• Journal of the East Asian Society of Dietary Life
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• v.6 no.2
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• pp.143-151
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• 1996

This study was performed to investigate the effect of dietary dried anchovy and non-fat dried milk on serum and femur Ten months old female rats were divieded into 6 groups(ST, A-middle, A-high, M-middle, M-high, A+M), and fed the diet containing different level of food calcium for 8 weeks. The results obtained were summerized as follow: 1. The rats' weight gain were not significantly different from the fed groups, but food intake were significantly higher or lower level in the group of A-high than the other groups. 2. Serum calcium concentration was significantly increased in the A-middle group, the M-high group were significantly decreased. Serum phosphorous contents of M-high group were increased significantly higher than ST group. The serum magnesium contents were increased significantly higher than in the A-middle group. Serum iron contents of other experimental groups were significantly higher than ST group. All experimental groups were significantly lower copper contents in serum than ST group. 3. The more rats took dried anchovy and non-fat dried milk, the longer the length of femur. But this trend is not statistically difference. In the breaking force of left femur, most of all experimental group were stronger than ST group. 4. The calcium, phosphorous contents of ash, dry, wet weight of right femur in A+M group were higher than any other groups.

• Journal of agriculture & life science
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• v.50 no.5
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• pp.129-137
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• 2016

This study investigated the effect of dietary lysine and gamma-linolenic acid(GLA) levels on growth performance, carcass traits, and meat quality in finishing pigs. Pigs were provided with feed containing two different levels of lysine(0.45% and 0.75%) with three different levels of gamma-linolenic acid(0.0, 0.3, and 0.6%). Average daily gain(ADG) was significantly lower (p<0.01) in pigs provided with the lower level of lysine. In contrast, feed/gain(p<0.01), diet cost/gain(p<0.05), and intramuscular fat(p<0.01) were all significantly higher in pigs fed the lower level of lysine. Similarly, meat color scores(CIE L*, a*, and b*) and cooking loss were significantly higher(p<0.01) in pigs fed the lower level of lysine, whereas shear force(kg/2.5 inch2)was not affected by dietary lysine. The addition of GLA had no significant effect on any of the parameters measured. The results indicate that providing pigs with 0.45% lysine in their diet may help to increase intramuscular fat content, allowing the industry to produce pork products that meet consumer needs in Korea.

• The Korean Journal of Food And Nutrition
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• v.9 no.1
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• pp.59-68
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• 1996

The study was designed to observe the effects of different dietary fat consumed in Korea with those of three other fats on colonic epithelial cell phospholipid and phosphatidyl inositol composition, which were known as biomarker for colon cancer. Male Sprague Dawley rats, at 7 weeks of age, were divided into control and 1,2-dimethylhydrazine (DMH) -treated group that was again subdivided into four groups. The experimental diets contained one of four dietary fats at 15%(w/w) level, those were, blend fat(BF), beef tallow(BT), corn oil (CO) or perilla oil (PO) At the same time, each rat was injected nth saline for control group or DMH twice a week for 6 weeks to five total dose of 180 mg/kg body weight. Dietary fatty acid composition influenced the fatty acid compositions of tissues. Proportions of C18:2 colonic mucosal phospholipid well reflected dietary level of C18:2 showing in decending CO>BF>PO> BT. The percentage of C20:4 in phospholipid was the higher in CO and BT groups and the lowest in PO groups. Incorporation of -linolenic acid in colonic mucosal lipid In perilla oil group was negatively correlated to the content of C20:4. Therefore, $\omega$3-linolenic acid rich in perilla oil could be a very important dietary source in controlling arachidonic acid level in colon epithelial cell. Therefore it could be recommend to use more perilla oil in meal preparation to reduce the risk factor against colon cancer.

• The Korean Journal of Food And Nutrition
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• v.7 no.2
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• pp.108-113
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• 1994

This study was carried out to evaluate the effect of Cnidi rhizoma (CR) water extract on fat accumulation In fatted rats induced by the oral high fat administration for six weeks. To accomplish this evaluation, the serum and liver tissue have been examined for enzyme activity, cortisol and insulin level. The change of liver or tissue have been observed by the light microscope. GOT GPT and LDH activities were lower than the control group. Insulin and cortisol were higher than the control group, due to the fat accumulation. The liver of the control group observed by the tight microscope appeared to the fatty liver, but CR group showed some improvement of the fatty liver Based on the above results, it was shown that it is possible to improve fat accumulation induced by high fat dietary through using the oral administration of Cnidi rhizoma water extract.

