• Culinary science and hospitality research
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• v.13 no.2
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• pp.81-97
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• 2007

To assess the food intake and diet quality by the interrelationship of DDS and DVS of high school girls, this dietary survey was conducted with 253 subjects living in Iksan and Seoul areas using a 24-hour recall method. The average amount of total food intake was 1,133.2 g, with 79.9% of food intake being supplied by vegetable food and 20.1% by animal food and higher in Seoul area. The food consumed most frequently was rice, green onion, garlic, soy sauce, sesame oil, onion, and Kimchi. The food consumed in the largest amounts were rice(303.3 g), milk(62.2 g), and Kimchi(53.4 g). Diet quality was assessed by food group pattern, dietary diversity score(DDS), and dietary variety score(DVS). When investigating the consumption pattern of major five food groups(grain, meat, dairy, fruit, vegetable groups), nobody consumed all five food groups in each meal. The groups most frequently missing were fruits and dairy products. The average number of food consumed per day was 12.1(DVS) and Iksan area scored lower(11.7) on DVS than Seoul area(12.6). The higher DDS and DVS of subjects were, the more MAR and NAR of energy, calcium, vitamin A and C increased. The number of major food groups(DDS)(p<0.01, P<0.05) and that of food items (DVS)(p<0.01) correlated positively NAR(nutrient adequacy ratio) and MAR (mean adequacy ratio) significantly.

• Journal of Animal Reproduction and Biotechnology
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• v.36 no.3
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• pp.154-161
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• 2021

A number of Korean Chicken breeds were registered in Domestic Animal Diversity Information System (DAD-IS, http://dad.fao.org/) of the Food and Agriculture Organization (FAO). Evaluation of genetic diversity and relationship of local breeds is an important factor towards the identification of unique and valuable genetic resources. Therefore, this study aimed to analysis the genetic diversity and relationship of 22 Korean Chicken breeds using 12 microsatellite (MS) markers. The mean number of alleles for each variety was 5.52, ranging from a 3.75 (Leghorn F; NF) to a 7.0 (Ross). The most diverse breed was the Hanhyup3 (HCC), which had the highest expected heterozygosity (H_Exp) (0.754) and polymorphic information content (PIC) (0.711). The NF was the least diverse population, having the lowest H_Exp (0.467) and PIC (0.413). As a result of the principal coordinates analysis (PCoA) and factorial correspondence analysis (FCA) confirmed that Hy-line Brown (HL) and Lohmann Brown (LO) are very close to each other and that Leghorn and Rhode Island Red (RIR) are clearly distinguished from other groups. Thus, the reliability and power of identification using 12 types of MS markers were improved, and the genetic diversity and probability of individual discrimination were confirmed through statistical analysis. This study is expected to be used as basic data for the identification of Korean chicken breeds, and our results indicated that these multiplex PCR marker sets will have considerable applications in population genetic structure analysis.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.338-347
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• 2009

The purpose of this study was to evaluate student's perception of their high school foodservice in the Busan and Kyungnam area. For this study, questionnaires were distributed to 254 students in 6 high schools in the Busan and Kyungnam area. The students assessed the importance and performance of school foodservice at 3.90/5.00 and 3.25/5.00 respectively. The importance mean scores of students were showed significantly(p<0.001) higher in sanitation and freshness of food items than any other factor while showed lowest in the frequency of dessert offering and the diversity of dessert items. The analysis result revealed that two factors, the diversity of dessert items and the harmony of main dishes and desserts, should be urgently improved. This result is expected to provide a school foodservice management team with useful information in its food service operation.

• Journal of Microbiology and Biotechnology
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• v.16 no.8
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• pp.1276-1284
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• 2006

