• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1600-1607
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• 2013

The aim of this study was to investigate effect of nutrition education methodology on consumption of processed food and personality of middle school students aged 14 to 16 years who live in Busan. We categorized questionnaire based on students' consumption of processed food and personality characteristics. Based on the above, we determined serum mineral level to validate the correlation between personal characteristics and quantifiable serum mineral level. Following adoption of a proper nutrient education methodology, we found that consumption of processed foods such as meat and meat products, frozen food, noodles, bread and snacks, and drink was significantly reduced. In addition, there were distinct changes in personality characteristics such as stability, governmentality, sociality, and responsibility that became markedly increased, whereas impulsiveness decreased. We found that these distinct nutrition- education-based changes were statistically significant, when compared before and after providing proper nutrition education. We interpret these results as group with low stability showed a high consumption of meat and meat products, noodles, bread and snacks, and drink, whereas group with high stability showed a high consumption of milk and dairy products. Similarly, we also found that group with low impulsiveness showed a high consumption of canned foods, whereas group with high impulsiveness showed a high consumption of meat and meat products, frozen food, noodles, bread and snacks. Our results indicated that serum Na after nutrition education decreased, whereas other minerals including Ca, Fe, Zn, Mg and K increased, when compared with before nutrition education procedure. This study suggests that nutrition education methodology and establishment of proper dietary educational programs keeping in view balanced dietary habits for middle school students would not only appear to make them get along with healthy dietary habits, but also change their personality characteristics.

• Journal of Food Hygiene and Safety
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• v.15 no.2
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• pp.61-67
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• 2000

Bacteriological quality evaluations were carried out for rice rolled in laver(Kimbab), Hamburger, Walnut cake and chinese noodle (Jajangmyun), which were on sale in April and May 1995, in May and July 1997 and in January 1999, at 20 different resting places on Kyung-Bu, Ho-Nam, Joong-Bu and Young-Dong Highway in Korea. Food poisoning bacteria were not detected. However numerous coliform bacteria were dectected saying that the sanitary condition of foods on sale at resting places of the highways was not hygienic. There exited 8.8$\times$10$^{4}$~6.6$\times$10$^{5}$ cells/g of coliform bacteria in all the Kimbab sold in 1995. As for Hamburger, 1.8$\times$10$^{2}$~4.7$\times$10$^{4}$ cells/g of coliform bacteria proliferated in all the samples. In 1997,E. coli was found in 16 cases and 21 cases respectively out of 22 Kimbab samples, Hamburger dealing at 7 resting places out of 14 were contaminated with 1.7$\times$10$^{2}$~1.9$\times$10$^{7}$ cells/g of coliform bacteria and Hamburgers dealing at 2 resting places were infected by 5. coli. In contrast to the Kimbab and Hamburger, all the 6 Walnut cake samples were free from the microbial pollution exhibitory that their hygienic condition was satisfactory. 3 samples out of 6 Jajangmyun were contaminated by 7.1$\times$10$^{2}$~2.0$\times$10$^{3}$ cells/g of coliform bacteria, but E. coli was not detected. Compared Kimbab sold in 1995 and 1997 with 1999, Kimbab sold in it can be said that hygienic control fur Kimbab should be performed more strictly during hot season than during cold season. Walnut cake was the safest against microbial contamination, followed by Jajangmyun, Hamburger and Kimbab in decreasing order, indicating that foods with mixed ingredients such as Kimbab and Hamburger were more susceptible to microbial infection, so that a more systematic safety control is needed for such foods during cooking, processing and distribution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.9
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• pp.1071-1080
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• 2017

