• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.951-957
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• 1996

Changes in quality of blanched vegetables(carrot, green onion, spinach) by microwave heating were evaluated. Ceramic coating treatment(CCT) within microwave oven caused the reduction of blanching time and Hunter's L, a, b values of vegetables. Also, CCT showed the higher cutting force compared to NCCT after microwave heating. Photomicrographs of cross-section of blanched vegetables after heating in ceramic coated microwave oven showed better appearance than those in nonceramic coated microwave oven. CCT process improved retention of vitamin C.

• Preventive Nutrition and Food Science
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• v.15 no.1
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• pp.36-43
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• 2010

The purpose of this study was to investigate the phenolic acid, proanthocyanidin (PAs), and flavonol glycoside contents, as well as the antioxidant activities of pine needle extracts from six species of young pine trees. The extracts were prepared from Section Pinus (Diploxylon): P. densiflora, P. sylvestris, P. pinaster and P. pinea, and Section Strobus (Haploxylon): P. koraiensis and P. strobus. Phenolics were extracted from pine needles with 80% acetone to obtain the soluble free fraction, and insoluble residues were digested with 4 M NaOH to obtain bound ethyl acetate and bound water fractions. Phenolics were analyzed by HPLC, and the hydrophilic antioxidant activity was measured using oxygen radical absorbance capacity (ORAC). Total phenolic and flavonoid contents of the soluble free fraction were higher than those of the bound ethyl acetate and bound water fractions. The main phenolics were monomers and polymers of PAs in the soluble free fraction, and phenolic acids and flavonol glycosides in bound ethyl acetate fraction. Flavonol glycosides found in different species of pine needles were qualitatively similar within fractions, but composition varied among Pinus sections. High levels of kaempferol arabinoside and an unknown compound were present in all Strobus species. The soluble free fraction had the highest antioxidant activity, followed by bound ethyl acetate and bound water fractions.

• Journal of the Korean Home Economics Association
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• v.35 no.1
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• pp.169-190
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• 1997

The purpose of this study is to investigate the perception of middle school students about Home Economics course especially in the area of Food and Nutrition. For this purpose anempirical survey was conducted using structured questionnaire from 482 students in the 2nd grade of middle school. The questionnaire contained questions about the general concept of home Economics course and general concept and the degree of the perceived need of Food and Nutrition part of the course. The data of analysis are frqequency percentile mean standard-deviation chi-square one-way ANOVA t-test and Scheff-test. The major findings of this study are as follows. The major findings of this study are as follows. First students show a tendency to perceive Home Economics education is $\ulcorner$related with ethics of human life for both sexes$\lrcorner$which is stronger in girls than in boys. Boys had a tendency to perceive that Home economics is related with $\ulcorner$home making skills in food clothing housings etc.$\lrcorner$or $\ulcorner$for girls and women only $\lrcorner$which is weaker in girls. Second students also show a tendency to perceive Home Economics is important and to agree that Home Economics must be taught to both sexes. This tendency is stronger in girls than in boys, Third students show a tendency to perceive that food and Nutrition part is related with $\ulcorner$meeting problems in food choices and nutrition$\lrcorner$which is stronger in girls than in boys. Fourth girls are more interested in Food and Nutrition part than the other parts and likely to practice what they learned in Food and Nutrition part of their 1st grade and became to pay attention to their eating patterns. These tendencies are weaker in boys.

• Nutrition Research and Practice
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• v.1 no.4
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• pp.313-320
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• 2007

This study sought to compare intake levels of major dish items and food groups between normal and obese Korean children in order to understand obesity-related eating behaviors. The study was also conducted to apply the information on the differences in major dish items and food groups found in this study to development of a brief food frequency questionnaire (FFQ) for children's obesity-related eating behaviors. Finally, the developed FFQ was evaluated for reliability. A total of 290, 24-hour dietary recall data from 9-11 year-old normal or obese participants in the 2001 Korean National Health and Nutrition Examination Survey (KNHANES) were reviewed to identity dish items and food groups showing outstanding differences between the normal and obese groups. Based on the level of intake amount between the two groups, a total of 7 items, including ddeokbokggi, spaghetti, ham roast, pork cutlet, dairy products & ices, kimchi, and fruits, were selected to be included in the FFQ. The former 5 items were seen to be consumed more in the obese group, while the latter 2 items were so in the normal group. The questionnaire was formatted into a frequency response section of a seven-category option and reference period of the last 7 days. Test-retest reliability of the developed FFQ was examined by administering it to 153, 9-11 year-old children at a public elementary school in Seoul twice at a month interval. The level of reliability was found to be reasonably high. In conclusion, this study suggests that high consumption of several high-calorie dish items and low consumption of kimchi and fruits may be important eating behaviors in relation to obesity risk among 9-11 year-old children who need nutrition educators' attention. The current study also implies that a simple FFQ can be utilized to reliably assess 9-11 year-old children's diets.

• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.516-524
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• 2007

This study was conducted to evaluate contract foodservice's websites. The survey sample consisted of students majoring in food and nutrition having good knowledge of foodservice. The questionnaire requested information related to demographics, internet usage, contract foodservice company websites, and the evaluation of the websites. The data were analyzed using SPSS for windows(version 12.0). The results are summarized as follows. From the results of the factor analysis in evaluating the contract foodservice's websites, 7 factors were generated and were defined as technology & interactivity, customer service, interface, design & convenience, contents, communication, and offering of information. Of these, technology & interactivity(p<0.05), customer service(p<0.01), interface(p<0.05), design & convenience(p<0.001), content(p<0.01), communication(p<0.01), and offering of information(p<0.01) had a significant effects in terms of the on satisfaction with a website. Since the beta of the "design & convenience" factor(0.319) was the largest, it had the greatest effect on satisfaction. In the importance performance analysis, the respondents showed high recognition on the importance, but low recognition on the performance, of aspects such as menu composition, attraction of the website, offering a FAQ section, and the operation of Q&A. Also, the importance score for 'offered relevant websites' was significantly higher than the performance score. Therefore, contract foodservice companies should take into account these aspects for improving their websites.

• Korean Journal of Community Nutrition
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• v.1 no.2
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• pp.161-177
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• 1996

This study attempts to propose a priority of national nutrition targets and strategies for health promotion by the year 2000 in Korea, as a part of the task set for national health promotion objectives and strategies. Among all of the important health issues raised, ten were chosen, nutrition was one priority area. In the first part, the current status of the nutrition-related health problems and risk factors are reviewed, in conjunction with the newly arisen health phenomena, such as changes in prevalence of lifestyle disease and causes of death, changes of food consumption patterns in our country. In the second section this study suggests six feasible national nutrition targets, eight implementing strategies and current major tasks on the basis of the assessment of present status and in consideration of the other health promotion goals and strategies, with reference to that of other developed countries. The main targets and strategies are suggested as follows ; Firstly, the national nutrition monitoring and surveillance system should be established for identifying the nutritional problems for our people, and current National Nutrition Survey is a strong need for improvement to a more comprehensive and reliable one. Secondly, effective administrative mechanism should be operation at national level for the development of nutrition policy. Ministry of Health and Welfare (MOHW) as well as local health department must be remarkably renewed and strengthened the nutrition section. And it is recommended that MOHW organize and operate “The Council of Nutrition”, in which all government authorities related with foodstuffs and nutrition would incorporated. The Council of Nutrition would act as an adjustor as well as a coordinator in nutrition related policy-making. Thirdly, healthy eating pattern will be supported by activities of introducing a nutrition labeling for providing consumers with the necessary information and skills for food selection. Fourthly, nutrition education, and nutrition intervention programs will be carried out in various settings such as health centers, schools, and clinical fields and workplace. Fifthly, the current dietary guidelines shall be continuously improved in detail, and publicly circulated to particular levels of people by age group and by health condition. And finally, researches and epidemiological studies particularly in regard to diet for development of chronic diseases are needed for more investigation and up-to-date national health and nutrition data should be collected with the support and cooperation from the various medical professional teams . (Korean J Community Nutrition 1(2) : 161-177, 1996)

• Korean Journal of Community Nutrition
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• v.19 no.4
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• pp.372-385
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• 2014

