• Journal of The Korean Society of Grassland and Forage Science
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• v.36 no.1
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• pp.29-33
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• 2016

In order to provide basic data to predict changes of milk components in milk yield, this study was conducted to compare nutritive values of diets collected from organic dairy farms (ODF) and conventional dairy farms (CDF) of Chungnam and Jeonbuk in Korea. The contents of crude fat, crude fiver, neutral detergent fiber, and acid detergent fiber in diets of ODF were significantly (p<0.05) higher compared to those of CDF. The contents of crude protein and crude ash in ODF were also higher (p<0.05) than those of CDF. The contents of calcium, ferrum, and phosphorus in diets of ODF were similar to those of CDF. The contents of potassium, magnesium, and iodine in diets of ODF were higher (p<0.05) than those of CDF. The contents of total saturated and unsaturated fatty acids in diets of ODF were higher (p<0.05) compared to those of CDF. The contents of oleic acid, linoleic acid, and linolenic acid in diets of ODF were higher (p<0.05) compared to those of CDF. However, the contents of myristic acid, palmitic acid, and stearic acid in diets of ODF were lower (p<0.05) compared to those of CDF.

• Food Science and Preservation
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• v.16 no.4
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• pp.549-553
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• 2009

The mushroom Agrocybe chaxingu was analyzed to evaluate the nutritional value of this potential food. The moisture content was 88.9% in the fruiting body of A. chaxingu, and the proportions of ash, crude fiber, carbohydrate, crude protein, and crude fat were 0.9%, 1.4%, 7.2%, 2.5% and 0.4% by weight, respectively. A. chaxingu contained 1.29 mg/100 g edible weight of vitamin $B_1$, and the contents of vitamin $B_2$, vitamin $B_3$, and vitamin C were 0.15 mg, 0.32 mg, and 18.4 mg per 100 g of wet mushroom. Potassium (3,318 mg/100 g, dry basis) was found at the highest concentration in A. chaxingu. In addition, the mushroom contained many other minerals (all figures are mg per 100 g of dried mushroom) such as phosphorus (909.7), magnesium (141.3), sodium (12.7), zinc (7.4), iron (6.5), copper (2.8), manganese (0.8), and nickel (0.1). The results indicate that A. chaxingu is a valuable nutrient source.

• Journal of Sericultural and Entomological Science
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• v.55 no.2
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• pp.33-39
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• 2019

Freeze-dried silkworm powder has been approved as a functional ingredients for blood glucose control since 2009. Proximate and nutrient compositions of silkworm powder was summerized as bellow. Silkworm powder contained 4.7% moisture, 57.7% crude protein, 9.5% crude fat, 5.4% crude fiber, and 9.3% ash. The larval protein contained 18 known amino acid including glutamic acid and aspartic acid. Fat is composed of 3:7 ratio of saturated fatty acid to unsaturated fatty acid including various essential fatty acids. It contained 34.7 linolenic acid, 24.4% oleic acid, 20.2% palmitic acid, 9.2% stearic acid, and 7.7% linoleic acid. Five minerals, K, P, Ca, Mg, S were abundant in the silkworm powder with other minerals such as Cu, Mn, Fe, and Zn.

• Journal of Life Science
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• v.29 no.9
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• pp.996-1001
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• 2019

Edible insects are reported to be rich in protein, minerals and vitamins, and much attention has been paid to them as a future food source. In Korea, they were massively reared and sold. In order to enhance the market value of edible insects for industrialized mass production, it is important to develop the safe and nutritious feed sources for rearing them are needed. In this study, a chlorella-free control feed (Exp1) and six experimental feeds supplemented with 0.5~2.0% liquid or powder types of chlorella were formulated. Protaetia brevitarsis and Allomyrina dichotoma, registered as food ingredients in Korea, were fed with the designed feeds and parameters of growth including larval survivorship, larval body weight, and larval period were analyzed. When chlorella added, larval survivorship was increased 2~13%(p>0.05) and 9~22%(p<0.05) in each beetle compared to the control. Interestingly, the larval period of chlorella powder-added groups was shortened by 24 days (Exp3, p<0.05) in P. brevitarsis and 19 days (Exp4, p<0.01) in A. dichotoma. Meanwhile, some parameters, crude protein, crude fiber, copper, zinc, potassium, magnesium, and phosphorous, in chlorella-added groups of P. brevitarsis were also higher than the control group. Therefore, chlorella could promote the larval growth performance of these two beetles and be used as a feed additive in rearing them.

