• Journal of Nutrition and Health
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• v.39 no.1
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• pp.18-27
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• 2006

Smoking is well known to be associated with increased indices of tree radical-mediated damage of DNA, indicating that smoking may exacerbate the initiation and propagation of oxidative stresses, which are potential underlying processes in the pathogenesis of many diseases. The purpose of this study was to evaluate whether a daily regimen of green vegetable drink supplementation to smokers can be protective against endogenous lymphocytic DNA damage and whether it could enhance other antioxidant status. Twenty nonsmokers and nineteen smokers aged 23-60 were given 240 ml of green vegetable drink every day for 8 weeks in addition to their normal diet, and blood samples were drawn before and after the intervention. The 8 weeks of green vegetable drink consumption resulted in a significant decrease (p = 0.000, by paired t-test) in lymphocyte DNA damage expressed by TL (before: $63.13{\pm}1.05$ vs after: $37.86{\pm}10.83$, before: $66.73{\pm}1.24$ vs after: $36.51{\pm}1.13$), TM (before: $14.55{\pm}0.61$ vs after: $6.61{\pm}0.25$, before: $15.36{\pm}0.45$ vs after: $6.65{\pm}0.38$) and $\%$ DNA in tail (before: $19.7{\pm}0.41$ vs after: $16.6{\pm}0.37$, before: $20.6{\pm}0.31$ vs after: $17.1{\pm}0.5$) in both nonsmokers and smokers respectively. Vitamin C and TRAP level was not significantly changed after the supplementation. In conclusion, these results support the hypothesis that green vegetable drink exert a cancer-protective effect partially via a decrease in oxidative damage to DNA.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.344-352
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• 2006

The purpose of this study was to evaluate whether a daily regimen of green vegetable drink supplementation to male subjects improves the blood pressure and enhances other antioxidant enzyme status, lipid profiles and liver functionalities. Twenty nonsmokers and 19 smokers aged $23{\sim}60$ were given 240 mL of green vegetable drink every day for 8 weeks in addition to their normal diet, and blood samples were drawn before and after the intervention. The 8 weeks of green vegetable drink consumption resulted in a significant decrease of diastolic blood pressure in smokers (p<0.05) as well as in nonsmokers (p<0.01), and systolic blood pressure in smokers (p<0.05). Erythrocyte superoxide dismutase (SOD) activity was significantly increased in both nonsmokers and smokers after the trials. Plasma total cholesterol (TC) level was decreased in smokers and plasma TC and LDL-cholesterol (LDL-C) levels were decreased in nonsmokers while triglyceride (TG) and HDL-cholesterol (HDL-C) was not affected in both nonsmokers and smokers by green vegetable drink consumption. Plasma glutamic pyruvic transaminase (GPT), a marker of liver function was significantly reduced in both nonsmokers and smokers and plasma glutamic oxaloacetic transaminase (GOT) level was significantly reduced in nonsmokers after the supplementation. These results support the hypothesis that green vegetable drink exerts a blood pressure reducing effect and affects not only the activity of antioxidant enzymes, lipid profiles but also plasma GOT and/or GPT levels.

• Korean Journal of Organic Agriculture
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• v.7 no.1
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• pp.91-103
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• 1998

