• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.5
• /
• pp.713-720
• /
• 2013

The purpose of this study was to evaluate the effectiveness of vegetable-related nutrition education for fourth grade elementary school students in Gyeongnam province. A comparative analysis of nutritional knowledge on vegetables, vegetable preferences, and vegetable intake in school foodservices were assessed between a control group and an experimental group. The control and experimental group contained 62 and 67 students, respectively, and the experimental group received nutritional education in four sessions (40 minutes each session) per week. A self-administered survey was conducted before and after this education, and 122 questionnaires (for 61 members of the experimental group and 61 members of control group) were analyzed. In the experimental group, there was a significant (p<0.001) increase in vegetable-related nutrition knowledge (form 5.02 to 6.10 out of a total score of 9), while there were no significant differences in the control group. Vegetable preference scores also significantly (p<0.001) increased (from 3.44 to 3.85 on the 5-point Likert scale) in experimental group, while there were no significant difference in control group. We also observed a significant (p<0.001) increase in vegetable intake from school foodservices (89.34% to 95.49%) in the experimental group, but there were no significant differences in the control group. In conclusion, a vegetable-related nutrition education for fourth grade elementary school students was effective at improving the nutritional knowledge of vegetables, vegetable preferences, and vegetable intake from school foodservices. Therefore, to encourage the vegetable-related right dietary habits, sustainable, and systematic nutrition education programs should be implemented for elementary students.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.5
• /
• pp.808-817
• /
• 2013

This study was conducted to compare job satisfaction and factors related to job satisfaction between permanently and temporarily employed dietitians in school foodservices in the Gyeongsangnam-do area. A total of 204 questionnaires were used in the final analysis. The average age, length of employment, and monthly wage of temporarily employed dietitians was significantly lower than those of permanently employed dietitians. However, there was no significant difference of overall job satisfaction between permanently and temporarily employed dietitians, although the average pay, welfare benefits, and promotion factors for permanently employed dietitians was significantly higher. Work and pay factors had significant effects on the overall job satisfaction of permanently employed dietitians, while work factors and work atmosphere had significant effects on the overall job satisfaction of temporarily employed dietitians. In conclusion, there was a significant difference in overall factors related to job satisfaction between permanently employed dietitian and temporarily employed dietitians. The pay, welfare benefits, and promotion condition of temporarily employed dietitians should be improved to ensure the efficient management of the school foodservice workforce in the future.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.5
• /
• pp.682-689
• /
• 2013

This study determined the effects of cabbage juice and cabbage-mixed juices on the growth of AGS human gastric cancer cells and their anti-gastritic effects on HCl-ethanol induced gastritis in SD rats. Cabbage juice showed the highest growth inhibition on AGS gastric cancer cells in vitro (42%), compared with chlorella (20%) and kale juice (21%). However, cabbage-chlorella and cabbage-kale juice mixtures (at a 7:3 ratio) showed synergistic effects (57% and 65% inhibitory effects, respectively) on the gastric cancer cells. Inflammatory genes (iNOS, COX-2, TNF-${\alpha}$ and IL-$1{\beta}$) were significantly down-regulated in the mixed juices. Tests of DPPH radical scavenging activity and acid-neutralizing capacity with the mixed juices also showed this trend, as cabbage-chlorella and cabbage-kale mixed juices showed synergistic effects compared to cabbage juice alone. The inhibition rate of acute gastritis induced by HCl-ethanol in rats was 46% with high amounts of cabbage (CH; 800 mg/kg), 71% with high amounts of cabbage and chlorella (CChH; 800 mg/kg), 74% with high amounts of cabbage and kale (CKH; 800 mg/kg), and 75% with cimetidine (positive control) compared with the control. In addition, rates with CChH and CKH showed decreasing gastric secretions with increasing pH. These results show that cabbage juice and cabbage-mixed juices, especially with chlorella or kale, exhibit remarkable anti-gastritic effects and can be administered for a long period for the prevention and treatment of gastric cancer and gastritis.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.5
• /
• pp.655-662
• /
• 2013

