• Proceedings of the Culinary Society of Korean Academy Conference
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• 2005.07a
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• pp.31-53
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• 2005

• Proceedings of the KSCN Conference
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• 2004.12a
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• pp.66-67
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• 2004

• Korean Journal of Community Nutrition
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• v.23 no.2
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• pp.93-101
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• 2018

Objectives: With the increasing number of single households and so-called Honbab-jok, those who eat alone, people tend to enjoy convenient and simple meals, such as single dish meals. This study was performed to provide data on the energy and nutrient content, and nutritional adequacy of single-dish meal. Methods: From the literature reviews, 61 types of single-dish meals were selected, and divided into 4 groups (steamed rice, noodle, porridge, and sandwich burger), and a further 11 sub-groups (bibimbab, fried rice, topped rice, rolled rice/ warm noodle, cold noodle, seasoned noodle, dukgook/ porridge/, and sandwich, burger). In addition, 382 junior high school students from Gyeonggi, Sejong, Jeonbuk, and Chungnam areas were recruited for the survey. The survey questionnaires were composed of the characteristics, preference, and intake frequency of single-dish meals. The representative energy content (arithmetic mean) of single-dish meals were calculated, and compared with the energy contents of preference and intake frequency-weighted values adjusted. The representative nutrient contents, energy contribution ratio, and INQ (index of nutritional quality) of a single-dish meal were calculated for a nutritional adequacy evaluation. Results: The study subjects considered a single-dish meal as tasty, simple and fast to prepare, inexpensive, nutritious, and no low calorie food. The preference scores of all but 1 sub-group of singledish meals were ${\geq}5.00$ (5.00~5.97), and 1 sub-group (porridge) was 4.67 on a 7-point scale. The intake frequency of 11 sub-groups were 0.31~1.71/week, porridge was the lowest at 0.31 and warm noodles was the highest at 1.71. Fried rice, rolled rice, and warm noodle' intake frequency were ${\geq}1/week$. The representative energy of steamed rice, noodle, sandwich burger were 443, 429, and 428 kcal, respectively, and that of porridge was 264 kcal. Less than 5% differences in the representative energy of 4 groups were observed when adjusted for the preference or intake frequency-weighted values. The energy contribution ratio of macro-nutrients calculations showed that porridge was a high carbohydrate and low fat food, whereas sandwich burger were high fat and low carbohydrate foods. The INQ of calcium and vitamin C were less than 1.0 in all 4 food groups, but the INQ of protein and thiamin were > 1.0 in all 4 single-dish food groups. Conclusions: The representative energy in the 4 groups of single-dish meal was 264~450 kcal, which is a rather low calorie meal, and the energy contribution ratio of macro-nutrients were inadequate. The protein and thiamin levels were sufficient but the calcium and vitamin C levels were insufficient in all 4 groups of a single-dish meal judged by the INQ. The additional intake of fruits and milk dairy products between meals with a single-dish meal, supply of calcium and vitamin C may increase, which will result in an improved nutritional balance.

• Korean Journal of Community Nutrition
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• v.15 no.5
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• pp.603-613
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• 2010

Nutrition education in elementary school is confronted with the present problem, as a legal basis about obligation of nutrition education in school was clarified. Moreover, it's also important for providing evidence based scientific resources to make a study of evaluating the education effectiveness. Most studies of the nutrition education effectiveness have evaluated the changing dietary attitude and nutritional knowledge score before and after the nutrition education, and suggested the effectiveness of intervention as changing between pre- and post-treatment. Nutrition education, however, purposing long-term changes, follow-up evaluation process about the learned attitude and knowledge of nutrition education were requested. For these reasons, this study attempted to fulfilled standardized nutrition education program which use "Na Story and Food World" and "Na Story for Me", a textbook for the 1st-3rd grade and 4th-6th grade designed by KFDA, and analyzed the changes about the effectiveness of nutrition education happened over a period of time. In this study, each student was assessed their dietary attitude and nutritional knowledge by four periods, before the education, right after the education, after 3 months, and after 6 months. As a result, an average score of nutritional knowledge before the education, $70.08{\pm}17.91$, were changed significantly higher right after the education to $85.69{\pm}15.05$ (p < 0.001), but it lowered to $84{\pm}15.56$ after 3 month. After the nutrition education, students in all grades had positive dietary attitude to Na reduction (p < 0.001). However, the healthy eating attitude about Na reduction had been unable to maintain after 3 and 6 months. Therefore, the systematic reeducated program in elementary school was positively necessary to reinforce children's learning and cognitive skills to maintain healthy eating knowledge and attitude toward Na reduction.

