• Journal of Animal Science and Technology
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• 제53권6호
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• pp.541-548
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• 2011

This study was performed to determine the effects of dietary Kocetin$^{TM}$ on meat quality of Hanwoo (Korean native cattle) beef. Samples were divided into 3 groups; dietary supplementation of Kocetin$^{TM}$ (KC) at 21 and 42 ppm (n=4), and non-supplemented control (n=3) for 75 days. The KC composed of 10% of quercetin which was a bioactive compound. After slaughtering the Hanwoo, each loin from 10 Hanwoos were obtained and analyzed. Dietary supplementation of KC did not affect the final pH, water holding capacity, drip loss, cooking loss, surface color, total phenolics content, radical scavenging activity, and sensory scores. Dietary quercetin also showed no difference in both TBARS and VBN values. Textural profile analysis results also showed no difference, except for adhesiveness and springness. Springness was significantly higher in loin from Hanwoo treated by dietary KC at 42 ppm when compared to control. Results revealed that the loin from Hanwoo fed dietary KC up to 42 ppm (approximately 4.2 ppm of quercetin) was not sufficient to have clear positive effects on meat quality of loin.

• Asian-Australasian Journal of Animal Sciences
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• 제20권12호
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• pp.1865-1873
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• 2007

An experiment was performed to evaluate the effects of dietary metabolizable energy (ME) and lysine on carcass characteristics and meat quality in Arbor Acres (AA) broilers from 1 to 56 days of age. A total of 2,970 1-d-old male broiler chicks were randomly allocated to nine dietary treatments (three ME levels in combination with three lysine levels), and dietary ME and lysine concentrations were formulated by varying corn, soybean meal, tallow, and L-lysine sulfate concentrations. Live body weight (BW), carcass weight (CW), dressing percent, breast muscle weight (BMW), yield of breast muscle, muscle color (CIE L*, a*, and b*), pH values 45 min and 24 h postmortem ($pH_{45}$, and $pH_{24}$), meat shear force value (SFV), and water loss rate (WLR) were evaluated. Results showed that live body weight and dressing percent increased (p<0.05) as dietary energy increased. Higher dietary lysine content improved breast muscle weight. Neither carcass weight nor yield of breast muscle was affected by dietary energy or lysine content. Higher ME increased the b* value (p = 0.067) and $pH_{24}$ value (p<0.05), whereas it decreased SFV (p<0.05) and WLR (p = 0.06). Only water loss rate was influenced (p<0.01) by dietary lysine, which was higher in broilers from the high lysine diet as compared to those from medium or low lysine diets. The $pH_{45}$ value and L* value of breast muscle were not affected by ME or lysine. Significant interaction of dietary ME and lysine was found on a* value of breast muscle. These results indicated that dietary ME and lysine had important effects on breast muscle growth and meat quality, however their effects were different. Different concentrations of dietary ME and lysine might be considered to improve meat quality.

• Nutrition Research and Practice
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• 제8권5호
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• pp.564-570
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• 2014

BACKGROUND/OBJECTIVES: Although the issues of singles' dietary style and quality of life are becoming important due to the increasing number of singles with economic power, little research has been conducted to date on singles' use of convenience food and quality of life in relation to their dietary style. Thus, the present study intends to provide basic data to improve the quality of life by determining the current status of the use of convenience food and explicating its relationship with quality of life through analyzing the dietary lifestyles of the singles. SUBJECTS/METHODS: The targets of this study were singles, identified as adults between the ages of 25 and 54, living alone, either legally or in actuality having no partner. A statistical analysis of 208 surveys from Seoul, respectively, was conducted using SPSS12.0 for Windows and SEM using AMOS 5.0 statistics package. RESULTS: The convenience-oriented was shown to have a significant positive effect on convenience food satisfaction. HMR satisfaction was found to have a significant effect on positive psychological satisfaction and the convenience-oriented was found to have a significant negative effect on all aspects of quality of life satisfaction. CONCLUSIONS: There must be persistent development of food industries considering the distinctive characteristics of the lives of singles in order to satisfy their needs and improve the quality of their lives.

