• The Korean Journal of Food And Nutrition
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• v.4 no.2
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• pp.199-206
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• 1991

Rheological properties of $\alpha$-rice powder were investigated in comparison with those of polished rice powder. Flow behavior for cooked solutions of two powdered samples(5~11%) were Binghampseudo plastic. Consistency index and yield stress of cooked solution of powdered a-rice were much lower than those of polished rice powder while flow behavior index was nearly similar. 9% cooked solution of powdered $\alpha$ -rice showed slightly weaker thixotrophic behavior and more ease tendency to relax under the steady shear than those of polished rice powder.

• The Korean Journal of Food And Nutrition
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• v.7 no.2
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• pp.137-143
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• 1994

To optimize extrusion cooking condition of single screw extuder for production of puffed rice extrudate using response surface methodology (RSM), moisture content, barrel temperature and screw speed were determined from contour maps, showing relationship between dependent (hardness, expansion ratio, water absorption index, water solubility Index, degree of gelatinization) and independent variables. Optimum operational conditions for production of puffed rice extrudate with suitable quality properties were moisture content 17%, barrel temperature 1$25^{\circ}C$ and screw speed 210 rpm, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.1169-1176
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• 2000

• Journal of Nutrition and Health
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• v.33 no.4
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• pp.421-428
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• 2000

• Journal of the Korean Dietetic Association
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• v.22 no.3
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• pp.193-213
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• 2016

The purpose of this study is to provide a standard job description for a nutrition teacher placed in primary and secondary schools by analyzing their duties. DACUM is an acronym for 'Developing A CUrriculuM'. It was used by experts to determine the job duties, tasks and task elements to establish the job descriptions of a nutrition teachers through the development of a DACUM chart. An expert panel consisting of 10 nutrition teachers participated in a DACUM workshop and derived nutrition teacher's DACUM chart. A total of 1,550 nutrition teachers across the country were targeted as the survey subjects for validation of the DACUM chart through their perception of the frequency, importance, and difficulty of each item in the job description. A tree structure, criticality analysis, and contents validity index were added for verification. The definition of the nutrition teacher's job and DACUM chart with 5 duties, 28 tasks, and 107 task elements were derived by the DACUM method. The definition of a nutrition teacher was 'A teacher who is responsible for food service management and nutrition education and counseling for health promotion and disease prevention for students in primary and secondary schools'. The validation results of the tree structure were the priorities of the 28 tasks with ranks 1 and 2. Because there was no third priority, it was considered to be a good representation of the tasks of nutrition teachers. The DACUM chart was found to be evenly distributed with relative importances of more than 17 or less than 11 through the criticality analysis. Since the C5-4 (Conduct simulation exercise against food poisoning)'s content validity index was significantly less than the reference value of 0.78, it was not included in the final job description. 5 duties, 28 tasks, 102 task elements were included in the final job description of a nutrition teacher.

• Korean Journal of Community Nutrition
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• v.18 no.6
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• pp.599-610
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• 2013

This study was carried out to analyze the effect of a diet program for adult women on weight loss, BMI, eating habits, sleeping habits, health related indices. The subjects was 415 participants of the 10 weeks (20 time participation program). The data was collected by basic somatometry and HRV (Heart Rate Variability) / APG (Accelerated Plethysmograph) Analyzer. The average age, height, weight and BMI were 28.6 years, 162.1 cm, 62.8 kg and 23.9 $kg/m^2$, respectively. Their body types by BMI were under weight (1.2%), normal (45.8%), overweight (24.8%), mild obesity (22.7%) and obesity (5.5%). There were significant reductions of average weight (4.6 kg) and average BMI (1.75 $kg/m^2$) on the 10th week. There were positive changes in vascular age (50.4%), stress index (44.6%), fatigue index (43.9%), health index (54.5%) of the subjects during the program. There was a meaningful difference of the average variation for the vascular age, stress index, fatigue index, and health index between two groups; one improving the eating habit and the other did not (p<0.05), and also there was a meaningful difference of the average variation for the fatigue index in both groups improving the sleeping habit (p<0.05), but was not a meaningful difference of the average variation for the vascular age, stress index, and health index between two groups. There was a meaningful difference of the average variation for the vascular age, stress index, fatigue index, and health index between two groups improving both eating and sleeping habit (p<0.05). In conclusion, the weight loss program was effective on the weight loss and BMI reduction and health related indices.