After the consumption of green vegetable juice by Korean increase rapidly, the ${NO_3}^-$ intake through green vegetable juice have been ignored to consider for the calculation of daily ${NO_3}^-$ intake. It is necessary to collect the basic data on the ${NO_3}^-$ content in green vegetable juice by different sorts, harvesting time and mixing rate of vegetable, manufacturers and storage conditions for the next calculation of daily ${NO_3}^-$ intake for Korean. Followings are the research results from monitoring and laboratory experiment related with ${NO_3}^-$ and vitamine C in green vegetable juice. The ${NO_3}^-$ content of angelica plaant(tomorrow's leaf) and kale were higher in spring than those in summer and autumm. The highest value of ${NO_3}^-$ content in tomorrow's leaf and kale were 4.85 and 2.94 times higher compare to the lowest value. The average ${NO_3}^-$ content in the midribs of tomorrow's leaf and kale were 7.5 and 2.1 times higher than those in leafblades. It indicate the green vegetable juice made from leadblade of tomorrow's leaf and kale might be better compare to those from midrib in terms of ${NO_3}^-$ content. The content of ${NO_3}^-$ and vitamine C as affected by the timecourse after juice making were decreased rapidly compare to those by storage temperature in case of carrot, kale and cucumber juice. It show the positive comelation between the content of ${NO_3}^-$ and vitamine C in carrot, kale and cucumber juice regardless of room temperature(${NO_3}^-$) or cold temperature(${NO_3}^-$). The content of ${NO_3}^-$ and vitamine C of green vegetable juice by P company were the highest among the manufactuers. The lower content of ${NO_3}^-$ and vitamine C of green vegecable juice by TW company and GB company compare to P company is due to dilution with water to produce the juice. The content of ${NO_3}^-$ of green vegetable juice which were available in market showed 143ppm in carrot juice, 506ppm in tomorrow's leaf juice, 669ppm in wild water celery juice, 985ppm in kale juice, whereas the content of vitamine C were 43ppm in carrot juice, 289ppm in wild water celery juice, 353ppm in kale juice and 768ppm in tomorrow's leaf juice. It was calculated that people take 253mg by tomorrow's leaf juice, 335mg by wild water celery juice, 483mg by kale juice if they drink 500ml of green vegetable juice perday, and it suggest to excess 1.16, 1.53 and 2.21 times respectively only by green vegetable juice consumption.

• Journal of Korean Home Economics Education Association
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• v.14 no.2
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• pp.67-77
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• 2002

The purpose of this study was to investigate eating habits. nutritional knowledge and the active use of information from the eating habits chapter of the textbook by middle school students of Korea and Japan. 9th grade students of 7 middle schools residing in Gyeongju and Hukuoka. Japan (592 Korean students. 546 Japanese students) participated in this study. Research data were collected by means of questionnaires and analyzed by such means as frequency, percentage. means. standard deviation. $\chi$$^2$-test, t-test, F-test and Pearson's correlation analysis employing SPSS Program. The results of this study were summarized as follows: 1. In terms of the physical features of middle school students, the height of Korean students tend to be taller than Japanese students. The weight of Korean students are on the average heavier than Japanese students. Research also proves that Japanese families have more family members. Korea has more full time housewives as well. Regarding their health. Korea has more people who consider themselves healthy than Japan does. 2. More students in Japan tend to eat breakfast and dinner everyday compared with Korea. Students eat snacks at night more in Korea than Japan. The average meal takes less than 20 minutes in Korea. It takes less than 30 minutes in Japan. Dinner is considered to be most important meal by the students of Korea and Japan. Meat. noodles. bread and cake are highly enjoyed by the students of both nations. 3. There was a little difference between Korean and Japanese students. concerning the necessity of nutrition education because they both study home economics. 4. The use of information from the textbook shows. most students eat green vegetable almost everyday but Korean students tested as eating more. Japanese students more often say they drink more than a cup of milk everyday The Japanese students have higher rates of using information from the textbooks. drink milk everyday. eat bean paste soup. eat a lot of meat and fish. 5. It turns out that students who have more nutritional knowledge have a low late of eating convenience food and student who utilize the chapter in the textbook in everyday life have low rates of eating convenience food.

