• Asian-Australasian Journal of Animal Sciences
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• v.32 no.8
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• pp.1195-1204
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• 2019

Objective: The purpose of this study was to investigate whether addition of konjac gel with three different vegetable powders can increase quality of low-fat frankfurter-type sausage. Methods: Low-fat frankfurter-type sausages were manufactured with formulations containing konjac gel and three vegetable powders (aloe vera, cactus pear, or wheat sprout) as pork fat replacers. The formulations of frankfurters were as follows: NF (normal-fat; 20% pork fat), LF (low-fat; 10% pork fat), KG (low-fat; 10% pork fat+10% konjac gel), and konjac gel with three vegetable powders (KV), such as KV-AV (10% pork fat+10% konjac gel with aloe vera), KV-CP (10% pork fat+10% konjac gel with cactus pear), and KV-WS (10% pork fat+10% konjac gel with wheat sprout). Proximate analysis, pH value, color evaluation, cooking loss, water-holding capacity, emulsion stability, apparent viscosity, texture profile analysis, and sensory evaluation were determined. Results: The konjac gel containing groups showed lower fat content (p<0.05) and higher moisture content than NF group (p<0.05). The pH value of frankfurters was decreased in three KV groups (p<0.05). The three KV groups had increased dark color (p<0.05) compared with KG, and KV-CP had the highest redness (p<0.05). The water-holding capacity and emulsion stability were higher in the three KV groups than KG and LF (p<0.05). Cooking loss was generally decreased in the three KV groups, compared with KG (p<0.05). The apparent viscosity of KV groups was similar with NF group and overall texture properties were improved in KV-CP. In the sensory evaluation, the highest overall acceptability was found in KV-CP groups (p<0.05). Conclusion: The four fat replacers improved physicochemical properties of low-fat frankfurters. Particularly, konjac gel with cactus pear powder seems more acceptable as a pork fat replacer.

• Nutrition Research and Practice
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• v.16 no.2
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• pp.173-193
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• 2022

BACKGROUND/OBJECTIVES: Alzheimer's disease (AD) is one of the most representative neurodegenerative disease mainly caused by the excessive production of amyloid beta (Aβ). Several studies on the antioxidant activity and protective effects of Populus tomentiglandulosa (PT) against cerebral ischemia-induced neuronal damage have been reported. Based on this background, the present study investigated the protective effects of PT against cognitive impairment in AD. MATERIALS/METHODS: We orally administered PT (50 and 100 mg/kg/day) for 14 days in an Aβ_25-35-induced mouse model and conducted behavioral experiments to test cognitive ability. In addition, we evaluated the levels of aspartate aminotransferase (AST) and alanine aminotransferase (ALT) in serum and measured the production of lipid peroxide, nitric oxide (NO), and reactive oxygen species (ROS) in tissues. RESULTS: PT treatment improved the space perceptive ability in the T-maze test, object cognitive ability in the novel object recognition test, and spatial learning/long-term memory in the Morris water-maze test. Moreover, the levels of AST and ALT were not significantly different among the groups, indicating that PT did not show liver toxicity. Furthermore, administration of PT significantly inhibited the production of lipid peroxide, NO, and ROS in the brain, liver, and kidney, suggesting that PT protected against oxidative stress. CONCLUSIONS: Our study demonstrated that administration of PT improved Aβ_25-35-induced cognitive impairment by regulating oxidative stress. Therefore, we propose that PT could be used as a natural agent for AD improvement.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.540-551
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• 2009

This study was conducted to investigate the quality characteristics of mungbean starch gels containing various hydrocolloids (carrageenan, locust bean gum and xanthan gum) during room temperature storage ($25^{\circ}C$ for 24, 48 and 72 hours). Carrageenan and xanthan gum reduced the pasting viscosity of mungbean starch, whereas the locust bean gum increased the viscosity. The melting characteristics, as assessed by DSC, showed that carrageenan and xanthan gum delayed gelatinization of mungbean starch and the locust bean gum had no effect on this property. The lightness (L) of the gels with the locust bean gum was similar to that without the additive during storage, whereas that with carrageenan and xanthan gum was higher than that without the additive. Hardness, chewiness and gumminess of the gels with the locust bean gum was higher than that without the additive during storage, whereas that with carrageenan and xanthan gum was lower than that without the additive. The rupture stress, rupture strain and rupture energy of the gels with carrageenan and xanthan gum was lower than that without the additive during storage, whereas that with the locust bean gum was similar to that without the additive. In the sensory evaluation, springiness and cohesiveness of the gels with carrageenan and xanthan gum were lower than those without the additive, whereas springiness, brittleness and hardness of the gels with the locust bean gum were higher than those without the additive. In addition, the overall acceptability of the gels with the locust bean gum improved. The above results showed that carrageenan and xanthan gum lowered the quality characteristics of the mungbean starch gel and the locust bean gum improved them. Thus, the addition of 0.5% locust bean gum is an appropriate method for improving the quality characteristics of mungbean starch gel.

