• Journal of dental hygiene science
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• v.15 no.6
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• pp.712-720
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• 2015

The purpose of this study is to examine whether any correlation exists between the dental health capacity and preferred foods of Korean senior citizens over the age of 65 years. The 5th Korean National Health and Nutrition Survey were used. Tissue health index (T-health), Sound teeth (ST), Functioning teeth index (FS-T), Present teeth (PT), and Missing teeth (MT) were used as variables to assess the dental health capacity of the elderly. Preferred foods of the elderly included 63 foods that were categorized as cereals, pulses and roots, meat and poultry, fish, vegetables, sea algae, fruits, milk and dairy products, cream and sugar, and other foods. For data analysis, the weighted average was taken into consideration to generate planning files, and then complex sample analysis were conducted. For statistical analysis, frequency analysis, t-test, one-way ANOVA, and compound specimen linear regression analysis were conducted. T-health score was significantly high in the group with high preference for cereals, fruits, and other foods. In terms of age and economic status, 65~69 years, 70~74 years, and mid to low range in the income ranges scored high in T-health. ST score was significant in the group that preferred cereals, other foods; the corresponding demographic profiles represent 65~69 years, 70~74 years, and the mid-range income communities. FS-T was significant in relation with a preference for fruits, creams and sugars, other foods; the scores were also high for 65~69 years, 70~74 years, and mid-low to low income groups. PT and MT were significant in the group that preferred cereals and fruits; the same applied for 65~69 years, 70~74 years, and mid-low to low income individuals (p<0.05). Food preferences seemed to vary depending on the dental health state of the elderly, and the dental health state of the elderly may act as a risk factor for nutritional imbalance.

• Journal of Nutrition and Health
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• v.41 no.1
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• pp.77-88
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• 2008

This research was carried out a to investigate the food habit and preference of parents' social and economic level with 681 children (145 of Kindergarten, 300 of Children, 236 of Adolescences) in Seoul and Gyeonggi area using question naires. The parents' income level divided into 2 groups, less than 4 million won and equal or greater than 4 million won. Most of the middle years were over-weighing but kindergarten and adolescences had standard weights. The majority of parents had Bachelor degrees, most of father were office workers, majority of mothers of kindergarten with parents' income level less than 4 million won were professional women and mothers of the rest of the groups were mostly house wives. The middle years with parents income level less than 4 million son were skipping meals most frequently, but other groups didn't show much differences in their eating habits. All age groups showed that they like meats the most and dislike vegetables the worst. All age groups also showed that they mostly eat out 1-2 times a week and the next was 3-4 times a week. All age groups preferred ice creams, fruits, juices and snacks for their desserts. The middle years with parents' income equal or greater than 4 million won also showed high preference on strawberry and chocolate flavored milk, burgers and pizzas. The food s that preferred to eat when dining out were Chinese foods (Ja-jang-myeon and sweet and sour pork) for kindergarten group, Korean foods (kalbi and bulgogi) for the middle years with parents' income level less than 4 million won, family restaurant food (steak and rib) for the middle years with parents' income level equal or greater than 4 million won and Korean foods (kalbi and bulgogi) for the adolescences. The preferred cooking methods were roast (fish and sea weeds) for the kindergarten, roasted meat for the middle years, Kimchi and bean paste pot stew for the adolescences with parents' income level less than 4 million won and roasted meats for the adolescences with parents' income level equal or greater than 4 million won. The results showed that the adolescences with higher parental income lever preferred meats.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.525-538
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• 2015

The purpose of this study was to evaluate perception, acceptance and satisfaction of dessert menu in elementary school children. Five hundred students (246 male, 254 female) were recruited at the elementary schools in Seoul. The results show that dessert menus of elementary school lunches are needed to satisfy diverse acceptance and preference levels of children. For dessert items chocolate milk among beverage items, peaches among fruits, chocolate cookies among cookies, piece cake among breads and honey rice cake among rice cakes presented high acceptance scores. Furthermore, fruits, ice creams, juices and cookies were the most liked food items. Taste and health of desserts were important factors in perception of dessert. Rice cake (48.6%), a Korean traditional food, was the most preferred food item, followed by tea punch (31.2%), Korean cracker (10.0%) and Shanja (4.0%). Taste (51.4%) was considered as the most important factor for improvement of dessert, and increasing variety of dessert items (43.4%) was considered as the most important factor affecting demand of dessert. It is suggested that continuous update of school dessert menus is needed to meet consumers' demands and health aspects. Furthermore, Korean traditional desserts might be the key for improving satisfaction in desserts in elementary school lunches.

