• Journal of the Korean Society of Food Culture
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• v.8 no.3
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• pp.275-287
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• 1993

An ecological survey of food and nutrition was conducted in April and May, among 278 children, 6 to 12 years old, of the Youido elementary school, which offers no school lunch program, and is situated in Youido delta of Han River side of Seoul, known as the location of one of the socioeconomically high groups; Eighteen percent and 18.3% of subjects were proven to be overweight and obese, respectively. With regard to frequency of skipping breakfast, 28.4% of the subjects skipped breakfast often and 2.5% of subjects skipped breakfast every morning. Obese children showed good appetite and the time consumed for eating was shorter than those of normal or overweight children. Most serious anxiety among the mothers for those children was food habit of `eating rapidly' and `overeating'. Another striking observation was that 14.4% of the subjects ate only one side-dish with boiled rice, and such a pattern was more often found in the normal or slim group. Most of the subjects had their snacks after being back in home from school. Thirty-one percent of the children had snacks when they felt hungry, 69% had snacks for various reasons such as `habitually', `for unwinding', and `mother gives me snacks'. Thirty-eight percent of the boys and 19% of the girls had physical exercise everyday and overweight and obese children got exercise more frequently. But the time consumed for exercise was much more shorter than that of normal subjects. Most of the children liked fruits, meats, and biscuit, in contrast, lowest preferency was for vegetables, fermented fish products, and boiled rice mixed with other grains. Obese children experienced more kinds of food than normal or slim group. The study found that habits of overeating due to good appetite and eating rapidly were recognized as one of dominant reasons causing obesity among children. On the other hand, serious dietary problem of children of normal or slim group was eating less variety of food. Active nutrition education for both children and mothers will be recommended with joint participation of teachers.

• Environmental Analysis Health and Toxicology
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• v.30
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• pp.4.1-4.11
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• 2015

Objectives: This survey was designed to conduct the first nationwide dietary exposure assessment on hazardous substances including the intakes of functional food and herbal medicine. In this paper, we introduced the survey design and the results of the dietary exposure status and internal exposure levels of lead (Pb), cadmium (Cd), and mercury (Hg). Methods: We selected 4867 subjects of all ages throughout Korea. We conducted a food survey, dietary survey, biomonitoring, and health survey. Results: Pb and Cd were the highest (median value) in the seaweed ($94.2{\mu}g/kg$ for Pb; $594{\mu}g/kg$ for Cd), and Hg was the highest in the fish ($46.4{\mu}g/kg$). The dietary exposure level (median value) of Pb was $0.14{\mu}g/kg$ body weight (bw)/d, $0.18{\mu}g/kg$ bw/d for Cd, and $0.07{\mu}g/kg$ bw/d for Hg. Those with a blood Pb level of less than $5.00{\mu}g/dL$ (US Centers for Disease Control and Prevention, reference value for those 1 to 5 years of age) were 99.0% of all the subjects. Those with a blood Cd level with less than $0.30{\mu}g/L$ (German Federal Environmental Agency, reference value for non-smoking children) were 24.5%. For those with a blood Hg level with less than $5.00{\mu}g/L$ (human biomonitoring I, references value for children and adults, German Federal Environmental Agency) was 81.0 % of all the subjects. Conclusions: The main dietary exposure of heavy metals occurs through food consumed in a large quantity and high frequency. The blood Hg level and dietary exposure level of Hg were both higher than those in the European Union.

• Journal of the Korean Dietetic Association
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• v.12 no.2
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• pp.172-184
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• 2006

