• Nutrition Research and Practice
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• v.3 no.2
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• pp.89-94
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• 2009

The aim of this study was to investigate if dietary Chlorella vulgaris(chlorella) intake would be effective on cadmium(Cd) detoxification in rats fed dietary Cd. Fourteen-week old male Sprague-Dawley(SD) rats weighing $415.0{\pm}1.6\;g$ were randomly divided into two groups and fed slightly modified American Institute of Nutrition-93 Growing(AIN-93G) diet without(n=10) or with(n=40) dietary Cd(200 ppm) for 8 weeks. To confirm alteration by dietary Cd intake, twenty rats fed AIN-93G diet without(n=10) and with(n=10) dietary Cd were sacrificed and compared. Other thirty rats were randomly blocked into three groups and fed slightly modified AIN-93G diets replacing 0 (n=10), 5 (n=10) or 10% (n=10) chlorella of total kg diet for 4 weeks. Daily food intake, body weight change, body weight gain/calorie intake, organ weight (liver, spleen, and kidney), perirenal fat pad and epididymal fat pad weights were measured. To examine Cd detoxification, urinary Cd excretion and metallothonein (MT) concentrations in kidney and intestine were measured. Food intake, calorie intake, body weight change, body weight gain/calorie intake, organ weight and fat pad weights were decreased by dietary Cd intake. Urinary Cd excretion and MT concentrations in kidney and small intestine were increased by dietary Cd. After given Cd containing diet, food intake, calorie intake, body weight change, body weight gain/calorie intake, organ weights and fat pad weights were not influenced by dietary chlorella intake. Renal MT synthesis tended to be higher in a dose-dependent manner, but not significantly. And chlorella intake did not significantly facilitate renal and intestinal MT synthesis and urinary Cd excretion. These findings suggest that, after stopping cadmium supply, chlorella supplementation, regardless of its percentage, might not improve cadmium detoxification from the body in growing rats.

• Nutrition Research and Practice
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• v.4 no.3
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• pp.243-251
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• 2010

Although noodles occupy an important place in the dietary lives of Americans, up until the present time research and in-depth data on the noodle consumption patterns of the US population have been very limited. Therefore, this study aimed to analyze the food consumption and diet patterns of noodle consumers and non-consumers according to age, gender, income, and ethnicity. The 2001-2002 NHANES databases were used. The NHANES 2001-2002 data showed that noodle consumers reporting noodle consumption in their 24-h recall were 2,035 individuals (23.3% of total subjects). According to the results, the mean noodle consumption was 304.1 g/day/person, with 334.3 g for males and 268.0 g for females. By age, the intake of those in the age range of 9-18 years old ranked highest at 353.0 g, followed by the order of 19-50 year-olds with 333.5 g, 51-70 year-olds with by 280.4 g, older than 71years old with 252.3 g, and 1-8 year-olds with 221.5 g. By gender, males consumed more noodles than females. Also, according to income, the intake amount for the middle-income level (PIR 1~1.85) of consumers was highest at 312.5 g. Noodle intake also showed different patterns by ethnicity in which the "other" ethnic group consumed the most noodles with 366.1 g, followed by, in order, Hispanics with 318.7 g, Whites with 298.6 g, and Blacks with 289.5 g. After comparing food consumption by dividing the subjects into noodle consumers and non-consumers, the former was more likely to consume milk, fish, citrus fruits, tomatoes, and alcoholic beverages while the latter preferred meat, poultry, bread, and non-alcohol beverages.

• International Journal of Human Ecology
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• v.5 no.2
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• pp.123-134
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• 2004

