The changes of vitamin A contents of transitional (7th day postpartum) and mature (60th day postpartum) milk were comparatively studied from 20 Korean lactating women to provide the basic information for recommended dietary allowances. The mean retinol contents($\mu\textrm{g}$/100$m\ell$) of transitional milk in primiparae and multiiparae were 79.71 (${\pm}$50.61) and 73.43(${\pm}$31.02) and those of mature milk in primiparae and multiparae were 44.73(${\pm}$19.03) and 38.25(${\pm}$17.63) respectively. The mean ${\beta}$-carotene contents ($\mu\textrm{g}$/100$m\ell$) of transitional milk in primiparae and multiparae were 10.44(${\pm}$7.43) and 14.15(${\pm}$11.81) and those of mature milk in primiparae and multiparae were 4.97(${\pm}$2.22) and 5.36(${\pm}$4.23) respectively. The total content of vitamin A($\mu\textrm{g}$/100$m\ell$) in transitional milk was 81.44(${\pm}$ 51.47) in primiparae and 75.79(${\pm}$31.99) in multiparae, and those of mature milk in primiparae and multiparae were 45.56(${\pm}$19.12) and 39.14(${\pm}$17.73) respectively. The vitamin A content decreased with increase of lactation period. The mean content of vitamin A between primiparae and multiparae during lactation was not significantly different (p>0.05) However, there was a significant difference in the total vitamin A contents according to lactation period. The average content($\mu\textrm{g}$/100$m\ell$) of retinol in lactating mothers delivered boys and girls were 74.45 (${\pm}$43.84) and 78.96(${\pm}$35.98) in transitional milk, 40.27(${\pm}$16.61) and 42.51(${\pm}$21.22) in mature milk, respectively. However, no significant difference was found between retinol contents contentscontentsin lactating mothers delivered boys and girls. The average contents($\mu\textrm{g}$/100$m\ell$) of ${\beta}$-carotene in lactating mothers delivered boys and girls were 11.34(${\pm}$4.27) in mature milk. The contents($\mu\textrm{g}$/100$m\ell$) of total vitamin A was significantly different (p<0.05) between transitional and mature milk the difference of total vitamin A content between lactating mothers delivered boys and girls. and primiparae and multiparae was not significant(p>0.05) As a result the contents of vitamin A, retinol and ${\beta}$-carotene in transitional and mature milk decreased according to the increase of lactation period.

This study was undertaken to investigate the effects of dietary low (Fe) levels on Fe metabolism of cadmium(Cd) poisoned rats. 40 male Sprague weaning Dawley rats weighing 80-90g were divided into 4 groups(LFe:low Fe, LFeCd:low Fe and Cd, AFe: adequate Fe, AFeCd: adequate Fe and Cd) according to Cd administration(0, 50ppm in drinking water) and Fe levels(Fe:6ppm, 40ppm in diet)for 12 weeks. The food intake and body weight gain of Cd group with low Fe(LFeCd) were significantly lower than those of without Cd group with adequate Fe(AFe)(p<0.01, P<0.05). But there was no significantly difference between Cd groups and without Cd groups in water intake. The blood levels of hemoglobin, hematocrit, and serum levels of Fe of LFeCd were significantly lower than those of AFe(p<0.01, p<0.05, p<0.001). The urinary and fecal excretion of Fe of LFeCd was significantly lower than that of AFe(p<0.05, p0.05). The levels of Fe of liver, spleen in LFeCd were lower than those of AFeCd(p<0.05, p<0.05). These results indicates that adequate iron supplementation to Cd pretreated rats induce protective effects on the reduction of Fe status by Cd poisoning.