This study examined the adhesiveness of beneficial intestinal bacteria to whole-grains using confocal scanning laser microscopy (CLSM), to demonstrate the prebiotic effects of whole-grains, and to develop prebiotic puffed snacks with these whole-grains. CLSM has been used to observe the adhesiveness of Lactobacillus acidophilus, which belongs to beneficial intestinal bacteria, to whole-grain powders using optical sectioning techniques. The enhanced effects on the growth of beneficial intestinal bacteria with the hot water grain extract were verified using an indirect count method. Finally, a puffed snack was produced with the prebiotic effect and the quality was evaluated by checking the chromaticity and degree of hardness. As a result, L. acidophilus exhibited adhesive ability to whole-grain powders and growth of selected beneficial intestinal bacteria were improved significantly. The Hunter L value of the developed puffed snack increased when seasoning was added. The hardness of the puffed snack with seasoning was higher than that of the control. The results of a sensory evaluation showed that the puffed snack with seasoning was highly rated in the overall preference compared to the control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.735-744
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• 2007

The purpose of this study was to investigate the sweets preference, food frequency, dietary habits, and nutrition knowledge of middle school students who like sweets. A survey instrument consisted of a self-administered questionnaire, a food frequency questionnaire, and anthropometric measurements. Three hundreds thirty five students aged 13 to 15 years old were divided into two groups, Sweets Liking Group (SLG) and a control group based on the subjects' scores for dietary habits, sweets preference, and food frequency. For dietary habits, the score for meal regularity was significantly lower in the SLG group compared to the control (p<0.001). In addition, the SLG group was more likely to skip breakfast (p<0.001), eat inadequate amount of meals (p<0.001), and consume yellow-green vegetables less frequently (p<0.001) than the control. The subjects' nutrition knowledge was assessed using 20 questions representing five categories, including functions of nutrients, nutrition and health, food pyramid and food groups, healthful snacking and the right dietary attitude. The total scores for nutrition knowledge indicated that the SLG had a poorer nutrition knowledge for all five categories than the control (boys p<0.05, girls p<0.01). For food frequency, the SLG consumed more sweets but less grains, cereals, fishes, beans, vegetables, and milk and milk products than the control (p<0.001). Strong positive correlations appeared between sweets preference, sweets frequency, and sweets-related dietary habits; and all were negatively correlated to nutrition knowledge. Sweets frequency was negatively related to meal regularity, breakfast consumption, meal adequacy, and balanced meals. The findings suggest that nutrition education is necessary to improve the dietary pattern, especially sweets consumption, of Korean young adolescents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.224-230
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• 2006

Microbial contamination levels and legal preservative appropriation in child foods sampled from the neighborhood of elementary schools were investigated. Contamination levels of total aerobic bacteria in seasoned dried fish slices, bread and snacks, sausages, sugar products and dumplings were $1.70\~6.91,\;1.40\~6.66$, 4.50, $3.48\~5.88$, and $4.79\~4.82\;log_{10}$ CFU/g, respectively. Coliforms in four kinds of foods except for dumplings were $2.30\~6.60,\;4.22\~~5.98$, 2.00, and $2.78\;log_{10}$ CFU/g, respectively. Yeasts and molds in those foods were $0.10\~4.23,\;1.66\~4.91,\;1.46\~1.91,\;1.56\~4.26$, and $1.12\~1.84\;log_{10}$ CFU/g, respectively. S. aureus was isolated in $18\%$ of seasoned dried fish slices ($1.00\~2.84\;log_{10}$ CFU/g), $33\%$ of bread and snacks ($1.70\~1.79\;log_{10}$ CFU/g), $50\%$ of sausages ($3.28\;log_{10}$ CFU/g), $22\%$ of sugar products ($2.16\~2.88\;log_{10}$ CFU/g), and $100\%$ of dumplings $(1.18\~3.31\;log_{10}\;CFU/g)$ B. cereus was isolated in $21\%$ of seasoned dried fish slices $(0.70\~2.48\;log_{10}\;CFU/g)$, $50\%$ of bread and snacks $(0.70\;log_{10}\;CFU/g)$, and $11\%$ of sugar products $(0.30\;log_{10}\;CFU/g)$. Both E. coli and Salmonella spp. were not isolated in all samples. Preservative was only labeled on four products among 15 products but preservative on 13 products including 4 products haying an indication of preservative were not detected. Moreover, $0.30\%$ of sorbic acid was detected in one of Squid products . The results of this study indicated that the hygienic level of child foods in Gyeonggi and Incheon was very poor and need to be improved.

