• Journal of the East Asian Society of Dietary Life
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• v.26 no.3
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• pp.250-259
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• 2016

This study was carried out to investigate the effects of tangerine (Citrus unshiu) peel on the physicochemical properties and sensory score of pork patties. Four types of pork patties were evaluated: T0 without tangerine peel, T1 with 0.3% tangerine peel, T2 with 0.7% tangerine peel, and T3 with 1.0% tangerine peel. The pH level changed based on the storage period. The pH levels of T2 and T3 were lower than those of T0 and T1 during storage. The L-value (lightness) of samples did not significantly change, and showed no significant difference during storage. The a-value (redness) decreased during storage, and that of T0 was lowest among the samples. The b-values of samples did not significantly change, whereas that of pork patties with tangerine peel was higher than that of pork patty without tangerine peel. The TBARS increased with a longer storage period, and the values for T0, T1, T2 and T3 were 0.82, 0.32, 0.26 and 0.26 mg/kg, respectively, after 10 days of storage. DPPH radical scavenging activity decreased with a longer storage period, and those of T2 and T3 were significantly higher than those of T0 and T1. The VBN contents of T0 and T1 increased with a longer storage period, and that of T0 was highest among the samples. Water holding capacity decreased, and cooking loss increased, whereas those of samples did not significantly change during storage. Hardness and chewiness increased while springiness and cohesiveness decreased during storage. The results of this study show that tangerine peel is a natural antioxidant, due to its antioxidative activity and does not affect physical characteristics. Therefore, addition of 0.7% tangerine peel may be suitable for manufacture of patties.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.851-859
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• 2012

This study was conducted to investigate the effects of addition of lotus (Nelumbo nucifera) leaf and root extracts on the quality and sensory characteristics of ground pork meat. Four types of ground pork were evaluated: 5% ice water added (T0), 5% lotus leaf extract added (T1), 2.5% lotus leaf extract and 2.5% root extract added (T2), and 5% lotus root extract added (T3). There were no significant differences in moisture, protein, fat, ash, cooking yield, moisture retention, water holding capacity, reduction in diameter, a-value (redness), b-value (yellowness), VBN content (volatile basic nitrogen), hardness, springiness, cohesiveness or chewiness. The fat retention was highest in T0 (p<0.05). The L-values (lightness) of T2 and T3 were higher than those of T0 and T1 (p<0.05). The pH was lowest in T1 (p<0.05). The TBARS (2-thiobarbituric acid reactive substances) values of T0, T1, T2, and T3 were 0.47, 0.17, 0.21, and 0.32 mgMA/kg, respectively, with that of T1 being significantly lower than those of the other samples (p<0.05). The contents of free amino acids related to sweet taste was 642.5 ppm for T1, which was highest among the samples (p<0.05). The flavor was highest in T1 (p<0.05). These results suggest that lotus leaf extracts improved the lipid oxidation and flavor of ground pork meat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.4
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• pp.501-512
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• 2017

This study analyzed changes in nutrient contents of children's favorite foods between March 2010 and July 2012 after policy implementation on energy-dense and nutrient-poor (EDNP) foods based on Special Act on Safety Control of Children's Dietary Life in Korea. A total of 6,684 products in the list of children's favorite foods by the Ministry of Food and Drug Safety in March 2010 and 7,347 products in July 2012 were classified into the following three types: food products (1) manufactured or sold in 2012 as well as 2010 (n=6,174), (2) discontinued in 2012 (n=510), and (3) newly introduced in 2012 (n=1,173). Among children's favorite foods manufactured or sold in 2012 as well as 2010 (n=6,174), calories and key nutrients in sweetened ices, breads, ice creams, deep-fried noodles/noodles, ready-to-eat (RTE) foods, and pizzas were improved in comparison to those in the other food groups. However, most of the changes in calories or key nutrient contents per 100 g (or 100 mL) fell below 1 kcal or 1 g. The newly introduced candies, breads, and carbonated beverages showed slightly greater improvements in calories and key nutrient contents per 100 g (or 100 mL) than the discontinued ones in 2012. On the other hand, some negative changes were found in newly introduced chocolates and RTE foods in comparison to the discontinued ones. Overall, policy implementation on EDNP foods seemed to induce changes in nutrient contents of children's favorite foods, yet the extent of the changes was limited.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.5
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• pp.592-599
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• 2017

