• Journal of Nutrition and Health
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• v.18 no.1
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• pp.14-22
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• 1985

The effect of feeding Sequency on the growth and composition of individual organs in young and adult rae were investigated Young and adult male rats were received 20% casein diet by one-meal, three-meals per day or ad libitum for 24 days The rats were tilled and analyzed with regard to the composition of individual organs DNA, RNA, Protein lipid and water content of the liver, kidney, speen were determined In both young and adult rats, the body weight gain of the three- meal group was similar to that of ad -lib. group, but the body weight gain and food intake of the one - meal group were lower than those of others. In case of young rats, DNA, RNA and protein content of liver, kidney and spleen was less in one- meal group than in ad-lib group : their compositions per DNA were, however, similar in both instances In case of adult rats, the weight of liver increased significantly and their composition per DNA except lipid increased in one - meal group, but the total DNA content in the liver did not show any significant difference. The size of stomach and intestine tend to increase in meal -feeding group, but the serum cholesterol showed no significant change.

• Journal of Food Hygiene and Safety
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• v.28 no.4
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• pp.299-305
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• 2013

This study surveyed the real state of children-favored food sold within the green food zone in Gwangju and whether they were high calorie and low nutrition food (HCLNF) or not. A total of 124 samples, which were kimbab (8), tteokbokki (7), toast (12), and Mandu (8) in meal and fried (potato, 6), fried (etc, 6), sundae (7), chicken (skewed, 7), chicken (gangjeong, 5), hot dog (7), corn dog (7), oden (7), slush (27), and oden soup (10) in between meal, were surveyed. The test items are moisture, ash, crude fat and protein, carbohydrate, free sugars, sodium, and saturated fat. In 35 samples of four meal categories, every samples had sodium more than the criteria (600 mg per serving size) and had saturated fat lower than the criteria (4 g per serving size) except twelve toasts. All of toasts were identified as HCLNF due to saturated fat and sodium contents. Four toasts also exceeded the calorie criteria (500 Kcal per serving size). In 89 samples of ten between meal categories, every samples had protein more than the criteria (2 g serving size) excepting slushes and had free sugars lower than the criteria (17 g per serving size) excepting one chicken (gangjeong). Most of fried foods, chickens (gangjeong), and corn dogs had saturated fat more than the criteria (4 g per serving size). But only five fried foods and five chickens (gangjeong) were identified as HCLNF due to calorie (500 Kcal per serving size). In 27 samples of slushes, 20 samples had free sugars more than the criteria (17 g per serving size) with no protein, so they all were identified as HCLNF.

• Nutrition Research and Practice
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• v.4 no.1
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• pp.82-88
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• 2010

This study aimed to define a one portion size of food items frequently consumed for convenient use by Koreans in food selection, diet planning, and nutritional evaluation. We analyzed using the original data on 5,436 persons (60.87%) aged 20~64 years among 8,930 persons to whom NHANES 2005 and selected food items consumed by the intake frequency of 30 or higher among the 500 most frequently consumed food items. A total of 374 varieties of food items of regular use were selected. And the portion size of food items was set on the basis of the median (50th percentile) of the portion size for a single intake by a single person was analyzed. In cereals, the portion size of well polished rice was 80 g. In meats, the portion size of Korean beef cattle was 25 g. Among vegetable items, the portion size of Baechukimchi was 40 g. The portion size of the food items of regular use set in this study will be conveniently and effectively used by general consumers in selecting food items for a nutritionally balanced diet. In addition, these will be used as the basic data in setting the serving size in meal planning.

• The Journal of Internal Korean Medicine
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• v.33 no.4
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• pp.558-571
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• 2012

Objectives : The purpose of this study was to verify the difference in diet, digestion, sweat, feces and urination characteristics according to body shape characteristic. Methods : 1,302 participants were divided into 4 body types and were assessed through the questionnaire about Sasang constitution's ordinary symptoms such as diet, digestion, sweat, feces and urination characteristics. Results : Hyeong-keum type had active characteristics in the size of their meal and speed of taking meal. Hyeong-keum type got the most in the amount of sweating. And Yo-wi type reported the greatest urinary frequency. Conclusions : The difference of body type influences Sasang constitution's ordinary symptoms such as diet, sweat and urination. In digestion and feces, there was no statistical significance in the difference.

• Journal of the Korean Home Economics Association
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• v.39 no.9
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• pp.121-135
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• 2001

This study was purposed to analysis the satisfaction with occupation and family living of husbands and wives involved in the family business management. Analyzed data was the KHPS (Korean Household Panel Study) which was collected by Daewoo Economic Research Institute. Subjects were 646 husbands and wives. Results were as fellows: 1) The family business was preferred by the middle age than younger one. In many cases, size of the family business was smart, but variation was relatively large. 2) Wives'satisfaction with family living was lower than husbands'one. Differences between wife's and husband's satisfaction with occupation were not appeared. 3) As couples'one were younger, as the satisfaction with health and couple's relationships were higher. Especially frequency of the out of meal and vacation experience in the last year were important variables in the satisfaction with family living.4) Frequency of the out of meal was important variable in the explaining the satisfaction with the income, stability, and a bright future of the family business.

