• Journal of Nutrition and Health
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• 제38권6호
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• pp.455-464
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• 2005

The study was designed to observe the correlation between the eating habits and growth development in 1,574 children (3-6 years old) in Kyunggi-do and Seoul, Korea. The eating habits and nutrient intake were determined by mini dietary assessment and food frequency questionnaire (FFQ). 35.6% children had been practicing an unbalanced diets. Children with unbalanced diet consumed less amount of protein source foods (meat, fish, egg, soy products), vegetables and fruits and had irregular meal time, but more of them preferred sweet foods (ice creme, cookies) and carbonated drinks as snack compared with children in balanced diet. 24-35% children consumed energy, iron (Fe), calcium (Ca), Niacin, Zinc (Zn) less than 75% RDA. Energy intake of children with unbalanced diet was not significantly different from those with balanced diet, but they consumed less amount of niacin, Fe, Ca and Zn than those with balanced diet. By using the relative percentage of standard weight-length-index (WLI), 65.7% children was normal weight, 12.9% was underweight, 13.4% was overweight and 7.9% was obese. However, 11.9% of underweight and normal weight children was so called thin obese since their body fat content was greater than 20%. There were 16.8% underweight in children with unbalanced diet and 12.6% underweight in those with balanced diet. Compared to normal weight, the underweight children significantly consumed less amount of milk and its product, high protein foods, fried foods and fruits, but obese children consumed more high protein source foods (meat, fish, egg, etc) and sweet foods. In conclusion, the eating habits of unbalanced meal was prevalent problem in preschool children which resulting in their health risks. Therefore, it would be needed that new approach for nutrition education to improve eating habits in preschoolers.

• Journal of Nutrition and Health
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• 제13권4호
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• pp.187-194
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• 1980

To estimate the amount of daily salt intake by source of food and urinary sodium excretion, a dietary survey was conducted from August 27th to September 3, 1980. The salt concentration of six kinds of food was measured. The families of 25 womens' club leaders and 25 families of hypertensive patients were studied after they had been given a short course of education on lowsalt diet. The results were as follows: 1. The average amount of high-salt foods eaten daily by the study group were as follows: 4.5 Gm. in the form of table salt 16.8 ml of home-made soy sauce 6.20 ml of commercial soy sauce 11.9 Gm. of home-made red-pepper bean paste 12.0 Gm. of home-made soy-bean paste 120.7 Gm. of Kimchi 2. The average NaCl concentration of each food was as follows: 99.5% in table salt, 22.5% in home made soy sauce, 11.9% in Commercial soy sauce, 6.8 Gm% in home made red pepper bean paste, 9.2 Gm% in home-made soy-bean paste and the average concentration of various kinds of Kimchi was 2.7 Gm%. 3. The total amount of daily salt intake per adult was calculated as 14.3 Gm. By sources of food 4.5 Gm from table salt, 3.9 Gm from home-made soy sauce and 3. 3 Gm from Kimchi were taken daily Three other kinds of food were also minor sources of salt intake.4. The average amounts of individual daily salt intake were not significantly different between the hypertensive group and the normotensive group: the median of the normotensive group (11.7Gm.) was significantly lower than that of the hypertensive group (14.9Gm.). Therefore the womens' club leaders appeared to respond more quickly than the hypertensive group after low-salt diet education. 5. The average amount of sodium excretion in the 24 hour urine specimen was 234.7 mEq. From this finding the daily NaCl intake was estimated to be 15.8Gm.

• 한국식품과학회지
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• 제31권5호
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• pp.1203-1210
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• 1999

더덕, 곰취, 컴프리를 사용하여, 총질소함량을 기준으로 소맥대신 이들 산채류를 일정비율로 대체하여 더덕 및 산채혼합 간장을 제조하여 그 특성을 살펴보았다. 제조된 간장의 총 질소함량은 일반적으로 산채 대체량의 증가에 따라 증가하였다. 숙성 4개월 후의 무기질 함량에 있어 더덕 20% 대체간장은 Ca, K 함량이 각각 1.3배, 1.5배의 증가율을 나타내었으며, 산채혼합 10% 대체간장도 Ca 함량이 1.5배 증가하였다. 대체량 별로 아미노산 함량 변화를 살펴보면 더덕간장 10% 대체군의 경우 threonine과 aspartic acid가, 산채혼합 10% 대체군은 tyrosine과 arginine이 높은 증가율를 나타내었다. Rec assay system을 이용한 항돌연변이 시험에서, 더덕간장은 10%와 20% 대체군이, 산채혼합 간장은 7%와 10% 대체군이 다른 시료에 비해 높은 항돌연변이성을 나타내었다. 관능검사 결과. 전체적 기호도에 있어 더덕간장은 7% 대체군, 산채혼합 간장은 5% 대체군이 가장 우수하였다.

