• Journal of the Korean Society of Food Culture
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• v.33 no.5
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• pp.426-436
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• 2018

This study assessed effective strategies to reduce the sodium intake among consumers using pork cutlet sauce as a model food system. Original pork cutlet sauce and sodium-reduced sauce (29% reduced by a salt substitute) were analyzed to characterize the sensory properties using descriptive analysis. The effects of sodium-reduction of the sauce, consumer type (nutrition teachers vs. general consumers), information related to the sodium content, serving method, and consumer's health, taste and sodium-related attitudes on the consumer's preference, perception, and intake of the sauce were analyzed using a consumer test. In descriptive analysis, the original and sodium-reduced sauce showed similar sensory characteristics but did not differ in saltiness. In the consumer test, there were no significant differences in the overall preference levels between the two sauces. On the other hand, there were significant differences in preference and perception between nutrition teachers and general consumer groups, which were due largely to their age as well as the health and sodium-related attitudes and nutritional knowledge differences. Sodium-reduced information decreased the perceived saltiness intensity. In addition, reducing sodium intake by serving pork cutlet sauce in a bottle can be an effective strategy because this serving method increased the acceptance and induced the smaller intake of sauce.

• Journal of the FoodService Safety
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• v.5 no.1
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• pp.5-11
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• 2024

For successful food safety education in kindergartens, enjoyable play is essential. However, Korea lacks food safety education materials that help teachers create play activity plans suited to specific situations. This study aimed to develop food safety education guideline based on the Ministry of Education's guidelines and the 2019 Revised Nuri Kindergarten Curriculum. We reviewed current guideline and conducted focus group interviews to create content aligned with these guidelines. In our research, we structured educational content on elements of 'food safety management practices', including 'hand washing habits', 'food poisoning management', and 'food labeling information'. Nutrition and early childhood education professionals designed objectives and activities suitable for 3-, 4-, and 5-year-old children. The resulting guidebook provides a comprehensive resource for planning annual, monthly, and weekly food safety education. Educational topics, content, examples of children's experiences, and related Nuri curriculum were summarized in the food safety education guidebook. Guidebooks were provided to kindergartens to facilitate the application of these activities. The guideline developed in our study will enable kindergartens to make structured plans for food safety education, ultimately contributing to children's health and the formation of safe eating habits.

• The Korean Journal of Food And Nutrition
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• v.4 no.2
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• pp.133-140
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• 1991

This study was designed to investigate age-related changes in body composition and cell mediated immunity. Male Sprague-Dawley rats were fed stock diet ad libitum and 12 rats were sacrified at 1, 4, 6, 12 months of age. Body weight Increased sharply from 1 to 4 months. and Increased steadily thereafter. The weights of liver, epididymal fat pads, and kidney increased in similar pattern as body weight, but their relative ratio to body weight decreased with age. The ratio of epididymal fat pads to body weight increased with age. The weight of extensor digitorium longus, coleus and plantaris increased from 1 to 4 months, but it decreased at 6, 12 months. The protein content of muscles decreased or increased through- out 12 months. The T cell proliferation response to Con A stimulation was significantly lower at 6 months than 1 month and lower at 12 months than 6 months.

• Journal of the Korean Society of Food Culture
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• v.12 no.3
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• pp.309-321
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• 1997

To observe trends over time in the consumers' preference for food purchasing, a content analysis of food advertising in Women's Dong-A was conducted with the five-year intervals from 1968 to 1995. Advertisements for food were classified with the types of foods represented, the types of food products sold, and the types of promotional statements. The results of this study can be summarized as follows: 1. The percentages of advertisements for Ingredients &Condiments group; Fats, Sugars & Desserts group; and Beverages group were peaked in the 1970s; advertisements for Protein foods, Dairy products, and Fruits & Vegetables began to increase in early 1980s; and advertisements for Starch & Cereals stabilized over time. 2. The percentages of advertisements for products classified as Fresh, Frozen and Bottled foods increased linearly; and Canned, Dry products (whether ready-to-eat or required reconstitution) decreased. 3. The percentages of promotional statements about General Health Nutrition and Contains specific nutrients were all very high, although they may decrease in recent decade; promotional statements about Minimizes or Eliminates Certain substances increased linearly over time. 4. The advertisements of Consumer-related statement were very high over time. The proportion of statement about Taste was 60.6% of all advertisements.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.1
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• pp.23-26
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• 1985

This experiment was investigated on weight loss, vitamin C content, and its relationship to evaluate visual quality during spinach consignment from a viewpoint of consumer. Vitamin C content of spinach leaf, 35.38mg% fresh weight, was 3 times higher than those of stem. Under $20^{\circ}C$ of spinach consignment, the spinach was edible in a half day of unpackage and 3 days with package. However, under $10^{\circ}C$ of spinach consignment, it was good through 6-7 days with unpackged and 10 days with package. Weight and vitamin C content of stem and leaf in spinach during consignment were closely related to the temperature condition at $20^{\circ}C$ than at $10^{\circ}C$ in both of package and unpackage. The regression equation of relationship between loss(X) and vitamin C loss(Y) of spinach, during consignment with Package and unpackage at $20^{\circ}C$ and $10^{\circ}C$ was Y=21.30X+40.32(r=0.69.)