• Korean Journal of Food Science and Technology
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• v.42 no.6
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• pp.762-767
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• 2010

This study evaluated daily intakes of BHT, BHA, and TBHQ in Korean. The daily intakes were estimated using both a dietary survey approach and food supply survey approach. In the dietary survey approach, individual dietary intake data from the Korea National Health and Nutrition Survey in 2005, as well as analytical results of BHT in 131 samples, BHA in 134 samples, and TBHQ in 104 samples, were used to assess daily intakes of the antioxidants. In the food supply survey approach, both total production amounts of BHT, BHA and TBHQ and maximum permitted levels of the antioxidants were used to calculate daily intakes. In the dietary survey results, the average daily intakes of BHT, BHA and TBHQ were 0.8, 0.5, and 0.3 ${\mu}g$/kg body weight/day, respectively, and below 0.2% of the ADI (acceptable daily intake) set by JECFA (Joint FAO/WHO Expert committee on Food Additives). In the food supply survey approach, the average daily intakes of BHT, BHA,and TBHQ were all 0.3 mg/kg body weight/day. The ratios of ADI were 97, 60, and 40%, respectively. According to these results, daily intakes of BHT, BHA, and TBHQ in Korean are lower than the ADI.

• Clinical and Experimental Reproductive Medicine
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• v.34 no.1
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• pp.49-56
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• 2007

Objective: To evaluate the effect of short coasting, by withdrawing both gonadotropins and GnRH agonist (GnRHa), on the prevention in severe ovarian hyperstimulation syndrome(OHSS) without compromising pregnancy outcome. Method: Thirty-seven women who had been coasted during COH for IVF were coasted when $\geq$20 follicles > 15 mm with serum E$_2$ level of 4,000 pg/ml were detected. Coasting was initiated for one or two days depending on the status of follicle on ultrasound and serum E$_2$ level. Both gonadotropin and GnRHa were withheld for coasting. Retrospective study was carried and changes of serum E$_2$ levels, number of oocytes retrieved, fertilization rate, pregnancy rate were compared and analyzed. Results: The mean serum E$_2$ level fell from 6,993 pg/ml on the onset of coasting to 3,396 pg/ml on the day of hCG administration. The mean number of oocytes retrieved and fertilization rate were 15.7 and 70.0%, respectively. Fifteen patients were pregnant (40.6%) and implantation rate was 15.2%. Twenty-six (70.3%) patients were coasted for one day and 11 (29.7%) were coasted for two days. The mean decrease rate of serum E$_2$ level was 43% in one day coasting group and 15% (1$^{st}$ day) and 81% (2$^{nd}$ day) in two day coasting group. The pregnancy outcome was similar between the two groups. After coasting, no severe or moderate OHSS occurred in any patients and mild OHSS occurred in 3(8.1%) patients. Conclusions: Coasting for one or two days can be used successfully in the prevention of OHSS without compromising IVF cycle outcome.

• Korean Journal of Breeding Science
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• v.42 no.1
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• pp.75-86
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• 2010