This study examined the nutritional compositions of seven raw and blanched green vegetables: Amaranthus mangostanus L. (AM), Aster scaber Thunberg, Taraxacum platycarpum H. Dahlstedt (TP), Oenanthe javanica (Blume) DC, Allium tuberosum Rottler, Ligularia fischeri (Ledeb.) Turcz (LF), and Euonymus alatus (Thunb.) Siebold (EA). Proximate compositions (moisture, protein, ash, dietary fiber, and fat), minerals (calcium, phosphorus, iron, potassium, sodium, and magnesium), and vitamins (riboflavin and vitamin C) were analyzed in the study. In this study, moisture contents of raw and blanched green vegetables were 71.28~92.68 g/100 g and 76.90~92.09 g/100 g, respectively. The protein and fat contents of raw LF (33.38 g/100 g and 4.50 g/100 g dry weight basis, respectively) were higher than those of other cultivars. Ash contents of AM were significantly higher than those of their respective raw samples. Potassium, magnesium, calcium, and sodium contents of AM were 7,710.63 mg/100 g, 1,786.67 mg/100 g, 1,534.44 mg/100 g, and 743.18 mg/100 g, respectively. In the case of raw green vegetables, iron content of TP was 55.23 mg/100 g, which was the highest value among tested green vegetables. Total dietary fiber content of EA was 59.75 g/100 g, which was the highest value. Riboflavin content was highest in the raw and blanched LF (3.10 mg/100 g and 3.05 mg/100 g, respectively). Vitamin C contents of raw and blanched EA were 468.28 mg/100 g and 471.42 mg/100 g, respectively, which were higher than the other values. There were differences in nutritional ingredients according to different types of green vegetables. Therefore, it is advisable to evenly ingest various green vegetables.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.6
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• pp.536-546
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• 2002

The purpose of this study was to determine the degree of job satisfaction of school food service employees in the Daegu and Kyoungbuk area and to compare their job satisfaction among 3 types of school foodservice systems. Questionnaires were mailed to 49 elementary schools and collected from 49 dieticians and 201 employees. The survey form was developed by analyzing the Job Descriptive Index(JDI) with the five facets of a job: the work itself, promotion pay, supervision and colleagues. Statistical analysis used in this study were fi:equency, mean, $\chi$$^2$-test, t-test and one-way ANOVA. The average JDI scores for dieticians and foodservice employees were 127.31 $\pm$ 24.51 and 136.78 $\pm$ 19.18, respectively. The foodservice workers surveyed in this study were found to be more satisfied with the work itself, the supervision and the colleagues than with the pay and the promotion. While dieticians were more satisfied with the promotion and salary, foodservice employees were more satisfied with work salary, and colleagues. The foodservice worker's demographic variables including age, education, work experience, school type and job type were significantly related to the level of job satisfaction.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.2
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• pp.125-134
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• 1999

The goal of this study was to find the way of reduction on food waste in the university cafeteria. A survey was conducted on the 502 students using Yeungnam University cafeteria, and illustrates the students' use and perception for the reduction of food waste. Its results can be summarized as follows: 57.2 percent of the total users use the university cafeteria every day, also 77.1 percent of the students preferred Korean style dish. Female students left more food waste than male students, and the most leaving food was stews than the other types of foods. The most favorite stew and side dish turned out tc be Yukgaejang and Bulgogi respectively, also they preferred Kimchibokkumbab. But they disliked Baechuguk, Sungiguk, salted fish and fishes. The perception of female users on the reduction of food waste was lower than that of male users, but they were concerned about on the reduction and recycling of food waste. Also the best method of food waste treatment recognized by students were utilizing the waste food as fertilizer or fodder for animals.

• Journal of Nutrition and Health
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• v.50 no.1
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• pp.85-97
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• 2017

Purpose: This study was conducted to investigate dietary habits related to weight reduction and snack intake habits of $4^{th}$ to $5^{th}$ grade elementary students located in Jeju-si, Jeju, South Korea. Methods: The $4^{th}$ and $5^{th}$ grade elementary school students (total n = 234, equally matched numbers of normal weight children and overweight/obese children (n = 117/group)) were surveyed using a questionnaire and a 24-hour dietary recall method in Oct 2015. Results: The percentage of students who experienced reduced food intake to control weight was 26.3% in the normal weight group (NG) and 77.6% in the obese group (OG). Most frequently answered meal for reduced intake was snacks in the NG and dinner in the OG. Percentages of daily calorie intake among subjects were 17.2% for breakfast, 33.8% for lunch, 29.7% for dinner, and 19.3% for snacks. Frequency of snack intake was 2.1 times a week in NG and 1.6 times a week in OG, which showed a statistical difference between body weight groups. Types of snack foods were distinctly different depending on where children consumed them, although no difference was observed between NG and OG. In addition, snack intake level of low energy and nutrient-dense foods was significantly lower in the OG compared to the NG, whereas snack intake level of energy dense and low-nutritive foods was not different between the OG and NG. Conclusion: Taken together, snack intake level with consideration of frequency and amount of snack intake showed that children in the OG consumed significantly less low energy and nutrient-dense foods compared to the NG. Therefore, nutritional education for choosing healthy snack foods for children regardless of body weight status is crucial based on family-school links.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.450-456
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• 2007