• Journal of the Korean Home Economics Association
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• v.9 no.2
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• pp.17-29
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• 1971

Korean foods sold restrant and hotel accompaines so many kinds of side dishes. The menues never considered on the nutritional standpoint nor the volume that can be eaten by customers. The purpose of this study is to simplify and improve the menu of Korean foods sold in restrant. To find out the problem and the method of the betterment Korean food sold in restrant. The survey study was made for 100 restrants in Seoul city. Ther average number of side dish of the restrant food was 23. The average amount number of the side dish was 31 and smallest number was 4. The average amount of food served was 979 grams and the average number of food taken by people was 698 grams. The average percentage of intake of food was 62%. Protein Content of the foods sold restrant was from 54% to 240% over the recommended dietary allowances. Protein intake also exceeded from 19% to 147% of recommended dietary allowances. Age of the customers were surveyed to set up the standard amount of the nutrients. About 68% of the customers were from 30 to 40 years of age in the day time (lunch), whereas about 72% were from 20 to 30 years of age in the evening (supper). From the results of the survey study, two nutritional standard were decided to be used. One is the recommended dietary allowences of 25 years of man (reference man), and the other is that of 45 years of man. The actual standards are as follows : Standard 1 (25 years of man) Calories-900~1000Cal Protein-25-30g Vegetables-200~250g (include yellow, green vegetable), Amount of food-about 800g Standard 2 (45 years of man) Calories-700~800Cal Protein-25~30g Vegetables-150~200g (include yellow, green vegetable) Amount of food-700g The kinds of food recommended to be sold in the restrant are as follows : 1. Pansang-is a formal method of korean table setting 3 types, 7 chup, 5 chup, and 3 chup were studied and made, 2. Table for the quest with drink-2 types of table setting, 9 kinds of food and 7 kinds of foods were studied. 3. free meal-in this table, one pig protein dish with kimchi, one vegetable, and one salty flsh will be served, 19 kinds of foods were studies. 4. One dish meal-in one large dish, rice will be served with side dishes soup and kimch will be accompanied, 10 kinds of foods were studied. 5. Cafeteria style foods-one serving of food will be served in small dishes Customers should select the food want to eat.

• Journal of the Korean Society of Food Culture
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• v.11 no.4
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• pp.439-454
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• 1996

The present study investigated Bul-Chun-Wi Sacrificial Ritual (sacrificial service which has been handed down from generation to generation to worship the family ancestors in the period of $1400{\sim}1800$) and foods for the sacrificial service among fourteen head families in Andong area. The findings are as follows; 1. In Bul-Chun-Wi Sacrificial Rituals, family shrine has been maintained in good shape, and the table, dishes, and foods used in the rituals have not been changed so much until these days. 2. While vegetable soup is widely used as soup, one family uses the seaweed soup, the other soup mixed with meat, fish, and vegetable. Specially soybean-powdered soup, which is the distinguishable food in Andong area, has been used. 3. As a basic Ddock, mainly Si-Ru-Ddock(a steamed rice cake), piled up to 13-15 stacks, is used. Additional 7-9 kinds of Ddock are placed on top of the basic Ddock. 4. For grilled-meat food(Geuck), eight families use the raw meat, and one family uses the half-cooked meat. Recently, five families have used the cooked meat. Mostly used ones are meat-Geuck, fish-Geuck, chicken-Geuck, and the Geuck are not served one by one. Instead the Geuck are stacked in one dish designed for Geuck in order of meats from poultry, animal, fish, and shell. As the sub-dishes for rice, raw and cooked Geuck are used. 5. The number of stew (Tang) are 3 to 6 and 5 stews is the most popular. Commonly used stews are meat stew, fish stew, chicken stew, vegetable stew, blood stew, and organs stew. For the vegetable stew, buckwheat gel can be used. 6. As the fruit, chinese date, pear, nut and dried persimmons are the basic ones. The even number of 6 or 8 colorful fruits are used, while the odd number of 7 or 9 colorful fruits are used in three head families. 7. As Sik-Hae which is a drink and made from fermented rice, rice Sik-Hae or fish Sik-Hae has been necessarily used. 8. As raw meat dish, the liver of cow or meat is used. As a wrapping materials, the reticulum of a ruminant, green seaweed or thinly fried egg can be used.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.709-720
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• 2009