• Food Science and Industry
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• v.50 no.2
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• pp.37-51
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• 2017

Food packaging strategies have steadily improved with increasing demand for improved food safety, convenience, and shelf life. The development of edible film has been hailed as a technology substituting packaging using synthetic plastics. There has been a surge for research to develop antimicrobial edible films and coatings that can increase microbiological safety while preserving foods. This review addresses recent results that are useful in advancing and extending research into antimicrobial edible films. In this review, we suggest the trend of the development of antimicrobial edible film/coatings by outlining edible film materials, antimicrobial substances, antimicrobial and physical properties of the films, commercial antimicrobial edible films, and methods to statistically predict the efficacy of antimicrobial edible film/coatings, reported in recent studies.

• Journal of Nutrition and Health
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• v.47 no.4
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• pp.277-286
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• 2014

Purpose: The aim of this study was to examine the characteristics of nutrition-related knowledge, dietary habits, and nutrient intakes of alcoholic patients and how nutrition education affects these nutritional behaviors. Methods: Subjects included 37 adult male alcoholic patients who were hospitalized. The nutrition education program consisted of five lessons over a five-week period. An each 80-minute nutrition education program per week was implemented for the alcoholic patients over a five-week period. Both before and after the implementation of nutrition education, their nutrition-related knowledge and dietary habits were assessed and nutrient intakes were investigated. Results: The subjects showed drinking habits of considerably high frequency, a large quantity of alcohol consumption, and preference for soju (a liquor) over beer. They had proper weight, height, and BMI, and came from relatively poor socioeconomic backgrounds with a low-level of self-rated health status and a comparatively high rate of suffering from disease. Mean score of their nutrition-related knowledge and dietary habits was quite low. They consumed less energy, dietary fiber, vitamin C, thiamin, riboflavin, folic acid, Ca, and K, but more Na compared to each Dietary Reference Intake (DRI). After implementing the nutrition education, mean score of nutrition-related knowledge and dietary habits showed significant improvement. In addition, the meeting rate of each DRI of several nutrients was increased significantly, including energy, carbohydrate, dietary fiber, vitamins A, C, and $B_6$, thiamin, riboflavin, niacin, pyridoxine, folic acid, Ca, P, K, Fe, and Zn, while that of Na decreased. Conclusion: The findings of this study indicate that alcoholic patients had various nutritional problems, such as lack of nutrition-related knowledge, bad dietary habits, and insufficient nutrient intakes, however, these problems can be positively modified by implementation of a relatively short-term nutrition education program.

• Korean Journal of Community Nutrition
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• v.19 no.4
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• pp.297-316
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• 2014

Objectives: This study was performed to investigate the body image, food habits, nutrition knowledge, food intake frequency, nutrient intakes of female university students in Masan. Methods: Two groups (n = 302, nutrition major: 147, non-major: 155) were classified into underweight, normal weight and overweight/obesity groups according to BMI respectively. Results: Height and weight of all subjects were 161.5 cm, 53.2 kg and were 161.5 cm, 55.1 kg, 161.5 cm, 51.3 kg in major and non-major female students, respectively. The BMI and body weight were significantly different (p < 0.001). Significantly higher proportions of underweight students in both study groups had perceived as 'normal' or 'fat' (p < 0.001). Higher proportion of the subjects skipped breakfast and main reason was no time to eat. Nutrition knowledge score was significantly higher in major than in non-major subjects (p < 0.001). Fish intake frequency score was significantly higher in non-majors, while the vegetable intake frequency score was significantly higher in majors. Nutrient intakes were significantly higher the majors compared to non-majors, particularly the intake of calcium (p < 0.05), zinc (p < 0.001), vitamin C (p < 0.001) and vitamin E (p < 0.01). Subjects in both groups did not have adequate nutrient intakes compared to KDRIs. BMI showed a positive correlation with body image, body weight and nutrition knowledge score (p < 0.01). Conclusions: These results suggest that systematic nutrition education program which can be applied in real life is important for the formation of correct choices of food and good eating habits.

