• Preventive Nutrition and Food Science
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• v.8 no.4
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• pp.401-405
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• 2003

This study was conducted to find gender differences in physical activity, dietary habit and nutrient intake in 4∼6th grade students in elementary school. Physical activity assessment showed that males significantly engaged in more vigorous activity with longer duration than females. It was found that females skipped their breakfast more often and had more snack than males. On the other hand, males were more indulged in peaky eating, despite their good practice of drinking milk. Twenty-four hour dietary recall revealed that energy intakes in both males and females were not sufficient. Furthermore, subjects, regardless of gender, consumed marginal intakes of Ca and Fe. Special attention should be given to marginal intakes of Ca in the subjects. Due to low Fe intake in females, more caution should be taken to include a meal which can enhance iron absorption. It might be suggested that effective intervention strategies need to be developed and implemented to choose nutrient dense foods and activities that lead to better health.

• Journal of the Korean Chemical Society
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• v.5 no.1
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• pp.29-32
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• 1961

Two methods for the determination of Cesium-137 in various foods(ashes) were compared. The one comprises two steps, the first being the separation of alkalies as cobaltinitrites or perchlorates by the radiochemical method, and the second being the measurement of photopeak area due to the presence of Cs-137 by the use of scintillation spectrometer. The other method is the direct subjection of ash samples to the spectrometry without the radiochemical separation. The combined contribution of K-40 and Rb-87 to the spectrum was not found on account of the difference in energies of these nuclides. These two methods gave, a good agreement in the determination of Cs-137 in 50-100g ash samples of vegetables or cereals under investigation.

• Natural Product Sciences
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• v.16 no.1
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• pp.54-57
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• 2010

Effects of the species Scrophularia takesimensis, S. kakudensis, S. boreali-koreana, and S. buergeriana on rat lens aldose reductase inhibition have been investigated. Among them, the extracts of S. kakudensis and S. boreali-koreana were exhibited good inhibitory potencies compared with those of S. takesimensis and S. buergeriana. The $IC_{50}$ values of the aerial part extracts from S. kakudensis and S. boreali-koreana were demonstrated 0.46 and 0.35 mg/ml, respectively.

• Food Science and Industry
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• v.53 no.2
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• pp.200-214
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• 2020

The traditional Korean fermented fish products are classified into mainly three groups; Jeot-gal, Aek-jeot, and Sik-hae. Jeot-gal is a salt-fermented fish. Aek-jeot (Eoganjang) is actually a liquid part of Jeot-gal. Sik-hae is a salt-fermented whole or part fisheries with adjuncts. The production of jeot-gal products has been increased constantly. However, there is not enough fishery for raw materials. Recently, consumers have been preferred low-salted foods because they have become aware that high levels of salt cause adult diseases such as hypertension or gastric cancers. The main consumers of jeot-gal are adults above 40~50 years old. Young generation and school nutrition teachers dislike fishery products because of distinct fish smell, small bone, as well as food safety. Therefore, in order to increase the consumption of jeot-gal and extend its industry, jeot-gal should be developed to match the preference of new generation with good safety, health-oriented, and new concept.

• Journal of Applied Biological Chemistry
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• v.64 no.1
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• pp.13-17
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• 2021

Qantitative analysis of six compounds: (+)-catechin, benzoic acid, gallic acid methyl ester, paeonol, paeoniflorin, and albiflorin from Paeonia lactiflora extracts was performed using high-performance liquid chromatography and an ultraviolet (UV) detector, following different extraction methods. A reverse-phase column was used in a gradient elution system, and UV detection was performed at 280 nm. The results showed that the quantity of paeoniflorin was the highest in ethanol and water extracts (73.89 and 57.87 mg/g, respectively) among the six compounds. This study contributes a good analysis method for the contents of P. lactiflora and would be propitious for developing medicines and functional foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.593-601
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• 2016

This study was carried out to establish an effective marketing strategy based on Importance-Performance Analysis (IPA) of rice-convenience foods. IPA is one of the most efficient and simple methods to evaluate product quality. Data were collected from 652 people (320 males and 332 females) and analyzed by SPSS 19.0. Subjects consumed rice-convenience foods as a snack substitute (19.3%), breakfast (20.7%), lunch (37.4%), dinner (15.2%), and late-night meal (7.4%). The purpose for consumption of rice-convenience foods were as follows: light meal (34.8%), lack of time to prepare meal (42.2%), favorite restaurant is not nearby (2.3%), save money (3.4%), and outdoor activities (9.7%). All attributes about rice-convenience foods were categorized into intrinsic property and extrinsic property. As a result of factor analysis, health, sensibility, and diversity factors were extracted from intrinsic property. In addition, dependence and appearance factors were drawn from extrinsic property. In analyzing the differences between importance and performance, there were significant differences; 16 items in the intrinsic property (P<0.01), and 10 items in the extrinsic property (P<0.001). The IPA matrix is composed of four quadrants, and each represents different strategies; the first, 'keep up the good work', the second, 'possible overkill', the third, 'low priority for management', and the fourth, 'concentrate management'. As a result, factors of rice-convenience foods positioned in the fourth quadrant were 'safety (from food additives, etc.)' and 'price' in the intrinsic property and 'nutrition label' and 'safety of packaging material' in the extrinsic property. They need to be improved immediately. In this study, rice-convenience food factors for continuous maintenance and concentrative improvement were compared by IPA. Based upon the results of this study, it is necessary to develop methods to make efficient use of limited resources and practical marketing strategies.