This study was conducted to identify daily caffeine intakes in beverages for elementary school children and to evaluate its effectiveness after nutrition education. The caffeine contents of 140 commercial beverages were analysed by high performance liquid chromatography-ultraviolet detector (HPLC-UV) and information about their consumption were obtained by surveying 267 children. Researchers gave nutrition education to the children, who were 6 to 11 years old and attended 9 classes of 3 elementary schools, by lecture, Powerpoint file and moving picture. Their preference and intake amount on beverages were investigated by questionnaire before and after nutrition education. The order on caffeine contents was coffee ($33.8{\pm}2.4{\sim}49.1{\pm}5.6\;mg/100\;mL$)> coffee milk ($10.6{\pm}3.3\;mg/100\;mL$)> cola ($6.0{\pm}2.4\;mg/100\;mL$)> green black oolong tea drink ($6.0{\pm}2.4\;mg/100\;mL$)> chocolate milk and chocolate drink ($1.6{\pm}0.7{\sim}1.7\;mg/100\;mL$)> black ice tea mix ($1.3{\pm}1.7\;mg/100\;mL$). The order on children's preference was carbonated drink and fruit and vegetable drink (27%)> sports drink (26%)> processed cocoa mix (7%)> milk (6%)> vitamin & functional drink (3%)> green tea drink (2%)> black tea drink and coffee (1%). The average daily caffeine intakes except tea drink was $5.9{\pm}11.2$ mg/person/day ($0.17{\pm}0.32$ mg/kg bw/day), ranged from $0.0{\sim}80.5$ mg/person/day for children. The sources of caffeine were coffee 57% (3.4 mg/person/day), coffee milk 20% (1.2 mg/person/day), carbonated drink 15% (0.9 mg/person/day), chocolate milk and chocolate drink 6% (0.4 mg/person/day), and vitamin & functional drink 2% (0.1 mg/person/day). After nutrition education, the preference of carbonated drink, coffee, vitamin drinks & functional drink was decreased significantly (p<0.05, p<0.05, p<0.01) and the intakes of carbonated drink, chocolate milk & chocolate drink, and vitamin & functional drink were also decreased significantly (p<0.01, p<0.05, p<0.01). This study has shown that nutrition education influences the preference and the intake behavior of caffeinated beverages.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.562-570
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• 2003

The awareness of ritual foods in general rituals were surveyed and compared in the Gyeonggi and Gyungsangbuk-do areas in order to identify the characteristics of Korean rituals and establish desirable ritual foods. As materials for "Jeon" (fried pan cakes) in rituals, fish fillets, meat and vegetables were largely used in the Gyeonggi region. In the Gyeongbuk region, all three of these ingredients were the most highly used for "Jeon" also. In the case of rice cakes, "Songpyun" steamed on a layer of pine needles, "Jeolpyun" and "Sirudduk", with a red beans, were mostly used in Gyeonggi-do, while "Songpyun", "Jeolpyun" and "Ingelmi" were largely used in Gyeongsangbuk-do. As seasoned vegetables and herbs, fernbrakes, root of bell flowers, green bean sprouts and bean sprouts were largely used in Gyeonggi-do region, whereas, fernbrakes, bean sprouts, root of bell flowers and spinaches were mainly used in Gyeongbuk region. The use of fernbrakes was highest in both regions. With regard to the number of side dishes, 2∼3 kinds of seasoned herbs and 3∼4 kinds of fruits were mostly used, but with slightly higher numbers in the Gyeongsangbuk-do than the Gyeonggi-do region. With regard to liquor used for rituals, clear strained rice wine was used most in the Gyeonggi-do area, while more unrefined rice wine was used in the Gyeongbuk region. Meat was the most used ingredient in broth slices of dried meat and cod were highly used in the Gyeonggi region, but slices of dried squid were most widely used in the Gyeongbuk region. Most households in both regions tended not to use raw fish in the rituals, and as for the ingredients of Korean Kabobs, meat was the most widely used, then fish and finally vegetables were the most used ingredients. Beef soup was the most used, but more green vegetable soup was used in the Gyeongbuk than the Gyeonggi region. Sweet drink made from fermented rice (sikhe) was generally used in the rituals. It was the most widely used in the Chusok-Hangawi Ritual in the Gyeonggi region, while it was used in the New Year's Ritual in the Gyeongbuk region.

