• Journal of Life Science
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• v.32 no.4
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• pp.298-302
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• 2022

Sulforaphane is a sulfur-containing substance found in large amounts in cruciferous plants and has been reported in several studies to have anticancer effects. Kale is a representative cruciferous plant known as a superfood and is widely used as an ingredient in various dishes. In this study, in order to investigate a cultivation method for increasing kale's content of sulforaphane, kale was treated with geraniol or methyl jasmonate and water stressed during cultivation using a aeroponic culture system in a fully enclosed plant factory. Geraniol or methyl jasmonate were sprayed on the kale's leaf surface once a day for 2 days, and water deprivation stress was conducted for 3 days after 7 days from first treatment day. No difference in growth between control, geraniol, methyl jasmonate treated groups were observed during cultivation. The study results showed that the kale sulforaphane content increased by 60% in the group treated with geraniol compared to the control group and that the group treated with water deprivation stress in addition to geraniol showed a significant increase of 414%. These results show that kale with an increased content of sulforaphane can be grown and that geraniol can be a good research material for increasing the content of functional substances in plants.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.853-862
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• 2011

We reproduced and investigated the quality characteristics of Samhaeju (one type of Korean traditional rice wine), which has been described in ancient documents. During fermentation, the room temperature was $9.1{\sim}25.0{\circ}C$, and each treatment's material temperature was $11.7{\sim}23^{\circ}C$. As the fermentation proceeded, the pH rapidly decreased (initial pH was 6.6~6.9) and rose gradually from the 18th day. Titratable acidity and amino acidity slowly increased in general. Regarding soluble solid contents, there were various change patterns depending on the production method, and they were affected by initial room temperature. In the treatments using 1 (Sang-ga-yo-rok), 3 (Eum-sik-di-mi-bang), 7 (Jo-sun-mu-ssang-sin-sik-yo-ri-je-beop), 8 (Sang-ga-yo-rok $15^{\circ}C$), reducing sugar contents decreased rapidly after 1st mashing day and then increased slightly after 2nd mashing. The alcohol content increased as the fermentation proceeded, and most of the treatments produced 1/2 the amount of total alcohol content before the 2nd mashing day, followed by a slight increase until the end of fermentation (about 100 days from the 2nd mashing day). In the sensory evaluation, Samhaeju using methods 2, 4, 5, and 6 got high scores and had much reducing sugar contents than other treatments. Among the seven manufacturing processes, method 2 was relatively simple and got the highest score in the sensory evaluation. Therefore, method 2 would be suitable for industrialization and popularization of Korean traditional alcoholic beverage.

• Journal of Nutrition and Health
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• v.50 no.4
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• pp.402-414
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• 2017

Purpose: The purpose of the study was to evaluate the status of safety accidents and importance-performance analysis (IPA) between regular and non-regular employees in industry foodservices. Methods: The participants were regular employees (n = 119) and non-regular employees (n = 163) in industry foodservices in the Jeonbuk area. Demographic characteristics, status of safety accidents, safety education, and importance and performance status were assessed using a self-administered questionnaire. Results: Approximately 66.4% of regular employees and 53.4% of non-regular employees experienced safety accidents (p < 0.05). Types of safety accidents of regular and non-regular employees were mostly burns, and causes were mostly from their own negligence. Approximately 98.3% of regular employees and 95.1% of non-regular employees experienced safety education. Approximately 88.9% of regular employees and 96.8% of non-regular employees received safety education from dietitians. Approximately 41.9% of regular employees and 50.0% of non-regular employees had difficulty applying the contents of safety education due to lack of time during work. As a result of IPA, regular and non-regular employees were aware of the importance of the following and performed them well: 'Clean the floor of the work place', 'Arrange in the work area', 'Wear safety shoes', 'Check for heater cord', and 'Safety cooking when using oil'. On the other hand, they were not aware of the importance of the following and performed them insufficiently: 'Check for the MSDS', 'Aware of chemical signs', 'Wear protection gloves etc.', 'Do stretching exercise', and 'Using ancillary tools'. Conclusion: Therefore, it is necessary to improve the consciousness of dietitians for effective application of safety education contents, development of contents, especially MSDS, and related things.