This study was aimed to provide safety management guidance by evaluating the microbial quality of cooked dried-seafoods in school foodservice operations. Nineteen seafood items were collected from six elementary schools, those were dried-anchovy, dried-seaweed and dried-fish, which were classified as cooking process. The temperatures at receiving and after cooking were measured and the analyses of cooking processes and microbial quality were performed. The temperatures of all foods after cooking were higher than the temperature limit of $74\^circC$. The number of total aerobic bacteria and S. aureus in dried-anchovy over the limit of $10^5$ and even the level of S. aureus was found to be unsatisfactory. The count of total aerobic bacteria was 2.1x$10^8$ CFU/g and the number of total aerobic bacteria after cooking was over the limit in one school. The level of E. coli (3.1x$10^3$ CFU/g) was over the limit at one school and the number of S. aureus (1.2×$10^4$ CFU/g) was considered as unacceptable. Dried- tangle and green laver were contaminated with total aerobic bacteria showing the over the limit. The numbers of total aerobic bacteria in dried- filefish, pollack and squid were 4.3x$10^6$, 3.4x$10^6$-3.9x$10^7$ and 4.6x$10^5$-4.1x$10^7$ CFU/g, respectively, which were in acceptable or unsatisfactory level. The E. coli in dried- filefish and pollack were over the limit. The total aerobic bacteria levels, 4.6x$10^5$-1.5x$10^6$ CFU/g in dried-pollack and 8.0x$10^5$-2.2x$10^7$ CFU/g in dried-squid, were over the limit after cooking except dried-filefish. The E. coli levels, 4.3x$10^3$ CFU/g in dried-filefish and 2.5x$10^2$ CFU/g in dried-pollack, were over the limit of $10^2$ CFU/g. The numbers of Enterobacteriaceae were either acceptable (3.3x$10^3$ CFU/g) or unsatisfactory (1.6x$10^4$ CFU/g) level in dried-pollack. S. aureus was unsatisfactory level (6.5x$10^4$ CFU/g) in dried-filefish while unacceptable in dried-pollack both before and after cooking. Unacceptable levels of S. aureus, 2.4x$10^4$ and 1.3x$10^5$ CFU/g were found from two schools, respectively. These results suggest that the contamination of raw materials and the seasonings added after cooking should be controlled to manage the microbial safety of cooked dried-seafoods.

• Journal of Physiology & Pathology in Korean Medicine
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• v.23 no.6
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• pp.1207-1220
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• 2009

Through the study on the constitution-favored food by each constitution, we can draw below conclusions : The number of food that corresponds to that on more than 3 literatures showed over 40 for lesser yang person, greater yin person and lesser yin person, however, the number for greater yang person only appeared about 20, half of the number for the others. This is considered to have resulted from the not-enough studies on greater yang person for its rarity. When looking into the portion of the constitution-favored food for each constitution, the portion of cereals, bulbous plants and beans takes 27% (average 16.4% in the constitution-favored food)for greater yin person-favored food, the portion of vegetables and mushroom shares 29%(average 23.6% in the constitution-favored food) for lesser yin person, while the portion of fish, shellfish and other sea-food shows an average 25%, almost same figure for greater yang person, lesser yang person and lesser yin person, but its portion for greater yin person comes up the lowest figure at 16.2%. The portion of fruit shows relatively bigger figure in the constitution-favored food for lesser yang person and greater yin person, while smaller for greater yang person and lesser yin person. Meat, milk and milk products, eggs, oil and fats, condiments and flavors are not found in the greater yang person-favored food. When classifying the constitution-favored food by 4-Chi, the cold-natured food which favorers for lesser yang person shows a major portion, and when classifying it by 5 tastes, the sweety food becomes major, further, when classifying it by the benefited organ, the food benefiting to spleen and stomach, the lesser yin person favored food, appears prevalent. Above conclusion, based on approximately 300 kinds of food which are classified as constitutional food on literatures, suggests the necessity of a steady study and requires us to develop new constitutional food with the contemporary technology of food-processing and to determine the constitutional suitability on the newly introduced food which is increasing its numbers through importation due to frequent oversea trading.

• Korean Journal of Food Science and Technology
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• v.45 no.1
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• pp.8-12
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• 2013

Photostimulated luminescence (PSL) and thermoluminescence (TL) analyses were conducted for the detection of different irradiated dried fishes. All the non-irradiated samples provided PSL counts of lower than 700 (negative: $T_1$). Clear identification of irradiated sample was only possible for irradiated anchovy with PSL counts >5000; however, the results were unsatisfactory (not positive) for irradiated cod, dried filefish, hairtail, and herring samples. The contaminating silicate minerals were obtained by density separation or acid hydrolysis to perform TL analysis, which resulted in a low intensity of TL glow curve with a maximum peak after $250^{\circ}C$ for the non-irradiated samples that are irrespective of their kinds and methods for the mineral separation. The TL glow curves of high intensity with maximum peak in the temperature range of $150-250^{\circ}C$ were observed for all the irradiated samples. However, better results of TL glow curves and particularly of the TL ratio ($TL_1/TL_2$) were obtained when the minerals were separated by a acid hydrolysis method.

