• Korean Journal of Community Nutrition
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• v.2 no.4
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• pp.624-632
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• 1997

This study was conducted to evaluated the nutrition quality of the commercial supplementary foods for infants and young children and to seek a solution to the establishment of standards of nutrient requirements for supplementary foods in Korea. Information on food ingredients, nutrient contents, claims about usefulness of food components and instructions for feeding preparation were obtained from the labels of 33 commercial supplementary foods manufactured by 4 different domestic companies. According to the standard of supplementary foods for infants and young children described in the Korean Food Code, the commercial supplementary foods were categorized into two different types, weaning food and baby food. All the commercial weaning foods were in powder form and mainly composed of cereals, whereas all the baby foods were mainly composed of fruits in the form of canned juice. The weaning foods contained more nutrients than the baby foods did, and the nutrient levels of the weaning foods expressed as nutrient density on energy basis were higher than the RDA for infants aged 5 to 11 months, suggesting that the commercial weaning foods provide adequate amounts of nutrients. If one followed the instructions for feeding preparation appearing on the label, however, recommended amounts of intake of the weaning foods would provide too much energy as well as nutrients. There were many differences in nutrient standards of weaning foods between the Korean Food Code and Codex international food standard. In conclusion, the establishment of standards for nutrient requirements for the supplementary foods requires significant scientific studies on what nutrients are the most inadequate in Korean infants and young children feeds and what levels of nutrients should be added to the foods in order to supplement their nutrition. In addition, it is very important to have a strong scientific basis to support our standard when discrepancies exist between our standard and the international standard. (Korean J Community Nutrition 2(4) : 624-632, 1997)

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.561-567
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• 2003

This study was conducted to estimate the heavy metal contents in various foods (n=696). The contents of lead (Pb), cadmium (Cd) and tin (Sn) were determined using and ICP (inductively coupled plasma spectrometer). The content of mercury (Hg) was determined using a mercury analyzer. The values of heavy metals in canned foods were as follows [minimum-maximum (mean), mg/kg]; Pb 0.001${\sim}$0.36 (0.10), Cd 0.001${\sim}$0.10 (0.04), Sn 0.01${\sim}$24.75 (2.60). The mean values of Pb and Cd in animal foods were 0.40 mg/kg and 0.03 mg/kg. Also, the mean values of heavy metals in vegetables and potatoes were 0.03 mg/kg for Pb, 0.02 mg/kg for Cd, 0.001 mg/kg for Hg, respectively. The mean values of Hg in fishes and canned fishes were 0.08 mg/kg and 0.04 mg/kg. Our results showed that heavy metal contents in various foods available on markets were similar to those reported in other countries.

• Journal of Nutrition and Health
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• v.26 no.3
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• pp.254-267
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• 1993

Fatty acid contents of 59 food items which are major fat sources in Korean diet were analyzed. The contents of EPA and DHA in fish were 0.02-2.66g and 0.02-3.01g per 100g edible portion, respectively. Items with high amount of EPA and DHA were canned Sardine, Mackerel, Mackrel pike, Atka-fish, Hair tail, Conger eel and Herring. But white fish such as Croaker, Gindaro, Flounder and frozen Alaskan pollack contained less than 0.1g of EPA and DHA per 100g edible portion. Other sources of n-3 fatty acid were perilla oil, rapeseed oil, soybean oil and walnuts all of which contained relatively high amounts of linolenic acid.

• Journal of Food Hygiene and Safety
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• v.14 no.1
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• pp.27-33
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• 1999

Phytic acid, making up 1~5% of the composition of many plant seeds and cereals, is known to form iron-chelates and inhibit lipid peroxidation. Thiobarbituric acid reactive substances (TBARS), as an indication of lipid peroxidation, were measured in beef round, chicken breast, pork loin, and halibut muscle after the meats were stored for 0, 1, 3, 5, and 7 days at various temperatures [frozen (~2$0^{\circ}C$), refrigerator (4$^{\circ}C$), and room temperature ($25^{\circ}C$)]. Phytic acid effectively inhibited lipid peroxidation in beef round, chicken breast, halibut, and pork loin muscle (p<0.05). The inhibitory effect of phytic acid was dependent on concentration, storage time, and temperature. At frozen temperature, the inhibitory effect of phytic acid was minimal, whereas at room temperature, the inhibitory effect of phytic acid was maximal, probably due to the variation of the control TBARS values. At the concentration of 10 mM, phytic acid completely inhibited lipid peroxidation in all the muscle foods by maintaining TBARS values close to the level of the controls, regardless of storage time or temperature (p<0.05). The rate of lipid peroxidation was the highest in beef round muscle, although they had a close TBARS value at 0 day. Addition of phytic acid to lipid-containing foods such as meats, fish meal pastes, and canned seafoods may prevent lipid peroxidation, resulting in improvement of the sensory quality of many foods and prolonged shelf-life.

