• Journal of Nutrition and Health
• /
• v.43 no.5
• /
• pp.433-442
• /
• 2010

The study aim was to examine the effect of sensory responses of subjects after 6-month dietary sodium reduction with the aid of nutritional education. Fourteen female college students voluntarily restricted their sodium intake for 6 months, during which time they received nutritional education on the low sodium diet. As a control group, 10 students, whose anthropometric measurement, sodium intake behavior, and blood pressure were not different from those of the experimental group, were maintained on a normal diet. For the sensory responses of subjects, the salt taste perception and pleasantness for graded (0.15-1.3%) NaCl solutions were measured by a 9-point hedonic scale. The optimum sodium concentration, urinary sodium excretion, and blood pressure were measured. All the measurements were done at the beginning and end of the experiment. The sensory evaluation revealed an absence of any difference between the two groups in salt taste perception and pleasantness responses at the beginning. After 6-month adaptation, the experimental group subjects showed higher responses to low NaCl solution (0.15, 0.3, 0.5%) in salt taste perception and pleasantness evaluation while the control group subjects exhibited the opposite response. The optimum sodium concentration was reduced from 105.6 mmol to 80.7 mmol (p = 0.015) and the urinary sodium excretion was also reduced from 1,398 mg to 906 mg (p = 0.041) only in the experimental group. Systolic blood pressure was significantly reduced in the experimental group, although there was no correlation between the urinary sodium excretion and blood pressure. The optimum sodium concentration was negatively correlated with the urinary sodium excretion (r = 0.418, p = 0.053), indicating that adaptation to low sodium diet can reduce sodium intake. Further study on the individual responses of subjects on a low sodium diet by periodical evaluation may provide useful data for setting the duration needed to stabilize a lowered appetite for sodium.

• Journal of Korean Society of Occupational and Environmental Hygiene
• /
• v.3 no.1
• /
• pp.78-90
• /
• 1993

This study was designed obtain and early detection the workers exposed to excessive copper dust and also to present biological exposure index. The exposed group consisted of 62 male workers at the metallurgy workplaces. To evaluate the degree of individual exposure the copper dust, each personal air sampling was collected. Biological exposures in the exposed group was quantified for the blood and urine copper levels using flameless atomic absorption spectrophotometer. The control group consisted of 70 male adults with the history of nonexposure to copper by the inhalation occupationally. The average concentration of copper in blood and urine of the exposed group was $49.44{\pm}8.90(29.05-80.63){\mu}g/dl$, $39.99{\pm}11.04(29.62-80.63){\mu}g/l$ respectively. The average concentration of air borne copper was $0.48{\pm}0.31(0.03-1.18)mg/m^3$. The average concentration of blood and urine copper in the control group was $42.93{\pm}5.84(25.05-57.85){\mu}g/dl$, $33.02{\pm}13.38(12.00-82.05){\mu}g/l$ respectively. The difference observed in the average concentration of blood and urine copper of the exposed and control groups was statistically significant seperately (blood copper, p<0.05 ; urine copper, p<0.05). The relationship between the individual exposure concentration of air borne copper and the concentration of the blood and urine copper was statistically significant, respectively (blood copper, r=0.54, p<0.05 ; urine copper, r=0.37, p<0.05). The relationship between the working duration and the concentration of blood and urine was not statistically significant respectively (blood copper, r=0.14 ; urine copper, r=0.12). The relationship between the age and the concentration of blood and urine copper was statistically not significant respectively (blood copper, r=013 ; urine copper, r=-0.06). The relationship between blood and urine copper concentration in the exposed group was statistically significant (r=0.62, p<0.05), and the relationship between blood and urine copper concentration in the control group was also statistically significant (r=0.39, p<0.05).

• Journal of the Korean Society of Food Culture
• /
• v.1 no.3
• /
• pp.267-278
• /
• 1986

The evolution of Korean fish fermentation technology was reviewed from the old literatures and the on-going processes were surveyed. The principles involved in the traditional fermentation methods were explained by the recent scientific findings. The fish fermentation technology be classified into two groups; jeot-kal process, where. salt is the only material added to the fish for fermentation, and sik-hae process, where cooked cereals, garlic and red pepper powder are added to the salted fish. A total of 46 kinds of jeot-kal was identified in a survey, depending on the raw materials used. The characteristic feature of Korean jeot-kal process is to produce fermented products which still has original shape after 2-3 months of fermentation to be used for side-dishes of rice meal, as well as fish sauce by keeping these products for longer time (over 6 months) for severe ansymematic hydrolysis to be used for the subingredient of Kimchi (Korean fermented vegetable food). The taste of jeot-kal is formed by the protein hydrolymates due to the action of salt-tolerant Pediococcus, Bacillus, Halobacterlum etc. When the taste of jeot-kal deteriorates, yeasts appear to dominate. In ski-hae fermentation, the safety of preserved fish is kept by the rapid decrease in pH resulting from the acid fermentation of added cereals. The roles of cid forming bacteria and proteloytic bacteria are important. The fermentation is completed in 2 weeks and the excess production of acid during prolonged storage limits the taste acceptability. The fish fermentation technology in Korea stands at important position in Korean food science and technology. since the processes of jeot-kal and soysauce have same root in the principle of microbial proteolysis and the processes of sik-hae and Kimchi in the microbial acid production principles.