• Journal of Korean Home Economics Education Association
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• v.32 no.3
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• pp.97-110
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• 2020

The purpose of this study is to develop milk education materials for adults based on the scientific basis of right milk consumption in the format of card news that can be easily accessed on a mobile phone or the internet and has high impact. The topics to be included in the card news were selected based on the findings from literature analysis and focus group interviews with 10 adults(32.0±6.4 years). For the eight selected topics, effective communication was made by suggesting some information that users want to know while reflecting adult eating habits, lifestyle habits, and nutrition and health interests. The card news draft was reviewed by researcher and consulting experts, and then questionnaire survey was conducted using Likert 5-point scales by 50 adults(42.7±10.2 years). Based on the results of the review, consultation and questionnaire survey, a final draft of the card news consisting of 11 cuts was completed. Card news proposal is expected to produce educational effects, since the respondents showed high satisfaction with the card news (higher than 4 on the 5-point scales) according to the questionnaire survey. Adults can easily access and use the card news developed in this study, and thus this card news is expected to increase milk consumption in adulthood and improve nutrition and health through friendly and systematic milk education.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.529-538
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• 2003

The objectives of this study were to measure customers' cognition and overall satisfaction, and to identify relatively important attributes for the overall satisfaction, of home-delivered meals. Questionnaires were distributed to 243 customers. The statistical data analyses were completed by x$^2$-tests, ANOV A, factor analysis, reliability analysis and regression analysis using SPSS version 10. 56.6% of customers get obtained information from the internet, with 31.3% of these using this method at least once a week, but 72.9% of customers used this method less than once per years. The major reasons for ordering home-delivered meals were tired of cooking, more economical and no time to cook. The results were significantly different in relation to age, occupation and monthly income. The major reasons for hesitation about ordering home-delivered meals were meals should be prepared in households, not sanitary and the use of too many artificial flavors. The results for this factor were significantly different in relation to gender, age and monthly income(p<0.01). The most preferred kinds of home-delivery meals were Korean soup (guk), stew, soup (tang), speciality dishes and party dishes. The customer's cognition of kindness of the delivery staff was highest, with food temperature being the lowest among the options. The food and service level factors were derived from a factor based analysis of customer's cognition towards home-delivered meals. The customer's cognition of food taste, food quantity, kindness of delivery staff and packaging container shape were significantly different according to the use frequency and use period. The packaging method, sanitation, kindness of delivery staff, price and taste were the most relatively important attributes for overall satisfaction with home-delivered meals.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.810-819
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• 2012

This study investigated the chemical composition, meat quality and volatile flavor compounds in loin and top round of Hanwoo beef (n=126) depending on different age groups (G1, <5; G2, 6-8; G3, >9 years old). The intramuscular fat content (%) was higher for loin and top round of G1 (p<0.05) than that in the other groups. There was no difference in age groups for the top round; however, the loin of G1 had lower protein content (p>0.05). Total collagen content was lower in the top round of G3 (p<0.05). The loin and top round muscles of G1 had higher $a^*$ values and lower Warner Bratzler shear force values than that in the other age groups (p<0.05). The loin muscles of G1 were lower in percentage of cooking loss and higher in the water holding capacity than the loin in the other groups (p<0.05). The loin of G1 had lower total content of saturated fatty acids, whereas the top round of G1 had higher total content of monounsaturated fatty acids and lower total content of polyunsaturated fatty acids than that in the other age groups (p<0.05). Alanine was the highest free amino acid in the loin of Hanwoo beef, followed by glutamine, glycine, isoleucine and proline. The loin of G1 had higher contents of threonine, alanine, valine, methionine, phenylalanine, leucine and lysine than those in the other groups (p<0.05). The loin of G3 contained higher 3-methylbutanal, furfural, octanal, 1-(acetyloxy)-2-propanone, 1-octanol, 2,5-dimethylpyrazine and 2-ethyl-2,5-dimethylpyrazine in volatile flavor components than the loin in G1(p<0.05).

• Journal of Animal Science and Technology
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• v.46 no.4
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• pp.659-666
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• 2004

This study was conducted to assess objective and subjective meat quality traits for imported chilled beef with a high degree of marbling in longissimus muscle with reference to Hanwoo beef Muscle samples of four Wagyu, four Angus, four Hanwoo grade 1, and three Hanwoo grade 3 were purchased from a commercial beef market. The meats had intramuscular fat content of approximately 22, 8, 13 and 4%, and aged for 31, 71, 14 and 14 days, respectively. Imported beef showed a significantly(P<0.05) lower WB-shear force than Hanwoo. However, the instrument measurement did not reflect sensory tenderness and juiciness, which were similar between the four groups. On the other hand, Hanwoo beef showed significantly(P<0.05) favorable flavor intensity. This was likely an indication of more a desirable eating quality for Hanwoo beef, regardless of the level of intramuscular fat content. Discriminant functions of C18: 0, C18: In-7, C18: In-9, C20: 3n-6, C20 : 4n-6 and total n-3 polyunsaturated fatty acids classified the domestic and foreign beef products at 100%, despite a noticeable difference between two groups existed only in C18:0. Principle component analysis indicated that subjective flavor intensity was negatively related to C18: 0 and C18: ln-7. The result indicated that C18: 0 could be a possible candidate fatty acid for difference in flavor intensity between two beef groups. The current study demonstrated that the domestic product was more acceptable for Korean consumers. However, it was not identified whether the result was associated with breed, feeding regime, or ageing time. Further studies are required for breed specification in terms of sensory characteristics and consumer preference.

