• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.735-745
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• 2016

This study conducted a survey with 203 single households among men and women in their 20s to 40s who were living in metropolitan areas from October 6 to November 4, 2012 in order to investigate the dietary attitude of the single households. The ratio of single households who had three meals a day regularly was 2.85 points, which was lower than the normal level, and it turned out that those in their 20s and 30s had meals more regularly than those in their 40s did (p<0.001). As for the irregular meal time, most were breakfast (85.9%), and it turned out that they often skipped meals mostly because they did not have time to eat and (41.7%) or because that bothered them (26.0%). 62.6% of the single households did overeating and most of them (39.4%) did overeating because of their irregular meals. Of the single households, women or persons who had lived alone for less than 3 years or more than 7 years cooked at home, more often (p<0.05), and most of them (42%) cooked noodles, easy to cook, but women cooked Korean food-based homemade food such as rice (31.7%) or soup and stew (21.2%), often (p<0.05). It turned out that 36.9% of the single households often ate out about two to three times a day, and as for their favorite eating-out menus, 39.4% were Korean food, followed by Western food (23.8%), flour-based food (13.5%), fast food (9.8%), Chinese food (7.3%) and Japanese food (6.2%). Lastly, as for inconveniences when they ate out, most were the 'price' (22.8%), followed by 'too much amount of food for one person' (20.2%) and 'limitations in menu selection' (19.2%). As a result of this study, it appeared that the single households had an irregular dietary life, often did overeating and often ate out, so it is judged that it would be necessary to develop a variety of nutritionally-balanced HMR food and eating-out menus in a reasonable price range for their healthy dietary life.

• Korean Journal of Food Science and Technology
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• v.4 no.1
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• pp.36-43
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• 1972

A survey of the free amino acids and free sugars in tomato, watermelon, muskmelon, peach and plum was made by means of amino acid autoanalyzer and thin layer chromatography. The results of the survey are summarized as follows. 1) Fifteen amino acids found in fruit were aspartic acid, glutamic acid, alanine, serine, asparagine, lysine, valine, glycine, methionine, histidine, threonine, leucine, isoleucine, proline and arginine, and an unknown was found. 2) Ten kinds of amino acids were detected in tomato, peach and plum, thirteen amine acids in watermelon and muskmelon (edible part), and eleven amino acids in muskmelon (rind). 3) In general, these fruits contained similar amounts of these thirteen amino acids, and although they were not outstandingly high in any one acid they did contain a nutritionally well-balanced mixture. 4) Amino acids found in the greatest amount in fruit were following: glutamic acid and aspartic acid in tomato, asparagine and lysine in watermelon, alanine, serine and aspartic acid in musk-melon, and aspartic acid and serine in peach and plum. 5) Glucose, fructose, sucrose and maltose were detected in all fruit. The contents of glucose and fructose were high, and those of sucrose and maltose were low.

• Journal of Life Science
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• v.30 no.11
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• pp.1021-1032
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• 2020

Numbers of companion animals and people rearing them are increasing in developed countries. As a result, businesses related to companion animals are becoming more advanced and specialized. Dogs have been cohabiting with humans as companions (pets) for thousands of years and, as a result, eat carbohydrate-rich foods similar to humans and maintain lives similar to their owners. Tight bonds between dogs and their owners are formed by sharing similar lifestyles, including a dwelling and food. Owners are responsible for their pets and treat them with emotional stability. Pets depend on their owners, although the food situation can cause stress. Since pet dogs are carnivorous in nature, providing pet dogs with a nutritionally balanced diet and functional materials is important for a healthy gut microbiome. Recently, the gut microbiota has become a research focus because it is associated with protection from harmful pathogens and immune regulation while maintaining physiological homeostasis. An abnormal gut microbiota is related to pathogenic processes and various gut, metabolic, mental, and neurological diseases. Additionally, pet dogs at risk of disease affect the health of their owners. Therefore, this review discusses the composition and diversity of the gut microbiota of dogs and the relationships between the gut microbiota and diseases.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.57-73
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• 2011

This study was conducted to examine the overall perception of importance and possibility of Korean food and globalization of Korean food. Analyzing the factors influencing globalization of Korean food, this study suggests development strategies and basic data for globalization of Korean food and development of high skilled manpower. The survey was carried out from April 1, 2011 to April 30, 2011, targeting students majoring in foodservice, who will play a key role in globalization of Korean Food. Analysis methods included frequency analysis, descriptive statistics, t-test, ANOVA, factor analysis, correlation analysis, and multiple regression analysis. The findings are summarized as follows: (1) Students recognized Korean food as a nutritionally balanced healthy food. (2) Standardization of Korean cuisine and food names was the most important. (3) Students were very interested in globalization of Korean Food. (4) Perception of Korean food and its globalization were significantly different according to the levels of education. (5) As a result of analyzing the effect on globalization, quality and healthfulness of Korean food had a positive effect on globalization of Korean food.

