The purpose of this study is to develop a software program for nutritional counseling by assessment of nutrients intake status and health degree by using semi-quantitative frequency food intake method and the questionnaire of Cornell Medical Index(CMI) and farmers' syndrome. This program is composed with three parts, nutrients intake, health status with body complaints, and nutrition counseling contents for diet therapy of each body condition states. First, nutrient intakes with percentage of Korean Recommended Dietary Allowances, and quantities of other nutrients intake were calculated and presented in an out-put screen. Second, the different body complaints(farmers' syndrome, anemia, hypertension, gastrointestinal problem, and cardiovascular complaints) were divided 3 groups of health status as normal. suspected and ailment. The contents of nutritional counseling with recommended food kinds. intake quantities. and recommended preparation methods were shown by button click of each health state of body complaints. And also this program could serve several times for one person to compare nutrition education and counseling effect by use of pre and post presentation results. This programs would be effect to home extension workers of rural development administration for farmers' nutrition counseling.

This study was to evaluate the effectiveness of nutritional counseling for farmers by using computer- based program to estimate pre - and post - knowledge and attitude changes. The desirable change of both knowledge and attitude focused on improving food Intake and early easing of body complaints. 311 agricultural workers in Korea were chosen for this experiment. The score was compared by 2 methods. In the first method, the scores were calculated from nutrient intake quantity and indices. In the second method, the difference of pre and post test of nutritional counseling by count of correct answers of foods and food preparation attitudes was measured according to different body complaints status. Major farming type was rice-planting(39%). The consciousness of health status of the subjects of less than 50 years old was good(42%), but it was only 20% in over 50 years' group. Female farmers felt uncomfortable in body complaints. Their body complaints were 2 times more than the male farmers, particularly, in over 50 years group. Nutrient intakes were lower in male based on the KRDA, except for vitamin C, niacin, and phosphate. Female farmers' nutrient intake was adequate based on the KRDA, but was low in vitamin A, pyridoxin, and iron. From the scores of knowledge and attitude by pre and post tests, counseling was efficient In nutritional education of all age groups, especially the older ones. The effect of counseling by farming type showed that the real agricultural workers had more increased score In the post test. This results Indicated that counseling about food, nutrition. and health to these workers was always effective. Therefore nutritional counseling and education program should be developed for different kinds of health and nutrition. It would be conducted to promote food behavior and improve nutritional and health status of farmers.

This study was conducted to assess anthropemrtric, health status, nutritional status, and their correlations in 120 female college students in Kyunggido area. The questionnaires on general living habits, food habits and energy expenditure were used, and nutrient intakes were estimated by Convenience Method. Anthropometric measurement, blood pressure, hemoglobin(Hb), hematocrit(Hct) were also determined. The mean values for BMI, RBW, and blood pressure of the subjects were 20.4$\pm$2.4, 92.9$\pm$16.0% and 108.9/69.6mmHg, respectively. Estimation of body fat from two sites of skinfolds thickness(20.6$\pm$6.0%) and four sites of skinfolds thickness(20.1 $\pm$8.6%) was similar, but different from BIA method(23.9$\pm$3.9%). The subjects of 36.9% considered themselves healthy, and 15.4% of them considered themselves not healthy. The mean values for Hb and Hct were 13.4$\pm$ 1.6g/dl, and 41.5$\pm$0.4%, respectively. The prevalence rates of iron deficiency assessed by Hb and Hct were found to be 19.8% and 6.3%, accordingly. The mean energy intake of subjects was 1,841 kcal. The proportion of energy derived from carbohydrates, protein and fat was 64.9%, 14.7%, and 20.4%, respectively As nutrient intake was compared to RDA for Koreans, intakes of energy, calcium, iron, and vitamin A fell short of recommendations. Intakes of energy, fat, iron, vitamin B$_2$, and niacin were positively correlated with total energy expenditure. These results suggest that appropriate reference data are important to maintain the health of female college students.

