• Journal of Nutrition and Health
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• v.29 no.2
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• pp.143-152
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• 1996

The surveys of food intakes were carried out on 49 healthy infants aged 4-9 months at the first interview and repeated 3 more times at the interval of 2 months by using food diary recorded by their mothers. Of the subjects 12 were breast-fed, 28, formula-fed, and 9, mixed type-fed. Foods introduced first as the weaning food were commercial weaning foods, fruit juices, yoghurt, egg and rice. Supplemental food was introduced at the age of 4 months in 57% of the infants, but it amounted to a significant proportion of overall food consumption from the age of 6 months. The levels of nutrients except energy, iron and niacin were similar or in excess of RDA, and breast-fed infants tended to have lower intakes of energy and protein compared to infants formula-fed or mixed type-fed. Average intakes of vitamin A, vitamin B1, vitamin B2, vitamin C and calcium were above RDA, but iron intake did not meet RDA of infants of all ages. In conclusion, the average status of nutrient intakes of infants was fairly good, however, food consumption besides milk was less in breast-fed infants than in formula-fed infants, and iron status seemed to be poor, Although it is well-known that breast-milk compared to formulas is more beneficial for infants, mothers feeding breast-milk to their infants should be educated for the importance of supplemental food and its practice to support good nutrition.

• Journal of the Korean Home Economics Association
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• v.36 no.12
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• pp.201-216
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• 1998

This study was conducted to assess the nutrient intake and diet quality of college students in Seoul. Dietary survery data were obtained by 24-hour recall method from 774 students, 553 males and 191 females. Mean daily intake of energy was 2,480kcal with 56.4% of energy intake from carbohydrate, 14.6% from protein, and 25.5% from fat. Percentage of fat was higher than mean values of National Nutrition Survey(NNS), adults in rural area or younger students in previous studies. Mean daily intakes of calcium and vitamin A did not meet RDA levels in both sexes and intake of iron in females was insufficient to meet RDA level. The percentage of animal food to total food intake was 25% and consumption of meat, beverage and milk group was higher than those of National Nutrition Survey(NNS). When the consumption of 5 major food groups(grain, meat, milk, fruit, vegetable) were evaluated, 22% of students consumed all 5 groups and 47% consumed 4 groups, which show more balanced food group intake than adults in rural area. Food groups which were omitted frequently were milk and fruit. These results show that college students in Seoul consume better diet than subjects of National Nutrition Survey(NNS) or adults in rural area. However, high fat intake, low calcium and vitamin A intake and low iron level in women were observed. Majority(78%) of students had at least one food group omitted in their diet. Appropriate nutrition education may help to improve the quality of diet in these students.

• Journal of Oral Medicine and Pain
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• v.18 no.2
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• pp.9-27
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• 1993

As fermented milk has been regarded as health food, the consumption of fermented milk has been increasing significantly these days. But there is not sufficient information on the effect of fermented milk on oral health. We have investigated the effect of long-term intake of t\fermented milk on saliva in preschool children, Sixty-four healthy, unmedicated preschool children were included in this study and were divided into control, fermented milk, and milk groups. The experimental period was 210days. We investigated the number of slaivary S. mutans, lactobacilli, and Candida, salivary pH, viscosity, and the concentration of salivary IgA at the beginning of the experiment. We examined these parameters at 10, 60, 110, 160, and 210 days after. The obtained results were as follows : 1. There were increases in the numbers of slaivary S. mutans in all groups through the experimental period. But, there was no consistent and significant difference among groups. 2. There was no significant change in the number of salivary lactobacilli in the fermented milk group throughout the experimental period. 3. The numbers of salivary Candida in the fermented milk and milk groups showed less fluctuation than that of the control group through the experimental period. 4. There was no decrease of salivary pH in all groups through the experimental period. 5. There were increases in the values of salivary viscosity in all groups. But, there was no consistent and significant difference among groups. 6. There were no consistent and significant difference in the concentration of salivary IgA in all groups through the experimental period. 7. There were increases of dmfs rate in all groups. But, there were no significant difference within each groups.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.4
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• pp.587-591
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• 2014

Automatic milking systems (AMS) rely upon voluntary cow traffic (the voluntary movement of cattle around a farm) for milk harvesting and feed consumption. Previous research on conventional milking systems has shown differences between dairy cow breeds for intake and milk production, however, the ability to manipulate voluntary cow traffic and milking frequency on AMS farms through breed selection is unknown. This study investigated the effect of breed (Holstein Friesian versus Illawarra) on voluntary cow traffic as determined by gate passes at the Camden AMS research farm dairy facility. Daily data on days in milk, milk yield, gate passes and milking frequency for 158 Holstein Friesian cows and 24 Illawarra cows were collated by month for the 2007 and 2008 years. Illawarra cows had 9% more gate passes/day than Holstein cows over the duration of the study; however, the milking frequency and milk yield of both breeds were similar. Gate passes were greatest for both breeds in early lactation and in the winter (June to August) and summer (December to February) seasons. These findings highlight an opportunity to translate increased voluntary cow movement associated with breed selection into increased milking frequencies, milk production and overall pasture-based AMS performance.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.255-268
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• 2024