• Korean Journal of Food Science and Technology
• /
• v.43 no.5
• /
• pp.564-569
• /
• 2011

This study qualitatively and quantitatively analyzed various carotenoids, L-ascorbic acid, and tocopherol and their anti-oxidant properties from four varieties (Special, Chelsea, Cupra, and Fiesta) and three different color stages [green (GP), yellow (YP) and red (RP)] of paprika harvested in Korea. Seven carotenoids were identified, mainly lutein in GP (Special: 4.65${\pm}$0.84 mg/kg fresh weight (fw)) and YP (Fiesta: 5.19${\pm}$0.05 mg/kg fw), and capsorubin (3.16${\pm}$0.35 mg/kg fw) and capsanthin (53.70${\pm}$6.23 mg/kg fw) in Special of RP. RP was the highest in total carotenoids, L-ascorbic acid, and ${\alpha}$-tocopherol contents, while GP was the highest in ${\gamma}$-tocopherol content. RP showed the strongest antioxidant activity ($IC_{50}$=62.40${\pm}$0.03 ${\mu}g/mL$ in an ABTS assay and 182.77${\pm}$31.74 ${\mu}g/mL$ in a DPPH assay). Paprika in different color stages has many phytochemicals even though they have different kinds of carotenoids. Therefore, dietary intake of paprika may be helpful for improving human health.

• Journal of Nutrition and Health
• /
• v.31 no.5
• /
• pp.897-905
• /
• 1998

Docosahexaenoic acid(DHA), a $\omega$3 series fatty acid and arachidonic acid(AA). a $\omega$6 series fatty acid were found in relatively high concentrations in the phospholipids(PLs) of cell membranes of nerve tissues, and they can be affected by various factors. The present study examined the effects of dietary $\omega$6 and $\omega$3 fatty acid composition on P/M/S and on $\omega$3/$\omega$6 fatty acid ratios in brain PLs of 2nd generation rats. The expeimental diets consisted of 10% fat(by wt), which were computer- searched mixed oil('M') with P/M/S ratio, 1 : 1.4 : 1 and $\omega$6/$\omega$3 ratio, 6 : 1 and safflower oil('S') poor in $\omega$3 fatty acids. The experimental diets were started 3-4 wks prior to conception. During the lactation period, the feeding mothers were switched 1 wk after birth and provided the pups for 2 wks with milk which had compositions different from that of their natural mother. The same diet as their mothers was provided from weaning to 9 wks of age. The 'M'and 'S' rats were again subdivided into MM, MS, SS, SM rats according to diet which their lactating mothers were fed from the begining of the experiment. The relative percentage of P/M/S fatty acids in brain PLs in all experimental groups converged to a very similar value at 9 wks of age, indicating the existence of a control mechanism for the degree of fatty acids, unsaturation. The $\omega$3/$\omega$6 fatty acid ratios of brain PLs converged to about 1.0 in MM & SM groups and to 0.7 in SS & MS groups, suggesting also the existence of some balance between $\omega$3 and $\omega$6 fatty acids in developing rat brain. The concentrations of $\omega$3 fatty acids, especially DHA, in the SM group were increased and became similar to those in MM group at 9 wks of age. The increase in DHA of brain PLs was counterbalanced b)r a decrease in 22 5$\omega$6. Therefore, the ratios of 22 : 6$\omega$6/22 : 5$\omega$6 were higher in both MM & SM groups than those of SS & MS groups at 9 wak of age. Although dietary $\omega$3 and $\omega$6 fatty acids affected 22 : 6$\omega$S and 22 : 5$\omega$6 contained in rat brain PLs reciprocally, the relative percentage of AA did not appear to be significantly influenced by the diet in all groups at 9 wks of age, suggesting that a mechanism for the maintenance of a certain level of AA in brain PLs exists. In conclusion, the $\omega$3/$\omega$6 fatty acid and 22 : 6$\omega$3/22 : 5$\omega$6 ratios, but not P/M/S ratio, of rat brain PLs were affected by the postnatal dietary changes. Futher studies are required to clarify the mechanism(S) of ensuring a certain level of DHA and of maintaining a similar level of AA in rat brain PLs after. weaning(9 wk) regardless of prenatal and postnatal dietary changes. (Korean J Nutrition 31(5) : 897-905, 1998)