• Culinary science and hospitality research
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• v.12 no.2 s.29
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• pp.195-205
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• 2006

In this study, we investigated the quality characteristics of curd yogurt with different content of Rubus coreanus Miquel juice. Yogurt was fermented with three kinds of lactic acid bacteria(Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei). The changes of quality characteristics were investigated during fermentation and an acceptance test was performed after fermentation. The pH was decreased on the whole, and titratable acidity was gradually increased during fermentation. The number of viable cells was increased in case of yogurt with 1% to 4% Rubus coreanus Miquel juice, while it was inhibited in the sample with 6% and 7%. There was similar content in composition of protein, lactose, FFA, TS and NFS of curd yogurt after fermentation. Color value of curd yogurt with Rubus coreanus Miquel juice was higher in L(brightness), a(redness) and b(yellowness), compared with the control. Sensory attributes of color, odor, taste, after taste and overall acceptability of the curd yogurt with 3% Rubus coreanus Miquel juice showed highest preference among samples.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.4
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• pp.563-576
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• 2011

The purpose of this study was to investigate night-time eating habits, and dietary habit and nutrient intake of university students in a particular area of Chungnam. We surveyed night-time eating status, frequency, and preference for eating foods at night in 458 university students. We divided the subjects into two groups according to their night-time eating habits and gender and compared dietary behavior, lifestyle, and nutrient intake between the groups. In total, 77.1% of the students ate a night-time snack. The major reason why they ate a night-time snack was hunger. The cost of the night-time snacks was 3,000~10,000 won and they ate mostly with their friends. The order of frequent night-time eating foods was beverage, milk and its products, snacks, flour foods, and fruits. The subjects with a night-time eating habit skipped breakfast, went to bed late, and drank alcohol more than subjects without a night-time eating habit. Total and animal fat intake of subjects with a night-time eating habit in both men and women were significantly higher than subjects without a night-time eating habit. In conclusion, night-time eating by university students may be a bad habit from the viewpoint of skipping breakfast, drinking alcohol, and eating a high fat diet. Therefore, in support of proper dietary management, it is necessary to form positive dietary habits, including night-time eating.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.4 no.3
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• pp.223-229
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• 2003

Annual radiation dose of residential individuals near 4 nuclear power plants in Korea was calculated via K-DOSE 60 based on the updated ICRP-60. The critical exposure variables were chosen as radionuclides, exposed organs and intake pathways. From the calculation results, the critical nuclides were found to be $^3$H, $^{133}$ Xe, $^{60}$ Co for Kori plants and $^{14}$ C, $^{41}$ Ar for Wolsung plants. The most critical pathway was 'vegetable intake' for adults and 'milk intake' for infants. However, there was no preference in the effective organs. Sensitivity analyses showed that the chemical composition in a nuclide much more influenced upon the radiation dose than any other input parameters such as food intake, radiation discharge, and transfer/concentration coefficients by more than 10$^2$ factor. The effect of transfer/concentration coefficients on the radiation dose was negligible. All input parameters showed highly estimated correlation with the radiation dose, approxinated to 1.0.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.6
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• pp.789-793
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• 2003

An investigation was conducted on 729 Hariana cows maintained at Government Livestock Farm, Hisar, from 1973 to 1999, with an objective to compare the efficiency of various selection indices for attaining desired genetic gains in the index traits. The various traits included were age at first calving (AFC), service period (SP), calving interval (CI), days to first service (DFS), number of services per conception (NSPC), lactation milk yield (LY), peak yield (PY), dry period (DP). Except for LY, PY and AFC the heritabilities of all other traits were low. Desirable associations among reproductive traits are supportive of the fact that any one of these traits incorporated in simultaneous selection is expected to cause correlated response in other traits. Production traits (LY and PY) were positively correlated, while DP had low negative genetic correlation with LY, and high genetic correlation with PY. Thus, DP can be taken as additional criteria in selection index for better over all improvement. Almost all production traits except DP had low negative correlation with AFC, SP, DFS and CI meaning that reduction in reproduction traits up to certain level may increase production performance. While, the correlation of NSPC with LY and PY was moderate positive. Among four trait indices I23: incorporating PY, AFC, SP and NSPC and among three trait indices I1: incorporating LY, AFC and SP were the best as these required least number of generations (4.87 and 1.35, respectively) to attain desired goals. Next in order of preference were PY or LY along with DP and SP as the best indices (I20 and I16) of which, index with PY may be preferred instead of LY as it produced considerably high correlated response in LY and reduction in NSPC as well.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.1-10
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• 2010

