• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.526-531
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• 2012

Olive oil is widely consumed in Korea, and is a representative fat source in the Mediterranean diet, known to be effective in the prevention of coronary artery disease. In addition, diverse functionalities have been reported, such as anti-cancer, anti-oxidation, and anti-inflammation effects. In this review, the status of production and variety were investigated with respect to the functionalities of olive oil. The main functional constituents of olive oil are oleic acid, known to improve blood cholesterol, and the minor constituents are polyphenol, tocopherol, squalene, and phospholipid, the concentrations of which can be used to distinguish pressed from refined olive oil. A number of studies of the functionality of olive oil have dealt with the minor constituents, and the beneficial functionalities, such as anti-oxidation, anti-inflammation, and improving blood circulation have been reported. This review intensively investigates the functionalities and the responsible components, and suggests that continual studies on olive oil are necessary for the prevention of various metabolic diseases.

• Journal of Nutrition and Health
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• v.31 no.2
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• pp.220-230
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• 1998

The purpose of this study was to develop and validate the Food frequency questionnaire (FFQ) for dietary studies of Koreans. One hundred and five food items for the Food frequency questionnaire were selected based on information of frequently consumed foods from National Nutrition Survey Reports and on raw data from a dietary survey on diabetic patients. Frequency of consumption was determined through nine categories ranging from more than three times a day to almost never to indicate how often the specified amount of each food item was consumed during the past month. Three portion sizes were given for each food item(small, medium or large) with respect to a stated medium portion. Seventy-three healthy women served for the validation study. They completed both the FFQ and a 3-day diet record. The FFQ estimate of mean nutrient intake was higher by 10-20% than that of the 3-days diet record and the Spearman correlation coefficients between the two methods ranged from 0.26 to 0.59 . The degree of agreement was from 36% to 38% when nutrients intake assessed by the FFQ and 3day diet record were classified within the same quintile. On the whole , the result of this study seemed to be in good agreement with other studies. Therefore the FFQ developed in this study is considered to be a reliable tool in assessing the dietary habits of Korean.

• Journal of Korean Society of Water and Wastewater
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• v.25 no.3
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• pp.343-348
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• 2011

Since 2005, food waste has been separately collected and recycled to animal feed or aerobic compost in South Korea. However, the conventional recycling methods discharge process wastewater, which contain pollutant equivalent to more than 50% of food waste. Therefore, anaerobic digestion is considered as an alternative recycling method of food waste to reduce pollutant and recover renewable energy. Recent studies showed that hydrogen can be produced at acidogenic stage in two-stage anaerobic digestion. In this study, the authors investigated the effects of pretreatment time and pH low set value on continuous mesophilic hydrogen fermentation of food waste. Food waste was successfully converted to $H_2$ when heat-treated at $70^{\circ}C$ for 60 min, which was milder than previous studies using pH 12 for 1 day or $90^{\circ}C$. Organic acid production dropped operational pH below 5.0 and caused a metabolic shift from $H_2/butyrate$ fermentation to lactate fermentation. Therefore, alkaline addition for operational pH at or over 5.0 was necessary. At pH 5.3, the result showed that the maximum hydrogen productivity and yield of 1.32 $m^3/m^3$.d and 0.71 mol/mol $carbohydrate_{added}$. Hydrogen production from food waste would be an effective technology for resource recovery as well as waste treatment.

• Journal of the Korean Society of Food Culture
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• v.17 no.3
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• pp.299-308
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• 2002

The purposes of this study were to examine understanding, attitudes, and behaviors of college students regarding the nutrition labels of food package and the relations among these factors and demographic background such as educational experience with label, major, home place and parents' status. The study was surveyed 471 undergraduate students enrolled in general education classes at local university. Generally, college students could understand nutrition label. Nutrition related class in college didn't influence Nutrition label understanding, use and purchasing behavior. Students whose mothers with higher than college education level and professional work showed strong dependability on nutrition label. Label use, understanding and purchasing behaviors significantly associated with gender of subjects. All the subjects looked at the amount of sodium most frequently among all the nutrients listed on the food package(88.8%). Of all the food labels, the manufacturing date(25.1%) was considered the most important and the refund and exchange(12.9%) was considered the least important information. This paper suggested that nutrition education program for college students needs to be developed in series from elementary school curriculum and to enhance the use of nutrition labels.