• Korean Journal of Community Nutrition
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• v.16 no.4
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• pp.411-425
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• 2011

This study was conducted to examine differences in nutrient intakes by the compliance with the Dietary Action Guide for Korean Children. The subjects included 343 elementary school students in Gwangju city. Compliance with the Dietary Action Guide for Children showed that 62.4% of subjects had breakfast everyday; 44.3% of subjects ate vegetables/fruits/milk and dairy products daily; 26.8% of subjects ate a variety of lean meats/fish/eggs/bean products daily; 32.9% of subjects enjoyed outdoor activity everyday and ate according to their energy needs; 40.2% of subjects chose healthy and nutritious foods for snack; and 15.5% of subjects avoided food waste. Intakes of most of nutrients including energy were significantly higher (p < 0.05) in those who complied with the Dietary Action Guide well. Also nutrient intakes had the positive correlation with the scores of Dietary Action Guide (p < 0.05). From these results, nutrient intakes of children were significantly influenced by dietary factors suggested in the Dietary Action Guide for Children. In addition, the results also confirmed that good food behaviors were indispensible to maintaining a proper nutritional status. Based on these results, good food behaviors and practice were critical to secure good health and proper nutritional status for children, and that nutrition education should be strengthened in school as well as at home.

• Journal of the Korean Society of Food Culture
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• v.22 no.3
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• pp.323-329
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• 2007

The objective of this study was to compare the healthy dining out attitude of restaurant diners by self-rated health status. Using healthy dining attitude and behavior questionnaire and a single question describing self-rated health status, the needs and importance of healthy dining out was detected. Mean age of the 182 respondents was 38.9${\pm}$11.37 years old and 37.4% of the respondents answered their mean monthly income was over 6,000,000won showing the subjects belonged in high income diners. The needs of healthy dining measured by five scales and offering healthy menus(3.80), labeling foods about original country(3.79), using environmentally friendly foodstuffs(3.71) and labeling nutrients on menu board(3.62) show higher score than others. A total of 76.4% of the respondents assessed their health status as 'good-rated Health' and 23.6% was 'poor-rated health'. There was no difference in frequency of eating out by self-perception of health status but, the 'poor-rated health' group need more nutrition information in restaurant specially for calorie(p<0.05), cholesterol(p<0.05), fiber(p<0.05), functional nutrients(p<0.001) showing significant differences comparing to 'good-rated health' group. In good-rated health group, selection of Korean cuisine for eating out was more frequent than the poor. The results shows the needs of healthy dining can be varied by diner's health status and therefore restaurateur should focus on understanding of the needs of diners with various health status.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.549-552
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• 2004

A simple, efficient and accurate method was developed for the simultaneous determination of non-permitted oil soluble colorants (sudan I, II, III and IV) in foods. The identification has been carried out for sudan colorants by TLC as well as HPLC with photodiode array (PDA) detection. Separation of sudan colorants was achieved within 20 min by a gradient elution with water and acetonitrile as eluents. Sudan colorants showed good linear relationships in the range of 0.1 ～ 100 $\mu\textrm{g}$/mL. The correlation coefficients of the calibration curve for sudan colorants exceeded 0.999. The detection limits (signal-to-noise ratio 3 : 1) for sudan I, II, III and IV were 0.01, 0.01, 0.02 and 0.02 $\mu\textrm{g}$/mL, respectively. This method has been successfully applied to the analysis of red pepper powder, Kimchi and Kakdugi, and the average recoveries for real samples ranged from 83.02% to 104.3%.

• The Korean Journal of Food And Nutrition
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• v.22 no.2
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• pp.261-271
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• 2009

Deep sea water exists at depths of over 200m under the sea. As no sunlight reaches it, photosynthesis does not take place within it, and it contains no organic matter. In addition, its temperature is maintained at a stable low level throughout the year, so it does not get mixed with the sea water on the surface. It contains a large amount of nutritious salts, whose cleanness is maintained. It is a marine resource that has matured for a long period of time. Research into deep sea water, which started in the 1970s, has been made around the whole world, including the USA and Japan. In Korea, research has been active in this area since 2000. As there has been a good amount of research into industrial applications for deep sea water, since 1993, patents for the relevant technologies have been applied. This paper intends to provide a resource to researchers of deep sea water, by summarizing of all domestic deep sea water-related patents applied with Korean Intellectual Property Office from 1993 to 2008. This research was conducted using a computer and KIPRIS Database owned by the Korea Institute of Patent Information. 'Deep sea water' was used as the search keyword. A total of 222 Korean patents relating to deep sea water have been registered on the basis of IPC. Of these, 126 patents relate to the manufacturing and the treatment of foods, foodstuffs, or non-alcoholic beverages(A23L), while 50 patents relate to the production for medical, dental, or cosmetic purposes(A61K). 38 patents relate to water purification, treatment of wastewater, sewage and sludge (C02F), while 8 patents relate to fishery and farming(A01K). In summary, it was found that studies for the practical use of deep sea water have been conducted in relation to the manufacturing and the treatment of foods, foodstuffs, beverages, and cosmetics.