This study was an attempt to investigate various factions, such as the calorie, nutrient intake, physical activity, blood lipids, obesity prevalence and body fat distribution on NIDDM male diabetics. General characteristics, physical activity and exercise levels of subjects were invesigated by interviewing, daily calorie and nutrient intake were measured by convenient method. The following anthropometric measurements were made on all participats : weight, height. Also waist and hip circumference were measured on 174 male diabetics to get waist-to-hip circumference ratio as index of the body fat distribution. For measurement of plasma lipids, 12-hour fasting blood samples were drawn The results of this study were summarized as follows : 1. At the onset of diabetes, the major self-diagnosed symptoms were polydipsia, fatigue, and body weight redution 2. The average of daily energy intake of male diabetics was 2106 Kcal which is 96% of the RDA Percentage of energy is that carbohydrate:protein : pat=70:14:16. 3. Among the NIDDM male subjects, 59% was exercise regularly. 4. Obese subjects above in the ideal body weight of 120% are presently 17%, but 39% of subjects were reported to be obese in the past. The mean BMI of the male NIDDM diabetics is 23.3${\pm}$2.6 and the past mean BMI was 25.2${\pm}$2.7 The mean WHR was 0.93${\pm}$0.10. 5. When diabetics were divided into obese and nonobese group according to RBW, energy intake, blood pressure, blood glucose and total cholesterol were not significantly different between the two groups, but LDL and VLDL-cholesterol were significantly higher in the obese group. 6. RBW did not correlate with cholesterol and triglyceride, but WHR correlated significantly with cholesterol and triglyceride. In conclusion, these results from a present study support previous findings indicating that not only the degree of obesity but also the localization of fat is a risk factor for diabetes.

A survey was conducted to investigate consciousness of middle and high school students unsing fast food restaurants in Kwang-ju, from July 20 to August 20 in 1993. The results are follows; 1. There are many motives which drive students into fast food restaurants. Among those are its convenience as a place of meeting friends, pleasant and clean environment for eating, no time limit of staying there, hygiene of dining equipment and table ware. 2.The majority of the students used the fast food restaurants between 12:00 and 14:00 pm. It shows that time does not influence much on using there, because they answered in high percent that they use at any time. 3. Student usually pay individually and in some cases their friends or parents pay the bill. 4. Major factor in fast food selection was their tastes, nexts, were proper price, nutrition, and so on, They prefer their home food to restaurants fast foods. 5. The most of students have positive response to make traditional Korean foods into fast foods. The students, in particular, emphasized for the development of traditional Korean foods ; Sikhae and Sujonggwa(beverage), Docbokki, Japchae, kinds of rice cake and Jun. 6. Students suggested to be better fast food service, such as lowering the price, increasing the portion size and developing fast foods from the traditional Korean foods.

To prepare the basic information for the fermentation of high quality persimmon vinegar in the farm. the quality of the complex fermented persimmon vinegar(CFPV) was compared to that of naturally fermented persimmon vinegar (NFPV). The titratable acidity of the CFPV was 3% which was the half concentration of the NFPV. The content of total free sugar by HPLC was 6% in CFPV and NFPV was 5%. Organic acid compositions in persimmon vinegar were oxalic acid, malic acid, lactic acid, citric acid, succinic acid and glutaric acid in addition to acetic acid. Total content of the organic acids in NFPV was higer than in CFPV. Especially, the content of latic acid in NFPV was very higher than that of CFPV. the flavour, color and taste of persimmon fruit itself in CFPV were stronger than those in NFPV.

The rapid preparaton method of soybean curd with ultra fine soy powder at home was investigated. The microwave oven of this study used common microwave attached sensor for the volume and temperature control, The temperature of the microwave oven was maintained at 98, not boiling over. It took 9 minutes to make 300g of soybean curd, 10 minutes to make 600g, 14 minutes to make 900g, and 17 minutes to make 1200g. Beany flavor and trypsin inhibitor could be removed by this conditon. It took only 5 min to make coaguation of the curd by glucono-$\delta$-lactone.