• The Korean Journal of Food And Nutrition
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• v.35 no.3
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• pp.193-203
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• 2022

This study aimed to provide directions and implications for a future program by analyzing studies on diabetes programs from 2000 to 2020. Among the studies with control and experimental groups, the selected studies included ones that provided intervention to patients with diabetes and ones that contained descriptive statistics. Sixteen studies were selected to verify the effectiveness and homogeneity of the data coding meta-analysis. The overall effect size in the diabetes program combined estimate was 0.398 (95% CI: 0.268, 0.425, p=0.000). Among the dependent variables, fasting blood glucose (-0.616) and glycated hemoglobin (-0.442) showed median effect sizes, but the effect of fasting blood glucose was not statistically significant. In terms of the study design, non-randomized control trials (NRCTs) (-0.543) was more effective than randomized control trials (RCTs) (0.719). Among, the counseling and self-management program (-3.241) showed a very large effect size. Furthermore, the cognitive-behavioral (-0.828) and self-management (-0.482) programs were also found to have a positive effect on lowering fasting blood glucose. As the importance of diabetes management increases, further studies based on RCT should be actively performed, and differentiated and specialized diabetes intervention plans need to be established.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.4
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• pp.2407-2412
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• 2013

Background and Objectives: Data on associations between soy food intake after cancer diagnosis with breast cancer survival are conflicting, so we conducted this meta-analysis for more accurate evaluation. Methods: Comprehensive searches were conducted to find cohort studies of the relationship between soy food intake after cancer diagnosis and breast cancer survival. Data were analyzed with comprehensive meta-analysis software. Results: Five cohort studies (11,206 patients) were included. Pooling all comparisons, soy food intake after diagnosis was associated with reduced mortality (HR 0.85, 95%CI 0.77 0.93) and recurrence (HR 0.79, 95%CI 0.72 0.87). Pooling the comparisons of highest vs. lowest dose, soy food intake after diagnosis was again associated with reduced mortality (HR 0.84, 95%CI 0.71 0.99) and recurrence (HR 0.74, 95%CI 0.64 0.85). Subgroup analysis of ER status showed that soy food intake was associated with reduced mortality in both ER negative (highest vs. lowest: HR 0.75, 95%CI 0.64 0.88) and ER positive patients (highest vs. lowest: HR 0.72, 95%CI 0.61 0.84), and both premenopausal (highest vs. lowest: HR 0.78, 95%CI 0.69 0.88) and postmenopausal patients (highest vs. lowest: HR 0.81, 95%CI 0.73 0.91). In additioin, soy food intake was associated with reduced recurrence in ER negative (highest vs. lowest: HR 0.64, 95%CI 0.44 0.94) and ER+/PR+ (highest vs. lowest: HR 0.65, 95%CI 0.49 0.86), and postmenopausal patients (highest vs. lowest: HR 0.67, 95%CI 0.56 0.80). Conclusion: Our meta-analysis showed that soy food intake might be associated with better survival, especially for ER negative, ER+/PR+, and postmenopausal patients.

• Food Science and Industry
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• v.49 no.3
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• pp.2-11
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• 2016

As recently many studies on the relationship between excessive sugar intake and chronic disease have been reported across the world, more attention to sugar intake has been paid. Sugars, called simple sugars, is a kind of carbohydrate and sum of monosaccharides and disaccharides. Sugars that are particularly related to health are added sugars or free sugars, which are added to food by processing or cooking. It is generally not to give satiety and increases energy density without other nutrients. Especially, the major food source of added sugar is sugar-sweetened beverages(SSBs), from which sugars are closely linked with health outcome. The total sugar intake in Korea is 61.4 g per day and it is almost half of those in the western countries such as the U.S. or Australia and it is within the recommendation level by the Dietary Reference Intakes for Koreans. However, when it is classified by age groups or food sources, sugar intake in adolescents and young adults are high and the sugar from processed foods is also high that would lead to high intake levels of added sugar. Particularly, the frequency of SSBs, the major food source of added sugar, is the highest among 20's. While the studies of excessive sugar intake with chronic diseases including obesity, type 2 diabetes, metabolic disease, cardiovascular disease reported in the Western populations, those in the Korean populations have just started. Given our dietary practice is very different from those in the western population, more prospective studies would be necessary to evaluate sugar intake by type or food source exactly and examine its relationship with chronic diseases in the Korean population.