• Journal of the Korean Home Economics Association
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• v.37 no.1
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• pp.133-143
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• 1999

Originally, ancestral rites is a ceremony to pay filial piety to ancestors continuously even though they died, and this is a startingpoint based on the thought of paying respect to ancestors and 'root consciousness' which Korean people have. In the earliest days, Korean people worshipped nature and the sacrificial rituals were performed mainly for the fods of the skies and the earth. After the end-Koryeo Era introduced [Juja-Garye]ancestrial rites of forefather in home generalized. By the way, the foods for ancestrial rites on the original literature centering the [Sa-Rye-Pyon-Ram]are as follows: raw meat(saeng: 牲), rice and broth(ban, gaeng: 飯羹), fruits(果), slice meats(po: 脯), salted dry fish(jaban(佐飯), rice punch(sikhye: 食醯), soup(tang: 湯), fish and meat, roasts beef (jeok: 炙), roast vegetable(sookchae: 熟菜), rice cake(pyon: 餠), noodles(麵), soy(醬), Kimchi(沈菜), drink(酒), green tea(cha: 茶) etc. Today, ancestral rites, basically with this conception, has a function to bind the family and relatives as one. But as double income family are increasing, most housewives have heavy burden mentally and financially to prepare the food for the ancestral. The foods for ancestral rites can be said a way to express the internal true heart, and a basic medium to practice the filial piety. Many documents let us know that a few days before the ancestral rites, we should prepare the food for it with careful and pious attitude. And, they stress that our sincere attitude in preparing food is important rather than its quantity. In this industrial society, we have lots of difficulty preparing and observing the same service as it in the traditional socity. But I think that housewives can be freed from the burden they have to some degree when they realize what the true meaning of ancestral rites is and that the food for it plays a role an external expression.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.12
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• pp.248-253
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• 2017

This study was conducted to analyze the anti-oxidant activity of green juice containing barley sprouts. The specimens used in the experiments were supplied byCSJ company located in Jincheon-gun, Chungbuk province. Polyphenol and flavonoid was detected in Huttuynia cordata Thunb fermentation sprout juiceat $1.075{\pm}0.174mg/mL$ and $2.736{\pm}0.187\;quercetin\;mg/mL$, in organic dandelion at $1.048{\pm}0.173mg/mL$ and $2.685{\pm}0.245\;quercetin\;mg/mL$, kan andRakat $1.013{\pm}0.083mg/mL$ and $3.624{\pm}0.237\;quercetin\;mg/mL$, broccoli blending juice at $1.494{\pm}0.255mg/mL$ and $3.826{\pm}0.286\;quercetin\;mg/mL$, and barley sprouts at $1.043{\pm}0.220mg/mL$ and $1.990{\pm}0.223\;quercetin\;mg/mL$, respectively.Antioxidant activity testing revealed the electron donating ability of Huttuynia cordata Thunb fermentation sprout juice for DPPH was 81.97%. Moreover, the free radical scavenging ability measured by ABTS assay showed that the activity was increased in the order of broccoli blending juice, Huttuynia cordata Thunb fermentation sprout juice, organic dandelion, 'kan andRak', barley sprout, and thatthe effects were similar to those of ascorbic acid at $100{\mu}g/mL$. Statistical processing is using SPSS 24, analysis of distributed layout and Duncan's multiple range (p<0.05). Therefore, the use of functional assistance material of products in the future indicates that it is worth a healthy functional drink.