• Korean Journal of Community Nutrition
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• v.14 no.5
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• pp.556-564
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• 2009

The purpose of this study is to analyze the school dietitian's cognition, practical use of environment-friendly agricultural products to provide fundamental information for the qualitative improvement in the school food service. The results of the study are as follows: 1. It was clearly recognized that the subsidy for the school food service is generally insufficient, the amount of additional appropriate subsidy for the school food service was different according to type of school and roughly 300~600 won in each of foods needs to be supported. 2. The environment-friendly agricultural products that were often used in the school food service were vegetables and grains. 3. In the analysis of cognition and problems toward using environment-friendly agricultural products, the dietitians recognized that environment-friendly agricultural products should be appropriately used. A reason that environment-friendly agricultural products were better than general agricultural products was composed of a use of less additive, good ingredient, and good outer condition. 4. In the analysis of countermeasure on increasing environment-friendly agricultural products in the school meal service, the response to that more additional subsidy was necessary for the school food service. The highest and the most positive effects after using environment-friendly agricultural products were students' health improvement and improvement in parents' satisfaction with the school food service.

• Journal of Korean Elementary Science Education
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• v.30 no.3
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• pp.271-281
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• 2011

The environmental education is based on the assumption that accurate knowledge and attitude could be linked to real action, but those have no effect on changing the behavior. To effect the change in behavior, we need to consider the reflective thinking which can make people change their behavior. The strategies to accelerate the reflective thinking are five steps of the reflective thinking process and the interaction through the discussion of students. And also, it is more proper if the contents are based on the real experiences of the students. Thus, this study tried to know whether the improvement of reflective thinking was able to affect to the environmental behavior. The environment education program was applied to the 60 elementary school 6th grade students in Gyeonggi-do and the survey methods were presented in the general experimental curriculum. To study 6th subjects (energy, harmful chemical material, heavy metal and agricultural chemicals, food additive, environmental friendly consumption, and recycle) was developed. This study shows the effect of the program on the environment knowledge, the environment behavior, the level of reflective-thinking and communication ability.

• The Korean Journal of Food And Nutrition
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• v.35 no.6
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• pp.499-512
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• 2022

This study investigated the quality characteristics and antioxidant effects of rice cookies containing different percentage of freeze-dried plum powder (3%, 5%, 6%, and 12%). The density of the dough and the thickness of the rice cookies from the control group and the additive group were not significantly different. The pH value of the dough, its moisture content and spread factor, as well as the Hunter's L and b values of the rice cookies significantly decreased as the amount of dried plum powder added increased. However, the sweetness, hardness, thickness, Hunter's a value, total polyphenol, total flavonoid and anthocyanin contents, DPPH and ABTS free radials scavenging activity, and ferric reducing antioxidant power of the rice cookies significantly increased as the amount of dried plum powder added increased. Overall, the results of this study showed that adding dried plum power enhanced the antioxidant activities and quality characteristics of rice cookies.

• Korean Journal of Community Nutrition
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• v.21 no.2
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• pp.140-151
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• 2016

Objectives: This study was performed to examine the consumption patterns of convenience food at convenience stores, dietary habits, and perception as well as knowledge of food additives among university students. Methods: Subjects were 352 university students in Cheongju, Korea, and data was collected by a self-administered questionnaire. They were divided into three groups according to the frequency of consumption of convenience food at convenience stores: 79 rare (${\leq}1$ time/month), 89 moderate (2-4 times/month) and 184 frequent (${\geq}2$ times/week). Results: More subjects from the frequent consumption group lived apart from parents (p<0.001) and possessed more pocket money (p<0.01). Frequent consumption group consumed noodles, Kimbab, and sandwich & burger significantly more often (p<0.001, respectively) than others. In addition, frequent consumption of convenience foods at convenience stores was associated with frequent breakfast skipping (p<0.05), irregular meal time (p<0.01), snacking (p<0.05), and eating late night meal (p<0.001). More from the rare consumption group had heard about food additives previously compared to the frequent consumption group (79.7% vs. 63.6%, p<0.01). Frequent consumption group showed significantly higher score than did the rare consumption group for the following questions: monosodium glutamate is harmful to your health (p<0.05), food additives are necessary for food manufacturing (p<0.005), food additives need to be labeled on products (p<0.05), there is no food additive at all if labeled as no preservatives, no coloring, and no added sugar (p<0.05). There was a significant difference in degrees of choosing products with less food additives depending on the consumption pattern. Conclusions: Our results provided a better understanding of the factors associated with frequent consumption of convenience foods at convenience stores among university students and will be useful to develop a nutrition education program for those who are more prone to consume convenience foods.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.7
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• pp.1092-1099
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• 2007