• The Korean Journal of Food And Nutrition
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• v.19 no.2
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• pp.153-160
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• 2006

This study investigated the food habits of the elementary school children according to obesity index. The subjects included 1,307 elementary school children classified into four groups according to their individual obesity indices: underweight, normal weight, overweight, and obesity. The distribution of subjects by BMI was 51.5% underweight, 32.9% normal weight, 7.3% overweight, and 8.3% obese. Of these children, 62.6% ate breakfast everyday, and common weight control methods were exercise and diet. Lack of appetite was the most common reason for skipping breakfast(75.3%). Most students(74.7%) had Korean traditional cooked rice and side dishes for breakfast, and 69.6% of students responded that their meal speed was $10{\sim}30$ minutes. In conclusion, the food habits influencing obesity were eating speed, snack intake after dinner, and the number of snacks, while the size of meals did not influence obesity.

• Journal of the Korean Society of Food Culture
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• v.12 no.4
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• pp.419-421
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• 1997

Washing water volume of rice for cooking and rice weight for one person per meal in one household were surveyed for confirming pollution by the washing water and total losses by rice washing procedures. The mean size of a family was 4.64 persons and the mean consumption weight of rice per capital per meal was 138.43g. It is used 0.782 L of water for washing the rice per capital share. The washing water of rice was composed of 0.32% of total solid, 0.11% of soluble solid and 1.65% of solid loss to rice, and COD and BOD of it were 2.400 and 3.564 ppm respectively. Based on total population in Korea, 41 miliion, excepting age below 4, total cost for washing water of rice summed up about 1,495 billion won including 8.8 billion won for tap water cost, 11.7 billion won for waste water treatment, and 129 billion for solid loss of rice.

• Food Science and Industry
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• v.54 no.4
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• pp.278-292
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• 2021

Fermented milk including yogurt, which has a long tradition of thousands of years, was first established in Korea in 1919, and the current market size has grown to over 90 billion dollars. Fermented milk, which began in the early days of liquid yogurt, appeared on the market as spoonable and drinking yogurt. Fermented milk began with research on intestinal health functions and lactobacilli, and gradually developed into various disease prevention studies such as gastrointestinal health, immunity improvement, skin beauty, and prevention of dementia. As a simple meal, it has a nutrient function element, which serves as a meal replacement, and is expanding its range from general foods to special-purpose foods and dietary supplements. Fierce market competition is taking place, and as a result, the domestic fermented milk market is developing through the development of various products for differentiation.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.9
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• pp.1326-1333
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• 2002

Studies were conducted with nine barrows, average initial body weight $44.5{\pm}2.1kg$, fitted with a T-cannula at the distal ileum, to determine the apparent ileal (and true) digestibility (AID and TID) of CP and AA in different cultivars of rapeseed meals and soybean meal. The barrows were fed either a casein diet or one of eight corn starch-based semipurified diets, formulated to contain 17.0% CP (DM basis) with one of seven different cultivars of rapeseed meal or soybean meal as the sole source of dietary protein, according to a six-period, nine-treatment, incomplete Latin Square. Chromic oxide (0.5%) was used as a digestibility marker. The pigs were fed of 4% of body weight twice daily, at 08:00 and 20:00 h. Ileal digesta were collected at 2 h intervals daily from 5 d to 7 d. The AID or TID values of CP and most AA (Cysteine excluded) were significantly lower in the rapeseed meals than in soybean meal (p<0.05). There were significant differences in the AID or TID values of CP and AA among the seven different cultivars rapeseed meals (p<0.05); the seven rapeseed meals were arranged according to the size of the AA digestibility values of the rapeseed meals from the greatest to the least, as Zayou 59, Youyan 7, Ganyou 16, Qingyou 2, Huaza 3, Ningza 1 and Lianglou 586; differences in CP, AA, NDF and ADF contents in the rapeseed meals were mainly responsible for the variation in the AID or TID values of AA among rapeseed meals. The AID value of CP can be used as an index of the AID or TID values of most AA in rapeseed meals. However, the AID value of CP was less appropriate as a direct indicator of the AID or TID values for cysteine, methionine, tryptophan, phenylalanine and proline.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.5
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• pp.598-606
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• 2010

This study investigated the nutritional quality of soybean meal (SBM) fermented by Aspergillus ($FSBM_A$) and/or followed by Lactobacillus fermentation ($FSBM_{A+L}$). Both fermented products significantly improved protein utilization of SBM with higher trichloroacetic acid (TCA) soluble true protein content, in vitro protein digestibility and available lysine content, especially in $FSBM_{A+L}$. Moreover, $FSBM_{A+L}$ produced a huge amount of lactic acid resulting in lower pH as compared to the unfermented SBM or soybean protein concentrate (SPC) (p<0.05). $FSBM_A$ and $FSBM_{A+L}$ raised 4.14% and 9.04% of essential amino acids and 5.38% and 9.37% of non-essential amino acids content, respectively. The ${\alpha}$-galactoside linkage oligosaccharides such as raffinose and stachyose content in $FSBM_A$ and $FSBM_{A+L}$ decreased significantly. The results of soluble protein fractions and distribution showed that the ratio of small protein fractions (<16 kDa) were 42.6% and 63.5% for $FSBM_A$ and $FSBM_{A+L}$, respectively, as compared to 7.2% for SBM, where the ratio of large size fractions (>55 kDa, mainly ${\beta}$-conglycinin) decreased to 9.4%, 5.4% and increased to 38.8%, respectively. There were no significant differences in ileal protein digestibility regardless of treatment groups. SPC inclusion in the diet showed a better protein digestibility than the SBM diet. In summary, soybean meal fermented by Aspergillus, especially through the consequent Lactobacillus fermentation, could increase the nutritional value as compared with unfermented SBM and is compatible with SPC.