• Korean Journal of Community Nutrition
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• v.28 no.5
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• pp.376-391
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• 2023

Objectives: Our previously published study showed that a workplace nutrition intervention program with personalized goal setting and smartphone-based nutrition counseling improved dietary habits and physical activity in city bus drivers who were overweight/obese. This study explored the facilitators and barriers that participants faced in achieving their dietary and physical activity goals six months after the intervention. Methods: The study included bus drivers and dietitians who participated in the intervention program. Three focus group interviews were conducted with 10 bus drivers (divided by two groups based on their achievement of set goals) and five dietitians who had provided nutrition counseling. Results: Willpower was the most important intrapersonal facilitator for drivers to achieve their goals. Other factors that promoted behavioral changes were nutrition counseling by dietitians, trackable physical activity using smartwatches, and setting of practical and achievable goals. Meanwhile, the most important barriers identified were occupational factors such as long driving hours, short breaks, and shift work. Other barriers were environmental factors such as availability of snackable food, accessibility to convenience stores, and cold weather. Family and colleagues were perceived as both facilitators and barriers. In addition, dietitians identified a lack of knowledge about healthy diet as one of the barriers. Conclusions: Our results suggested that the workplace environment should be improved and that nutrition intervention programs at the workplace could encourage bus drivers to practice healthy eating habits. The facilitators and barriers identified in this study should be considered when planning a nutrition intervention program for bus drivers.

• Journal of Environmental Science International
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• v.21 no.7
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• pp.865-873
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• 2012

Clean plate education program was applied to change students' perception on food waste in the dormitory cafeteria of T campus G university that is located in Tongyeong, in which 408 students joined the program. From survey and food waste monitoring, it was found that clean plate education program was effective to change students' perception as well as action. Half students (50.5%) answered that their eating habit changed, and among them 30.1 % students left a little food on the plate and 13.1% students left no food behind. Many students become aware of the seriousness of food waste issue (84.5%), and 44.2% students were trying to reduce leftover. Food waste generation in cafeteria was 341.9, 576.1, 344.3g/capita/day in 2005, 2007 and 2008, respectively. And this shows that food waste generations were much less than national average data except 2007. Therefore we could conclude that clean plate education program was satisfactory to change students' perception on food and to change their action, and it could be an excellent new approach to resolve a social issue caused by food waste. In order to reduce food waste generation at dormitory cafeteria, food taste and diet should be improved and students' eating habits also should be changed. For this, a practical program like clean plate education should be organized.

• Korean Journal of Community Nutrition
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• v.15 no.1
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• pp.108-123
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• 2010

The purpose of this study was to investigate school food service satisfaction and menu preferences of high school students in Iksan, Cheonbuk area. Self-administered questionnaires were completed by 692 high school students. Data was analyzed by SPSS 11.5 statistical software. Significant differences between genders were tested by the $X^2$ -test or t-test. The mean satisfaction score with school food service were 2.8 points out of 5 points. The satisfaction scores for menu (2.8 points) and food temperature (3.1 points) were low, but satisfaction with hygiene and facilities (2.7 points) and service (2.6 points) were lowest. The reason that high school students left food was 'the food taste is not good' (65.3%). The school food service areas needing improvement according to the subjects were food taste (39.3%), hygiene (24.3%). The mean score for menu preference was 3.7 points. The highest menu preference menu for the rice category was stirfried rice (bokeumbap), for the soup was meat soup, for the kimchi was Korean cabbage kimchi. Based on the results we made the following suggestions: To increase the satisfaction with school food service, changes in the school food service policies are needed at the government and school levels. Efforts should be made to improve the taste of school food. The school food service menu should be improved by taking into account the preferences of the users. There is also a need for the development of nutrition programs like nutrition consulting linking students and family, and nutrition camps that will encourage correct dietary habits.