• Journal of the Korean Dietetic Association
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• v.9 no.2
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• pp.97-105
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• 2003

The purpose of this study was to evaluate nutritional value of traditional fermented foods by dietary intake of university students living in Chungnam. 210 students were asked for their daily food intake using 24-hour recall method for 3 days. And daily nutrient intakes from total foods and fermented foods were analyzed and compared. The mean weight, height, and BMI of the subjects were 67.36㎏, 174.39㎝, 22.15㎏/$m^2$ in men and 53.45㎏, 161.86㎝, 20.40㎏/$m^2$ in women, respectively. The daily intakes of protein, phosphorus, and vitamin B1 were 106.82%, 137.88%, and 108.99% of the Korean RDA. However, the energy, calcium, iron, vitamin A, vitamin B2, niacin, vitamin C intakes did not reached the RDA for Koreans. The fermented food intake was 9.09% of total food intake. And the percentages of fermented food intakes were 81.53% for Kimchi and 14.75% for Chang. The vegetable protein, vegetable oil, dietary fiber, calcium, phosphorus, iron, sodium, potassium, vitamin A, vitamin B1, vitamin B2, niacin and vitamin C intakes per 1000㎉ consumption from fermented foods were significantly higher than those from total foods. The fermented food intake showed positive correlation with iron, and plant iron intakes. In conclusion, the percentage of fermented food intake was about 9% and the major items were Kimchi and alcoholi beverages in university students. Fermented food intake may be important to improve the intakes of calcium, iron and vitamin.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.40 no.5
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• pp.259-268
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• 2007

To measure the proximate composition of fisheries products and to evaluate their nutritional value, we collected individuals from 101 species from the east (Pohang), west (Gunsan), and south (Tongyeong) coasts of Korea: 51 fish species, 32 species of molluscan shellfish (Gastropoda and Bivalvia), 6 species of Cephalopoda, 8 species of Crustacea, and 4 other species. The proximate composition of fish was $75.3{\pm}5.0%\;moisture,\;19.1{\pm}2.7%\;protein,\;3.8{\pm}4.1%\;lipids,\;0.4{\pm}0.3%$ carbohydrates, and $1.4{\pm}0.3%$ ash. The proximate composition of molluscan shellfish was $79.1{\pm}3.2%\;moisture,\;14.2{\pm}3.2%\;protein,\;0.7{\pm}0.6%\;lipids,\;3.9{\pm}1.9%$ carbohydrates, and $2.1{\pm}0.4%$ ash. We observed clear regional variation in the lipid content of some fish species. Specifically, the lipid content of gizzard shad (Clupanodon punctatus) was highest in the autumn, while the lipid contents of red seabream (Pagrus major) and purple pike conger (Muraenesox cinereus) were highest in the winter. The daily average intake of the proximate composition through fisheries products consisted of 11.7 g of protein, 1.9 g of lipids, 1.1 g of carbohydrates, and 1.1 g of ash. The respective intakes of protein, lipids, and carbohydrates from fisheries products were about 19.3, 3.6, and 0.3% of the nutrient reference values set by the Korean Food & Drug Administration. Therefore, fisheries products playa very important role as a source of protein.

• Nutrition Research and Practice
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• v.2 no.4
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• pp.275-282
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• 2008

In this study, the soy food intake behaviors including perception and intake frequency of soybean foods by sociodemographic variables were analyzed in housewives. The perception of housewives for soy foods showed that soybean paste, soybean curd, and Dambuk were high in the descending order for nutritional quality and health promotion effect, and soybean paste received the highest score in taste and flavor. Soybean sprouts received the highest evaluation score in the economic aspect. In the aspect of safe food, soybean paste received the highest evaluation score, as mush as a traditional food. The analysis of perception by sociodemographic variables showed that soybean curd, Dambuk, and soybean sprouts had higher perceptions as education level increased, and soy milk had higher perceptions in subjects with younger age and with employment. In the intake frequency, more than 50% of the subjects had soybean curd, soybean sprouts, and soybean paste more than once a week. The analysis for correlation between the intake frequency of soy foods and the degree of perception showed that taste and flavor had high correlation with the intake frequency of soy foods except soybean sprouts. The intake frequency of soybean paste, Dambuk, and soy milk had positive correlations to familiarity and that of soy milk had positive correlations to nutrition and health perception, and those of soybeam paste, soybean sprouts, and soy milk had positive correlations to safe food perception. From the above results, housewives in Korea had very high perceptions to nutritional quality and health promotion effect of soy foods and the degree of perception and accompanied intake frequency had significant differences by age, education level, and economic level among sociodemographic variables.

