• Journal of Nutrition and Health
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• v.8 no.4
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• pp.9-14
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• 1975

Growth retardation and a variable degree of body disproportion are recognized features of malnutrition, and mild and moderate protein-calorie malnutrition(PCM). Among the various body measurements suggested to assess the prevalence of all grades of PCM as judged by growth retardation and by body disproportion, the 'mid-upper-arm circumference'-abbreviated to 'arm-circumference' has been suggested as a potential useful simple field index for the assessment of PCM showing that the measurement would give composite information simultaneously on three important effects on PCM-deficit in the muscle protein reservoirs, availability of calorie stores in the form of subcutaneous fat, and growth failure. And this is selected because of its easy accessibility, and less involvement with clinical edema. This study is conducted to make a comparison between the percentage of Korean weight for age standards and the percentage of mid-upper-arm circumference for age standards of 175 preschool children aged $3{\sim}72$ months who are selected among the low-income residents in Seoul. In this study, a comparison is made between the results obtained by expressing the observed weight of the child as a percentage of Korean standard, referred to as 'weight-for-age' and the observed arm-circumference expressed as a percentage of the age-specific arm standard of Jelliffe, referred to as 'arm-for-age'. All the measurements were taken following the techniques described by Jelliffe. The left mid upper arm was measured using a glass-fibre tape and the Fairbanks Morse beam balance was used for weighing. 80% level of weight for age Korean standard and 85% level of arm for are Jelliffe standard were used as an upper borderline limit for PCM. Comparing the 80% weight-for-age and the 85% arm-for-age standard as an upper limit for PCM, for children aged $3{\sim}72$ months, results in 84.6% agreement with the sensitivity of 86.4% and its specificity of 83.5%. If arm circumference alone had been measured and judgement made on this basis, then only 5.1% of the children would have been 'wrongly' classified. And there is a moderately close correlation between arm circumference and weight for age as the data in Table 4 shows. The problem therefore lies in the standard for arm circumference in normal children and in determining what is the lower limit of normal. Once this is clearly difined, one can rely more confidently on arm circumference measurements alone for the nutritional assessment of early childhood.

• Journal of Nutrition and Health
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• v.41 no.1
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• pp.54-64
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• 2008

We examined the effect of dietary behavior improvement on diet quality, body composition and blood lipid profiles in 68 middle-aged women. Dietary behavior intervention was consisted of counselling in the problem areas of portion control, food selection for low carbohydrate and high fiber food items, and education on the improvement of micronutrient intakes and diet quality. The subjects were divided into two groups; Improved or Not-Improved Group according to the level of changes in dietary behavior scores. After 6 months, body weight, BMI, waist-hip ratio, and visceral fat area were significantly decreased in the Improved Group compared to the Not-Improved Group. Calorie-adjusted protein, fiber, calcium, iron and vitamin C intakes were significantly increased in the Improved Group. The index of nutritional quality (INQ) and mean adequacy ratio (MAR) were increased only in the Improved Group. We observed a significantly increase in HDL-cholesterol and a decrease in total cholesterol, triglyceride and LDL-cholesterol, and an improvement of atherogenic index in the Improved Group. These results showed that dietary behavior intervention improved dietary behavior scores, and those whose dietary behavior score improved showed more improvement in diet quality, body composition, and serum profiles than those whose dietary behavior score did not improve.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.538-545
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• 1991