The antioxidant and anticancer effects of the edible mushrooms Lentinus edodes (LE, Pyogo mushroom) and Agaricus blazei (AB, Agaricus mushroom), and the medicinal mushrooms Cordyceps militaris (CM, Dong chunghacho), Ganoderma lucidum (GL, Youngji mushroom), Inonotus obliquus (IO, Chaga mushroom), and Phellinus linteus (PL, Sangwhang mushroom) were studied in vitro. The bioactive components were extracted by methanol. The antioxidant effects were evaluated using the DPPH and hydroxyl radical scavenging assays. The antioxidant activities of medicinal mushrooms (35~90%) were higher than edible mushrooms (4~23%). The in vitro anticancer effects of the mushrooms were evaluated using the MTT assay in AGS gastric adenocarcinoma cells, HCT-116 colon carcinoma cells, and HepG2 hepatoma cells. The medicinal mushrooms CM, GL, IO, and PL showed 28~91% inhibition, while the edible mushrooms LE and AB exhibited 5~40% inhibition. The medicinal mushrooms, compared to edible mushrooms, effectively down-regulated the gene expression of the anti-apoptosis related gene Bcl-2 and inflammation-related genes iNOS and COX-2, and up-regulated the pro-apoptosis gene Bax (p<0.05). Total polyphenol and flavonoids contents of the medicinal mushrooms were 9.1~35.7 mg/g, while the edible mushrooms showed 0~13.3 mg/g. This study showed that antioxidant activities and anticancer activities in vitro increased in the order LE, AB, GL, CM, IO and PL. LE and AB showed the lowest effects among the samples, GL and CM had medium effects, and IO and PL exhibited the highest effects in the antioxidant and anticancer effect for three different human cancer cells. Taken together, PL resulted in the highest and LE the lowest effects in this study.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.11
• /
• pp.1658-1672
• /
• 2016

This study aimed to investigate preferences for sous-vide cooked jabchae between Korean and Chinese consumers according to sauce mixing proportion. To commercialize sous-vide cooked jabchae and localize it for overseas circumstances in the Korean and Chinese markets, consumers' subjective preferences for sous-vide cooked jabchae were investigated especially in 119 Korean consumers (55 males and 64 females) and 136 Chinese consumers (70 males and 66 females). For jabchae samples, this study set up three different mixture rates of soy sauce and sugar, 8% (LSS), 13% (MSS), and 18% (HSS), and three different salad oil rates, 0% (LO), 12% (MO), and 24% (HO), to propose nine kinds of samples. As a result of consumer preferences, for Koreans, MSS and HSS regardless of oil content were significantly high in overall, appearance, saltiness, sweetness preferences, and purchase intention (P<0.001). In addition, for oiliness preference, LSS, MSS, LO, and MO were significantly high (P<0.001). For Chinese, HSS, MO, and HO were significantly high in overall, flavor preference, and purchase intention (P<0.001). For saltiness and sweetness preference, regardless of oil content, saltiness preference was significantly high in HSS and sweetness in MSS and HSS (P<0.001). For oiliness preference, regardless of content of soy sauce and sugar mixture, LO and MO were significantly higher, and for appearance preference, there was no significant difference among all samples (P<0.01). In general, both Korean and Chinese tended to prefer MS and HO, irrespective of oil content. Especially for Koreans, LSS was the least favorite sample in almost all preference questionnaires. For Chinese, preference scores for LSS and HSS were higher than for Koreans. On the other hand, oil content did not have much effect on consumer preference as compared with contents of soy sauce and sugar mixture.

• Journal of the Korean Home Economics Association
• /
• v.29 no.4
• /
• pp.25-35
• /
• 1991