• Journal of Korean Public Health Nursing
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• v.26 no.1
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• pp.28-37
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• 2012

Purpose: The aim of this study was to examine BMI, body fat mass, percent body fat, waist-hip ratio, soft lean mass, skeletal muscle mass, and fat free mass, and to determine the association between dietary behavior and exercise and body composition among students at women's colleges, and decide on the relationships among them. Method: This study employed a cross-sectional study design and a convenient sampling method. Ultimately, a total of 404 students participated in the study, which was conducted from September 1 to December 22, 2009. Measurements administered were comprised of dietary behavior and a questionnaire on exercise. The SPSS Win 18.0 statistics program was used for analysis of final data. Results: Major findings are as follows: 9.9% of participants showed a high BMI, and more than 56% and 38% of participants showed a high percent body fat and waist-hip ratio, respectively. Dietary behavior showed a significant negative association with percent body fat (r=-0.110, p=0.027) and waist-hip ratio (r=-0.118, p=0.018). Compared with the non-regular exercise group, the regular exercise group showed a high level of soft, lean mass (t=4.15, p<0.001), skeletal muscle mass (t=3.13, p=0.002), and fat free mass (t=4.00, p<0.001). Conclusion: For maintenance of proper body composition, health promotion programs for management of dietary behavior and regular exercise for students at women's colleges should be developed.

• Food Science of Animal Resources
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• v.34 no.2
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• pp.158-165
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• 2014

The effects of replacing pork back fat with brewer's spent grain (BSG) pre-emulsion for physicochemical, textural properties, and sensory evaluations of reduced-fat chicken sausages are evaluated. Control was prepared with 15% pork back fat, and three reduced-fat chicken sausages were formulated with the replacement of 20, 25, and 30% pork back fat with BSG pre-emulsion. The pH level of reduced-fat sausages formulated with BSG pre-emulsion is lower than that of the control (p<0.05). The redness, yellowness, and apparent viscosity of reduced-fat chicken sausages increase proportionally with increasing BSG pre-emulsion (p<0.05). With increasing BSG pre-emulsion concentration, the fat contents and energy values are decreased in reduced-fat chicken sausages (p<0.05). The BSG pre-emulsion improves the hardness, gumminess, and chewiness of reduced-fat chicken sausages (p<0.05), and the reduction in fat and the addition of BSG pre-emulsion had no influence on the cohesiveness of the chicken sausage. And there is no significant difference in the overall acceptability among control, T1 (chicken sausage with 20% of BSG pre-emulsion, 10% of fat addition), and T2 (chicken sausage with 25% of BSG pre-emulsion, 5% of fat addition) (p>0.05). Therefore, our results indicate that BSG is effective dietary fiber source for manufacturing of reduced-fat meat product and suggest that 20-25% of BSG pre-emulsion is suitable for pork back fat in chicken sausages.

• Journal of Nutrition and Health
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• v.29 no.1
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• pp.112-121
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• 1996

The study was designed to observe the effect of blend fat calculated from the foods consumed in Korean with those of perilla oil, beef tallow and corn oil on colonic mucosal phospholipid fatty acid composition and the levels of TXB2 and diacylglycerol (DAG) which were known as biomarkers for cancer. Male Sprague Dawley rats, at 7 weeks of age, were divided into control and 1, 2-dimethylhydrazine (DMH)-treated group, and each group was subdivided into four groups. The experimental diets contained one of four dietary fats, blend fat (BF), perilla oil(PO), beef tallow (BT) or corn oil (CO), at 15% (w/w) level. At the same time, each rat was injected with saline for control group or DMH twice a week for 6 weeks to give total dose of 180mg/kg body weight. DMH injection, regardless of the type of dietary fats, significantly increased the levels of PGE2 and TXB2 in colonic mucosal layer compared to control (p<0.01). However, the level of eicosanoids was influenced by the types of dietary fats in both control and DMH group. In control groups, colonic mucosal level of TXB2 was higher in beef tallow group, but lower in perilla oil group compared to that of blend fat (p<0.01). In DMH groups, the level of TXB2 was higher in beef tallow and corn oil groups(p<0.05). The level of PGE2 showed the same trends with TXB2 and beef tallow most significantly increased the level of PGE2. DMH treatment did not influence on tissue fatty acid profile, which was directly reflected by dietary fatty acid composition. Proportions of C18 : 2 in colonic mucosal phospholipid well reflected dietary level of C18 : 2 showing the order CO>BF>PO>BT. The precentage of arachidonic acid(AA) in mucosal phospholipid was the highest by CO adn BT groups and the lowest by PO group. The incorporation of $\alpha$-linolenic acid in colonic mucosal phospholipid in perilla oil group was negatively correlated to the content of AA. Dietary level of C18 : 2 might not be the only controlling factor for the production of eicosanoids in colonic mucosa layer and might function with $\omega$3 fatty acids. The level of DAG was significanlty lower in PO group than that of BT group. Therefore, $\omega$3 $\alpha$-linolenic acid rich perilla oil could be very important dietary sourec in controlling eicosanoid production DAG level in cloln and recommenced to use more often in meal preparation to reduce the risk factor against colon cancer.