In order to develop low calorie noodles, flours of Jerusalem artichoke and strong wheat were mixed with ratios of 25 : 75, 30 : 70 and 35 : 65. The substitution of wheat flour with Jerusalem artichoke powder up to 25% showed good formation of noodle stripes similar to that of wheat flour alone. The formation was effectively improved by addition of $0.5{\sim}1.0%$ solution alginate, 1.0% Fremol or mixure of 0.5% ${\alpha}-Polygel$, 0.5% Alcalin and 1.5% fremol for $25{\sim}30%$ substitution with Jerusalem articoke powder. Also addition of sodium alginate to the 30% substitution with Jerusalem artichoke powder showed the high Hunter value of Lightness and good cooking quality of noodle, relatively close to those of noodle of wheat flour alone. The dough prepared with mixed flours showed increase in cohesiveness and resilience and decrease in hardness and adhesiveness, compared to those of wheat flour. The addition of sodium alginate was very effective for increase in adhesiveness and cohesiveness. The cohesiveness of cooked noodles was increased with substitution with Jerusalem artichoke powder while sodium alginate influenced little. There is no significant difference of taste, odor, color and texture of cooked noodles between wheat flour alone and composite flours with $25{\sim}30%$ of Jerusalem artichoke and texture modifying agents. The results suggested that good quality noodles could be produced using Jerusalem artichoke powder.

• Nutrition Research and Practice
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• v.11 no.5
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• pp.365-372
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• 2017

BACKGROUND/OBJECTIVES: Owing to health concerns related to the consumption of traditional snacks high in sugars and fats, much effort has been made to develop functional snacks with low calorie content. In this study, a new recipe for Korean rice cookie, dasik, was developed and its antioxidative, lipid-lowering, and anti-inflammatory effects and related mechanisms were elucidated. The effects were compared with those of traditional rice cake dasik (RCD), the lipid-lowering effect of which is greater than that of traditional western-style cookies. MATERIALS/METHODS: Ginseng-added brown rice dasik (GBRD) was prepared with brown rice flour, fructooligosaccharide, red ginseng extract, and propolis. Mice were grouped (n = 7 per group) into those fed a normal AIN-76 diet, a high-fat diet (HFD), and HFD supplemented with RCD or GBRD. Dasik in the HFD accounted for 7% of the total calories. The lipid, reactive oxygen species, and peroxynitrite levels, and degree of lipid peroxidation in the plasma or liver were determined. The expression levels of proteins involved in lipid metabolism and inflammation, and those of antioxidant enzymes were determined by western blot analysis. RESULTS: The plasma and hepatic total cholesterol concentrations in the GBRD group were significantly decreased via downregulation of sterol regulatory element-binding protein-2 and 3-hydroxy-3-methylglutaryl-CoA reductase (P < 0.05). The hepatic peroxynitrite level was significantly lower, whereas glutathione was higher, in the GBRD group than in the RCD group. Among the antioxidant enzymes, catalase (CAT) and glutathione peroxidase (GPx) were significantly upregulated in the GBRD group (P < 0.05). In addition, nuclear factor-kappaB (NF-${\kappa}B$) expression in the GBRD group was significantly lower than that in the RCD group. CONCLUSIONS: GBRD decreases the plasma and hepatic cholesterol levels by downregulating cholesterol synthesis. This new dasik recipe also improves the antioxidative and anti-inflammatory status in HFD-fed mice via CAT and GPx upregulation and NF-${\kappa}B$ downregulation. These effects were significantly higher than those of RCD.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.64-74
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• 2005