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.760-765
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• 1999

Changes in physiochemical properties of Sunchang sikhe kochujang, the most famous traditional kochujang, by red ginseng addition(1, 2 and 5% red ginseng on the total weight basis) were investigated. Measurements of physiochemical parameters such as reducing sugar content, alcohol content, amino type nitrogen content and color difference value were conducted during fermentation at 25oC for 120 days. Alcohol content was increased from the begining of fermentation, reaching at the highest level after 90 days of fermentation and then slowly reduced. Alcohol content of red ginseng kochujang was generally higher than that of control kochujang after 90 days of fermentation. Crude protein content of control kochujang and red ginseng kochujang were reduced during fermentation whereas amino type nitrogen content were gradually increased during fermentation. Amino type nitrogen content of red ginseng kochujang appeared to be slightly lower than that of the control kochujang. The reduction in amino type nitrogen content of red ginseng kochujang was negatively related to the level of red ginseng addition. Among color difference values, L and b value of both control kochujang and red ginseng kochujang were reduced by 30 days from the begining of fermentation and then started to be increased.

• Preventive Nutrition and Food Science
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• v.9 no.2
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• pp.107-112
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• 2004

Texture hardening of Yackwa during storage is the major quality deterioration of Yackwa. In this study the effects of gellan gum and xanthan gum on texture hardening of Yackwa during storage were studied. Instrumental hardness and sensory evaluation results showed that addition of 0.05 % and 0.1 % of gellan gum or 0.1 % and 0.5 % of xanthan gum significantly decreased the hardness of Yackwa by 32 ∼ 63 % after 4 weeks of storage. Retardation of texture hardening was obtained even at the 0.05 % level of gellan gum, indicating that gellan gum was a more potent texture modifier for Yackwa than xanthan gum. Correlation analysis between moisture content and hardness of Yackwa showed that there was high correlation between moisture content and hardness of Yackwa after 4 weeks storage ($r^2$=-0.998), regardless of the initial moisture content. These results suggest that retardation of texture hardening during storage is primarily related to moisture retention of Yackwa during storage.

• Journal of Nutrition and Health
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• v.54 no.5
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• pp.435-447
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• 2021

Purpose: Body adiposity is negatively correlated with hepatic iron status, and Korean pine nut oil (PNO) has been reported to reduce adiposity. Therefore, we aimed to study the effects of PNO on adiposity, hepatic mineral status, and the expression of genes and proteins involved in iron absorption. Methods: Five-week-old male C57BL/6 mice were fed a control diet containing 10% kcal from PNO (PC) or soybean oil (SBO; SC), or a high-fat diet (HFD) containing 35% kcal from lard and 10% kcal from PNO (PHFD) or SBO (SHFD). Hepatic iron, copper, and zinc content; and expression of genes and proteins related to iron absorption were measured. Results: HFD-fed mice had a higher white fat mass (2-fold; p < 0.001), lower hepatic iron content (25% lower; p < 0.001), and lower hepatic Hamp (p = 0.028) and duodenal Dcytb mRNA levels (p = 0.037) compared to the control diet-fed mice. Hepatic iron status was negatively correlated with body weight (r = -0.607, p < 0.001) and white fat mass (r = -0.745, p < 0.001). Although the PHFD group gained less body weight (18% less; p < 0.05) and white fat mass (18% less; p < 0.05) than the SHFD group, the hepatic iron status impaired by the HFD feeding did not improve. The expression of hepatic and duodenal ferroportin protein was not affected by the fat amount or the oil type. PNO-fed mice had significantly lower Slc11a2 (p = 0.022) and Slc40a1 expression (p = 0.027) compared to SBO-fed mice. However, the PC group had a higher Heph expression than the SC group (p < 0.05). The hepatic copper and zinc content did not differ between the four diet groups, but hepatic copper content adjusted by body weight was significantly lower in the HFD-fed mice compared to the control diet-fed mice. Conclusion: HFD-induced obesity decreased hepatic iron storage by affecting the regulation of genes related to iron absorption; however, the 18% less white fat mass in the PHFD group was not enough to improve the iron status compared to the SHFD group. The hepatic copper and zinc status was not altered by the fat amount or the oil type.

• Journal of the Korean Society of Food Culture
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• v.34 no.3
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• pp.255-267
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• 2019

This study was conducted to understand the dietary life of North Koreans by analyzing dietary life-related articles published in Joseon Nyeoseong, which is the only women's magazine in North Korea. This study employed content analysis of 769 articles from 1999 to 2017. The major findings of this study were as follows. Out of the 769 articles, 131 (17.0%) were about dietary culture, 541 (70.4%) were about the food and nutrition, and 97 (12.6%) were about food production. The articles emphasized ethnic food and North Koreans ingredients, spices, cooking methods, containers, and etiquette. A variety of foods and ingredients were used to maintain health, as well as to treat common illnesses and health problems. There were 173 recipes mentioned in the magazine, but no foreign food recipes. There were many dishes that could be preserved for a long time such as Kimchi and pickles. For food security, many vegetables and plant-eating animals such as rabbits were cultivated. Overall, the results indicate that North Korea has been maintaining its unique dietary life without being influenced by foreign countries.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.8 no.3
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• pp.171-176
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• 1975

Gae-bul, Urechis unicinctus, fresh or sun-dried has been esteemed as one of the most tasty sea foods in Korea. In this paper, the degradation of nucleotides and their related compounds in Gae-bul during sun drying was studied. The nucleotides and their related compounds were extracted with cold perchloric acid and their amounts were determined by anion exchange column chromatography. In fresh Gae-bul, the results showed that AMP was dominant and the content of ATP, ADP, AMP and inosine were 0.6, 3.5, 6.8 and $0.7{\mu}\;mole/g$ on dry base respectively while IMP was not detected. AMP tended to degrade slowly and ATP and ADP decreased rapidly while inosine ana hypoxanthine increased remarkably sun drying. In dried sample, the content of AMP was the highest, $5.6{\mu}\;mole/g$ on dry base, whereas ATP, ADP, inosine and hypoxanthine were lower.