• Journal of Nutrition and Health
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• v.30 no.2
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• pp.201-209
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• 1997

The purpose of this study was to investigate the possible causal factors of obesity in women with child-bearing experiences in effects to provide optimal information for the prevention and/or treatment of obesity. Sventy one women with child-bearing experiences were divided into five groups based on the degree of obesity by BROCA method ; normal weight, overweight, and obesity which was further divided into three groups of light, moderate, and sever obesity. Various anthropomnetric measurements, overall eating habits, and dietery intakes were asessed for each groups. Out of eighteen anthropometric factors asociated with obesity, thirteen measurements were represented to be valid for the diagnosis of obesity. Body fat % which was analyzed by Bioelectrical Impedance fatnee Analyzer were 24.765, 28.05%, and 29.85 for normal, overweight, and obesity group respectively. WHR(waister to hip ratio) or BMI(body mass index) widely used index was also resulted to be valid as a predictor of obesity. Waist circumference which represents abdominal fat mass showed a good correlatin with body fat%. The analysis of dietary intakes suggested that the overintakes of total calorie may not be the only causal factor of obesity, rather the amount of daily protein, fat and carbohydrate intakes or the physical activity level would be more closely related with the prevalence of obesity. Further investigation considering more variety of food composition of diet and the activity level involving larger number of subjects would be needed.

• Journal of Nutrition and Health
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• v.27 no.1
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• pp.23-45
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• 1994

It has been recently reported that degenerative diseases are increasing rapidly in many other countries as well as in Korea according to expansion of life expectancy, economic development and dietary patterns. The aim of this study was to investigate changes in lipid metabolism with age, to determine which dietary factors affect the serum lipid profiles, and to compare Korean and western diets. With clinically normal participants(made 60, female 63), this study was carried out in three phases : 1) to analyze blood lipid levels with age, 2) to analyze the effects of different dietary intakes on blood lipid levels according to age, and 3) to compare the effects of different food intakes on blood lipids between eastern and western coutries. The results are follows : 1) Mean serum values of triglyceride and cholesterol reached a peak level at the age of 50-60 years, although men has higher levels than women at earlier ages. LDL cholesterol percentage increased sharply after 50 years and continued to 70 years. 2) Differences of dietary calorie intake including carbohydrate, total fat and animal fat affected serum lipid profiles, such that high intake groups generally showed higher triglyceride and cholesterol values than the lower intake groups. 3) Compared with Americans(45%), Koreans consumed carbodydrates at 65% of their calorie intake. At this carbohydrate level dietary fatty acid P/S and W-6/W-3 ratio were 1.1 and 6, this could make Koreans continue this dietary pattern composed of carbohydrate at 65% of total calorie intake, and P/S ratio of fatty acid at 1 to 2.

• Korean Journal of Community Nutrition
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• v.6 no.1
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• pp.51-68
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• 2001

This investigation studied the relationship between Body Mass Index(BMI) and dietary intake, levels of serum lipid, lipoprotein(a) and plasminogen activator inhibitor-1(PAI-1) of 28.449 Korean adults(16.937 men, 11.542 women) from 1995 to 1999. The dietary assessment was conducted using 24-hour dietary records and food frequency questionnaires. During this five year study, the BMI normal-weight group, as a percentage of the annual test population, decreased from 68.0% to 60.2%, while the BMI overweight and obese groups collectively increased from 25.0% to 29.7%. The levels of serum total cholesterol (TC), LDL-cholesterol(LDL-C), Triacylglycerol(TG) and PAI-1 increased as the values of BMI increased, while the levels of HDL-cholesterol(HDL-C) and lipoprotein(a)(men only) appeared to decrease as values of BMI increased. The levels of daily energy intake also increased as values of BMI increased in both men and women. The obese group had significantly higher levels of carbohydrate, protein, fat(men only), and cholesterol intake than those of the normal-weight, underweight, and overweight groups. In men, BMI positively correlated with the levels of macronutrients and cholesterol intake(p＜0.001), % energy of protein, fat, and alcohol intake(p＜0.001), and the levels of serum TC, LDL-C, TG and PAI-1(p＜0.001), while BMI negatively correlated with % energy of carbohydrate intake, and the levels of Lp(a) and HDL-C(p＜0.001). In women, BMI negatively correlated with level of cholesterol(p＜0.01), fat(p＜0.001), alcohol intake(p＜0.05),% energy of fat (p＜0.001), % energy of alcohol intake and level of and HDL-C(p＜0.001). Subjects who had serum TC, LDL-C, HDL-C, and TG levels greater than the standard reference values(TC＞240mg/㎗, LDL-C＞130mg/㎗, HDL-C＞35, TG＞200mg/㎗) exhibited a higher intake of the three macronutrients, iron, calcium, meat, milk and fatty foods than those subjects who had serum lipid concentrations less-than-or-equal-to the standard reference values. Overall, there was positive correlation between the high risk factors of vascular disease variables, dietary intake, and BMI. Prevalence of hypertension and high blood sugar were increased as BMI increased, but the prevalence of hypertension is decreased as the year goes by. These findings showed that dietary intake, level of serum lipids and other vascular disease risk factors increased as BIM increased. Therefore, middle or upper class Korean adults who have high BMI should improve their eating habits. This involve reducing alcohol, animal fat, high carbohydrate foods, and overall food intake, and balancing intake in order to lower vascular disease risk factors, including obesity.