• Food Science and Preservation
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• v.19 no.4
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• pp.611-618
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• 2012

This study was conducted to investigate the perception of the management of food service in schools. The subjects consisted of 271 school dietitians in the Daegu and Gyeongbuk areas. The questionnaire included the food temperature management and the frequency of the food quality confirmation. The sanitation performance of the delivery workers was evaluated with a 5-point Likert scale. The food items for which the proper temperatures while they were being received were difficult to maintain were as follows: ready-to-use vegetables, 49.8%; frozen foods, 30.3%; and fish paste, 27.7%. The frequencies of the food quality confirmation whenever the foods were received were as follows: for beef, 87.5%; pork, 84.5%; chicken, 84.1%; eggs, 73.4%; seafood, 59.4%; and processed foods, 52.8%. The total mean score of the dietitian-perceived sanitation management performance of the delivery workers was 3.86/5.00. The school dietitians said the percentage of the mixed delivery of food items in vans was 80.4%. The percentage of the dietitians who thought this mixed delivery influenced food sanitation and quality was 92.3%. Therefore, safe foods should be supplied to schools with a thorough inspection process and hygiene education, and professional research is required on the appropriate inspection process.

• Korean Journal of Environmental Biology
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• v.36 no.4
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• pp.659-664
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• 2018

In this study, two essential oils (EOs) extracted from Aleriana fauriei and Alpinia galangal were formulated as an emulsifiable concentrate (EC) and a granule. In the evaluation of their acute toxicity on fishes, Cyprinus carpio adults were used and the toxicities were determined in a static condition. The formulations were prepared from the essential oil extracted by three different methods namely steam distillation (SD), solvent extraction (SE) and supercritical fluid extraction (SFE). The acute toxicities were calculated using $LC_{50}$ values. Among EOs, only the EO extracted by solvent showed acute toxicities on carps. Some of the EC, EOs of Aleriana fauriei did not exhibit toxicity, while EOs from Alpinia galangal showed potent acute toxicities on carps. Among the granules, granules formulated with Aleriana fauriei EO extracted by SD method and Alpinia galangal EO extracted by SFE method showed acute toxicities on fishes. Nevertheless, $LC_{50}$ of ECs and granules formulated with all types of EOs in this study was higher than the fish toxicity level III for pesticides suggested by Korea Rural Development Administration. Furthermore, cytochrome P450 1A and glutathione S-transferase were confirmed as biomarkers in carps in response to the exposure to Alpinia galangal EO extracted by SD and SFE method, tracking Alpinia galangal EO in the aquatic environment.

• Korean Journal of Ecology and Environment
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• v.40 no.1
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• pp.82-92
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• 2007

In 2003, we evaluated biological water quality at twelve sites of Youngsan River using community analysis, fish compositions, and the Index of Biological Integrity (IBI). Of the twelve, four sites were the controls, which have no point sources in the upstream and the remaining eight sites were the impacted sites, which are influenced by wastewater treatment plant (WTP) and agro-industrial complex. Model values of the IBI, based on 12 sites data, averaged 28 (n=12, range: $18{\sim}44$), indicating fair poor condition according to the criteria of US EP A (1993). In the mean time, mean IBI in the control sites (S3, S5, S6, S11) was 42 (n=4, range: $38{\sim}44$), indicating a good condition, whereas mean IBI in the impacted sites was 21, indicating a poor condition. Mean IBI value in the control, thus, was greater by 2 fold than that in the WTP sites. The spatial pattern of IBI values was similar to the patterns of species diversity index and species richness index, except for Site 11, which was 1st order stream. Similarity analysis indicated that three groups were divided at the similarity level of 80%. One group was the streams influenced by wastewater and the other two groups were the pristine streams as the control, indicating that the stream health conditions are directly influenced by presence or absence of the point sources. Also, Pearson's correlation analysis showed that IBI values had negative correlation (r=0.899, p<0.001) with relative abundance of tolerance species, and had positive relation (r=0.890, p<0.001) with sensitive species. Overall, outcomes suggest that the point sources of the WTP might impact the species composition and ecological health, resulting in degradation of biological water quality.