• Journal of Nutrition and Health
• /
• v.18 no.2
• /
• pp.139-146
• /
• 1985

This study was attempted to investigate the effect of fermentation of soybean on protein and mineral bioavailability. The traditional, oriental fermented soybean foods, Meju and Tempeh, and isolated soybean protein( ISP ) and cooked soybean were prepared and fed to rats as sources of protein. The C-PERs of ISP, cooked soybean, Meju and Tempeh were 1.82, 1.98, 2.11, and 2.36, respectively C-PERs of fermented soybean products, Meju and Tempeh were higher than ISP and cooked soybeans. However, they were not significantly different The percent retention of protein of rats fed with casein, ISP, cooked soybean, Meju and Tempeh were 47.44%, 51.83%, 47.67%, 50.90% and 45.97%, respectively, showing no significant differences among the diets. The rates of calcium retention percent were 62.26%, 59.22%, 61.59%, 55.78% and 67.09 % in rats fed with casein, ISP, cooked soybean, Meju and Tempeh, respectively, demonstrating no significant differences. Rats fed with cooked soybeans did show significantly higher iron retention rate than other samples. However, this study failed to any significant increase in iron availability. The percent of fine retained in rats fed with ISP was significantly lower than those of rats fed with other diets, however, significantly high amounts of zinc were retained in rats fed with Tempeh compared with other diets. The percents of zinc, iron, calcium retained in the bones of rats were not significantly different among the diets.

• Journal of Nutrition and Health
• /
• v.43 no.6
• /
• pp.597-606
• /
• 2010

This study investigates the change of level of psychosocial factors of decisional balance, processes of change, and self-efficacy after nutrition education on vegetable and fruit intake of children in pre-action stages. Forty-seven 5th grade elementary school children in Yeongi-Gun, Chungnam-Do were categorized into pre-action stages from a total of 71 children by four-stage questions, and then finally into two stages of precontemplation and contemplation & preparation. After 6 weeks nutrition education, recognition of both of pros and cons of vegetable intake were improved in the two groups of precontemplation and contemplation & preparation. In fruits intake, however, recognition of pros was not changed after nutrition education in either stage, but recognition of cons was improved only in the precontemplation stage. However, no difference in any psychosocial variables was found between precontemplation stage and contemplation & preparation stage. After the nutrition education, the score of consciousness raising of vegetable intake belonging to cognitive process of change increased in the subjects of the precontemplation stage, wheres the scores of dramatic relief, self-reevaluation, environment reevaluation and social liberation increased in the group of contemplation & preparation. In fruit intake, however, no change was found except in the environment reevaluation in the precontemplation group. The behavioral process of change of vegetable and fruit intake did not show any change in either group after nutrition education. Self-efficacy scores of vegetable intake of keeping the foods at hand, eating the recommended number of servings and making time to eat increased in the precontemplation group, while in the contemplation & preparation group, self efficacy scores of shopping for a variety of vegetables, instead of keeping the foods at hands, as well as the scores of the rest two items of eating the recommended number of servings and making time to eat increased after nutrition education. However, in case of fruits intake, no difference was shown in the precontemplation stage except an item of keeping the foods at hand. The results indicated that the stage of change was progressed in the pre-action stage after nutrition education and the scores of many psychosocial factors increased in both pre-action stages. It is suggested that the recognition of cons as well as the cognitive process of change and self-efficacy could be best used as indicators of the assessment of nutrition education program for vegetable intake.