• Journal of Animal Science and Technology
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• v.63 no.6
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• pp.1355-1361
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• 2021

Digestibility of pet food can affect the health of dog, especially of aged animals. To maintain the health of dogs in an overall good status it is necessary to provide nutritionally balanced food. For example, the digestibility of dogs was known to be decreased along aging. In addition, losing teethes is an often event in aged dogs that could induce a problem to eat a large size dry pet food. Nonetheless, few detailed information is available on the most suited feeding for aged dogs. As part of the nutritional study of food for aged dogs, in this study, we tested whether food type impacts on digestibility on adult versus senior dogs. The methodology to measure the digestibility of nutrients was chosen the index method using chromium oxide. Dogs were fed the same commercial dry or wet diets, which were supplemented with 0.5% chromium oxide. The wet food was prepared by adding twice volume of water in the dry food prior to incubated overnight (14-16 hours) at room temperature. After five days, their feces were collected up to a total weight of > 200 g which was the amount to analyze undigested nutrients in feces as 3 repeats. In the apparent total tract digestibility analysis of the experimental breed, no difference in the digestibility of crude protein, crude fat, crude fiber, ash, and energy was observed regarding the moisture content of the food. Noteworthy, the digestibility of nitrogen free extract was significantly increased in senior dogs fed dry dog food compared with adult dogs fed the same diet, whereas no difference was observed between senior and adult dogs fed wet food. The small breed dogs showed similar results to the experimental breed dogs. However, the digestibility of crude fat was additionally affected by age and food type unlike the experimental breed dogs. This finding suggests that the food moisture content affects the digestibility of nutrients in dogs with aging. Hence, it may be helpful to determine the nutrient contents in foods for senior dogs depending on the food type.

• Korean Journal of Community Nutrition
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• v.29 no.2
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• pp.97-113
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• 2024

Objectives: Since the enactment of the School Nutrition Act in 1981, school lunch programs in South Korea have grown quantitatively and qualitatively with a current student participation rate of 99.8%. Nonetheless, educational materials are needed to reduce misunderstanding and ignorance about school lunch programs. This study aimed to develop 3 educational videos that help students of various ages (kindergarteners/lower-grade elementary, upper-grade elementary, and secondary school, respectively), understand the school lunch program. Methods: A scenario was created, was made, and the opinions on the scenario from experts in foodservice sectors were collected. A survey was conducted to students and parents to determine topics they wanted to know about school foodservice. The final videos were produced using this information and the expert opinions. The data were analyzed using SPSS 27.0 for Mac (IBM Corp., Armonk, NY, USA); a P-value of < 0.05 was considered significant. Results: Three videos on school foodservice were developed for various age levels of students: kindergarten/lower-grade elementary, upper-grade elementary, and secondary school. Additionally, English subtitles were included for the multicultural student population. These videos, each lasting about 7 minutes, cover topics such as nutrition, hygiene, and the cultural significance of the school lunch program. The survey results showed that parents and students wanted to know the following topics about the school lunch program: "nutritionally balanced diet" (11.9%), "purchasing safe food ingredients" (10.9%), and "healthy eating habits" (9.9%). Conclusions: The developed videos will serve as valuable educational resources on school foodservice, foster a deeper understanding of the school lunch program in parents and students, and potentially address their inquiries regarding production processes, nutrition, hygiene, cultural heritage, and health.

• Korean Journal of Community Nutrition
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• v.29 no.2
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• pp.129-143
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• 2024

Objectives: The objective of this study is to compare a nutritionally balanced soft blend diet (SBD) with a soft fluid diet (SFD) on the health of inpatients who have undergone oral and maxillofacial (OMF) surgery, ultimately aiming to enhance care outcomes, improve health-related quality of life (QOL), and increase satisfaction with the hospital. Methods: Thirty-two patients were randomized into two groups: sixteen received SFD and sixteen received SBD. Anthropometric, laboratory evaluations were conducted upon admission and discharge. Patients filled out questionnaires on demographics, diet satisfaction, food intake amount, and health-related QOL on the day of discharge, assessed using the EuroQoL 5 Dimensions 3 Level and EuroQoL Visual Analogue Scale (EQ-VAS) instruments. Data were analyzed with descriptive statistics, χ² tests for group differences, and paired nonparametric t-tests for within-group comparisons. The Mann-Whitney U test evaluated inter-group differences in preoperative weight and body mass index (BMI), postoperative changes, meal satisfaction, intake, health-related QOL, and self-assessed health status. P-values were set at a significance level of 0.05. Results: The SBD group had higher dietary intake (63.2% vs. 51.0%) and greater diet satisfaction (80.6 vs. 48.1, P < 0.0001) compared to SFD group. Health-related QOL, measured by EQ-VAS, was better in SBD group (70.3 vs. 58.8, P < 0.05). Postoperative weight and BMI decreased in SFD group but increased in SBD group (P < 0.01). Changes in laboratory results showed more stability in the SBD group. No postoperative infections were reported in SBD group, whereas SFD group had a 31.25% complication rate. Conclusions: While SFD is often recommended after OMF surgery to protect oral wound healing process, our study reveals that SBD not only enhances physical and psychological outcomes but also, somewhat unexpectedly, supports wound healing and reduces complications. Essentially, SBD promotes physical recovery and enhances health-related QOL than SFD by supporting both somatic and mental healing aspects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1374-1387
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• 2015