• Journal of Food Hygiene and Safety
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• v.29 no.3
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• pp.189-194
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• 2014

This study was conducted to evaluate microorganism contamination of food utensils and service facilities in school and to prevent hazards by food poisoning occurrence. As a result, the highest number of microorganism growth plate ($12.3{\pm}2.6$) was detected in total bacteria test plate, and also observed $10.3{\pm}3.9$ growth plates in Staphylococcus aureus test plate and $9.5{\pm}3.9$ growth plates in E. coli and coliform bacteria test plate. But we could detect to the lowest number of growth plates ($1.5{\pm}1.0$) in Vibrio test plate. We also assessed that floors were appeared to the highest microorganism contamination rate in food utensils and service facilities. Therefore, $4.5{\pm}0.6$ growth plates was detected in pre-operation floor and $4.3{\pm}1.0$ growth plates in floor. And high level of microorganism contamination also observed in tables as $3.3{\pm}1.0$ growth plates in cooking table and $3.0{\pm}0.0$ growth plates in dining table. The level of microorganism contamination of food utensils such as kitchen knife, cutting board, and food tray were lower than that in food service facilities. We analysed microorganism contamination according to purpose of use in kitchen knifes and cutting boards. The microorganism contamination rate in fish kitchen knife ($2.0{\pm}0.8$) and fish cutting board ($1.3{\pm}1.5$) were slightly higher than that of others purpose of use. As a result of microorganism identification, various strains of microorganism were contaminated in food service facilities and some strains could detected more than two times. Especially, Staphylococcus aureus was repeatedly identified in cooking table, trench, and kitchen knife. Bacillus cereus was identified in kitchen knife, and then Pseudomonas fluorescens and Pseudomonas aeruginosa were also detected in food utensils and service facilities as known to food spoilage microorganisms. Klebsiella pneumoniae was detected four times repeat, which widely distribute natural environment as normal bacterial flora but sometimes cause acute pneumonia. These results suggest that food utensils and service facilities are contaminated with not only major food poisoning microorganisms such as Staphylococcus aureus, but also food spoilage microorganisms. Taken together, strict personal hygiene control and efficient food service facilities management will be needed to enhance food safety in school feeding and to improve student health.

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.16-22
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• 1999

The relation between food intakes and dental caries was investigated with 211 primary school students (83 boys and 128 girls) in Kumsan area. The results were as follows. The rate of dental caries of the subjects was 65.4%. 83.9% of the subjects had a snack, 69.5% of students having a snack and 44.1% of students having not snack was dental caries (p<0.001). For tooth brushing numbers per day, 38.4% of subjects was one time, and 61.6% was more than two times. For tooth brushing time, 31.8% had before meals and 68.2% after meals. The intake frequency rate of main food was cooked rice 33.30%, ramyun 14.81%, bread 9.57%, rice cake 6.16%, nodule 4.88% in good group, and cooked rice 27.04%, rice cake 12.04%, ramyun 8.50%, bread 8.11%, fried rice 5.49% in dental caries group. The intake frequency rate of a side dish was kimchi 13.88%, egg 6.21%, dried laver 5.51%, fish paste 5.51%, fish 5.03%, kongjaban 0.44% in good group, and potato soup 6.86%, cucumber 6.56%, sprout soup 5.78%, bean curd 5.33%, sesame leaf 5.21%, lettuce 1.23% in dental caries group. The intake frequency rate for snack was ice cream 9.85%, biscuit 7.35%, gum 6.17%, chestnut 6.16%, apple 5.81%, milk 5.56%, yogurt 4.86%, gypo 4.39%, candy 4.15%, chocolete 3.91% in good group, and biscuit 10.00%, ice cream 6.75%, candy 5.88%, fruit canned food 5.70%, milk 5.41%, corn 5.00%, banana 5.00%, peanut 4.42%, fritter 4.39% in dental caries group. The rate of cariogenic food, detergent food, protective food in a side dish were 4.0%, 40.8%, 55.1%o in good group, and 11.5%, 43.9%, 44.6% in dental group respectively (p<0.001). The rate of cariogenic food, detergent food, protective food in a snack 67.8%, 10.4%, 21.7% in good caries group, and 75.3%, 8.8%, 15.9% in dental caries group respectively (p＜0.001).