• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.273-279
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• 2013

The microorganisms producing high protease activity and acid producing ability were isolated from Chunggukjang and kimchi, which were identified as Bacillus subtilis and Lactobacillus planetarum by morphological, biochemical and nutrient requirement. The attempt was made to produce soybean milk yoghurt by using the isolated microorganisms. The mixed culture of Bacillus subtilis and Lactobacillus plantarum exhibited the lowest pH value of 4.23 and highest titratable acidity of 0.88% compared to those of single cultures at $37^{\circ}C$ for 32 hrs, and their total viable count was $4.09{\times}10^8$ $cfu/m{\ell}$. The ${\alpha}$-amylase activity was the highest in culture of Bacillus subtilis after incubation for 24 hrs, while protease activity was most produced in mixed culture of Bacillus subtilis and Lactobacillus plantarum. The amounts of reducing sugars were steadily decreased as soy milk fermentation progressed.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.745-752
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• 2013

The purpose of this study was to define a portion size for dishes frequently consumed by Korean adults especially focusing on main dishes like rice, noodles, soups, and stews. From the original 8,019 people who took part in the Korea National Health and Nutrition Examination Survey (KNHANES) 2010, we analyzed the data for 4,556 persons aged 19 to 64 years and selected dish items consumed based on an intake frequency of 30 or more by all participants. The portion size of each dish item was set on the basis of the median amount ($50^{th}$ percentile) in a single intake by a single person. In the rice category, 15 items were selected, of which the most frequently consumed item was steamed rice with a portion size of 250ml. Among noodles and dumplings, the most frequently consumed dish was ramyeon with a portion size of 500ml. As for soups, the portion size was $250m{\ell}$ for kongnamul guk and $300m{\ell}$ for miyeoguk. In stews, the most frequently consumed items were kimchi jjigae followed by doenjang jjigae with a portion size of $200m{\ell}$ and $125m{\ell}$, respectively. In a comparison of portion sizes between the KNHANES 2010 and KNHANES 2005, the portion size of some noodles, soups, and stews tended to decrease from 2005 to 2010. Portion sizes established in this study for dish items consumed regularly by adults may be conveniently and effectively used in dietary planning, in nutritional education programs, and in assessing the dietary intake status of Korean adults.

• Food Science of Animal Resources
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• v.31 no.6
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• pp.952-959
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• 2011

A new bacteriocin-producing lactic acid bacteria (LAB) which has been isolated from kimchi was identified as Pediococcus damnosus by use of API kit and 16S rDNA sequencing, and designated as P. damnosus JNU 534. The bacteriocin produced by P. damnosus JNU 534 markedly inhibited the growth of some of LAB and Listeria monocytogenes, whereas other pathogens including Gram negative bacteria were not susceptible. The production of bacteriocin started at the beginning of exponential phase and reached maximum activity at the early stationary phase. The bacteriocin was stable on the wide pH range of 2-9 and heat treatment up to $100^{\circ}C$ for 15 min. The antimicrobial compound was inactivated by treatments of proteolytic enzymes indicating its proteinaceous in nature. The bacteriocin was purified by 30% ammonium sulfate precipitation followed by hydrophobic interaction column and $C_{18}$ column chromatography. The estimated molecular weight of the bacteriocin using tricine SDS-PAGE was approximately 3.4 kDa and the identified N-terminal amino acid sequence was $NH_2$-ILLEELNV.

• Journal of Korean Home Economics Education Association
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• v.17 no.4 s.38
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• pp.1-26
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• 2005

The Purpose of this study was to investigate the eating habits, nutrition and dietary fiber intakes of middle school students from urban areas, Jinju city and rural areas, Hadong and Namhae Gun in Gyeongnam province. Data were collected by using a survey questionnaire. The result of this study are as follows: In the respects of eating habits, the eating habits of girl students ware worse than those of boy students Regardless of region and subjects, the intakes of energy, calcium, iron, riboflavin, dietary fiber were poor. In all the regions the intakes of dietary fiber was far less than $20\~25g$ of daily intakes level. Mental education should also be emphasized to form teenagers' self-identity and the sense of value. Also, the nutritionists of each school should try to focus on the composition of group meals containing fish, vegetables, Kimchi and boiled rice and cereals, not satisfying with the group meals centered on hygiene. Health and nutrition depends on the food people take, teenagers' health is the basis of their future health. The continuous study about teenagers' eating habits and dietary fiber needs to be emphasized.