To develop the diet for Korean type 2 diabetic patients, a consumer survey was conducted (N=35) and was analyzed statistically. The survey compared the results of a questionnaire, somatometry, and blood parameters before and 8 weeks after the experiment. It was divided into Diabetic diet enforcement group (DDE) vs. Non diabetic diet enforcement group (NDDE). There was no significant difference in body weight, body mass index (BMI), body fat, triglyceride (TG) and low density lipoprotein cholesterol (LDL-C) of the subjects before and 8 weeks after the experiment. DDE's average fasting glucose (FBG) and post prandial 2 hours blood glucose (PP2) were significantly decreased before and after the experiment (p<0.05). NDDE's average FBG and PP2 showed no significant difference. In terms of Hemoglobin $A_lC\;(HbA_1C)$ content, DDE's had significantly decreased level both before and after the experiment (p<0.05), while there was no significant difference in the NDDE group. Cholesterol and High density lipoprotein cholesterol (HDL-C) were significantly different in DDE (p<0.05) both before and after the experiment. Whereas in the case of NDDE, there was no significant difference on the cholesterol and HDL-C, while DDE's showed a significant difference before and after the experiment. In terms of patients distribution depending on their treatment (p<0.05), NDDE had no significant difference before and after the experiment. For an item asking blood glucose control, DDE had significant difference before and after the experiment (p<0.01), while NDDE had no significant difference. For program satisfaction (p<0.05) and health (p<0.001), both the groups changed significantly after the experiment. But there was no significant difference in applying it to their real life after the experiment. Based on these results, DDE had the decreased blood glucose levels, $HbA_1C$, and cholesterol and increased HDL-C, with decreased rate of the patients taking oral hypoglycemic agents. In addition, many of the patients who participated in the experiment were found to be satisfied with the program, in terms of having less trouble in glucose control and exhibited improvement in health. Hence, based on the above results it was concluded that program was a very successful one for the treatment of diabetes.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.4
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• pp.307-316
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• 2012

This study evaluated the possible use of white muscle from cooked skipjack tuna as a constituent of diet foods. White muscles from the belly and dorsal area of cooked skipjack tuna were identified as anterior, median, and posterior. The skipjack tuna white muscle contained more moisture and ash (except for part I in both the belly and dorsal muscles) than chicken muscle, while it had less crude protein and crude lipid (except for part II in belly muscle). The yield was the highest in part I of both the dorsal and belly parts among the various parts of white muscles. The skipjack tuna white muscle contained 14-18% fewer calories than chicken breast muscle. Part I from both the belly and dorsal muscles had higher total amino acid contents than the other parts, but lower contents than chicken breast muscle. White muscle of skipjack tuna was rich in minerals, such as phosphorus, iron, and zinc. The total free amino acid content of part I in the belly and dorsal muscles was 1,152.1 and 1,215.7 mg/100 g, respectively, and was 1.7-1.8 times higher than in chicken breast muscle. The major amino acids in the white muscles from skipjack tuna were taurine, histidine, anserine, and carnosine. Based on these results, if it is possible to mask the fish odor, all parts of the white muscle from skipjack tuna could be used as constituents of diet foods.

• Korean Journal of Community Nutrition
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• v.12 no.3
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• pp.352-360
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• 2007

Several nutrients are known to affect bone mineral density (BMD). However, these nutrients are combined with food intake and dietary patterns and little is known about the association of dietary patterns and BMD. The objective of this study was to investigate the association of dietary patterns with BMD in Korea Genome Epidemiology Study subjects. Among 2,884 women (40-69 yr) recruited at baseline study (2001), 861 subjects with BMD measurements at baseline and a 4-year follow up study (2005) completed the semi-quantitative food frequency questionnaire. BMD was measured by the Quantitative Ultrasound method. One hundred three food items were combined into 17 food groups and 4 dietary patterns were identified by factor analysis. Cluster analysis using factor score classified each subject into one of three dietary pattern groups named 'Rice and kimchi eating' (n = 617), 'Contented eating' (n = 124), and 'Healthy and light eating' (n = 120). The 'Healthy and light eating' group, characterized by higher intake of fruit, vegetables, fish, milk and dairy products, and younger age, more exercise, higher education, and higher income than other groups. The tibia BMD of the 'Healthy and light eating' group was higher than the other groups after adjusting for the age. After the adjustment for the age BMI and exercise, the 'Healthy and light eating' group showed significantly lower odds of tibia osteopenia/osteoporosis risk compared to the 'Rice and kimchi eating' group both at the baseline [OR(95% CI) : 0.50(0.30-0.84)] and follow-up [OR(95% CI) : 0.59(0.36-0.97)] examinations. The dietary pattern with low calorie and high intakes of fruit, vegetables, fish, milk and dairy products may have beneficial effects on BMD in middle-aged women.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.775-783
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• 2008

