• The Korean Journal of Food & Health Convergence
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• v.5 no.4
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• pp.25-28
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• 2019

Now a days problem in health has become common. So, instead of curing them, prevention through dietary supplements has proven to be useful. In the case of patients who have already developed the disease atleast relieving pain and suffer is a challenging thing. In this context L- arginine is doing better compared to other essential aminoacids up to some extent. Arginine was found to reduce the pain associated with pulmonary hypertension foun to be associated with sickle cell anaemia. It also reduces the reperfusion injury after ischemia, trauma and shock. Some of the drugs with L-arginine as component are under clinical trials and hope to be available in the market soon. Severe preeclampsia is characterised by headaches, blurred vision, and inability to have high photovision, nausea and vomiting. L-Arginine along with Vit C and E are given as medical food to the patients and decrease in condition symptoms is the project now under phase II clinical trial. However the role of arginine in ameolirating preeclampsia symptoms is uncertain except with that of hypertension. Arginine is used to treat pain in sickle cell anaemia, lung damage, reperfusion injury, Trauma and shock but should be excluded during sepsis.

• Fisheries and Aquatic Sciences
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• v.15 no.1
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• pp.69-72
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• 2012

Effects of dietary nutrient content on the biological index and serum chemistry of olive flounder Paralichthys olivaceus achieving compensatory growth were investigated. Six treatments were prepared in triplicate. Fish were hand-fed with the control (C) diet twice daily for 8 weeks (8W-C) or fish were starved for 2 weeks and then hand-fed with the C, high protein (HP), high carbohydrate (HC), high lipid (HL), or intermediate protein, carbohydrate and lipid (IPCL) diets for 6 weeks, referred to as 6W-C, 6W-HP, 6W-HC, 6W-HL, and 6W-IPCL, respectively. Weight gain of fish in the 8W-C, 6W-HP, and 6W-IPCL treatments was higher than that of fish in the 6W-C treatment. Condition factor (CF) of the fish in the 6W-HP, 6W-HC and 6W-IPCL treatments was higher than that of fish in the 8W-C and 6W-C treatments. The hepatosomatic index (HSI) of fish in the 6W-HC, 6W-HL and 6W-IPCL treatments was higher than that of the fish in the 8W-C, 6W-C and 6W-HP treatments. Serum chemistry except triiodothyronine ($T_3$) was not significantly different among the treatments. In conclusion, CF and HSI of the fish could be indices reflecting compensatory growth, whereas $T_3$ seemed to play a partial role in achieving compensatory growth.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.5
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• pp.425-430
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• 2000

Physicochemical properties of Kochujang(OK) added onion powder (OK ) were Investigated duringstorage at 20"C The pH value of Kochujang tended to decrease by condition of storage. Initial pH value of OK was significantly lower than that of control, but the difference of pH value was getting smaller during the storage period. In the Process of 90 days storage period, the pH value of OK containing 8 and 10% of onion powder was higher than control. Salt content was lower in OK than in control as the onion content was higher No changes in salt content were observed during the storage process. Reducing sugar was higher in OK than in control, and Its concentration was increased with onion content. Amino acid nitrogen content which was slightly higher in OK than in control increased during 45 days of storage period and tended to decrease afterward. In the sensory attribute data of Kochujang after 3 months of storage period, OK had higher scores in sweetness, color, flavor, and overall acceptability than control, especially the OK with 10% onion powder had the highest scores.scores.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.51-57
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• 2007

The aim of this study was to improve rice muffin quality with sorbitol using response surface methodology(RSM). Response surface experimental design was made by central composite design using several independent factors. In preliminary experiment of chlorella rice muffin, rice flour(RF), chlorella(CH) and sorbitol(SO) were chosen as independent factors. Response factor was the overall acceptability obtained from sensory evaluation. The regression model equation could be predicted as $OV=6.70-0.45CH-0.44RF^2-0.81CH^2-0.60SO^2$. The optimal conditions for chlorella rice muffin substituted with sorbitol were determined to be 60.8% of RF, 4.7% of CH and 35.45% of SO. Rice muffin was superior to flour muffin in sensory evaluation using the prediction value derived from RSM. Therefore, the optimum condition of muffin could be developed by RSM.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.2
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• pp.195-199
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• 1999

The characteristics of protease from squid viscera was investigated by response surface methodology(RSM) programmed with reaction temperature and pH. The optimal temperature and pH for the protease were 41.75$^{\circ}C$ and pH 6.02 respectively. Also its activity was 78.65 unit at the optimal condition and $R^2$ of the model was 0.8461 (P＜0.1). The protease activity was decreased by N $a^{+}$ and increased by $Mg^{2+}$ But $K^{+}$ did not affect the protease. The Km value against casein was determined to be 0.12 mM by Line-weaver-Burk plot.lot.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.5
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• pp.506-514
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• 2006

Sikhe a general Korean traditional drink, is a sweet drink fermented with malt powder rice(or glutinous rice). To investigate the perception and use behavior of Sikhe, 35.2% of the male and 64.8% of the female adults in Daegu and Kyungbuk area were surveyed. The methods frequency, percentage, chi-square test and one-way ANOVA were used to analyze the data. The main results were as follows : 36.1% of the participants usually preferred the traditional drinks and 94.7% of them had experienced Sikhe among the traditional drinks. Most respondents liked Sikhe owing to its good taste. In addition, the responses to 7 questions about the Sikhe were also measured on a 5-point likert scale. The statement 'Sikhe is a traditional food' and 'Sikhe is a natural food' received high positive responses and adults in their 50's had a generally better knowledge of Sikhe than the counterparts. furthermore, 54.8% sometimes purchased commercial Sikhe, but 40.7% didn't buy it at all due to bad taste. Therefore, to increase the intake of commercial Sikhe, the taste needs to be improved, and 59.8% of adults suggested that 'Add other ingredients and the taste can be improved', while 58.8% replied 'maintenance' prospects for Sikhe consumption.