• Proceedings of the Korean Association of Geographic Inforamtion Studies Conference
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• 2008.10a
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• pp.153-161
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• 2008

Agriculture and forest are basis for livelihood in Nepal while both sectors constitute around 40 percent of the national product and over two-thirds of the economically active population is dependent on agriculture. However, radical changes in land use, depletion in crops production and food availability are major threats due to loss of soil fertilityand severe environmental degradation. In this study, we used time series data from 1986/87 to 2005/06 about food crop production and population published by Government of Nepal, Ministry of Agriculture and Cooperatives and Central Bureau of Statistics. Descriptive statistics and ArcGIS were used to assess and map the food security status of Nepalese Terai based on the local food demand and supply system. Food supply to demand ratio(FSDR) was the main idea of assessment. Our results showed that out of 20 districts, only 8 districts were categorised under secured food districts whereas 5 districts were still under food unsecured situation. The analysis further revealed that 7 districts had faced food deficit more than 8-16 times during the last 20 year periods. Data further showed that there was surplus food supply relative to the requirements dictated by FSDR. However, the average FSDR was less than 1.2(less than 20% surplus) exploring fact that most of the districts were not producing sufficient food to cope up the food shock and after 1995 it was relatively stagnant. Our prediction reveals that food supply in Terai even in the future would remain at almost the same level as now, and there will not more than 16-17% surplus by 2021 considering medium vibrant population growth. The findings thus, indicate that Terai may not be a food secure region in the future, even though the region is considered as a food storage house of Nepal. In addition, this paper suggests ways to make future comprehensive case studies more widely comparable in Terai, Nepal.

• Journal of Korean Society of Water and Wastewater
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• v.28 no.5
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• pp.573-579
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• 2014

VFAs like acetate are the major soluble metabolites of food waste leachates after digested. Therefore this study investigates the effect of acetate on growth rate and nutrient removal efficiency of Chlorella vulgaris to treat digested food waste leachates. The initial acetate concentration varied from 0 to 20 mM. As a result, Chlorella vulgaris growth rate was increased as high as the concentrations ranged from 0 to 20 mM. The same trend was observed with $NH_4$-N and $PO_4$-P consumption. The highest growth rate and the highest $NH_4$-N, $PO_4$-P removal rate were observed at acetate concentration of 20 mM. The microalgae growth rate and $NH_4$-N, $PO_4$-P removal rates were 1.5, 1.8, 2.3 times higher than the condition without acetate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.293-299
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• 2014

Although the functional ingredient has been evaluated based on scientific evidence by the Ministry of Food and Drug Safety (MFDS), the levels of scientific evidence and consistency of the results might vary according to the emerging data. Therefore, a periodic re-evaluation may be needed in some functional ingredients. In this study, we re-evaluated the scientific evidence for the joint health of glucosamine as a functional ingredient in health functional food. Literature searches were conducted using Pubmed, Cochrane, KISS, and IBIDS databases with the search term of glucosamine in combination with osteoarthritis. The search was limited to human studies published in English, Korean and Japanese. Using the MFDS's evidence based evaluation system for scientific evaluation of health claims, 34 human studies were identified and reviewed in order to evaluate the strength of the evidence supporting the relation between glucosamine and joint health. Among the 34 studies, significant effects for joint health were reported in 28 studies, and their daily intake amount was 1.5 to 2 g. Eleven out of 34 studies were identified, excluding severe radiographic osteoarthritis, and ten from those eleven studies reported significant effects for joint health. Based on this systematic review, we concluded that there was possible evidence to support a relation between glucosamine intake and joint health.