• Journal of Nutrition and Health
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• 제35권1호
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• pp.102-114
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• 2002

This study was performed to assess the relationship between diet quality and general characteristics, stress, exercise habits, and nutritional knowledge score in the postmenopausal women. The data of dietary intakes were obtained using food frequency questionnaires which were collected from 151 postmenopausal women in urban area. Diet quality was assessed by INQ(index of nutritional quality), MAR(mean adequacy ratio), DDS(dietary diversity score), DVS(dietrary variety score), DQI(diet quality index). The results are summarized as follows. The mean age of the subjects was 59.9 years old. The means of height, weight, and BMI were 154.7cm, 57.2kg and 23.9 respectively. The subjects who did not exercise regularly were 70.9% and those who excercised at least once a week were 29.1%. The subjects who had regular meal time were 69.5% and those who ate breakfast regularly were 72.6%. More than 2/3 of subjects had regular eating behavior. Overall dict quality was significantly(p < 0.05) associated with INQ, MAR, DDS, DQI. However, there was no significant association between income level and diet quality. In conclusion, it would be beneficial to provide nutritional education included dietary diversity, dietary variety, dietary guideline, and adequate flood amount, to prevent chronic degenerative disease and maintain healthful life in the postmenopausal women.

• 한국자원식물학회지
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• 제11권3호
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• pp.358-362
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• 1998

This study was carried out to examine the effect on the contents of dietary fiber, mechanical properties, and sensory quality of bread contained with 10% of high-fiber Camellia (Camellia japonica L.) seed flour. Bread added by dietary fiber was the contents of moisture, protein and ash higher than control bread, while the contents of lipid lower than that of control bread. The high-fiber with Camellia seed flour contained 8.6% soluble dietary fiber, 43.7% insoluble dietary fiber, and 52.3% total dietary fiber. The ratio of insoluble dietary fiber/soluble dietary fiber in the high-fiber with Camelia seed flour was 5 times. Bread with the addition of dietary fiber contained 6.9% total dietary fiber. With the addition of dietary fiber, water absorption , mixing time loaf weight, and hardness increased, but the loaf volume decreased . The sensory quality on bread added by dietary fiber was somewhat low in color, appearance, crumb texture, mouthfeel, flavor and overall preference was higher than that of control bread.

• Journal of Community Nutrition
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• 제5권4호
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• pp.246-253
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• 2003

With globalization taking place at a rapid speed, more and more people move from one place to another and more people with diverse cultural backgrounds are now living together than ever before. As a result, more people go through the process of acculturation. Dietary acculturation, a part of overall acculturation, is a series of changes that occur in food and nutrient consumption and dietary behaviors. This paper examined dietary acculturation in Korean Americans through a critical literature review. The current diet quality of Korean Americans is fair, and the areas in need of improvement include sodium, calcium, and fiber intakes. Korean Americans had different diet profiles by acculturation status； however, whether dietary acculturation leads to a lower diet quality is not conclusive at this time. This paper also suggests areas that warrant consideration in future research： 1) acculturation measures, 2) dietary measures, 3) possible factors affecting dietary acculturation, 4) health consequences of dietary acculturation, and 5) study design issues. Studying dietary acculturation among immigrants and their offspring is important because it will provide useful insights for designing health and nutrition interventions in both original and new countries. Quality research in dietary acculturation requires collaborations among researchers from different nations because it deals with diverse cultures.

• Journal of Korean Biological Nursing Science
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• 제19권4호
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• pp.252-257
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• 2017

Purpose: This study aimed to investigate the associations of sleep, dietary behaviors and physical activity with quality of life among shift-work nurses. Methods: For this cross-sectional descriptive study, data were collected from 191 shift-work nurses in a tertiary hospital. Multiple linear regression analysis was used to identify the relationships among variables. Results: The levels of sleep quality, dietary behaviors and physical activity were low. Factors associated with quality of life among shift-work nurses included sleep disturbance (B=-0.16, ${\beta}=-0.26$, p<.001), dietary behaviors (B=0.28, ${\beta}=0.24$, p<.001), and physical activity (B=0.05, ${\beta}=0.19$, p<.001). The strongest factor was sleep disturbance. Conclusion: In order to improve quality of life among shift-work nurses, it is significant to encourage and maintain health behaviors such as sleep, dietary behaviors and physical activity. Under the circumstances where shift-work cannot be avoided, personal efforts made by nurses to establish their own living standards for positive health behaviors will benefit their quality of life.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• 제22권6호
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• pp.554-564
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• 2019