A convenience samples of Korean-Canadian/American adults who lived in Vancouver, San Hose and Los Angeles areas for over 10 years, were studied in 2000. Total of 130 adults were analyzed by immigration age. The age of immigration age was divided into 3 groups: the young group immigrated at 25 or before, the middle group immigrated at 26 to 40, and the old group immigrated at over 40. Their average length of residence in Canada and the U.S. was a little longer than 20 years. The dietary behavior patterns were similar among 3 groups, except co-eaters and dining-out frequency, and the Korean-Canadians/Americans seemed to be more home-based, family-tightened and traditional patterns than Koreans in Korea. They liked Korean traditional basic dishes, but their children liked a-la-carte ones and immigrants at early 20's showed similar food preferences as young generations. The attitudes of dietary acculturation for themselves and for their children were high. Since immigrating at age 26 to 40 years old rather than 20's or over 40's, showed stronger acculturation attitudes even with no significance and revealed significantly differences in some dietary behaviors and food preferences, it is recommended that immigration age should be considered when planning dietary foodservices at nursing care systems for Korean Canadians/Americans.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.3
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• pp.37-40
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• 1982

Fifteen free amino acids except tryptophan, proline and cystine were identified from Korean red ginseng and dried ginsengs from Korea, America and Canada using by high performance liquid chromatography (HPLC). Arginine was 72.6% of total free amino acids in the red ginseng and 48.2 to 68.7% in the dried ginsengs. The content of each free amino acid was lower in the red ginseng than in Korean dried ginseng. Most free amino acids in Korean dried ginseng showed higher content than those in American and Canadian ones. Tryptophan, proline cystine, methionine and phenylalanine were not detected in the extracts of red ginseng and of Korean white ginseng. Arginine was highest in these extracts and all free amino acids were higher in the white ginseng extract.

• Korean journal of food and cookery science
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• v.14 no.2
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• pp.148-158
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• 1998

This study was to investigate the knowledge of Korean festival foods and the acculturation of American main traditional occasions among Korean American housewives residing in the New York and New Jersey area. Out of 400 questionnaires, the 271 respondents were taken. Of the respondents, 77.1% demonstrated the interest in Korean festival foods. The most important Korean festivals were Chusuk (52.0%), Sulnal(46.9%) and Daeborum (1.1%). In order to make the Korean festival foods to be international foods, the most vital factor was taste and flavor (39.5%), cooking method (34.7%), preservation (10.3%), sanitation (8.1%) and nutrition (7.4%). American Thanksgiving Day was the most important occasion among the Korean American housewives. The factors that keep the American traditional occasions were related to whether the respondents had an occupation or the length of stay in the U.S.A. But in case of Korean festival foods, the factors cannot be applied. On the contrary, they do still keep the tradition and the interest of Korean festival foods in U.S.A. As a result of that, the Korean festival foods in the U.S.A. are systemized for the preservation and popularization for the coming Korean generation.

• Journal of Integrative Natural Science
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• v.3 no.3
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• pp.181-185
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• 2010

This study was conducted to find associations of obesity, exercise pattern and nutrient intakes in Korean American immigrants residing in North Western parts of USA. The structured survey forms and food frequency questionnaire that covered 67 food items were used. There was a significant difference in height for subjects by gender and age. However, the weight of females became heavier with increasing age in contrast to males. There was a great difference in BMI between the male and female group in the youngest adult group compared to the aging adults. Significant age difference in exercise pattern was shown. Dietary fiber and sodium intakes were higher in the elderly than young ones in female group. In the same young adult group Zn intakes was the highest in the male group and the lowest in the female group. Folate intakes were higher in females than in males. Strong positive correlations among height, weight and BMI were shown. Zn intake was significantly correlated with weight, height, and exercise pattern in the study. Furthermore, Zn was correlated with sodium, vitamin B6, folate, vitamin E and cholesterol.

• Journal of Applied Biological Chemistry
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• v.62 no.1
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• pp.87-91
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• 2019

The contents of major ginsenosides (ginsenosides Rb1, ginsenoside Rc, ginsenoside Rd, ginsenoside Re, ginsenoside Rf, and ginsenoside Rg1) in ginseng cultivated in different areas in Korea, ginseng that underwent different cultivation processes and ages, and ginseng cultivated in different countries were determined using high-performance liquid chromatography equipped with UV/VIS detector. Ginsenoside Rc was the most abundant ginsenoside in all different ginseng samples. The highest total concentration of major ginsenosides was found in the ginseng cultivated in Jinan (0.931 mg/g) and 4-year grown red ginseng (1.785 mg/g). Major ginsenosides were the most abundant in Korean ginseng (1.264 mg/g), compared to those in Chinese and American ginseng. The results of this study showed the different contents of major ginsenosides in the ginseng samples tested and emphasized which sample could contain high yield of ginsenosides.