Recently, it appears to have a trend of adult having weight increase in Korea. The number of obese people is increasing in Korea due to the changes of meal pattern and the lack of physical activities. Currently, obesity is the prevalent health problem in the world. The purpose of this study was to investigate the effect of mulberry leaf-Jeolpyun on the serum lipids of overweighted male university students. After 3 days of education and adaptation on this study, twenty male university students with 20.9yrs old average were fed a uniformed dormitory foodservice, and they ate constant amount of 9% mulberry leaves added-rice cake, Jeolpyun(100g) instead of boiled rice(l00g) , on each meal. Experiment was conducted during 14 days period. All meals were provided promptly. and the subejects were required to have breakfast, lunch, and dinner on weekdays. Mean height, weight, and BMI were 176.55cm, 90.OOkg, and 28.73, respectively. Although it was not very significant, body weight of the subjects appeared to be reduced after consuming the 100g substitute diet of mulberry leaf-Jeolpyun. Daily energy Intake of the subjects was 2,360.6kcal, which represents 94% of the Korean RDA. The ratio of energy obtained from carbohydrate, protein, and fat was 55: 17'27 As compared with the Korean RDA, 65 : 15 20, carbohydrate consumption was decreased but protein and fat consumption was a little bit increased. The ratio of animal-protein source was 58%, and animal-fat intake was 42%. Triglyceride concentrations decreased. but HDL-cholesterol was in the reversed manner The concentrations of HDL-cholesterol increased significantly after the 2wk-lOOg subtitute diet of mulberry leaf-Jeolpyun (p<0.05) . However, there were no significant differences in total cholesterol and LDL-cholesterol con concentrations .

The functional properties of sesame protein concentrate(SPC) using different size of ultrafiltration(UF) membranes were examined and compared with those of conventional acid-precipitated sesame protein concentrate. The protein contents of SPC by UF with molecular size of 10K, 30K and look dalton membranes were 84.2%, 82.7%, and 76.4%, respectively, and that of acid-precipitated SPC was 88.7%. The nitrogen solubility of SPC by UF was higher than that of conventional SPC at various pH levels. Especially, it showed three-fold increase at near isoelectric point. However, water absorption capacity and fat absorption capacity of SPC by UF were decreased. For emulsion and foam properties, there were no significant differences between SPC by acid precipitation and SPC by UF method. At various pH levels, SPC by membrane with pore size of 30K dalton showed the highest emulsion properties. The SPC by UF had slightly higher viscosity than defatted sesame flour and SPC by acid precipitation.

In order to investigate the possibility of lwo fat meat products, beef patties were prepared with gums such as carrageenan, methyl cellulose, and xanthangum. The quality characteristics of beef patties were examined. Moisture contents of raw and cooked patties of control were lower than those of patties containing gums, and fat content was higher than those of containing gums. There was no significant difference in the protein contents of patties. In case of L-value(lightness) of raw patty, the control was higher than those patties containing gums. a-(redness) and b-value(yellowness) among patties were not significantly different. Cooking yield, fat retention, and water holding capacity of beef patties containing gums were higher than control beef patty, but salt soluble protein and gel strength were not significantly different. Significant difference did not exist among beef patties in hardness, but the chewiness and gumminess of patties containing gums were higher than control. In case of sensory evaluation, there was no significant difference among patties in aroma and palatability. Texture of control was higher than patties containing gums, and juiciness of control was higher than patties containing carrageenan.

In order to investigate the possibility of low fat meat products, beef patties were prepared with gumssuch as carrageenan, methyl cellulose, and xanthan gum. The quality characteristics of beef patties were examined. Moisture contents of raw and cooked patties of control were lower than those of patties containing gums. and fat content was higher than those of containing gums. There was no significant difference in the protein contents of patties. In case of L-value(lightness) of raw patty, the control was higher than those patties containing gums. a- ( redness) and b-value(yellowness) among patties were not significantly different. Cooking yield, fat retention, and water holding capacity of beef patties containing gums were higher than control beef patty, but salt soluble protein and gel strength were not significantly different. Significant difference did not exist among beef patties in hardness, but the chewiness and gumminess of patties containing gums were higher than control. In case of sensory evaluation, there was no significant difference among patties in aroma and palatability. Texture of control was higher than patties containing gums, and juiciness of control was higher than patties containing carrageenan.

The purpose of this study was to investigate the sensory and mechanical characteristics of mayonnaise containing various levels of green tea powder The highest viscosity of mayonnaise was obtained at the green tea powder concentration of 0.5% The emulsion, stability was increased with the addition of green tea powder. In the sensory evaluation, overall acceptabilty appeared to be the highest when 0.1% of green tea powder was added. There was a significant difference between the samples (P<.05) In terms of change in color, the values of L, a, b, and ΔE decreased as the amount of green tea powder increased. In the measurement of the texture, the hardness of mayonnaise was highest in the control of green tea powder, and the springiness appeared to be higher in the mayonnaise with 0.1% of green tea powder. The odor acceptabilty in the sensory evaluation showed a negative correlation with the values of gumminess in the mechanical characteristics. The subjective parameters that affect overall quality on sensory evaluation were determined by, and they were odor acceptabilty, after taste, oily taste, sour odor. sweet taste. egg odor, color acceptabilty, and salty taste. These results showed that mayonnaise made with 0.1% green tea powder, salad oil 474.5ml. egg golk 85g, sugar l0g, salt 7g, and vinegar 23m1 with the addition of 0.6g green tea powder was the most effective compared with other treatments.