• Preventive Nutrition and Food Science
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• v.14 no.1
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• pp.1-7
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• 2009

Control of hyperglycemia and dyslipidemia is strongly correlated with decreased risk for cardiovascular disease, the most common and fatal diabetic complication. The purpose of this study is to determine the effects of garlic and aged black garlic on glycemic control and blood lipid profile in animal model of type 2 diabetes. Three week-old db/db mice (C57BL/Ks, n=21) were fed AIN-93G semipurified diet or diet containing 5% freeze-dried garlic or aged black garlic for 7 weeks after 1 week of adaptation. Fasting serum glucose, insulin, triglyceride, total cholesterol, and HDL-cholesterol and blood glycated hemoglobin were measured. Body weight and food intake of garlic and aged black garlic group were not significantly different from those of the control group. Fasting serum glucose and blood glycated hemoglobin levels were significantly decreased and insulin level was significantly increased in garlic group compared with control group (p<0.05). Consumption of aged black garlic significantly decreased homeostasis model assessment for insulin resistance (HOMA-IR) and tended to decrease serum glucose. Garlic consumption significantly decreased total cholesterol, while aged black garlic significantly reduced serum total cholesterol and triglyceride and increased HDL-cholesterol levels. These results suggest that garlic exerts hypoglycemic and hypocholesterolemic effect and aged black garlic improved insulin sensitivity and dyslipidemia in db/db mice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.4
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• pp.395-399
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• 2007

The purpose of this study was to investigate the antioxidant and fibrinolytic activities of saltwort fermented juice. Saltwort extract was fermented using lactic acid bacteria at $30^{\circ}C$ for 3 days and the fermented juice was analyzed for its functionality as a potential functional food source. The addition of sugar improved the cell viability during fermentation of saltwort. At the concentration of 50%, lyophilized fermented juice showed DPPH-radical scavenging activities of 23.7% and SOD-likely activity of 34.5%. Fibrinolytic activity of fermented juice was also observed at a concentration of 25%. In conclusion, saltwort fermented juice appears to have not only anti-oxidant effect but also cardiovascular protection.

• Culinary science and hospitality research
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• v.22 no.8
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• pp.172-181
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• 2016

This study evaluated the satisfaction and healthy eating index of nutrition-plus program providing nutritional supplements to pregnancy, lactating women, infant and children. This program was carried out at Public Healthcare Center, Seodaemun-gu in Seoul from February 2014 to June 2014. The subject selected among applicants for low income family financing of the government included 159 subjects. There was no statistically significant difference for degree of satisfaction with supplementary food by age, but the degree tends to get higher at lower age. Degree of satisfaction with supplementary food by the duration for participation was shown higher as the duration gets longer. For questions of 'Do you check nutrition label?' and 'Do you preserve food as described at food label?' in healthy eating index evaluation, the scores appeared higher at younger age group as they check the nutrition label more. Also as the duration for participation gets longer, the scores appeared higher which can be interpreted as effect of nutrition education from Nutrition-Plus. Frequency of having breakfast gets lower at higher age of subjects. And it gets higher as the duration for participation gets longer even though that there's no difference between '3 to 4 months' and '5 to 8 months' of the duration of participation. For evaluation of food security in recent 1 year, 86.8% of subjects responded 'Food sufficiency' and 'Enough but not always the kinds of food we want', and there is no difference by age and the duration of participation. As a result of this research, it is shown that the subjects of nutrition support project are relatively satisfied with the support. And healthy eating index gets improved as the duration of participation gets longer which can be considered as effect of nutrition education. It seems to be necessary to keep nutrition education as well as food support so to perform food life education on appropriate purchase and consumption of food.

• Journal of the Korean Dietetic Association
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• v.10 no.1
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• pp.25-33
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• 2004

The objective of this study is to analyze the effects of the food waste reducing campaign on food service. For this purpose, the author analyzed the quantity of food waste before and after the Quality Improvement(QI) activity and investigated employees' satisfaction with food service. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows : The number of employees who used the food service was 374.29$\pm$25.120 before QI and 332.89$\pm$27.274 after QI, so it decreased significantly after QI. The daily quantity of waste food was 39.52$\pm$3.060kg before QI and 19.58$\pm$4.825kg after QI, so it decreased significantly after QI. The quantity of waste food per person was 105.84$\pm$8.907g before QI and 59.07$\pm$15.125g after QI, so it decreased significantly after QI. Among 7 items related to employees' satisfaction, the taste of food was 3.30$\pm$0.890 before QI and 3.51$\pm$0.665 after QI, so it improved significantly after QI. No significant difference was found in the variety of menus, saltiness, temperature and compatibility of side dishes and tableware hygiene but employees appeared to be more satisfied with these items after QI. Employees' satisfaction with kindness/appearance did not show a significant difference but employees appeared to be less satisfied with it after QI.