Listeria monocytogenes is a well-known high-risk foodborne pathogen that grows at refrigeration temperature and is responsible for outbreaks of listeriosis. We report here the incidence of L. monocytogenes in fresh chicken carcasses and present genetic diversity of L. monocytogenes isolates. In this study, 25 g of chicken carcasses from markets in Korea were examined according to the FDA method, and presumptive isolates were confirmed by multiplex PCR assay. L. monocytogenes isolates were analyzed by Pulsed-Field Gel Electrophoresis using restriction enzymes, ApaI and AscI, to obtain strain-specific DNA fragments profiles. Antimicrobial resistance of L. monocytogenes strains against generally used antibiotics (Penicillin G, Kanamycin, Tetracycline, Vancomycin, Cephalothin, Rifampicin, Erythromycin, Ampicillin, Gentamicin, Streptomycin, and Chloramphenicol) were analyzed by NCCLS protocols to examine the presence of antimicrobial resistance in natural L. monocytogenes. Of a total 274 chicken samples, 81 samples (29.6%) were positive for L. monocytogenes. Listeria innocua (50.1%), Listeria welshimeri (6.9%), and Listeria grayi (11.3%) were also detected. PFGE analysis, using restriction enzymes ApaI and AscI, showed 27 pulsotypes of L. monocytogenes. Antimicrobial resistance analysis confirmed the existence of antimicrobial resistance for penicillin G and tetracycline in isolated L. monocytogenes strains.

• Journal of Microbiology and Biotechnology
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• v.21 no.12
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• pp.1270-1279
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• 2011

Bealmijang is a short-term aged paste made from meju, which is a brick of fermented soybeans and other ingredients. Different types of bealmijang are available depending on the geographic region or ingredients used. However, no study has clarified the microbial diversity of these types. We identified 17 and 14 fungal species from black soybean meju (BSM) and buckwheat meju (BWM), respectively, on the basis of morphology, culture characteristics, and internal transcribed spacer and ${\beta}$-tubulin gene sequencing. In both meju, Aspergillus oryzae, Rhizopus oryzae, Penicillium polonicum, P. steckii, Cladosporium tenuissimum, C. cladosporioides, C. uredinicola, and yeast species Pichia burtonii were commonly found. Moreover, A. flavus, A. niger, P. crustosum, P. citrinum, Eurotium niveoglaucum, Absidia corymbifera, Setomelanomma holmii, Cladosporium spp. and unclassified species were identified from BSM. A. clavatus, Mucor circinelloides, M. racemosus, P. brevicompactum, Davidiella tassiana, and Cladosporium spp. were isolated from BWM. Fast growing Zygomycetous fungi is considered important for the early stage of meju fermentation, and A. oryae and A. niger might play a pivotal role in meju fermentation owing to their excellent enzyme productive activities. It is supposed that Penicillium sp. and Pichia burtonii could contribute to the flavor of the final food products. Identification of this fungal diversity will be useful for understanding the microbiota that participate in meju fermentation, and these fungal isolates can be utilized in the fermented foods and biotechnology industries.

• Journal of Microbiology and Biotechnology
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• v.28 no.8
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• pp.1318-1331
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• 2018

Lettuce (Lactuca sativa L.) is a major ingredient used in many food recipes in South Korea. Lettuce samples were collected during their maximum production period between April and July in order to investigate the microbiota of lettuce during different seasons. 16S rRNA gene-based sequencing was conducted using Illumina MiSeq, and real-time PCR was performed for quantification. The number of total bacterial was greater in lettuce collected in July than in that collected in April, albeit with reduced diversity. The bacterial compositions varied according to the site and season of sample collection. Potential pathogenic species such as Bacillus spp., Enterococcus casseliflavus, Klebsiella pneumoniae, and Pseudomonas aeruginosa showed season-specific differences. Results of the network co-occurrence analysis with core genera correlations showed characteristics of bacterial species in lettuce, and provided clues regarding the role of different microbes, including potential pathogens, in this microbiota. Although further studies are needed to determine the specific effects of regional and seasonal characteristics on the lettuce microbiota, our results imply that the 16S rRNA gene-based sequencing approach can be used to detect pathogenic bacteria in lettuce.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.784-792
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• 2009

This study was conducted to investigate the effects of weight control programs on BMI, serum profiles, nutrition knowledge and eating behaviors of adult obese women. The subjects of this study were 33 adult obese women aged 30-65 years residing in Seoul. The weight control program for obese women included nutritional education, cognitive behavioral therapy and exercise for 12 weeks. The weight control experience of the subjects was 60.6%. They preferred physical exercise and diet restriction to weight control and 72.7% of subjects answered that the reasons for wanting to control their weight was health. The BMI of test subjects significantly decreased (p<0.001) from 28.3 to 27.1 after the 12 weeks of the weight control program. In addition, the % body fat significantly decreased (p<0.001) from 36.4% to 34.5% after completion of the weight control program. SGPT levels in the serum were also significantly decreased (p<0.05) after the program. Triglyceride levels significantly decreased from 194.9 mg/dL to 98.1 mg/dL (p<0.01) and the HDL cholesterol level significantly increased (p<0.01) from 55.8 mg/dL to 60.0 mg/dL after completion of the weight control program. Nutritional knowledge and eating behavior scores were significantly increased (p<0.001). In addition, the eating self-efficacy of the subjects was significantly increased (p<0.01); however, the food diversity scores were not changed after the program. These results suggest that the weight control program for adult obese women may be effectively used to promote weight reduction and improve nutritional knowledge and eating behavior.