Two experiments were conducted to determine the additivity of apparent or true digestibility of phosphorus (P) in soybean meal (SBM), peas, faba beans, corn, oats, broken rice meal, rough rice meal, buckwheat, and sorghum for growing pigs. Chromic oxide (0.3%) was used as a digestion marker in both experiments. Each experiment lasted for 12 d, which consisted of a 7-d dietary adaptation period followed by a 5-d fecal collection period. Experiment 1 involved 6 diets: the SBM-based control diet; 4 diets with corn, oats, rough rice meal and broken rice meal substituted for SBM; and an additional diet with a representative mixture of the 5 ingredients. In Experiment 2, 6 diets were prepared similarly, except that the tested ingredients besides SBM were faba beans, peas, buckwheat, and sorghum. In each experiment, six barrows with an initial average individual BW of 20.5 kg were fed one of the six diets according to a $6{\times}6$ Latin square design. The apparent and true P digestibility values for the nine tested ingredients were determined by the substitution method. There were no differences (p>0.05) between the determined and the predicted true P digestibility values for the mixture of ingredients in Experiments 1 and 2. However, the determined and the predicted apparent P digestibility values for the mixture of ingredients differed (p = 0.059) in Experiment 1, but not in Experiment 2. These results indicate that true P digestibility values are additive in ingredients containing low levels of phytate phosphorus and anti-nutritional factors, whereas the apparent P digestibility values are not always additive in single feed ingredients for growing pigs.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.607-615
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• 2015

Our final goal was to manufacture low-calorie healthy seafood spreads using high pressure processing. Prior to developing the spread products, we performed a nationwide survey of consumers aged in their teens and twenties (n=585). The questionnaire was designed to gain insights from consumers on spread products, including Importance-Performance Analysis (IPA), recipes, market prospects, etc. Consumers responded that 'price, calorie, fat content, sanitary, nutrition, and food additive' should be improved, in that order. They also thought that fruits and vegetables are highly acceptable in recipes of seafood spreads. In addition, consumers pointed that we should concentrate on 'taste, sanitary, flavor, nutrition, and price' to make spreads more successful. Regarding market prospects, consumers rated spreads with scores over 2.96/5.00, which means the market for seafood spreads is sufficient. The consumers' response provided guidelines for developing and manufacturing low-calorie healthy seafood spreads.

• Food Science and Preservation
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• v.24 no.5
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• pp.666-672
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• 2017

The purpose of this study was to examine the effects of long-term endurance exercise and salvia miltiorrhiza vinegar on body composition and insulin resistance of high-fat diet (30% carbohydrate, 50% fat and 20% protein) induced obese rats. After 8 weeks of high fat diet (50% of total calories), rats were divided into 4 groups (sedentary group, n=10; exercise group, n=10; Salvia miltiorrhiza vinegar group, n=10; exercise+Salvia miltiorrhiza vinegar group, n=10) for 8 weeks. Body weight, body composition, diet intake volume, oral glucose tolerance test, plasma total cholesterol were measured. The results showed that Salvia miltiorrhiza vinegar plus endurance exercise training for 8 weeks significantly improved body weight control, visceral fat weight, and insulin resistance. However, only Salvia miltiorrhiza vinegar treatment did not significantly improve body composition and insulin resistance. In addition, there was no additive by the combination of Salvia miltiorrhiza vinegar and endurance exercise in insulin, body fat, and total cholesterol. The reduction of body fat, glucose, insulin and cholesterol by combination was resulted from the exercise. These results suggest that Salvia miltiorrhiza vinegar has slight effect on anti-hyperglycemia and anti-obesity.