• Journal of the Korean Dietetic Association
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• v.3 no.2
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• pp.182-196
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• 1997

Physiological changes that affect nutrient absorption and utilization occur in older adults, and the collection of nutritional information is an important part of examining the nutrition and health issue. A nutritional survey using the 24-hour recall method was performed to identify nutritional quality and leading patterns of food group intake for protein, vitamin C, P and Fe were over 1, whereas those for vitamin A, $B_1$, $B_2$, niacin and Ca were below 1. The MAR(Mean Adequacy Ratio) was relatively low(0.75). The percentage of energy from carbohydrate, protein, and fat was 65.1, 15.6, and 19.5, respectively, thus the quantities of energy source were ideal. The Older subjects revealed poorer nutrition quality than the younger subjects did. The food group intake pattern of the elderly was not diverse, only 9% of them consumed all food groups in a day. These results suggest that nutritional guidelines for older Koreans should focus on the maintenance of adequate energy intake. In addition, selection of foods with high protein and calcium, such as dairy food, should be emphasized, particularly in the older elderly. Nutrition programs should target individuals at risk of not receiving enough nutrients, like the oldest elderly, and persons with lower education.

• Nutrition Research and Practice
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• v.15 no.2
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• pp.203-212
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• 2021

BACKGROUND/OBJECTIVES: The branched-chain amino acids (BCAA), including isoleucine, leucine, and valine, promote muscle protein synthesis. However, obesity may interfere with protein synthesis by dysregulating mitochondrial function in the muscles. This study aimed to examine the association between dietary intake levels of BCAA and skeletal muscle mass index (SMI) in middle-aged participants, and the effect of obesity/abdominal obesity on this association. SUBJECTS/METHODS: The data of 3,966 men and women aged 50-64 years who participated in the 2008-2011 Korea National Health and Nutrition Examination Survey were analyzed. Intake levels of energy-adjusted dietary amino acids were obtained using a 24-hour dietary recall. SMI was calculated by dividing the appendicular skeletal muscle mass by body weight (kg) and multiplying the result by 100%. Multivariable general linear models were used to analyze the association of dietary BCAA intake levels with SMI. RESULTS: The beneficial effects of energy-adjusted dietary BCAA intakes on SMI were greater in the non-obesity/non-abdominal obesity groups; however, no significant associations were observed in the obesity/abdominal obesity groups (P > 0.05). CONCLUSIONS: Healthy weight and sufficient intake of dietary BCAA are recommended to maintain muscle mass.

• Clinical Nutrition Research
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• v.13 no.1
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• pp.61-73
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• 2024

A diet rich in proinflammatory components and inflammation are suggested to be significant risk factors for multiple sclerosis (MS). This study aimed to investigate the association between the risk of MS and the inflammatory potential of an individual's diet and dietary diversity through pro-inflammatory/anti-inflammatory food intake score (PAIFIS) and dietary diversity score (DDS). In a hospital-based case-control study, 397 participants, including 197 patients with MS and 200 healthy participants aged over 18 years, were evaluated. The history of smoking, dietary intake, and anthropometric characteristics, including body mass index, waist circumference, total body fat, and fat-free mass were assessed. A validated 160-item semiquantitative food frequency questionnaire was used to calculate the PAIFIS and DDS scores. The mean age of the participants was 32.45 ± 8.66 years, and most were females (274, 79.4%). The PAIFIS score was significantly higher among MS patients than healthy participants (p = 0.001). Between PAIFIS and DDS, only PAFIS was significantly related to MS risk (odds ratio, 1.002; 95% confidence interval, 1.001-1.004; p = 0.001). PAIFIS, as an index of dietary inflammation, can predict MS. Further studies are needed to document these findings.

• Korean Journal of Community Nutrition
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• v.14 no.4
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• pp.441-450
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• 2009

The prevalence of obesity in children has steadily risen during recent years in developed countries. Child obesity has become a major concern to health providers since it has grown to epidemic proportions over the past few decades. This study was conducted to investigate the biochemical status, dietary habits and life styles according to the obesity degree among obese children residing in the Gyungbuk area. The subjects were 148 elementary school students (boy 103, girl 45) and classified as mildly obese (n = 56), moderately obese (n = 61) and severely obese (n = 31) by the obesity index. The average body weight and height increased significantly according to the obesity degree (p < 0.05, p < 0.001). Serum cholesterol concentration came under the normal level in all groups. Serum AST activity increased according to the obesity degree but it was not significant. Serum ALT activity increased according to the obesity degree (p < 0.05). Dietary habit score was lower significantly according to the obesity degree (p < 0.01). Life style of the subjects was significantly different for the level of 'healthy state (p < 0.05)', 'body perception (p < 0.01)', 'watching TV and video (p < 0.05)', 'normal sleeping hour (p < 0.05)' and 'degree of stress (p < 0.05)' according to the obesity degree. A positive relationship between obesity index and blood pressure, ALT has been shown in the subjects. Obesity index and dietary habit scores were negatively associated. Therefore, these results suggest that a practical nutrition-exercise education program for the prevention of child obesity should be provided to elementary school children. (Korean J Community Nutrition 14(4) : 441${\sim}$450, 2009)