Purpose: This study verified the reliability and validity of the Diet Quality Index for Indian children (DQIIC). Methods: The study sample included 100 school going boys and girls (7-9 years). The dietary behavior of children was studied using a questionnaire and 24-hour dietary recall. The DQIIC comprises 21 items which aimed to assess the diet of Indian children on the basis of variety, adequacy of consumption of dietary components, and moderation in the amount of nutrients that are associated with diseases and dietary habits. The reliability of the DQIIC was assessed using the split half method, Cronbach's alpha, and test retest reliability. Content validity was evaluated using content validity ratio (CVR). Results: The intake of iron was found to be less than the recommended dietary allowances. There was frequent consumption of empty calorie packaged foods and higher than the recommended amount of sodium. Reliability of the DQIIC was 0.85 by split half method and the correlation coefficient for test retest reliability was 0.87. Cronbach's alpha was 0.62 and CVR was 0.85 for this index. Most of the children fell in the moderately healthy category. Conclusion: The DQIIC is a reliable and valid tool to assess the diet quality of Indian children between 7-9 years.

• 한국치위생학회지
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• 제22권2호
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• pp.107-115
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• 2022

Objectives: This study aimed to examine the effects of dietary protein intake and quality on periodontal disease in Korean adults. Methods: The data used for analysis were obtained from the 7th Korean National Health and Nutrition Examination Survey (2016-2018). Data were analyzed using chi-square and t-test. Additionally, multiple logistic regression analysis was performed to assess the association between dietary protein intake and quality and periodontal disease. Statistical significance level was set at <0.05. Results: Multiple logistic regression analysis of dietary protein intake and periodontal disease in the model adjusted for socioeconomic factors showed that were significantly related to the Q1 (odds ratio [OR]: 1.18, 95% confidence interval [CI]: 1.01-1.39). However, this correlation was not significant in the model in which all variables were corrected. Moreover, analysis of the dietary protein quality and periodontal disease in model 4, which was adjusted for socioeconomic variables, showed that were significantly related to the low score (OR: 1.13, 95% CI: 1.00-1.27). Conclusions: The results showed a significant association between periodontal disease and poor intake and quality of dietary protein in the Korean adult population.

• Nutrition Research and Practice
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• 제8권3호
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• pp.312-318
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• 2014

BACKGROUND/OBJECTIVES: Due to recent changes in social structure, single-person households are on the rise worldwide and therefore the interest in the quality of life of singles is increasing, but the research on the relationships related to their diet-related quality of life is scarce. This research analyzes the structural relations in the effect of convenience food satisfaction and quality of life according to dietary style of Korean, Japanese and Chinese singles. SUBJECTS/METHODS: The targets of this study were Korean, Japanese, and Chinese singles, identified as adults between the ages of 25 and 54, having economic capabilities or working and living alone, either legally or in actuality having no partner. A statistical analysis was conducted using SPSS12.0 for Windows and SEM using AMOS 5.0 statistics package. The reliability of these findings was supported by a Cronbach's alpha coefficient of 0.6 and higher for all the factors. In an attempt to study the level of satisfaction with convenience food in accordance to dietary style and the quality of life of singles, a structural equation model was constructed and analyzed. RESULTS: Of the three countries, regarding the effect of dietary style on singles' quality of life, the convenience-oriented style was found to have a negative effect on Korean singles' overall quality of life, but a positive effect on Japanese singles' overall quality of life, and a negative effect on Chinese singles' positive psychological aspect of quality of life. In addition, although Chinese singles have a high level of interest in health, they have an overall high level of satisfaction regarding fast food and its nutritional value. CONCLUSIONS: The number of singles in Korea, Japan, and China has been consistently increasing in recent years, and there is a need for continuous interest in their healthy dietary lifestyles in terms of convenience, economy, and taste.