• 한국식품과학회지
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• 제32권5호
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• pp.991-996
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• 2000

식품 중 대두단백질의 분석을 위한 효소면역측정법(ELISA)을 개발하고자 하였다. 대두단백질의 주 구성 성분이며 열에 안정한 glycinin의 acidic subunits(AS)에 대한 특이항체를 생산하였고 이를 이용하여 간접경합 ELISA(ciELISA)를 확립하였다. 시료처리조건은 urea와 DTT로 처리함으로써 용해시킨 다음 $100^{\circ}C$에서 1시간 열처리하였고 cystine을 함유한 용액으로 재생시켰다. 이러한 시료의 처리조건하에서 ISP를 $60-90^{\circ}C$까지 열처리한 시료에 대해서도 분석결과의 변화가 거의 없는 것으로 나타났다. 표준곡선 상에서 ISP의 검출한계는 0.3 ${\mu}g/mL$이었다. 항AS 항체의 다른 단백질에 대한 반응성을 검토한 결과, 탈지분유, 카제인, 난백분말, ovalbumin에서 0.1%이하로 미약하게 반응하거나 거의 반응하지 않는 것으로 나타났다. ISP를 0.5-2%첨가한 탈지분유에 대한 ISP 분석 회수율은 평균 76%(C.V., 11.5%)였으며 ISP를 0.5-3% 첨가하여 시험 제조한 소세지의 경우 평균 83%(C.V., 19%)로 나타났고 시판 소세지 6점에 함유된 ISP의 함량은 평균 1.27%로 나타났다.

• 동국한의학연구소논문집
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• 제11권
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• pp.41-51
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• 2008

Dietary supplements are used by more than one-half of the adult US population. By contrast, herbal products in Germany are carefully regulated by the same standards as drugs, and efforts are under way to standardize their regulation in the entire European Union. Most herbal users do not inform their physicians that they are taking these supplements, and most physicians do not inquire. Although some herbal products have clinically proven benefits, it is increasingly apparent that many contain potentially toxic substances, particularly in relation to interactions with drugs. Hence, it is essential that practicing physicians develop a working knowledge of herbals-specifically, about claims for their usage and potential or proven efficacies and toxicities-and that they incorporate such knowledge into the evaluation and management of their patients. By contrast, functional foods-integral components of the diet that are understood to contribute added health benefits-are the subject of intense and widespread research in food and nutritional science. Examples include many polyphenolic substances, carotenoids, soy isoflavones, fish oils, and components of nuts that possess antioxidant and other properties that decrease the risk of vascular diseases and cancer. Practicing physicians are advised to stay abreast of these emerging findings in order to best advise their patients on the value of health-promoting diets in disease prevention.

• 대한가정학회지
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• 제23권4호
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• pp.79-100
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• 1985

This study was designed to establish Korean food culture by analyzing 17 sets of Jinyounuigue, Jinchanuigue, and Jinjarkuigue which were the records of royal party procedures in Yi dynasty, Analysis was made on royal parties in terms of table setting, kinds of dishes served, composition of foods, frequency of the food materials used, and food items changed over the period from 1719 to 1902, the latter half period of Yi dynasty. Foods used in those parties were classified into seven groups in this study; rice and noodoes, side dishes, Docks, desserts, fruits and nuts, beverages, and sauces. There were about 10 kinds of steamed rice and noodles including Mandoo and Byungtang, 140 different kinds of side dishes, 53 kinds of Kocks, 142 kinds of various desserts, especially Dasik and Korean cookies, 38 kinds of fruits and nuts, 10 kinds of beverages including Hwachae and Sujeongkwa, and 10 kinds of sauces such as soy sauce, mustard, honey, and etc. There was no tendency in omission or addition of food materials, but the number and heights of dishes were designated by the scale or character of the party. There were unique measuring units that were quite different from metric system. More than 30 different units were appeared in the differences. Most of them were used for typical items such as Sari for noodles only. However some were quite general and used until now. Mal and Dye were the units for volume, Kwan and Kuen for weight, and Chock and Chon for length.