• Journal of the Korean Dietetic Association
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• v.30 no.3
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• pp.181-191
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• 2024

School foodservices serve vegetarian meals to shape healthy eating habits and create environmental awareness among students. The purpose of this study was to evaluate the nutritional content of vegetarian menus of an elementary school foodservice. We examined 334 vegetarian and 545 non-vegetarian menus at elementary schools in the Chungnam area and compared their food composition and nutrient content. The average number of dishes per vegetarian menu was 7.0, which was significantly lower than the 7.3 items per non-vegetarian menu. The number of staple and dessert dishes on the vegetarian menus was significantly higher than that of non-vegetarian menus. Contrarily, the non-vegetarian menus had a higher number of broths and side dishes than vegetarian menus. Menus comprising grains, meats·fishes·eggs, vegetables·beans, fruits, and dairy products constituted 39.2% of vegetarian and 50.1% of non-vegetarian menus. The dietary diversity score was 4.3 for the vegetarian menu and this was significantly lower than 4.5 for the non-vegetarian menus. In terms of nutrient content and the index of nutritional quality, the vegetarian menus had significantly higher levels of vitamin A and calcium than the non-vegetarian menus. However, the protein and vitamin B₁ levels were lower in the vegetarian menus. Our results suggest a need to develop balanced vegetarian menus and expand education to improve awareness, acceptance, and consumption of vegetables among school-age children.

• Korean journal of food and cookery science
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• v.29 no.4
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• pp.367-376
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• 2013

The objectives of this study are to provide the food market of internet shopping malls with effective marketing data, to provide basic data for the development of related fields of the study, and ultimately to increase the satisfaction of food consumers of internet shopping malls. To achieve the object of this research, a cluster analysis of the research subjects was carried out based on the following 5 factors of food purchasing attribute that had been deduced by a factor analysis by the types of food purchasers: quality characteristics, informativity, convenience, price and diversity. According to the result of the cluster analysis, the research subjects were classified into the 2 clusters of diversity and informativity. The deduced 2 clusters, together with age and occupation among general characteristics, were used as independent variables to find out food purchasing behaviors and satisfaction at internet shopping malls. The results are as follows: Regarding the frequency of food purchasing experiences at internet shopping malls according to occupation, the highest frequency was shown by those involved in service, sales and self-employed businesses; whereas regarding the frequency according to age, those in their 30s and 40s showed the highest frequency. The total amount of money spent on food purchasing for 1 year at internet shopping malls was shown to increase as age increased. The frequency of the purchasing experiences of agricultural products and fish products was shown to be higher as age increased. However, overall purchase satisfaction was highest among those in their 30s, while lowest among those in their 40s. Regarding satisfaction by the types of food purchased via internet shopping malls, satisfaction was relatively higher with common foods and functional foods, while lower with fish products. Taken together, it was concluded that purchasing behaviors at internet food shopping malls, such as the frequency of purchasing experiences and purchase amount, varied depending on age rather than purchasing attribute. Accordingly, in order to vitalize internet food shopping malls, it would be necessary to provide customized food shopping information for individual age groups.

• Food Industry And Nutrition
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• v.4 no.1
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• pp.9-12
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• 1999

The effect on the promotion of health by the proper drinking of traditional alcohols was presented. It was proved t fat proper extents of drinking reduce lethal rate and improve physical body condition. The anti- carcinogenic effect of traditional wine from K company was also revised. The destination of traditional wine approached by the use of unprecooked method was also suggested as one of various models which produce excellent products. The diversity for a future survival should be acquired by sterilized Takju, various traditional wines, Liquors, and Soju of wine remainder. The operation of traditional alcoholic museum was also revised.