• Journal of Korean Home Economics Education Association
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• v.24 no.3
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• pp.73-88
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• 2012

The purpose of this study was to investigate the primary school students' and their mothers' vegetables preferences. Total of 360 students and their 360 mothers in Seoul and Gumi-si were participated in survey during July, 2011, and data of 253 students and their 253 mothers(70.3%) were analyzed by SPSS ver 12.0. The preference scores of mothers were higher than those of students in all kinds of vegetables examined, except bean sprout and laver. The preference scores of lower grader(2, 3 grade) were higher than higher graders(5, 6 grade), and those of female student were higher than male students. The preference accordance degree of students and their mothers were highest in seaweeds group, and lowest in root stalk vegetables. The onion, welsh onion, water dropwart, mustard kimchi were showed specially low student-mother preference accordance. Among the 50 vegetables investigated, all mother had chance to eat was 31 vegetables, and all students had chance to eat was 10 vegetables. The 3 kinds of seaweeds such as seastaghorn, ceylon moss and seaweed fusiforme were the foods that more than half of student had no experience to taste. Environmental variables, such as having the sibling, whether or not mother had job, the type of breakfast foods, and food and frequency of eating-out, all had no significant influences on vegetables preferences.

• Culinary science and hospitality research
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• v.19 no.2
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• pp.93-110
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• 2013

The purpose of this study was to investigate the adaptation and preference for South Korean food among North Korean refugees. A survey was conducted on 220 North Korean refugees regarding general questions, adaptations, and preference on consuming dishes in South Korea. The results of the survey showed that the average difficulty degree scored with the adaptation to South Korean food was 3.06 points out of 5.00 points. The adaptation to Korean food was investigated as 'average' and some North Korean refugees had some difficulties in South Korean food. Some respondents described South Korean food as having very strong flavor that tastes more sweetened, seasoned, and spicy than North Korean food. The extended residency in South Korea allowed North Korean refugees to become more familiar with sweetened flavors. Most of them enjoy an oily and spicy taste more than South Koreans. North Korean refugees like Ssal bap, Naengmyeon, Doenjang-guk, Galbi-jjim, Bulgogi(beef, pork), Chaesobokkeum, Oi-saengchae, Chaeso-jeon, Baechu-kimchi, Saengsun-twigim, Soondae, pears, fruit juice, and spring water. North Korean refugees over the age of 30 years enjoy classic foods such as Japgokbap, Gimbap, Jumeokbap, Hwedeopbap, and Chobap. On the other hand, North Korean refugees less than 30 years old enjoy new foods like ramen and spaghetti.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.892-897
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• 2013

We investigated the acute toxicity from a single dose of crude anti-fungal compounds produced by Lactobacillus plantarum AF1, a lactic acid bacterium isolated from kimchi, on ICR male and female mice in vivo. The test article was orally administered once to both sexes of mice. The mortality rate, clinical findings, autopsy findings, and body weight changes were monitored daily for 14 days. In the oral acute toxicity test, male and female mice were gavaged with four doses (5, 50, 300 or 2,000 mg/kg) of the crude anti-fungal compounds. The oral $LD_{50}$ of the crude anti-fungal compounds was higher than 2,000 mg/kg. No significant changes in general conditions, body weights, clinical signs, or appearance of gross lesions were observed. In conclusion, our results suggest a low toxicity and no-adverse-effects from crude anti-fungal compounds produced by Lactobacillus plantarum AF1 up to 2,000 mg/kg via the oral route.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.600-607
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• 2013