Probiotic products have long been recognized for their health benefits. Additionally, milk has held a longstanding reputation as a dairy product that offers high-quality proteins and essential micronutrients. As awareness of the impact of food on health grows, interest in functional products such as probiotic dairy products is on the rise. Fermentation, a time-honored technique used to enhance nutritional value and food preservation, has been used for centuries to increase nutritional value and is one of the oldest food processing methods. Historically, fermented dairy products have been used as convenient vehicle for the consumption of probiotics. However, addressing the potential drawbacks of fermentation has recently led to increase in research on probiotic dairy drinks prepared without fermentation. These non-fermented dairy drinks have the advantage of maintaining the original flavors of milk drinks, containing potential health functional probiotics, and being an alternative dairy product that is helpful for probiotics intake. Currently, research on plant-based dairy products is rapidly increasing in the market. These developments might suggest the potential for novel forms of non-fermented dairy beverages with substantial prospects in the food market. This review aims to provide an overview of milk-based dairy beverages, both fermented and non-fermented, and discuss the potential of non-fermented dairy products. This exploration paves the way for innovative approaches to deliver probiotics and nutrition to consumers.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.96-106
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• 2003

The purpose of this study was to investigate the current intake status and preference of snacks for the elementary school children in Hansan-do area. A survey was conducted by personal interview using a questionnaire and the data were collected from the children as well as their parents. The results of analysis indicated that the preference of snacks, appetite and consumption patterns of snacks, cooking and purchasing snacks vary depending on the family size, housing status, parents' occupation, educational level and age of mothers. The most preferred snacks were milk or milk related products and Ramyun, and the least preferred snacks were fruits. The results could be used as basic information for the development of dietary guideline for elementary school students.

• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.125-138
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• 2005

The purposes of this study were to determine what kinds of food university students had, how often they were eating out and how much they consumed. A questionnaire survey was conducted on 597 university students (male $40.9\%$, female : $51.9\%$). The students who spent under 200 thousand won per month had regular meals at breakfast, lunch and dinner. The students with personal monthly spending over 300 thousand won, both male and female, ate out more than others. The female students had more protein foods than the male students. Consumption of milk and milk products increased with rising monthly spending for female students. Regardless of monthly spending, the male students ate seaweeds low in 1-2 time per a week. Consumption of rice decreased with rising monthly spending for male and female students.

• Journal of Korean society of Dental Hygiene
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• v.18 no.5
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• pp.785-795
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• 2018

Objectives: This study aimed to: 1) investigate the beverage consumption pattern among Korean adults, and 2) analyze the relationship between the frequency of beverage consumption and oral health status. Methods: We used data from the 6th Korean National Health and Nutrition Examination Survey. A general linear model was employed to assess the associations between demographic factors and frequency of beverage consumption; and oral health status and the frequency of beverage consumption. Results: The beverage with the highest frequency of intake was coffee (11.5 times per week). More frequent consumptions of fruit juices and carbonated drinks were associated with higher numbers of decayed teeth. Conclusions: To improve oral health, frequent intake of acidic and sweetened beverages should be reduced, and the consumption of milk should be encouraged.

• Korean Journal of Community Nutrition
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• v.19 no.2
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• pp.122-132
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• 2014

Objectives: This study was conducted to investigate the vitamin D status and to determine the association between serum 25-hydroxyvitamin D [25(OH)D] concentrations and consumption frequencies of vitamin D rich foods in Korean adults and older adults. Methods: Subjects were 10,374 adults and 2,792 older adults participating in the 2008-2009 Korea National Health and Nutrition Examination Survey (KNHANES). Consumption frequencies of vitamin D rich foods were estimated by using a qualitative food frequency questionnaire (FFQ). Eleven food items such as beef, egg, mackerel, tuna, yellow corvina, pollack, anchovy, mushroom, milk, yogurt, and ice cream were selected as vitamin D rich foods based on previous research. Results: The proportions of deficiency (< 12 ng/mL), inadequacy (12-20 ng/mL) and sufficiency (${\geq}20ng/mL$) of serum 25(OH)D concentrations from June to November and December to May in adults were 8.8%, 42.3%, 48.8%, and 28.2%, 52.8%, 19.1%, respectively. The proportions of deficiency, inadequacy and sufficiency of serum 25(OH)D concentrations from June to November and December to May in older adults were 10.1%, 32.4%, 57.5%, and 24.1%, 45.4%, 30.5%, respectively. The mean serum 25(OH)D concentrations in adults were positively related to the consumption frequencies of mackerel, anchovy, all fish, milk and milk dairy products. The mean serum 25(OH)D concentrations in older adults were positively related to the consumption frequencies of yellow corvina and negatively related to the consumption frequencies of ice cream. Conclusions: Our results suggest that Korean adults were more deficient in serum 25(OH)D concentrations than older adults. The consumption of vitamin D rich foods may affect vitamin D status in Korean adults. Further studies are required to confirm these findings.

• Journal of Korean society of Dental Hygiene
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• v.16 no.3
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• pp.417-426
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• 2016

Objectives: The objective of the study was to investigate the related factors of preventive behavior experience toward dental caries and periodontal disease in Korean adolescents. Methods: The study subjects were 72,060 adolescents in 800 schools who completed 2014 Korean Youth Risk Behavior Web-based survey. Dependent variables included general characteristics of the subjects, oral health behavior, and oral disease experience. The experience rate of sealant and scaling showed the prevention behavior of dental caries and periodontal disease. Data were analyzed by IBM SPSS statistics 20.0. Results: The experience rate of sealant accounted for 26.9%. The experience of sealant was related with gender, school, maternal education level, economic status, vigorous physical activity, smoking, usual stress, fruit consumption, milk consumption, soda consumption, snack consumption, tooth brushing, oral health education experience, periodontal bleeding and pain, mucosal disorders, and bad breath. The experience rate of scaling was 22.6%. The experience of scaling was related with gender, school, city division, learning achievement, maternal education level, economic status, residential type, vigorous physical activity, usual stress, fruit consumption, milk consumption, tooth brushing, oral health education experience, periodontal bleeding and pain, mucosal disorders, and bad breath. Conclusions: To expand preventive oral health behavior in the adolescents, it is necessary to support the systematic policy making and monetary establishment in the future.