This study was carried out investigate the effects of the period of dietary supplementation and the level of fermented mineral feed on daily body weight gain and carcass characteristics of Hanwoo steer. The dietary treatments were compared during two supplementation periods (T1:Feeding Hanwoo steers from 18 months to 25 months, T2: feeding Hanwoo steers from 7 months to 25 months), and the diets tested were of four types (0%: normal concentrate as a basal diet, 1%: 1% addition of fermented mineral feed, 2%: 2% addition of fermented mineral feed, and 3%: 3% addition of fermented mineral feed). A Total of 35 Hanwoo steers were allocated into 7 feeding groups. The daily gain of the 0% fermented mineral feed group was lower (0.64 kg) than that of the other groups (1%: 1.08 kg, 2%: 0.90 kg, 3% treatment: 0.75 kg) for the T1 period, and for the T2 period the order was 1% (0.98 kg) > 0% (0.75 kg) > 1% (0.89 kg). The amount of back fat in decreasing order was as follows: 0% (12.0) > 1% (10.8) > 2% (10.2) > 3% fermented mineral feed (7.8 mm) for the T1 period, and for the T2 period the order was C (16 mm) > T1 (13.8 mm) > T3 treatment (12.6 mm). Eye muscle area increased with increased fermented mineral feed levels. The marbling score of the T1 groups was highest with 3% fermented mineral feed (4.2), and of the T2 groups, the highest score was seen with 1% fermented mineral feed (5.6). Meat color and meat maturity were not different among all groups. The grade of meat quantity and meat quality of both the T1 and T2 groups were highest with the addition of 3% fermented mineral feed. The daily income ranged from 2,062 won to 5,265 won in the T1 groups, which were ordered as follows: 1% > 2% > 3% > 0% fermented mineral feed, and of the T2 groups, the 1% group was highest at 6,098 Won, while the 3% group was lowest at 4,590 Won.

• Journal of Food Hygiene and Safety
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• v.35 no.6
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• pp.581-586
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• 2020

In this study, we investigated the illegal hazardous compounds in dietary supplements. We analyzed the contents of anti-obesity drugs, their analogues (orlistat, sibutramine, desmethylsibutramine, didesmethylsibutramine, chlorosibutramine, chlorosipentramine) and three heavy metals (lead (Pb), cadmium (Cd), arsenic (As)) in 62 other processed products (n=32), candies (n=7), weight control foods (n=10) and teas (n=13). Anti-obesity drugs or their analogues were not detected in any of the 62 samples. Three heavy metals (Pb, Cd, As) were detected in the range of ND-0.177 mg/kg, 0.002-0.233 mg/kg and 0.001-0.188 mg/kg in teas, ND-0.370 mg/kg, 0.003-0.057 mg/kg and 0.007-0.120 mg/kg in candies, ND-0.055 mg/kg, 0.012-0.045 mg/kg and 0.010-0.163 mg/kg in weight control foods, respectively. Heavy metals (Pb, Cd, As) were detected in the range of ND-2.324 mg/kg, 0.004-0.936 mg/kg and 0.003-21.247 mg/kg in other processed products that are not regulated by specification standards according to food types. These results show that regulations of heavy metals is required in other processed products for genuine food safety.

• Journal of Nutrition and Health
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• v.55 no.2
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• pp.296-308
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• 2022

Purpose: To investigate the effect of a mother's modeling and feeding practices on the eating behavior of the children. Methods: From April to June 2018, 1,036 young children aged 2 to 6 years and their mothers in Gyeongsan, Gyeongsangbuk-do, were examined for their eating behavior and feeding practices using a verified dietary behavior test (DBT). The children's dietary behavior was classified into four categories: "access evasiveness", "sensory acuity", "hyperactivity", and "irregularity". The mother's eating behavior was classified into three categories: "pickiness", "negligence", and "irregularity", and feeding practice types were classified into two categories: "responsibility/monitoring", and "restriction/pressure". The differences between the groups were tested using the t-test, ANOVA, and Duncan's multiple range test. The influence of feeding practices on the children's eating behavior was analyzed by hierarchical regression analysis while controlling for the mother's modeling. Results: The problem rates of irregularity, negligence and pickiness in the mother's modeling were 33.7%, 22.8%, and 20.7%, respectively. An analysis of the mother's feeding practices revealed that responsibility/monitoring had a middle, high and low significance in 74.2%, 17.3%, and 8.5% of respondents, respectively and the risk rate of restriction/pressure when guiding children to eat was 15.3%. The problem rates for sensory acuity, access evasiveness, irregularity, and hyperactivity in children were 27.9%, 26.1%, 24.8%, and 22.0%, respectively. Among the four eating behavior characteristics of children, the child's access evasiveness and sensory acuity were more affected by their pickiness rather than the mother's feeding practices, and the child's hyperactivity was more influenced by feeding practices than the mother's eating behavior. The child's irregularity was similarly affected by the mother's eating behavior and feeding practices. Conclusion: Since the mother's eating behavior and feeding practices affect the children's eating behavior, a diet improvement program for children should consider not only the nutrition education of children but also the mother's eating behavior and provide the necessary intervention for feeding practices.