Six sesame oils prepared from Korean and Chinese sesame were oxidized at 40$^{\circ}C$ for 16 weeks in a dark place. Effects of oxidative stability on tocopherols of those sesame oils were studied in related to chemical changes in the oils. All oil samples showed that the rate of tocopherol reduction was increased by the storage time. The changes of peroxide value, free fatty acid, carbonyl content were not caused in direct relation to the tocopherols oxidation. The amount of total tocopherol in the Korean sesame oil ranged from 48.7-50.3mg/100g and Chinese seseame oil ranged from 42.4-44.7 mg/100g According to the three individual tocopherols remaining content after 16weeks, ${\gamma}$-,${\alpha}$-,${\beta}$- tocopherol showed 70%, 30%, 20% of initial concentrations in the oils respectively. There was no significant difference between Korean and Chinese sesame oil except the higher total amount of the tocopherol in Korean sesame oil than that of Chinese.

The present study was conducted to evaluate the hepatoprotective effect of puerariae Radix methanol extract on benzo(a) pyrene(B(a)P) - induced liver injuries in rats. In vitro experiment, primary cultured hepatocytes (5X105 cells/$m\ell$) were cultured for 20~24 hours after adding puerariae Radix mehtanol extract(32$\mu\textrm{g}$/$m\ell$) and B(a)P(50 uM). In vivo experiment, Puerariae Radix methanol extract(0.25 g/kg/day, per os) was administered for 7 days and B(a)P(0.1 mg/kg/day, intraperitoneally) was given after the last administration of extract. And then the hepatoprotective effect of Puerariae Radix methanol extract was investigated biochemically through in vitro and in vivo experiments. Namely, activities of enzymes (GOT, GPT and LDH) were measured and 3-(4,5-dimethylthiazol-2-yl)-2, 5-diphenyl tetrazolium bromide(MTT) assay were carried out in vitro cell culture study and GOT, GPT, LDH and ALP activities and HDL-cholesterol, total cholesterol and triglyceride contents were performed in vivo study. In vitro experiment, as a result of enzyme activity measurement(GOT, GPT and LDH) and MTT assay, GOT,GPT and LDH activities changed by B(a)P were recovered to normal levels and hepatocytes impaired by B(a)P were recovered to normal. In vivo experiment, Puerariae Radix methanol extract significantly decreased the enzyme activities(GOT, GPT, ALP and LDH in serum and GPT and ALP in tissue) and lipid contents in comparison to B(a)P-treated group.

In order to improve the shelf-life of Tofu, the elimination of contaminated bacteria by ozone treatment was examined. Tofu prepared from ozone treated-soybean was investigated for microbial, physicochemical and sensory changes during storage at 20$^{\circ}C$ and 30$^{\circ}C$. As a result of treatment in ozonic water by 2~4ppm/sec for 3 hours, 90~98% of the total bacteria in material soybean for Tofu was eliminated. At 20$^{\circ}C$, control Tofu prepared from ozone treated-soybean was found to be spoiled after 72 hous. Titratable acidity and sensory changes of Tofu was increased as spoilage of Tofu was progressed, but pH was decreased at the first day of storage, and after that it was increased. At 30$^{\circ}C$, there was no remarkable difference between Tofu of control and Tofu prepared from ozone treated-soybean.

As a part of the fermentation control scheme for the preservation and improvement of the quality of Kimch, this paper summerizes a result of the research into the cleaning method of materials, the fermentation of Kimch using cleaning materials, the search of lacticacidbacteria for starter, the seperation state of cell wall by starter, the fermentation of Kimchi in the airtight instrument and in the air controlled state. And it shows the influence on the growth of lacticacidbacteria when the herb-medicine is used as a sub-ingredients, and the effects on the quality of ginseng added Kimchi.

Kmich is the traditional vegetable fermented food. Like other traditional foods. it was not known when the kimchi was first processed. In the chinese historical litera tures, Salt and varlous vegetables were used in Korea from the time of kokuryo and shila Dynasty. Brined vegetable product might be therefore, processed at that time for the winter. But the product was highly salted and any seasonings were not added at all. Chinese cabbage and ned pepper were used for kimchi processing in 15-16 centureis. Vanious type of Kimchi simllar to present products were processed thereafter.