• Journal of the Korean Dietetic Association
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• v.21 no.4
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• pp.280-290
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• 2015

Diet is closely related to an economic level, but few studies have reported on the relationship between the economic level and eating habits, especially in college students. Therefore, this study was conducted to clarify differences in eating habits with a focus on processed foods according to allowance level in college students. This study was a cross-sectional survey of 500 college students using a questionnaire. The questionnaire consisted of general characteristics, eating behaviors, purchase of processed foods, and preference and intake frequency of processed foods. All subjects were classified based on monthly allowance: less than \300,000 (n=149), \300,000~400,000 (n=177), and more than \400,000 (n=124). All survey results were comparatively analyzed among the spending money groups. As the level of spending money of the subjects increased, the rate of skipping meals, eating out, and unbalanced diet increased (P<0.05). The reason for consuming processed foods was because they are easy to prepare. The factor considered the most when buying processed foods was price. However, these results showed no significant difference according to level of spending money. As spending money increased preference for retort, convenience, canned, and bottled foods significantly increased. Intake frequency of dairy products was lower, and the frequency of processed foods was significantly higher with more spending money. This study found that a higher level of monthly allowance in college students, was associated with higher rate of skipping meals, eating out, and unbalanced diet, and the preference and intake frequency of processed foods were also high. These results suggest that spending money level in college students, as an economic indicator, is relevant to intake of processed foods.

• Nutrition Research and Practice
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• v.6 no.3
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• pp.238-245
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• 2012

This study investigated the preference and intake frequency of a list of 15 commonly available high sodium Malaysian foods/dishes, dis cretionary salt use, and their possible association with demographics, blood pressures and anthropometric measurements among 300 Malaysian university students (114 males, 186 females; 259 ethnic Chinese, 41 Indians; 220 lean, 80 overweight). French fries and instant soup noodle were found to be the most preferred and most frequently consumed salty food, respectively, while salted fish was least preferred and least frequently consumed. Males had a significantly higher intake frequency of at least 6 of the salty foods, but the preference of most salty foods was not significantly different between genders. Ethnic Chinese significantly preferred more and took more frequently traditional and conventional Malaysian foods like asam laksa (a Malaysian salty-sour-spicy noodle in fish stock), salted biscuits and salted vegetable, while Indians have more affinity and frequency towards eating salty Western foods. Body Mass Index was significantly negatively correlated with the intake frequency of canned/packet soup and salted fish while waist circumference was significantly positively correlated with the preference of instant noodle. Also, an increased preference of potato chips and intake frequency of salted biscuits seemed to lead to a decreased WHR. Other than these, all the other overweight/obesity indicators did not seem to fully correlate with the salty food preference and intake frequency. Nevertheless, the preference and intake frequency of asam laksa seemed to be significant negative predictors for blood pressures. Finally, increased preference and intake frequency of high sodium shrimp paste (belacan)-based foods like asam laksa and belacan fried rice seemed to discourage discretionary salt use. In conclusion, the preference and intake frequency of the high sodium belacan-based dish asam laksa seems to be a good predictor for ethnic difference, discretionary salt use and blood pressures.