• Journal of Food Hygiene and Safety
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• v.29 no.1
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• pp.73-77
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• 2014

Black fermented garlic includes many pharmacological components. Therefore, in this study, black fermented garlic wine was manufactured and its flavor compounds were investigated difference of aging chips from America and France. The fermented wine was stored at $10^{\circ}C$ for 6 months. GC/MS was used for the flavor components analysis. Wine using American chip contained 2-methyl-1-propanol, 3-methyl-1-butanol, 2-methyl-1-butanol, acetaldehyde, butanoic acid, octanoic acid, 1,1-diethoxyethane, and allyl methyl sulfide. 1-Propanol, 2-methyl-1-propanol, 3-methyl-1-butanol, acetaldehyde, acetic acid, propanoic acid, butanoic acid, octanoic acid, 2-heptanone, 1,1-diethoxyethane, N-amino32-hydroxypropanamidate, n-butylamine, and chloroacetonitrile were detected as major flavor compounds using France chips. Especially, the wine contained allyl methyl sulfide that was resulted from black fermented garlic. There were more compounds that smell like fruit in the wine using American chips relatively. And allyl methyl sulfide was detected only in the wine using America chips. Whereas acetic acid was detected only in the wine using France chips.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.3
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• pp.300-306
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• 1993

Speries-related meat flavors were investigated for red meats (bovine, porcine, caprine, and ovine). Volatile branched-chain fatty acids (VBCFAs) including 2-methylbutanoic, 3-methylbutanoic, 4-methylpentanoic, 2-ethylhexanoic, 4-methylhexanoic, 4-methyloctanoic, 6-methyloctanoic, 4-ethyloctanoic, 4-methylnonanoic, and 2-ethyldecanoic acids were identified in the meats from cow (bovine), pig (porcine), goats (caprine ; American white goat and Korean black goat), and lamb (ovine). Beef flavor of bovine meat was characterized by the basic meaty flavor, lacking in goaty and muttony flavor impacts due to low or absent in 4-methyl.octanoic and 4-ethyloctanoic acids. Porcine meat contained the least number of VBCFAs among sample species tested, and 3-methylbutanoic acid contributed to the unclean sweaty odor of pork. Caprine meat from Korean black and American white goats lacked in short VBCFAs (C5, C6, and C7) and contained 4-methyloctanoic and 4-ethyloctanoic acids contributing to the characteristic goaty flavor of caprine meat. Caprine meat flavor was distinctively characterized by 4-ethyloctanoic acid, while 4-methyloctanoic acid provides sweaty-muttony flavor to ovine meat. Although kinds of VBCFAs are same in two different varieties of caprine meats, meat sample from Korean black goat had stronger goaty odor and contained higher concentration of 4-ethyloctanoic acid than the meat sample from American white goat did.

• Journal of the Korean Society of Food Culture
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• v.23 no.6
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• pp.667-680
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• 2008

The moisture contained in conventionally extracted red crab shell samples was lower than than in samples extracted using high pressure. In contrast, ash content increased as the extraction time increased and displayed no significant variation in high pressure extraction. Extraction time was influential, with lower lightness (L-value) being obtained in samples extracted at high pressure as compared to traditional extraction. However, large variation in a- and b-values resulted from traditional extraction. For both traditional and high pressure extraction increases in pH, salinity and saccharide content were noted with increasing extraction time, but these parameters did not vary substantially in red crab shell extracted at high pressure. The mineral content in samples extracted by high pressure was higher than in traditionally extracted samples. The mineral content increased with time, with marginally higher contents of essential amino acids and flavor enhancing amino acids noted following high pressure extraction. The contents of the flavor enhancing amino acids increased from 30?60 min, thereafter decreasing. Assessment of consumer acceptance revealed that, while traditionally manufactured red crab sauce was popular, sauce manufactured using a 60 min high pressure extraction was preferred. Extending the high pressure extraction time to 75 min produced a less sensory acceptable product, due to higher mineral and protein levels.