End-use properties of 26 Korean wheat cultivars (KWC) were evaluated to assess consumer satisfaction with 6 imported wheat and 5 commercial wheat flours. In end-use quality testing of cooked noodles, Absorption of noodle dough sheet of ASW (Australian standard white) was similar to Anbaek, Eunpa, Gobun, Hanbaek, Jeokjoong, Jonong, Namhae, and Sukang. Thickness of noodle dough sheet of KWC was showed thin difference. In imported wheat and commercial flour, Commercial flour for baking cookie (Com5) with lower protein flour was lower than those flours. In lightness of prepared noodle dough sheet, Lightness value ($L^*$) of KWC was lower than those of Commercial flour for making white salted noodle (Com1), commercial flour for making for yellow alkaline noodle (Com2), and commercial flour for multi-purpose (Com4). Lightness value ($L^*$) showed significantly negative correlations with particle size of flour, ash, damaged starch, and protein content. Hardness of cooked noodles positively correlated with protein content. In texture of cooked noodles, Hardness of Com1 was similar to that of Alchan, Dahong, Jeokjoon, and Sukang. Also, hardness of Com2 was similar to that of Gobun, Jokyung, Jonong, Keumkang, and Namhae. In end-use quality of bread, bread loaf volume of commercial flour for making bread (Com3) was similar to Alchan, Jokyung, Keumkang, and Namhae but firmness was low. Bread volume showed better relationships with higher SDS-sedimentation volume, longer mixing time of mixograph, higher height of dough during development. Firmness of crumb was negatively correlated with bread volume. Diameter of cookie showed significantly negative correlations with particle size of flour, damaged starch, and protein content. Also, Top gain score became higher as the increase diameter of cookie. In end-use quality testing of cooked cookie, Cookie diameter of Com5 was similar to that of Dahong, Geuru, Olgeuru, Tapdong, and Uri but top grain was low.

• Journal of Nutrition and Health
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• v.55 no.6
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• pp.670-683
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• 2022

Purpose: To provide the primary data on dietary guidelines for the management of obesity, we analyzed the intake rate of food groups and dish groups according to obesity and age. Data were obtained from the Korea National Health and Nutrition Examination Survey (KNHANSE, 2013-2018). Methods: This study analyzed the data of 21,184 adults aged 19-64 years, obtained from the KNHANSE 2013-2018. The 24-hour recall was performed and the food groups were classified into six representative food groups (grains, meat·fish·eggs·legumes, vegetables, fruits, milk and dairy, and oil and sugar), and 'alcohol' and 'others'. The dish groups were classified into a total of twenty-four types. Results: The normal group included 9,004 subjects (42.5%), while the obese group had 12,180 subjects (57.5%). The food groups showing significant differences according to obesity were grains (p < 0.001), meat/fish/egg/legumes (p < 0.001), and vegetables (p < 0.001); similar results were obtained in both male and female. Comparing the intake rate of food groups and dish groups targeting only the obese group according to age, the food groups showing significance between the obese group and the normal group were grains (p < 0.001) and vegetables (p < 0.001), with significantly increased intake in both genders. Considering the dish groups, significant increases were determined for stews (p < 0.001), seasoned vegetables (p < 0.001), and kimchi (p < 0.001) in male, and for rice (p < 0.001), seasoned vegetables (p < 0.001), kimchi (p < 0.001), and rice cakes (p < 0.001) in female. Conclusion: The results of this study determined that the intake ratio of food and dish groups differs by age in obese adults. We believe that our results can be used as primary data for forming dietary guidelines for obese adults in the future.

• The Journal of the Korea Contents Association
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• v.8 no.12
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• pp.291-300
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• 2008

We survey recognition of nutrition labeling on the processed foods for the college students with distinction of sex and their major. The frequency of purchase that processed food is over the 3-5 times in a week. The man students preferred to have Ramyon, milk and milk products and the woman students' ingested snacks, soft drinks and sugar snacks. For another, the food major students like to have juice, soft drink, milk and milk products. Then again, the non-food major students ingested Ramyon, snacks and sugar snacks. The woman students and food major students show higher recognition of nutrition labeling and confirmation of it. The man student replied reason why to confirm nutrition labeling is to keep their health. But the woman students show interest to confirm nutrition content. The food major students confirm the nutrition labeling to determine the nutrition labels. The non-food major students did not confirm the nutrition labeling because they think it is an involved style. For knowledge of nutrition contents, the woman student and the student majoring food are well informed. But, all of the student show poor knowledge for staple foods, nutrient function and vitamin. As the research results, we suggest that the educated the student nutrition knowledge for nutrition labeling on the products. It helps to improve their dietary life and eating habits. And they can avoid buying of the processed foods by habit without confirmation of the nutrition.