• Journal of agricultural medicine and community health
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• v.23 no.2
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• pp.251-258
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• 1998

Ginger has been cultivated for thousands of years. It is very popular in the food industry as an additive to ginger ale, candies, pastries and cakes. The root has a strong, sweet scent. It contains protein, fat, carbohydrates, ash, calcium, potassium, vitamin A. thiamine, riboflavin, niacin and ascorbic acid. In korea, farmers keep ginger roots into underground holes from the harvest time to the seedtime. They dig 6 meters under the ground and preserve the cultivated ginger roots. This study was conducted to evaluate the health hazards occurred in the underground storing places of ginger roots. Authors reviewed the accidents occurred in those places, therefore transported by the public emergency system in Seo-cheon city from Jan, 1 1996 to Dec, 31 1997. We could confirm 8 persons on transport records. Among them, 5 persons were due to poisoning, 3 persons were due to injuries. We would like to suggest that poisoning could be induced by hypoxia and injuries occurred from a fall into the underground hole. These should be prevented by the health education for farmers. And further investigations are needed to understand their magnitude and the pathogenic mechanisms.

• Journal of Environmental Science International
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• v.32 no.10
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• pp.741-744
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• 2023

This study focused on high school laboratory research and the main purpose was to develop alternative additives for livestock waste and ammonia volatilization methods with high school students as participants and to provide information to business owners based on the results. Compared to the control groups, The bentonite and illite treatment groups had similar ammonia volatilization, pH, EC, and total nitrogen content. In particular, the alum and aluminum chloride mixed treatment group showed low pH and ammonia volatilization, and high EC and total nitrogen content for poultry litter. As a result, when focusing on high school laboratory research, the alum and aluminum chloride mixed agent treatment fulfilled its role as an alternative additive for ammonia reduction. In addition, this approach can be suggested as a method to solve difficulties in adapting to the field through a practical cooperative relationship with livestock farms.

• Nutrition Research and Practice
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• v.6 no.6
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• pp.513-519
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• 2012

Aged garlic extract (AGE) is known to have a protective effect against immune system, endothelial function, oxidative stress and inflammation. We examined the effects of exercise with and without aged garlic extract administration on body weight, lipid profiles, inflammatory cytokines, and oxidative stress marker in high-fat diet (HFD)-induced obese rats. Forty-five Sprague-Dawley rats were fed either a HFD (HFD, n = 40) or a normal diet (ND, n = 5) for 6 weeks and thereafter randomized into ND (n = 5), HFD (n = 10), HFD with AGE (n = 10), HFD with Exercise (n = 10), or HFD with Exercise+AGE (n = 10) for 4 weeks. AGE groups were administered at a dose of 2.86 g/kg body weight, orally. Exercise consisted of running 15-60 min 5 days/week with gradually increasing intensity. AGE (P<0.01), Exercise, and Exercise+AGE (P<0.001) attenuated body weight gain and food efficiency ratio compared to HFD. Visceral fat and liver weight gain were attenuated (P<0.05) with all three interventions with a greater effect on visceral fat in the Exercise+AGE than AGE (P<0.001). In reducing visceral fat (P<0.001), epididymal fat (P<0.01) and liver weight (P<0.001), Exercise+AGE was effective, but exercise showed a stronger suppressive effect than AGE. Exercise+AGE showed further additive effects on reducing visceral fat and liver weight (P<0.001). AGE significantly attenuated the increase in total cholesterol and low-density lipoprotein-cholesterol compared with HFD (P<0.05). Exercise+AGE attenuated the increase in triglycerides compared with HFD (P<0.05). Exercise group significantly decrease in C-reactive protein (P<0.001). These results suggest that AGE supplementation and exercise alone have anti-obesity, cholesterol lowering, and anti-inflammatory effects, but the combined intervention is more effective in reducing weight gain and triglycerides levels than either intervention alone.