Objectives: The purpose of this study was to develop web-based self-nutrition management u-Health program for diabetic patients (DMDMG: Diabetes Mellitus Dietary Management Guide) for achieving systematic self-management of diet. Methods: The program consisted of five parts with different contents according to the results of needs assessment. Five major parts were 1) meal management part which contains calorie prescription, meals recording and dietary assessment, 2) prevention of disease part with information of diabetes and assessment of dietary behavior, 3) dietary behavior modification part with an education on dietary behavior modification plan and dietary behavior plan, 4) meal plan containing a training section for meal plan and self constructing part for meal planning by making tables, and 5) information about myself which composed with general and physical information. The system proposed in this study provides nutrients intake results right after input of diet intake, which is possible with simultaneous calculation of input data in the server with 3,495 food and 1,821 meal data base. The nutrients analysis program was evaluated with 26 diabetic patients with two-day 24 hr recall. Results: The differences of nutrients intakes between DMDMG and CANPRO 3.0 ranged from 13.5-16.5%, which was caused by the differences of databases of the two programs. The characteristics of DMDMG were; 1) it can provide an interactive tailored nutrition management, 2) it is a practical tool of diabetes nutritional management, 3) the program gives motivation for the dietary behavior modification. Conclusions: The effectiveness of whole program needs to be conducted, but the program was an innovative tool for self-management of nutrient intakes, diet behaviors, meal management and tailored nutrition education.

• Korean Journal of Community Nutrition
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• v.8 no.3
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• pp.259-269
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• 2003

The purpose of this study was to develop a nutrition education website for children, especially those around the 4th-6th grade levels. Among the already existing websites providing nutritional information for children, 7 websites with comparable amounts of information were evaluated in terms of their topics, credibility, content, ease of use, and aesthetics. In addition, a survey was conducted to assess the need for nutrition information among 305 elementary students. The food pyramid was the topic offered most often on those websites. Information on nutrients, digestion, food safety, nutrition labeling, and healthy eating habits were available on the websites. Some of those websites also provided games or quizzes to attract the children's interest. However, seine of the websites did not give any information on the person responsible for providing the information, which is most important in determining the credibility of the website. Other problems were that some information was too difficult for children, and some of the websites did not provide a way to search for information. According to the survey results, the topics that children wanted to know about were‘desirable weight’,‘cooking’,‘correct food choice’,‘weight control method’,‘calories consumed during exercise’, but, they did not have a high interest in‘asking questions’‘books with nutrition messages’,‘under weight’,‘negative effect of weight control’and‘helping hungry children’. Based on these results, we developed a new nutrition education web-site, ifood’(http: //1 ifood.or.kr). We focused on helping children develop healthy eating habits by providing information which is easy and practical for children. However, we neither included the program to assess their dietary intake, nor provided entertaining background sounds, which children like. Also, the game section is composed mainly of quizzes. Therefore, we need to further develop exciting games to teach nutrition to children. In the near future, the newly developed website should be evaluated by children regarding understandability and coverage of the contents as well as usability and design, and then revised to improve the educational effect.

• Preventive Nutrition and Food Science
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• v.6 no.3
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• pp.163-169
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• 2001

To produce expanded, minimally hard extrudates from blends of raw pork meat (20%), defatted soy flour (25%), and corn starch using a single-screw extruder, various combinations of feed moisture, process temperature, and screw speed were evaluated. First series of extrusion runs were conducted according to a central composite rotatable design/response surface methodology (RSM). Upon assessing the full model for each response, insignificant terms were eliminated to determine final response surface models. Screw speed within the range evaluated was found to have no significant effect on expansion ratio (ER) or shear force (SF) of extrudates. Since examinations of the response surfaces and their generated grids of predicted values indicated that maximum ER and minimum SF were likely to be attained with a moisture-temperature combination outside the RSM experimental range, the second series of extrusion runs were conducted with several selected combinations of moisture and temperature to determine a practical optimum extrusion condition. The combination of 22.78% feed moisture, 16$0^{\circ}C$ process temperature, and 170 rpm screw speed was chosen as such a condition, and used in the final extrusion. The final product required less force to break than did commercial pretzel sticks.

• Preventive Nutrition and Food Science
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• v.6 no.3
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• pp.158-162
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• 2001

Blends of pork meat (20%), defatted soy flour (25%), and corn starch (48.61~53.71%) were prepared with or without additional non-meat ingredients, i.e., onion powder (1%), alone or in combination with carrot powder (1.5%) or extract (1.5%), or defatted oat flour (5%). All blends were formulated for 22.78% moisture, with water added where necessary. They were extruded using a laboratory single-screw extruder at 16$0^{\circ}C$ profess temperature and 170 rpm screw speed. The additional ingredients generally decreased product expansion and increased bulk density and shear force. When the product with no additional ingredient and the product with onion powder were evaluated by trained sensory panelists, \"grain complex\" was the most intense flavor note for both. With 1 % onion powder in feed, a distinct \"onion\" flavor note was detectable in extrudates. All the products may be considered \"healthful\" based on nutrient profiles.t; based on nutrient profiles.