• Journal of Nutrition and Health
• /
• v.41 no.5
• /
• pp.381-390
• /
• 2008

Present study was conducted to investigate the effects of exercise and cholesterol diet on plasma and liver lipids, platelet aggregation, erythrocyte Na efflux and liver index such as GOT and GPT using Sprague Dawley rats. Forty rats were divided into four groups and fed control or 0.5% cholesterol diet with and without treadmill for six weeks. The final body weight of group fed cholesterol diet with exercise was somewhat decreased compared with group fed cholesterol diet without exercise. L.W/B.W ratio was significantly increased in groups fed cholesterol diet (p < 0.01), but exercise tended to decrease this ratio. Plasma total cholesterol was significantly increased and HDL-cholesterol was decreased in groups fed cholesterol diet (p < 0.01). Plasma triglyceride was significantly decreased in groups fed cholesterol diet compared with groups fed control diet (p < 0.01). Plasma triglyceride of groups with exercise was significantly decreased compared with their non exercising counterparts regardless diet (p < 0.05). Liver total cholesterol and triglyceride was significantly increased in groups fed cholesterol diet (p < 0.01), but exercise did not affect on these levels. Na-K ATPase was somewhat decreased in groups fed cholesterol diet, and exercise tended to recover the reduced Na-K ATPase. Na passive transport was significantly decreased in group fed control diet without exercise and significantly increased in group fed cholesterol diet with exercise, there were significant differences between groups (p < 0.05). There were no differences in total Na efflux and intracellular Na among groups, and total Na efflux was not correlated with intracellular Na. Hematocrit was significantly lower (p < 0.05) in group fed cholesterol diet without exercise compared with other groups. Platelet aggregation in the initial slope and the maximum was increased in groups fed cholesterol diet, but not statistically significant. Exercise especially increased the initial slope of aggregation. Plasma GOT and GPT was significantly increased in groups fed cholesterol diet (p < 0.01), and exercise in group fed cholesterol diet significantly decreased both GOT and GPT compared with the non exercising counterpart (p < 0.01). This study showed that cholesterol diet increases plasma and liver lipids and GOT and GPT, and exercise improves plasma and liver lipid profile and liver index of GOT and GPT preventing fatty liver.

• Journal of Korean Ophthalmic Optics Society
• /
• v.12 no.2
• /
• pp.47-59
• /
• 2007

When the fixation point moved far distance to near distance, the change of astigmatism type in total astigmatism showed no-changed eyes: 1,020 eyes (63.8%), changed eyes: 578 eyes(36.1 %). The change of with-the-rule into oblique-astigmatism, oblique-astigmatism into with-the-rule, against-the-rule into oblique-astigmatism of change was plenty the most respectively. In corneal astigmatism was no-changed eyes: 1,164 eyes (72.8%), changed eyes: 434 eyes(27.1%). The change of with-the-rule into oblique-astigmatism, oblique-astigmatism into with-the-rule, against-the-rule into with-the-rule astigmatism was plenty the most respectively. In residual astigmatism is no-changed eyes: 935 eyes(58.5%), changed eyes: 663 eyes(41.4%). The change of with-the-rule into oblique-astigmatism, oblique-astigmatism into against-the-rule, against-the-rule into oblique-astigmatism was plenty the most respectively. When the fixation point moved far distance to near distance, the change of astigmatism axis in total astigmatism was no-changed eyes: 761 eyes(48.5%), cyclotorsioned eyes the above 10 degrees: 837 eyes(52.3%). In corneal astigmatism was no-changed eyes: 846 eyes(52.9%), cyclotorsioned eyes the above 10 degrees : 752 eyes(47%). In residual astigmatism was no-changed eyes: 614 eyes(38.4%), cyclotorsioned eyes the above 10 degrees : 984 eyes(62.5%). The magnitude of cyclotorsion of astigmatism axis in total astigmatism was Counter clockwise rotation: 31 degrees, clockwise rotation: 20 degrees. In coneal astigmatism was Counter clockwise rotation: 25 degrees, clockwise rotation: 27 degrees. In residual astigmatism was Counter clockwise rotation: 33 degrees, clockwise rotation: 35 degrees.

• Clinical and Experimental Pediatrics
• /
• v.45 no.4
• /
• pp.482-488
• /
• 2002

Purpose : We performed this study to evaluate the diagnostic usefulness of endoscopic finding of nodular gastritis, CLO and HpKit test for H. pylori infection in children. Methods : Gastroduodenal endoscopy and mucosal biopsy were performed on 212 children who visited our hospital between Jul. 1999 and May 2000 due to abdominal pain. We performed CLO and HpKit test for H. pylori with the time interval of 15, 30 minutes, 1, 2, 3, 24, 48, 72, 96, 120 and 144 hours. Histological examination of H. pylori was made by H-E or Alcian yellow stain with biopsy specimens. Sensitivity, specificity, positive predictive and negative predictive value of nodular gastritis, CLO and HpKit test were calculated from the analysis of above data. Results : Sensitivity and specificity of 3 hour-CLO test was 68.4% and 100% respectively. Sensitivity and specificity of 3 hour-HpKit test was 65.8% and 100% respectively. No significant difference in sensitivity and specificity was found between in 3 hour-CLO and HpKit test(P>0.05). Sensitivity of CLO test increased as time lapsed, but corresponding specificity did not decrease as time lapsed(sensitivity and specificity at 144 hours : 89.5% and 94.8% respectively). However, sensitivity of HpKit test increased as time lapsed, but specificity markedly decreased. Sensitivity and specificity of the nodular gastritis was 78.9% and 93.7% respectively. Conclusion : Both CLO and HpKit test have relatively low sensitivity and specificity for the detection of H. pylori in 3 hours of testing in children. The endoscopic finding of nodular gastritis is another good standard in the diagnosis of H. pylori infection in children.