• Korean Journal of Agricultural Science
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• v.47 no.4
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• pp.941-949
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• 2020

This study evaluated the nutritional value of Italian ryegrass (IRG) as a forage source for Hanwoo. The nutritional value of IRG was assessed and compared to that of rice straw, oat hay, and timothy hay using two different methods: 1) in vitro ruminal fermentation 2) in vivo total tract digestibility. In vitro DM digestibility was lower in rice straw compared to the other three forage sources after both 24 and 48 h of incubation (p < 0.01). Among the four forage sources, IRG had a higher NH3-N concentration after both 24 and 48 h of incubation (p < 0.01). In the in vivo digestibility trials, four different substrates were used: 1) 80% concentrate with 20% rice straw, 2) 80% concentrate with 20% oat hay, 3) 80% concentrate with 20% IRG, and 4) 80% concentrate with 20% timothy hay. The dry matter, crude protein, non-fiber carbohydrate, and detergent fiber digestibility were the greatest in the C80-IRG20 among the four forage groups. In summary, IRG had a similar level of energy efficiency compared to oat hay and timothy hay. Furthermore, the result of the chemical composition analysis showing a higher ammonia concentration in the in vitro fermentation experiment and the high protein digestibility in the in vivo experiment indicate that IRG is a good source of protein compared to oat hay and timothy hay.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.4
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• pp.554-557
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• 1999

Hatchery waste including infertile eggs, dead embryos in shell, dead or low grade chicks was cooked at $100^{\circ}C$ for 15 minutes and then oven dried and ground. Hatchery waste meal (HWM) thus prepared contained 44.25% protein, 4,573 kcal/kg gross energy, 3,600 kcal/kg metabolizable energy, 30% ether extract, 1.9% fibre, 14% ash, 9.8% nitrogen free extract, 7.26% Ca, 0.84%P, 1.86% lysine and 0.66% methionine with no Salmonella and E. coli. In biological evaluation trial, significantly higher weight gain was observed in ration containing 12% HWM compared with that containing similar amount of fish meal. Protein efficiency ratio on the two rations was 3.96 vs 2.85; protein digestibility, 86.02 vs 71.9; net protein utilization, 64.9 vs 42.37 and biological value, 75.37 vs 58.84, respectively, indicating better balance of amino acids in HWM compared with fish meal. Growth performance trial on broiler chicks also revealed better weight gain and feed efficiency on ration containing 12% HWM than that containing similar level of fish meal.

• Culinary science and hospitality research
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• v.20 no.5
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• pp.119-123
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• 2014

This study was intended to investigate food habits, dietary variety and the effects of nutrient intake of female college students. Food habits such as regularity of meal time, repast of breakfast, lunch, and supper, and duration of meal were assessed via a self reporting questionnaire, 24 hrs recall method for nutrient intake was obtained from 155 female college students in Yangju-si. Dietary variety was assessed by dietary diversity score(DDS). The mean height and weight of the subjects were $161.25{\pm}3.52cm$ and $52.26{\pm}4.52kg$, respectively. The dietary habits of female college students was generally inadequate. In the survey of dietary habits, the ratio of skipping breakfast 3~6 days a week in total subjects was 87.09%, showing a rather higher ratio of skipping breakfast. In the evaluation of nutrient intakes by DDS, subjects who had higher DDS had significantly higher nutrient intakes of energy, protein, carbohydrate, fiber, calcium, phosphate, iron, vitamin A, vitamin C, and cholesterol(p<0.05). There was a great difference in nutrient intakes, suggesting the risk of nutritional imbalance. These findings suggest that nutritional education based on female college students' eating variety and dietary habits(regularity of meal time, skipping breakfast and night snacks per week, and duration of meal) may be required to improve dietary variety. it is considered that the improvement in dietary habits will contribute to the improvement of nutrition.