• 한국식생활문화학회지
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• 제32권5호
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• pp.361-372
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• 2017

The study aims to perform a literature review regarding Korean traditional myeon (noodles)-related ingredients and recipes. A total of 45 myeon recipe data out of 9 books, documented in Korea from the 1400's to the 1800's was analyzed by ingredients and contents. As a result, it turned out that Korean traditional noodles were made with various ingredients including petals, vegetables and meat in addition to grain flour, and that they existed in various types in addition to long and thin noodles. As for main noodle-making ingredients, glutinous millet, buckwheat, mug beans, elms, beans, wheat and millets were used in diverse ways, and as for noodles soups, fermented soy bean sauces (Korean Jang), broth, omija and seeds (sesame, perilla) were used. In particular, noodles, soups and garnish materials were selectively combined and harmonized to advance noodle foods. In conclusion, traditional Koran noodles were precious foods considered to be healthy foods aimed to pray for longevity, and such diversified food ingredients as noodles, soup and garnish have been harmonized to advance recipes. Healthfulness and characteristics of traditional noodles are expected to contribute to exploring noodle-based Korean food culture contents and developing food industries.

• 한국식품조리과학회지
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• 제7권1호
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• pp.1-9
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• 1991

The purpose of this study is to investigate the management of Indigenous fermented foods during the period of economic development starting from 1960 until now, and to specify their correlation, while paying special concern to the variables of social change such as the increase of people's income, ceaseless migration of population, change in the family structure, heightening up of the educational level of women and the resulting increase of chances for getting employment, all of which may affect the management of Indigenous fermerted foods in korean families. The result is as follows. Basic seasonings and dishes such as soy bean sauce, red pepper paste, pickled seafoods, and Kimchi, are inclined to be bought as readymade products or provided by relatives in case of many nuclear families rather than made at home, which is a traditional way of home life. However, Kimchi and basic sauces or redpepper paste still show high rate of being made at home. Social variables which affect such tendency are the number of family members, the age and educational level of housewife, and the type of residence.

• 동아시아식생활학회지
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• 제16권4호
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• pp.421-428
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• 2006

This study assessed the effects of daily isoflavone intake on urinary excretion of deoxypyridinoline(DPD), Ca and Zn excretion as an index of bone resorption rates in 162 postmenopausal osteoporotic women. There were 87 participants in the osteoporosis group and 75 in the control group. The average age in the osteoporosis group was 62.97 years and that of the control group was 63.67 years. There were no significant differences between the two groups in height, weight and body mass index. The osteoporosis group consumed significantly lower amounts of soy foods compared to the control group(p<0.00l). Daily isoflavone intake was significantly different between the osteoporosis group(29.19 mg) and the control group(48.56 mg). The average urinary excretion of deoxypyridinoline in the osteoporosis and control groups were 5.71 nmol/mmol Cr and 5.15 nmol/mmol Cr, respectively and these values were significantly different(p<0.05). In addition, the subjects in the osteoporosis group and control group exhibited significant difference in urinary excretion of Ca(200.16 mg/day, 177.05 mg/day respectively) and Zn(333.32 $\mu$g/day, 303.68 $\mu$g/day respectively) at the levels of p<0.0l and p<0.05, respectively. There were no significant differences between the two groups in mineral intake. Thus, daily isoflavone intakes may contribute to decreases in the rates of urinary excretion of deoxypyridinoline, Ca and Zn in postmenopausal subjects.

• Nutrition Research and Practice
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• 제11권5호
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• pp.388-395
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• 2017

BACKGROUND/OBJECTIVES: Although Korean fermented foods contain large amounts of salt, which is known to exacerbate health problems, these foods still have beneficial effects such as anti-hypertension, anti-cancer, and anti-colitis properties. We hypothesized that ganjang may have different effects on blood pressure compared to same concentrations of salt. MATERIALS/METHODS: Sprague-Dawley rats were divided into control (CT), NaCl (NC), and ganjang (GJ) groups and orally administered with 8% NaCl concentration for 9 weeks. The systolic blood pressure (SBP), serum chemistry, $Na^+$ and $K^+$ concentrations and renal gene expressions were measured. RESULTS: The SBP was significantly increased in the NC group compared to the GJ and CT groups. In addition, the $Na^+$ concentration in urine was higher in the GJ and NC groups than the CT group, but the urine volume was increased in the GJ group compared to the other groups. The serum renin levels were decreased in the GJ group compared to the CT group, while the serum aldosterone level was decreased in the GJ group relative to the NC group. The mRNA expression of the renin, angiotensin II type I receptor, and mineralocorticoid receptor were significantly lower in the GJ group compared to other groups. Furthermore, GJ group showed the lowest levels of genes for $Na^+$ transporter in kidney cortex such as $Na^+/K^+$ $ATPase{\alpha}1$ ($NKA{\alpha}1$), $Na^+/H^+$ exchanger 3 (NHE3), $Na^+/HCO_3{^-}$ co-exchanger (NBC), and carbonic anhydrases II (CAII). CONCLUSIONS: The decreased SBP in the GJ could be due to decreased renin and aldosterone levels in serum and increased urinary volume and excretion of $Na^+$ with its transporter gene alteration. Therefore, ganjang may have antihypertensive effect despite its high contents of salt.