle was affected by dietary energy or lysine content. Higher ME increased the b* value (p = 0.067) and $pH_{24}$ value (p<0.05), whereas it decreased SFV (p<0.05) and WLR (p = 0.06). Only water loss rate was influenced (p<0.01) by dietary lysine, which was higher in broilers from the high lysine diet as compared to those from medium or low lysine diets. The $pH_{45}$ value and L* value of breast muscle were not affected by ME or lysine. Significant interaction of dietary ME and lysine was found on a* value of breast muscle. These results indicated that dietary ME and lysine had important effects on breast muscle growth and meat quality, however their effects were different. Different concentrations of dietary ME and lysine might be considered to improve meat quality.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.8
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• pp.1195-1201
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• 2009

An experiment was conducted to evaluate the effects of dietary alpha-lipoic acid (LA) on growth performance, carcass characteristics and meat quality in Arbor Acres broilers. A total of 240 1-d-old male Arbor Acres broilers were randomly allocated to 4 dietary treatments (0, 300 ppm, 600 ppm, and 900 ppm dietary LA supplementation, respectively). Birds were slaughtered at 42 days old. Live body weight (BW), average daily gain (ADG), average feed intake (AFI), feed conversion ratio (FCR), dressing percentage, breast muscle percentage, thigh muscle percentage, abdominal fat percentage, muscle color (L*, a*, b*), pH values at 24 h postmortem, meat shear force value (SFV) and anti-oxidative ability were measured. Results showed that addition of 600 ppm or 900 ppm LA decreased BW (p<0.01), ADG (p<0.01) and AFI (p<0.05) compared with other diets. FCR was not affected by dietary LA content. LA had no marked effect on dressing percentage, breast muscle percentage or thigh muscle percentage. Abdominal fat percentage was lower (p<0.05) in the 900 ppm LA supplementation group than the control group. Dietary 900 ppm LA increased (p<0.05) breast and thigh muscle pH value at 24 h postmortem compared with the control treatment. Dietary LA increased thigh muscle a* value, though no significant difference was found in thigh muscle a* value among the treatments. Dietary LA significantly decreased breast muscle L* value (p<0.05), breast muscle b* value (p<0.01) and thigh muscle b* value (p<0.05). Broilers fed LA had higher breast muscle a* value (p<0.05) and thigh muscle L* value (p<0.05). All test groups had lower (p<0.05) breast muscle SFV than the control group. Dietary 600 ppm or 900 ppm LA both decreased (p<0.01) thigh muscle SFV compared with the control treatment. Dietary 900 ppm LA significantly increased (p<0.05) TAOC, SOD and GSHPx compared with no LA treatment. Broilers fed LA had lower (p<0.01) MDA compared with the control treatment. These results suggested that dietary LA enhanced the anti-oxidative ability and oxidative stability, and contributed to the improvement of meat quality in broilers.

• Journal of the Korean Society of Food Culture
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• v.37 no.5
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• pp.410-417
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• 2022

The Ministry of Agriculture, Food and Rural Affairs introduced the Agrifood Voucher in 2020. The Agrifood Voucher is the program that provides vouchers to purchase selected food items with dietary management education. This study aimed to explore value and meaning of dietary management based on the Agrifood Voucher. First, the Supplemental Nutrition Assistance Program of the United States and the Agrifood Voucher of Korea were reviewed. Second, various terms used for describing the purpose of food assistance programs were comparatively reviewed and 'food and nutrition security', together with the corresponding Korean term, was proposed to be the most appropriate term for the purpose. Subsequently, the value and meaning of dietary management based on the Agrifood Voucher were presented as enhancing food and nutrition security of the vulnerable. Diverse education programs should be developed and implemented to improve the dietary management capacity of the Agrifood Voucher recipients in order to properly realize the meaning and value of dietary management based on the Agrifood Voucher in the future.

• Nutritional Sciences
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• v.8 no.1
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• pp.10-15
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• 2005

An increase in serum cholesterol is directly associated with high incidences of cardiovascular diseases (CVD) and atherosclerosis. Serum lipid profiles are highly dependent on dietary fatty acids and age. The purpose of this study was to examine the age-related effects of polyunsaturated/saturated fatty acid ratios and antioxidant supplementation under the control of the dietary peroxidizability index (PI) value on serum lipid profiles in rats. While the PI level of dietary fatty acids was controlled at 81.22, the P/S ratios of fatty acids were 0.38 and 4.81 (LP and HP). The diets were supplemented with a vitamin E 1000 mg/kg diet and a selenium 2.5 mg/kg diet (LPS and HPS). Female Sprague-Dawley rats ages 3 weeks (young) and 16 weeks (adult) were fed four different experimental diets for 4 weeks. The serum triglyceride concentration of LPS was significantly higher in young rats than in adult rats. The total-cholesterol concentration of LP and HPS were higher in young rats than in adult rats. The high-density lipoprotein-cholesterol (HDL-C) concentration of LP, LPS and HP was higher in adult rats than in young rats. The low-density lipoprotein-cholesterol (LDL-C) concentration was higher in young rats than in adult rats. T-C/HDL-C and LDL-C/HDL-C ratios were much higher in young rats than in adult rats. In conclusion, P/S ratios and antioxidant supplementation did not affect T-C/HDL-C and LDL-C/HDL-C ratios as risk factors of CVD in adult rats when we controlled the PI value in the diet Probably, the invisible and confounding effects of dietary PI value implicate the beneficial roles of dietary P/S ratios and antioxidants in CVD. Accordingly, controlling the dietary PI value may be advantageous to lower the risk of CVD in adult rats.

• Journal of Community Nutrition
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• v.2 no.2
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• pp.141-145
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• 2000

The present study was conducted to assess the dietary and nutritional status of thiamin in fourty-two elderly women. Dietary intake was determined by 24hour recall method and nutritional status of thiamin was determined by measurement of transketolase activity in erythrocytes. Average dietary intake of energy and thiamin were found to be low, and not more than 78% and 63.2% of Recommended dietary allowances(RDA) respectively. Transketolase activity in erythrocytes was distributed in the range of 0.227-0.589mU/mgHb and the mean value and 0.434mU/mgHb. The mean value of Thiamin pyrophosphate effect(TPP effect) was 24.0% and the range was from 9.36% to 83.9%. It appeared that 95% of 42 elderly women were severely or marginally deficient in thiamin status, showing 22 persons to be above 20% and 18 persons to be 15-20% of TPP effect. Transketolase activity and TPP effect did not show any significant correlation with dietary thiamin intake.

• The Korean Journal of Food And Nutrition
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• v.12 no.3
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• pp.300-305
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• 1999

The purpose of this survey was to study nutrition knowledge dietary attitude purpose value of meal and monthly food expenditure in the house wives. The survey was conducted from September 1 to October 20 in 1998. The results were summarized as follows. Nutrition knowledge of the 30s and 40s group were higher than that of the other group. Dietary attitude of the 20s group was lower than that of the other wives. House wives tended to choose food for the pleasure of its taste and intake of nutrients. There was a significant positive correlation between nutrition knowledge and dietary attitude. The diet-ary attitude and nutrition knowledge were significant positive correlations with food diversity. There was negative correlation between age and nutrition knowledge.