• Journal of the Korean Society of Food Culture
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• v.38 no.5
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• pp.304-313
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• 2023

This study was a qualitative investigation into the food security and food variety among the rural elderly. For the qualitative data collection, nineteen elderly people who lived in Yangpyeong-gun were interviewed individually. Food security and variety was evaluated based on accessibility and affordability. The participants seemed to have difficulty preparing their own meals and eating with their families or others. The frequency of vegetable intake was found to be high, as vegetables were available through cultivation. However, in terms of diversity, the intake of meat and milk, which are sources of protein and calcium, was found to be significantly low. This has to do with very poor physical accessibility. A lack of nutrition education was identified as the biggest reason for not following dietary therapy despite having a pre-existing disease condition. Therefore, for the elderly in Yangpyeong-gun, it is suggested that a basic nutrition policy for food supply that can increase their actual intake is more essential than education on cooking and nutrients. Moreover, periodic nutrition education or a regular counseling system for dietary therapy through local public health centers may help improve the health of the elderly.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.2
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• pp.129-135
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• 2000

This study was attempted to develop dandelion tea under various roasting conditions. The quality properties of tea were evaluated by measuring soluble solid. total yield, pH, color value, turbidity, browning degree, and sensory evaluation induced by various roasting time and temperature. The total yield and soluble solid content were the highest at the roasting process at 23$0^{\circ}C$ for 10 min. pH value was higher in non-treatment than pre-drying treatment and was not different among the roasting times. L value was reduced with increasing roasting time. Turbidity and browning degree of dandelion tea were the highest at the roasting condition at 23$0^{\circ}C$ for 10 min. Palatability was the highest at the roasting condition at 23$0^{\circ}C$ for 5 min without pre-drying. The higher solid yield was obtained with an increase in roasting temperature. Turbidity and browning degree increased under the roasting conditions at 230 and 26$0^{\circ}C$, respectively. Palatability in sensory evaluation increased at the roasting condition at 26$0^{\circ}C$ for 10 min. The higher savory taste value was obtained with an increase in roasting temperature.

• Journal of Korean society of Dental Hygiene
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• v.11 no.6
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• pp.1027-1038
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• 2011

Objectives : This study carried out the agreement of old people who visited senior citizens' centers in section area from January 5to 15, 2010. This study aimed to arrange basic data for the development in oral health and for the elderly oral health program, by surveying on regular level and food habit in the eating habits of the elderly. Methods : The regular level of dietary life, meal volume, meal time, kinds of meal preference, the appearance of snack intake, and kinds in snack preference were analyzed by using the statistical processing SPSS WIN 18 targeting totally 140 subjects, by preparing 1:1 questionnaire through direct interview. Results : The regular level of dietary life in the elderly was surveyed to be regular in 76.4% of the whole and to be irregular in 23.6%. As for the daily meal volume of the elderly, it was indicated to be 36.4% for 'eating proper volume' and to be 51.4% for 'eating a little.' As for the meal time of the elderly, it was indicated to be 52.1% for under 10 minutes and to be 25% for having a meal for 16~20 minutes. In the results of having surveyed on kinds of meal preference in the elderly, it was indicated to be 57.7% for having a meal 'centering on vegetables.' In the survey on snack intake of the elderly, it was indicated to be 62.1% for 'enjoying eating snack.' As for snack kinds of being preferred, 69.3% of the elderly were indicated to be the highest in 'fruits.' Conclusions : The elderly meals on a regular basis as needed by vegetarian diet, however showed thar eating a very short time. I consider it is necessary that study on connection between old people meal time, eating habits and oral physical condition.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.6
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• pp.577-585
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• 2003

The purpose of this study was to investigate eating behavior, nutritional status and health conditions of college students attempting a weight control. The subjects are 88 students of the Daegu area. Their weight, height, triceps, and mid-arm circumference were measured and their dietary intake and eating behavior were obtained by using questionnaires. The 24-hour recall was obtained from the subjects. The results are summarized as follows: The average height, weight and BMI of the attempt and no-attempt male and female students were 171.2cm, 70.7kg and 24.1; 170.4cm, 79.9kg and 27.5; 159.3cm, 60.9kg and 24.0; 157.7cm 60.1kg and 24.2, respectively. Energy intake of the attempt and no-attempt male and female group was 63.9%, 61.8%, 76.2% and 83.9% of RDA respectively. Protein intake of each group was 97.5%, 83.9%, 60.1% and 67.3% of RDA respectively. The following items registered a negative correlation weight and carbohydrate, weight and Na intake, weight and vitamin C intake, PIBW and Na intake, TSF and fiber intake, TSF and Na intake, TSF and vitamin C intake, MAMC and Na intake, and MAMC and vitamin C intake. A relative magnitude of factors affecting weight control was analyzed by Stepwise multiple regression analysis. Overall results about relative influence of independent variables to the dependent variable(weight control) indicated that the BMI (p<0.01) was the most significantly correlated with weight control in all subjects. The results of this study suggest that the extensive nutrition education in the weight control program should be emphasized to prevent obesity early.