This study was carried out to determine the proximate composition, amino acids and fatty acids contents and changes of physicochemical characteristics of each oil extracted from Spanish and Virginia type peanuts grown in Korea roasted at 110, 120, 130 and 14$0^{\circ}C$ for 2 minutes. 1. The moisture contents of raw Spanish and Virginia type peanuts were 6.5~6.8% respectively. The crude ash and reduced sugar contents of raw Spanish and Virginia type peanuts were 2.3% and 16.5% and the crude protein content was 27.0% in Spanish type peanuts and was aproximately 1% higher than in Virginia type peanut. The protein content was 25.7%~26.7% in Virginia type peanut roasted at 110, 120, 130 and 14$0^{\circ}C$. The crude fat content of Virginia type peanut was 46.0% which was aproximately 1% higher than that of Spanish type. But four kinds of oils content were 51.3%~51.8% in Spanish type peanut roasted at 110, 120, 130 and 14$0^{\circ}C$, which was about 2% higher than those of Virginia type. 2. Amino acids existed in peanut were glutamie acid, arginine, aspartic acid, leucine, glycine, phenylalanine, proline-lysine, tyrosine, valine and isoleucine, etc mainly. But methionine and threonine contents were very low. The content of glutamic acid was the highest in 71.6-81.7mg among amino acids. Glutamic acid content of Virginia type peanut was about 12% higher than that of Spanish type peanut. Total amino acid content was 441.8mg/g in Virginia type peanut and that was 16% higher than that of Spanish type peanut. The lysine content of Spanish and Virginia type peanuts roasted at 14$0^{\circ}C$ were 24% and 13%, these were lower than those of peanuts roasted at 11$0^{\circ}C$. 3. Main fatty acids of raw Spanish and Virginia type peanut oils were oleic(40.99-46.58%), linoleic(33.21-38.82%) and palmitic acid(9.72-11.58). Linoleic acid content of raw Virginia type peanuts was 5.6% higher than that of raw Spanish type peanut. And the oleic acid content of Spanish and Virginia type peanuts roasted at 11$0^{\circ}C$, 12$0^{\circ}C$, 13$0^{\circ}C$ and 14$0^{\circ}C$ was 50-53% and 41-43% respectively. Linoleic acid content of Spanish and Virginia type peanuts roasted at same temperatures as the former was about 28-31% and 37-38% respectively. That linoleic acid content of roasted peanuts was lower than that of raw peanuts. Linoleic acid content of raw and roasted Virginia type peanut, were higher than that of Spanish type peanuts. 4. Acid value and peroxide value of oils extracted from roasted Spanish and Virginia type peanuts were much higher than those of oils extracted from raw peanuts. The maximum AVs of oils extracted from Spanish and Virginia type roasted peanuts were samples roasted at 12$0^{\circ}C$and those AVs were 0.50 and 0.63 respectively. And the maximum POVs of oils extracted from Spanish and Virginia type roasted peanuts were samples roasted at 12$0^{\circ}C$ also and those POVs were 26.8 and 32.8 meq/kg. oil respectively. Acid value and peroxide value of oils extracted from roasted peanuts were increased with increasing the roasting temperatures from 11$0^{\circ}C$ to 12$0^{\circ}C$, then decreased, while TBA values were increased continuously with increasing the roasting temperatures.

• Journal of Gastric Cancer
• /
• v.6 no.4
• /
• pp.244-249
• /
• 2006

Purpose: Tumor size has been reported to be one of the prognostic factors in the preoperative setting and 8 cm has been confirmed as a cut-off value for large gastric tumors with respect to postoperative complications. The aim of this study was to investigate the clinicopathologic features and the prognosis in patients with tumors larger than 8 cm in diameter. Materials and Methods: We retrospectively studied 2,260 patients with gastric cancer who underwent a gastrectomy from 1983 to 2001 at the Department of Surgery, Korea University College of Medicine. For a comparative analysis we divided the cases into the large and the small groups according to tumor size. The clinicopathological factors associated with large gastric tumors were analyzed by using univariate and multivariate analyses. To determine which variables were independent prognostic factors for overall survival, we applied the Cox proportional hazards model and we used P<0.05 as the cutoff value for statistical significance. Results: Univariate and multivariate analyses disclosed that tumor location (P<0.001), resection type (P<0.001), curability (P<0.001), depth of invasion (P<0.001), number of metastatic lymph nodes (P<0.001), differentiation (P<0.001) and combined resection (P<0.001) were significantly different between the two groups. The independent factors for survival identified by using the Cox proportional hazards model for large gastric tumors were nodal status (P<0.001), curative resection (P<0.001), depth of invasion (P=0.010), type of resection (P=0.018) and age (P=0.033). Conclusion: Large gastric tumors showed more aggressive local findings than their smaller counterparts. In patients with large gastric tumors, a curative resection was the most important factor for the prognosis. Therefore, we suggest that every effort should be made to do a curative gastrectomy and an accurate preoperative examination. (J Korean Gastric Cancer Assoc 2006;6:244-249)