This study was performed to research quality characteristics of yellow layer cakes added with diacylglycerol oil and their effectiveness in reducing trans fatty acids and inhibiting accumulation of fats in the body. The diacylglycerol oil used in this study contained 80% diacylglycerol. In treatments 0, 10, 20, 30 and 40% of the weight of margarine were substituted with diacylglycerol oil. pH and specific gravity of cake batter of treatments increased with more diacylglycerol oil compared to that of the control group. Viscosity of cake batters of treatments also became higher with increasing diacylglycerol oil than that of the control. pH of cakes rose up with increasing amounts of diacylglycerol oil. Volume of cakes became bigger by reducing loss due to water evaporation in a baking process, resulting in a moister texture because of increased moisturizing capacity in oil. In the case of color, the Hunter's colorimetric lightness (L) got higher as the added amount was increased, and redness (a), yellowness (b) and color different ($\Delta$E) got lower against control accordingly. In particular, 30% treatment showed higher levels in the areas of volumes and moisture contents while 20 and 30% treatments were superior in sensory characteristics. Therefore, a yellow layer cake made by substituting 30% of the weight of margarine with diacylglycerol oil was expected to be a low-calorie cake because the oil improves taste and quality of cakes, reduces trans-fatty acids and inhibits accumulation of fats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.2
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• pp.181-189
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• 1986

This nutrition survey was carried out twice(Spring and autumn) in Sam Chung-Ri, Song Kwang Myun, Soong Ju-Gun. The food intakes of 92 family members were measured by weighing method. Also 45 adults were examined for anthropometric, blood content and blood pressure. The results abtained were summarized as follows; In vegetable foods, the intake of rice was high, but that of legumina and other cereals was low. In animal foods, the intake of milk and eggs was low, and that of oils and fats was very low. However, the food intake between spring and autumn showed remarkable difference. The average intake of calorie, protein, Ca, Fe and vitamin $B_2$ except vitamin $B_1$ and niacin was below the RDAs. The percentage of carbohydrate, protein and fat for energy was 82.2, 11.6 and 6.2%, respectively. The results of anthropometry of height, weight and chestcircumference showed that both sexes Were below Korean Standards. The concentration of Hb & Hct was normal in both sexes, and the rate of anemia was low. The concentrations of plasma glucose, protein, lipids, and blood pressure were normal in both sexes. In case of male, the correlation between plasma albumin and nutrients intake was significant, but the case of female showed different tendency. In case of male, the correlation between weight, height and plasma protein was also significant but the case of female showed different tendency. The rate of parasite infection was very low $(2.17%{\ldots}3.26%)$

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1427-1434
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• 2008

This study was aimed to compare nutrition knowledge, dietary attitude and habit of elementary school children with and without education. Eighty-four subjects with unbalanced eating behavior were selected and assigned to either control or education group. The subjects in education group participated in a nutrition education program once a week for 8 weeks. The contents of nutrition education were on food tower, balanced nutrition, nutrient function, food group, importance of breakfast, and nutrition label, etc and the program was performed by a school dietitian. The effects of education was assessed by self-administered questionnaire prior to and after nutritional education. Nutrition knowledge except on snack, dietary self-efficacy except on low fat/ low calorie, attitude except on functional food and favorite, and general dietary habits of children in education group were significantly improved while those in control group showed no changes. Also, factors for unbalanced eating was improved by nutrition education indicating the need for correction on unbalanced eating was diminished. However, children's adherence to snack, instant and fast food remained to be corrected. The dietary habit of balanced eating was improved by education reducing the percentage of unbalanced eating on grain and meat.fish.milk groups. The nutrition education appears to be effective to provide nutrition knowledge thereby to improve dietary attitude, dietary self-efficacy, and partly to reduce children's unbalanced eating factor.