• Journal of Science Education
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• v.36 no.1
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• pp.139-152
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• 2012

The purpose of this study is to provide some suggestions for future improvement of scientific inquiry activities in Korean elementary science textbook. The modified framework of Lee(2005) and Millar et al.(1998) was used to compare inquiry activities in the Korean and Singaporean science textbooks. The results of this study are as follows: Korean text books have more activities than Singapore's, but both countries have similar time allotment for science classes. In the area of 'inquiry process skill', Singapore is more balanced in 'Basic inquiry process skills' and 'Integrated inquiry process skills' than Korea. Singapore's integrated inquiry rate is also higher than Korea's. Next the results of comparing leaning objectives to scientific inquiry activities shows that Korean text books tend to focus on 'contents objectives', while Singapore's text books focus on balancing 'contents objectives' and 'process objectives'. Korean science textbooks encourage students to communicate the results of experiments but in most case these communication activities are actually not performed. Lastly Korea and Singapore have low degree of openness in inquiry activities. Remarkably 'Suggest questions' are totally conducted by teachers. This study implies that Korean science textbooks should have lower amounts of inquiry activities to accomodate enough time for communication about results. Next we need to make balance not only 'Basic inquiry process skills' and 'Integrated inquiry process skills' but also 'Content objectives' and 'Process objectives'. Lastly we need to make student to be the leader in science classes through encouraging them to plan procedures for experiments and to discover results by themselves.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.330-338
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• 2002

This study was performed to develop natural spices and functional foods using Cheongung (Cnidium officinale) which is one of the Korean medicinal plants. The volatile flavor patterns of Cnidium officinale were detected by electronic nose with 6 metal oxide sensors, and the principal component analysis was carried out. The volatile flavor components of Cnidium officinale were isolated by simultaneous steam-distillation extraction with pentane and diethylether (1 : 1), and essential oils were analyzed by capillary GC and GC/MS. The free radical scavenging activity of ethanol and methanol extracts from Cnidium officinale was measured by using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and compared with ${\alpha}-tocopherol$ as reference. The principal component analysis showed the difference of principal components between fresh and drying samples. Eighty-five volatile flavor components (643.64 ppm) from fresh Cnidium officinale were identified and the major components were butyl phthalide, sabinene, neocnidilide. Sixty-four volatile flavor components (218.15 ppm) from hot air dried one were identified and the major components were butyl phthalide, sabinene, 3-N-butyl phthalide. And 73 volatile flavor components (784.15 ppm) from freeze dried one were identified and the major components were butyl phthalide, sabinene, ${\beta}-selinene$. The free radical scavenging activity of methanol cold extract (500 ppm) of freeze dried Cnidium officinale was higher than other samples. And methanol and ethanol cold extracts (above 250 ppm) of freeze dried sample were higher than ${\alpha}-tocopherol$ $25\;{\mu}M$ (22.34%).

• Journal of the East Asian Society of Dietary Life
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• v.20 no.3
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• pp.341-351
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• 2010

The dietary habits of 156 female college students in the Department of Food and Nutrition (n=79) and other departments (n=77) at Sahmyook University, Nowon-gu, Seoul were evaluated from September to December, 2009. All participants completed a questionnaire designed to determine the mini dietary assessment score, as well as to evaluate nutrient intake, healthrelated questions and to determine a physical score. The students in the department of food and nutrition tended to consume more vegetables than Kimchi for each meal (39.2%), fried foods twice a week (38.0%) (p<0.05) and less fruits and fruit juices (29.1%). In addition, 15.2% of students ate Samgyeopsal and Galbi less than two times a week (p<0.05). The subjects in the department of food and nutrition took less vitamin $B_1$ and more vitamin C and E than the subjects in the other departments (p<0.05). All subjects regularly exercised for 30 minutes to 1 hour (45.7%), one or two times weekly (43.5%). The subjects in the other departments consumed more nutrient supplements. Overall, 69.1% of the subjects consumed nutrient supplements. A total of 87.8% of the subjects in the other departments consumed alcoholic beverages and all subjects began to drink when they were in high school (50.4%). The primary reason given to continue drinking was to maintain good relationships with friends (76.7%). Overall, the results of this study indicate that students in the department of food and nutrition of Sahmyook university have better dietary habits and nutrient intake than those in other departments. The results highlight the necessary to introduce a practical method of inducing good dietary habits to the everyday life of students. One approach may be to provide greater opportunity for students in other departments to attend classes in the department of food and nutrition.