This was conducted to investigate the dietary assessment, food preferences, snack intake, priority order in food purchase, and knowledge of diet of full-time housewives and working housewives through the use of a questionnaire. The participants (127 working housewives and 86 housewives) were selected at random from Seoul and its vicinity. The predominant job reported by working housewives was saleswomen and specialized job (20.7%). The average monthly income of both housewives and working housewives ranged from 3,000,000 to 5,000,000 won. Forty percent of housewives consumed more meat, fish, eggs, beans, and tofu, while 50.0% of housewives ate vegetables other than kimchi at every meal, 51.2% of housewives consumed one serving of fruit and one cup of fruit juice, 45.3% of housewives consumed three regular meals, and 60.5% of housewives consumed a balanced diet when compared with working housewives (p<0.05). Working housewives consumed beverages, ice cream, milk, and dairy products, while housewives consumed breads, sweet potato, potato, and fruit as snacks. The preference that most often led to food selection was flavor among working housewives (67.7%) and housewives (64.0%). Both working housewives and housewives always confirmed the day of food production. Generally, housewives were more interested in learning about food, creating a dietary plan, nutrient loss during cooking and reducing waste food when compared with working housewives. Housewives appeared to have better dietary assessment and knowledge than working housewives. Accordingly, it is advisable to prepare more systemic education programs for working housewives.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.6
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• pp.825-832
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• 2010

The United Nations Convention on Biological Diversity defines biotechnology as "Any technological application that uses biological systems, dead organisms, or derivatives thereof, to make or modify products or processes for specific use" Biotechnology has made tremendous contributions to improve production efficiency of agriculture during the last century. This article reviews successful examples of application of bio-fermentation in improving swine nutrition efficiency mainly based on the authors'z own research experience. Production of feed grade supplemental amino acids by bio-fermentation allowed nutritionists to formulate accurate feed for optimal lean growth and reduced nitrogen excretion. Recent issues with high feed grain prices caused potential feed quality problems. Bio-fermentation allowed nutritionists to use exogenous supplemental enzymes such as phytase and NSPases in swine diets, thereby improving nutrient utilization and reducing nutrient excretion to the environment. Yeast metabolites are also produced by bio-fermentation and have been repeatedly shown to improve milk production of sows during early lactation even though actual mechanisms are still to be investigated. Bio-fermentation technology also allowed nutritionists to prepare vegetable protein sources with large protein molecules and anti-nutritional factors suitable for feeding newly weaned piglets, as selected microorganisms significantly reduce specific anti-nutritional factors and size of peptides. Preparations of vegetable protein sources suitable for newly weaned pigs will greatly contribute to swine nutrition by providing efficient alternatives to the use of animal protein sources that are often expensive and somewhat against societal preference. Considering the few examples listed above, biotechnology has closely influenced improvement of production efficiency in the swine industry. As we have limited resources to produce meat to satisfy ever-increasing global demands, extensive adaptation of biotechnology to enhance production efficiency should be continued. However, at the same time, wise and careful application of bio-technology should be considered to ensure production of safe food and to meet the expectations of our society.

• Journal of the Korean Society of Food Culture
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• v.10 no.2
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• pp.125-132
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• 1995

The purpose of this study was to survey several aspects of food-related knowledge, attitude and behavior of college students. Seven hundred male and female students in Seoul and Kyunggi-do area were randomly selected. And self-administered questionnaires were used. It was consisted of weight concern, nutritional knowledge, meal frequency, preference of snacks and psychological aspects of eating behaviors. The results were as followes: 1. The 66.5% of males and 87.9% of females were concerned about weight control. While 42% of male respondents wanted weight gain and 43% weight loss, most of female respondents wanted to lose weight. 2. The score of nutritional knowledge of males was significantly lower than the score of females (p<0.01). 3. The meal frequency was 3.4 times a day for male students and 3.6 for female students. But males showed higher frequency rates in three regular meals and females showed higher rates in snacking. Both male and female students considered that supper was the most important meal of the day and skipped breakfast frequently. 4. Fruits, beverage and milk were favorite snacking items for college students. But there were some differences in selection of food items by snacking time. Carbonated drinks and coffee were frequently selected by morning male and female snackers. Noodles and cookies were preferred by males and cookies were preferred by females as afternoon snack. Fruits were most often preferred by both males and females in the evening. 5. Physical tiredness and/or psychological factors were observed to influence the amount of food intake. After increase of food intake, male students felt more comfortable than female students who were afraid of their weight gain.