This study was performed to investigate the repeated-dose toxicity of Leuconostoc citreum GR1 (Leuc. citreum GR1), a lactic acid bacterium isolated from kimchi, in male and female rats. Sprague-Dawley male and female rats were divided into four group (ten animals in each group) and Leuc. citreum GR1 was administered daily by gavage to rats at dosage levels of 0, 500, 1,000, or 2,000 mg/kg/day for four weeks. There were no bacterial-related deaths or abnormal clinical signs in either gender of rats during the observation period. Furthermore, no differences were found between the control and treatment groups in terms of body weight, food intake, and water consumption. Hematological parameters, serum biochemical analysis, and histopathological examination also showed insignificant dose-dependent alterations. There were also no alterations in organ weights upon administration of Leuc. citreum GR1 alone. These results suggest the oral application of Leuc. citreum GR1, up to a dosage level of 2,000 mg/kg, causes no adverse effects in both male and female rats.

• The Journal of the Korea Contents Association
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• v.13 no.11
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• pp.492-501
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• 2013

This study is aimed to track down on changes in the way Korean culture was covered in Japanese textbooks over the past three decades since the 1980s by reviewing 'social studies' textbooks for the 6th graders in elementary school and 'geology' textbooks for middle school, which are two compulsory subjects in Japanese schools where Korean cultures is the most often mentioned. To that end, Korean culture contents mentioned in the textbooks were classified into basic element, unique element and element that reflect the times, each of which was then divided into the categories of traditional & modern and surface & in-depth so as to see how each of the categories was presented. Japanese textbooks mentioned mostly surface and basic elements of Korean culture relating to food, clothing and shelter, such as Hanbok, Kimchi, Ondol, high-rise apartment and table manners, and also landscape of Seoul. Also, the kinds of contents which constantly appeared in the textbook were mostly basic elements including to food, clothing and shelter. Elements that reflect the times such as the 1988 Seoul Olympic Games, the 2002 Korea-Japan World Cup and the Korean Wave were adequately covered as part of chronological explanations in the books. The aspect of Korean culture in Japanese textbooks seems to expand in depth and scope over the years. More recently, detailed explanations and visual images were increasingly used to introduce Korean culture.

• Journal of Nutrition and Health
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• v.40 no.sup
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• pp.9-21
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• 2007

This study aimed to assess the total sugar intake for Korean and to identify major food sources contributing to those food components. Korean adults aged over 20 years old from the Korean National Health and Nutrition Examination Survey (KNHANES) 2001 and 2002 were selected. The data were analyzed to obtain nationally and seasonally representative information on the health and nutritional status of the Korean. Forty food groups were used in identifying food sources of total sugar and energy intake. Total sugar contents of foods in the KNHANES data sets were estimated by food code matching technique with Release 18 of the USDA National Nutrient Database for Standard Reference. Sample weighted means, standard errors, and population percentages were calculated using SAS and SUDAAN. The mean total sugar intake of the Korean was 60.3g in 2001, 40.9g in spring 2002, 45.7g in summer 2002, and 52.1g in fall 2002, which were 30-44% of intake of US people. Fresh fruit was identified as the most significant food source for total sugar intake in Korean population in all age groups and all seasons. The next major food sources following fresh fruits were candy/jelly/syrup/honey, coffee/coffee caream, vegetables, Kimchi, soft drinks, milk, fruit juice, cookie/cracker/cake, and vegetable juice/grain juice, which showed similar results through the seasons. While carbonated soft drink was the most significant food sources for total sugar or added sugar intakes for US people. The total sugar intakes were significantly higher in women, higher educational level, and residing in metropolitan area. As intake of total sugar increased, intakes of protein, fiber, calcium, phosphorus, iron, Vit A, B1, B2, C, niacin showed significantly increased, while high intakes of added sugars showed low intakes of some micronutrients in the US people. Percentages of people who consumed nutrients below EAR were less in higher total sugar intake group than in lower intake group. From these results, we can conclude that the food consumption habits including the total sugar intake of Korean people seems relatively good so far. More reliable database of total sugar and added sugar composition tables in public domain should be established in the future, and also more researches about total sugar and added sugar for Koreans should be continued.