• Journal of Nutrition and Health
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• v.40 no.2
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• pp.182-190
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• 2007

The purpose of this study is to evaluate dietary quality of Korea Antarctic expedition by menu analysis. Basic menu pattern, intake of dish and dish group, DDS (dietary diversity score), daily nutrients supply, and NAR (nutrient adequacy ratio) & MAR (mean adequacy ratio) were analyzed using 1 year menu list for the 10th Korea Antarctic expedition. Most frequently served basic menu patterns were ${\ulcorner}$Rice + Soup + 2 Side dish + Kimchi (53.5%)${\lrcorner}$ and ${\ulcorner}$Rice + Stew + 2 Side dish + Kimchi (13.4%)${\lrcorner}$. In the analysis of dish group, excluding Rice and Kimchi, ${\ulcorner}$Grilled foods${\lrcorner}$ and ${\ulcorner}$Pan-fried foods${\lrcorner}$ were served more than 25% per month. Most frequently served dishes were "pan-fried rolled egg", "grilled seaweed", "kimchi soup", "fruits cocktail, canned" and "salt-fermented squid". The kinds of served dishes were very restrictive. The average score of DDS showed 2.88 for summer and 2.97 for winter. Dairy group was almost not served. Fruit & Vegetable groups were also served a little as canned product. The energy ratio of Carbohydrate : Fat : Protein was 56.5 : 23.9 : 19.2, and 56.9 : 24.5 : 18.3, for summer and winter, respectively. Both seasons had higher ratio of carbohydrate and lower ratio of fat compared to the recommended ratio (44 : 40 : 16) in polar area. Ca : P ratio was very poor, 0.40 in both seasons. NAR scores of Ca, vitamin A, vitamin $B_2$ and vitamin C were also very low, ranged from 0.6 to 0.7. Consequently, a well-planned menu supplying adequate amount of dairy, fruit and vegetable is necessarily required including Ca, vitamin D, vitamin A, vitamin $B_2$ and vitamin C intake, and some nutritionally well-educated members are urgently needed to join in the expedition.

• Journal of Food Hygiene and Safety
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• v.8 no.1
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• pp.55-61
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• 1993

Soil samples and the intestinal contents of arthropods, mollusca, pisces, aves, and mammals were examined for the presence of Clostridium botulinum. Demonstration of Clostridium botulimun was accomplished by identifying its toxin in liquid cultures inoculated with soil or material from the alimentary tract of tested animals with toxin neutralization tests in addition to morphological, cultural and biochemical tests. Incidences of Clostridium botulinum in tested samples were 5.0% in soil, 6.7% in mammal and 8.7% in fish, respectively. All of the positive cultures were identified as Clostridium botulinum type E and any other type was not demonstrated throughout the survey. Canned foods and solid ham/sausage mixture formulated as can with distilled water were inoculated with Clostridium botulinum type E and checked for toxin production by using the mouse bioassay. Clostridium botulinum type E toxin was produced as a large quantity in canned foods of fish, shell, meat and ham and, however, no significant toxin was detected in sausages and fruit samples.

• Korean Journal of Food Science and Technology
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• v.10 no.2
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• pp.224-230
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• 1978

Heat resistant putrefactive microorganisms causing spoilage of canned and processed foods were surveyed in the compost on mushroom growing bed, casing soil, raw mushrooms and canned products before sterilization at canneries located at 8 places including Buyo in Chung-Cheung-Do and monitored the total count and spore formers from the sample taken. The 9 strains of most severe heat resistant among the selected 140 spore formers were selected and determined D and Z value by TDT method. The most strong heat resistant strain was No. F-10, facultative thermophile, which was isolated from raw mushroom in Buyo area and it's Z value was $21.1^{\circ}F$ (M/15 phosphate buffer solution) and $D^{250}$ was 6.6 min.

• Journal of the Korean Chemical Society
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• v.6 no.1
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• pp.25-28
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• 1962

The colorimetric estimation, by dithiol method, of the solubility of tin dissolved from the container the tin plate in some canned marine foods has been made on 200 cans of sample on the market. Some of them contained more than 150 ppm of Sn concentration were as follows; (1) ca. 50% of squid can, (2)ca. 30% of mackerel can, (3) ca. of saury can, (4) naught of crab, whale, clam(Japanese hard clams), fish meat ball, and Turbo cornutus one. (1) It had the tendency of increasing Sn concentration according to lowering or arising the value of pH. (2) No significant difference in Sn concentration was caused by the variation of the sort of tinning as H-D or E-T. (3) The longer the period of the storage the higher Sn concentration was found, and the concentration more than 150 ppm of Sn was generally found among the cans stored more than twelve months. (4) The concentration of Sn in the liquid was higher than in solid portion, and most of dissolved Sn was distributed in the liquid portion.