• Culinary science and hospitality research
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• v.22 no.8
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• pp.27-38
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• 2016

This study examined the nutrient components and physicochemical properties of Acer termentosum Maxim. leaf as a natural health food source. To accomplish this purpose, the general and antioxidative contents of Acer termentosum Maxim leaf were measured. Total contents of carbohydrates, crude protein, crude lipid, and ash were 53.6%, 24.3%, 3.5%, and 3.5%, respectively. Caloric content of Acer termentosum Maxim was 246.5 kcal, while total dietary fiber was 46.7%. Regarding mineral contents, K was the most abundant mineral, followed by Ca, Mg, and P. Therefore, Acer termentosum Maxim is an alkali material. Total phenol contents of the 70% ethanolic extracts of Acer termentosum Maxim was $116.35{\pm}1.4mg\;GAE/g$. Total flavonoid contents of the 70% ethanolic extracts were $20.3{\pm}1.23mg\;RE/g$. The antioxidative activities of Acer termentosum Maxim. were significantly increased in a dose dependent manner on DPPH(1,1-Diphenyl-2-picrylhydrazyl) radical scavenging, ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) radical scavenging, FRAP (ferric reducing antioxidant power) activity, reducing power. It is expected that follow up study of Acer termentosum Maxim through developing processed food and evaluation of their functional properties would provide useful information as a source of functional foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1000-1006
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• 2015

The adolescent period, during which physical, spiritual, and physiological growth and development occurs, is important for the development of healthy dietary habits. Particularly, eating a regular breakfast improves eating habits and school life in adolescents but few studies have investigated the effects of eating breakfast on these outcomes. Therefore, this research was performed to investigate the effects of eating a regular breakfast provided by the 'Breakfast Club Program' on eating behaviors and school life. A total of 315 high school students were recruited for the program from 10 high schools in nine districts among 25 districts in Seoul during August to December of 2013. The average age was $17.8{\pm}0.8$ years and 38.1% of students were females. Based on 315 subjects, 38.3%, 35.7%, and 17.1% increased their intakes of breakfast (P=0.001), fruit (P=0.033), and milk (P<0.001) up to 5~7 times per week, respectively. The intake frequency of fruit (P<0.001) and eating breakfast (P<0.001) increased noticeably after program participation. Based on 64 students performing dietary record, intakes of cereals (P<0.001), mushrooms (P=0.027), and fruits (P=0.002) increased while intakes of eggs (P=0.001) and fat and oils (P=0.019) decreased after the program. Consumption of energy (P=0.004), plant protein (P=0.012), carbohydrates (P<0.001), dietary fiber (P=0.026), iron from plant sources (P=0.009), potassium (P=0.043), zinc (P=0.013), vitamin $B_1$ (P=0.043), and vitamin C (P<0.001) increased whereas intake of cholesterol (P=0.002) decreased. Regarding school life, the score for 'comfortable and cheerful starting of a day' (P=0.001) and 'healthy starting of a day' (P<0.001) increased significantly. This study indicates that a regular 'Breakfast Club Program' may establish healthy eating habits and school life in teenagers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1467-1474
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• 2012

The purpose of study was to introduce menus consisting of traditional local foods consumed in Busan, Korea. Five different types of formal meal menus with three side dishes and five different types of informal meal menus of which the main dish was not cooked rice were developed. Scores for the menu evaluations of formal and informal meals were higher than 7.9 (mean score of 6 category) on a 9.0 scale, suggesting that the menus were well constituted in terms of 'repeated use of ingredients and cooking methods', 'balance between main and side dishes', 'frequency of usage of local products', 'nutritional balance', 'variety of dishes', and 'popularization'. Nutritional values of menus were compared with those of the KDRI for men aged 30~49 years old. All ten menus reflected a low calorie, high protein, and high fiber diet. Mineral contents (Ca, Fe, Zn, K, and Na) of the above 10 menus were higher than those of the KDRI. On the other hand, vitamin contents slightly differed according to meal type due to limited fresh vegetable usage in the winter season. Vitamin A, B ($B_1$, $B_2$, niacin, $B_6$), C, folic acid, and E contents in the five informal menus were found to be proper or greater than those of the KDRI. However, for the formal meal menus, all vitamin contents except that of vitamin A in menu type I was lower than that of the KDRI. Content of vitamin C in menu type V was approximately 50% of that of the KDRI. The most preferred formal menu was consisted of Ogokbap, Boreumjijimi, Dongchimi, Namul (nine varieties), Gaksaeksanjeok (Shark/Daegu/Gunso), and Gimgui. And that for informal menu was consisted of Honghapjuk, Baechu kimchi, Dongchimi, Miyeokseolchi, Kodari jorim, and Neulgeun hobakjeon. Suggestions for providing more fresh vegetables or fruits for certain types of meals (formal meal type V) were offered. Additionally, pre-preparation of sea products were required to reduce Na contents.