• Journal of Gastric Cancer
• /
• v.9 no.1
• /
• pp.18-25
• /
• 2009

Purpose: The postoperative hospital stay after gastric cancer surgery is usually 8 to 14 days. The main reason for a prolonged hospital stay may be the 3 to 4 day period of postoperative starvation. The aim of this study is to investigate the feasibility of a critical pathway for early recovery after gastric cancer surgery, and this pathway included early postoperative feeding. Materials and Methods: One hundred three consecutive patients who underwent gastric resection and reconstruction for gastric cancer from October 2007 to June 2008 at St. Mary's Hospital were prospectively enrolled in a fast-track critical pathway. The pathway included minimal preoperative procedures, optimal pain relief, proper fluid administration, early mobilization and early enteral nutrition at postoperative 1 day. The exclusion criteria were determined preoperatively, intraoperatively and postoperatively. Results: Of the 103 patients, 19 patients were excluded for preoperative (5), intraoperative (7) and postoperative (7) reasons. Eighty-four patients (81.6%) were included in the fast-track critical pathway. Sixty-eight (88.6%) of 84 patients were discharged at the planned 8 day after surgery during the initial period of the study, and the postoperative hospital stay was shortened up to 6 days during the more recent period. Postoperative complications occurred in 22 patients (26.2%), and these were gastrointestinal track-related complications in 6 cases (3 cases of ileus, 1 case of stasis and 2 cases of leakage) and infection-related complications in 8 cases. There was no statistical difference in the incidence of morbidity according to the clinic-operative features that included age, gender, stomach resection and lymphadenectomy. Conclusion: The fast-track critical pathway with using the available exclusion criteria was a valid option for patients who underwent gastric cancer surgery.

• Journal of Gastric Cancer
• /
• v.8 no.4
• /
• pp.225-231
• /
• 2008

Purpose: Laparoscopic gastric resection (LGR) is increasingly being used instead of open gastric resection (OGR) as the standard surgical treatment for gastric submucosal tumors. Yet there are few reports on which technique shows better postoperative outcomes. This study was performed to compare these two treatment modalities for gastric submucosal tumors by evaluating the postoperative outcomes. We also provide an analysis of the learning curve for LGR. Materials and Methods: Between 2003.4 and 2008.8, 103 patients with a gastric submucosal tumor underwent either LGR (N=78) or OGR (n=25). A retrospective review was performed on a prospectively obtained database of 103 patients. We reviewed the data with regard to the operative time, the blood loss during the operation, the time to the first soft diet, the postoperative hospital stay, the tumor size and the tumor location. Results: The clinicopatholgic and tumor characteristics of the patients were similar for both groups. There was no open conversion in the LGR group. The mean operation time and the bleeding loss were not different between the LGR group and the OWR group. The time to first soft diet (3.27 vs. 6.16 days, P<0.001) and the length of the postoperative hospital stay (7.37 vs. 8.88 days, P=0.002) were shorter in the LGR group compared to the OGR group. The tumor size was bigger in the OGR group than that in the LGR group (6.44 vs. 3.65 cm, P<0.001). When performing laparoscopic gastric resection of gastric SMT, the surgeon was able to decrease the operation time and bleeding loss with gaining more experience. We separated the total cases into 3 periods to compare the operation time, the bleeding losses and the complications. The third period showed the shortest operation time, the least bleeding loss and the fewest complications. Conclusion: LGR for treating a gastric submucosal tumor was superior to OGR in terms of the postoperative outcomes. An operator needs some experience to perform a complete laparoscopic gastric resection. Laparoscopic resection could be considered the first-line treatment for gastric submucosal tumors.

• Journal of Gastric Cancer
• /
• v.7 no.3
• /
• pp.124-131
• /
• 2007

Purpose: This study was conducted to identify prognostic factors in gastric cancer without lymph node metastasis and to specifiy which prognostic factors can be available in detail according to the depth of invasion. Materials and Methods: This retrospective study was based on the medial records of 268 gastric cancer patients who received resectional therapy from 1990 to 1999. The patients who revealed pT2NOMO, pT3NOMO, pT4NOMO on postoperative pathologic reports were enrolled. The survival rate was analyzed according to clinicopathologic and therapeutic factors. Results: According to the depth of invasion, the number of patients with pT2a, pT2b, pT3 and pT4 were 86 (32.1%), 56 (20.9%), 108 (40.3%), and 18 (6.7%) respectively. Age, depth of invasion, histological type, Borrmann type, and Lauren classification were statistically significant in the univariate analysis, and the age, the depth of invasion, and Lauren classification were independent prognostic factors identified by multivariate analysis. On multivariate analysis of subgroups according to the depth of invasion, the independent prognostic factors were age, Borrmann type, and Lauren classification in pT2, and age, Lauren classification, and vascular invasion in pT3. The prognostic factors of pT4 patients could not be analyzed due to limited sample size. Conclusion: In advanced gastric cancer patients without lymph node metastasis, age, the depth of invasion, and Lauren classification should be checked to predict prognosis. In patients with pT2 lesion among the above patients, the Borrmann type should be added in check-list.