To develop a functional Kimchi utilizing onion, 5 different Kimchi with onion used as a major ingredient were formulated. The changes in pH. titratable acidity, reducing sugar. total bacterial count, and the number of lactic acid bacteria in the process of fermentation were studied A. onion Kimchi Control. B : onion Kimchi added with oyster, C : onion Kimchi added with salted shrimp, D : onion Kimchi added with oyster, cucumber, and a bit of radish, E : onion Kimchi added with salted shrimp, cucumber, and a bit of radish. pH of onion Kimchi decreased during storage, but titratable acidity increased. The pH values of onion Kimchi were not significantly different among groups, the changes in pH during fermentation were the lowest in A, and changes in B and D were lower than those of C and E. Salt concentration tended to decrease during the fermentation process, and the changes in salt concentration were lower in D and E than in B and C. Reducing sugar content maximized at 4 days of fermentation and decreased after 12 days. The number of lactic acid bacteria increased during first 4 days of fermentation and decreased after 12 days. Total lactic acid bacterial count were the most lowest in A.

Physicochemical properties of Kochujang(OK) added onion powder (OK ) were Investigated duringstorage at 20"C The pH value of Kochujang tended to decrease by condition of storage. Initial pH value of OK was significantly lower than that of control, but the difference of pH value was getting smaller during the storage period. In the Process of 90 days storage period, the pH value of OK containing 8 and 10% of onion powder was higher than control. Salt content was lower in OK than in control as the onion content was higher No changes in salt content were observed during the storage process. Reducing sugar was higher in OK than in control, and Its concentration was increased with onion content. Amino acid nitrogen content which was slightly higher in OK than in control increased during 45 days of storage period and tended to decrease afterward. In the sensory attribute data of Kochujang after 3 months of storage period, OK had higher scores in sweetness, color, flavor, and overall acceptability than control, especially the OK with 10% onion powder had the highest scores.scores.

The physical and processing properties of acorn jelly were investigated to see the effect of polysaccharides in seaweed extract and corn starch. The yield of acorn jelly added starch concentration was slightly increased when the concentration was added more. However, moisture content and color had no significant changes with concentration. In the case of acorn jelly added sea tangle, color of acorn jelly was darker, but color of the jelly with carrageenan was lighter. According to the concentration of seaweed extract, the hardness was increased as concentration was added. The texture of acorn Jelly added agar had the highest binding. In the case of acorn jelly added corn starch, there were no significant changes, but this binding was stronger than the acorn jelly added extract of marine algae. In the physical and sensory properties of acorn jelly with corn starch, the ideal mixture ratio between the acorn jelly and the corn starch was 6:4.

호알칼리성 방선균 Streptomyes sp. B-2를 Glucose Isomerse 생성을 위해 토양에서 분리했다. Glucose Isomerase(G.I)는 high fructose glucose syrup과 fructose의 생산을 위해서 식품 공업에서 아주 중요시되고 있는 효소이다. 호알칼리성 방선균 Streptomyces sp. B-2가 생성하는 glucose isomerase(G.I.)를 정제하였다. G.I.는 (NH$_4$)$_2$So$_4$분획, DEAE-cellulose, Sephadex G-200 chromatography하여 순수 분리 하였다. 순수분리된 G.I.는 electrophoresis에 의해 확인을 했다. SDS-acrylamide gel electrophoresis에 의해 정제된 효소는 single band를 보여주었다.

This study was focused on the analysis of questionnaire that surveyed the preference and perception on perilla leaves, known as kkaennip. 31.6% of total respondents answered that they had purchased perilla leares once or twice a month, and the volume of their purchases was offen limited to one or two bundles. Among those respondents, 50.4% surveyed that they had usually taken less than ten leaves in each meal. In the preference survey, 59.2% of total subjects responded 'like' or 'very like' on perilla leaves, and 60.5% of those subjects who favorably responded liked the flavor of the perilla leaves. On the other hand, 51.2% showed unfavorable responses due to the concern of agricultural chemicals. The favorite dishes using perilla leaves were 'kkaennip kimchi'. 'kkaennip ssam'and'kkaennip jon'in the order. The perceptions on the kkaennip kimchi in the market were considered as 'convenient'. 'not affectionate', 'fast', 'expensive' etc.