The purpose of this paper was to investigate the operational status of youth facilities as well as the degree of students' satisfaction with menus served at youth facilities. The survey was conducted from July 9 to July 31, 2013 using questionnaires. The responses of 55 youth facilities and 249 students who had experienced foodservice at youth facilities were analyzed, utilizing the SPSS V20.0 program. The results on management status of youth facilities were as follows: 41.8% of youth facilities were operated for over 10 years, and 45.5% of facilities served meals for 100 to 200 students per day on average. Meal costs were 4,450 won on average, and food costs accounted for 46.8% of average meal costs. Exactly 78.2% of facilities preserved storage type meals at a temperature under -18 degrees Celsius for more than 144 hours, as the 'Food Sanitation Act' stated. Exactly 12.7% of facilities did not hire professional dietitians and had unsupervised foodservice management. Among 19 kitchen equipments surveyed in this research, Combi steamer was the least frequent at youth facilities. According to the results, most students (38.7%) ate leftovers since the food was not tasty. Overall foodservice satisfaction was on average 3.45 points, and the four factors 'dining room sanitation' (P<0.05), 'food taste' (P<0.01), 'serving various desserts' (P<0.01) and 'temperature of dining room' (P<0.05), significantly affected overall satisfaction. As food taste was critical for customer satisfaction, it is important for each dietitian to consider customers' preferences and develop recipes and menus. Further, detailed regulation and precise guidelines for youth facility foodservice are required to enhance students' foodservice satisfaction and serve nutritionally balanced menus in a hygienic manner.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1362-1372
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• 2009

This study was carried out to broadly profile the dietary pattern of elderly who consumed a higher amount of sodium compared to lesser sodium consumers. Na index 14, an instant food frequency questionnaire (IFFQ) of 40 items characterizing a high amount of sodium and a food frequency questionnaire of 63 food items that were used in nationwide surveys were adopted for the assessment of dietary characteristics of the subjects. The Na index 14 consisted of food items such as kimchi stew, bean paste stew, cooked spinach dish, seaweed soup, fish stew, roasted anchovy, and seasoned vegetables. Also, the survey constructs included nutritional knowledge and anthropometric measurements of the subjects. Out a total of 135 participants, 58 elderly were determined as the high sodium intake group (HSIG) and the other 77 were the control group, via a formerly validated Na index and sodium-associated dietary habits scale (SDH). Dietary habits of "add salt or soy sauce to foods", "drink up the broth of soups and stews", and "brined fishes and vegetables daily" were among the most significant differences between HSIG and control group in SDH assessment. In addition, the HSIG were less likely to have regular meals, adequate amount of meals, and nutritionally balanced meals than the control, with the differences manifesting more in females than males. Additional findings included that the HSIG possessed a poorer nutritional knowledge and obtained much higher scores on the IFFQ. Taken together, the study urges the needs of nutrition education for the elderly who habitually salt their foods and maintain a less desirable dietary style.

• Journal of Chest Surgery
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• v.31 no.8
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• pp.739-748
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• 1998

Background: It has been well documented that transient occlusion of the coronary artery causes myocardial ischemia and finally cell death when ischemia is sustained for more than 20 minutes. Extensive studies have revealed that ischemic myocardium cannot recover without reperfusion by adequate restoration of blood flow, however, reperfusion can cause long-lasting cardiac dysfunction and aggravation of structural damage. The author therefore attempted to examine the effect of postischemic reperfusion on myocardial ultrastructure and to determine the rationales for recanalization therapy to salvage ischemic myocardium. Materials and methods: Young Holstein-Friesian cows(130∼140 Kg body weight; n=40) of both sexes, maintained with nutritionally balanced diet and under constant conditions, were used. The left anterior descending coronary artery(LAD) was occluded by ligation with 4-0 silk snare for 20 minutes and recanalized by release of the ligation under continuous intravenous drip anesthesia with sodium pentobarbital(0.15 mg/Kg/min). Drill biopsies of the risk area (antero-lateral wall) were performed at just on reperfusion(5 minutes), 1-, 2-, 3-, 6-, 12-hours after recanalization, and at 1-hour assist(only with mechanical respiration and fluid replacement) after 12-hour recanalization. The materials were subdivided into subepicardial and subendocardial tissues. Tissue samples were examined with a transmission electron microscope (Philips EM 300) at the accelerating voltage of 60 KeV. Results: After a 20-minute ligation of the LAD, myocytes showed slight to moderate degree of ultrastructural changes including subsarcolemmal bleb formation, loss of nuclear matrix, clumping of chromatin and margination, mitochondrial destruction, and contracture of sarcomeres. However, microvascular structures were relatively well preserved. After 1-hour reperfusion, nuclear and mitochondrial matrices reappeared and intravascular plugging by polymorphonuclear leukocytes or platelets was observed. However, nucleoli and intramitochondrial granules reappeared within 3 hours of reperfusion and a large number of myocytes were recovered progressively within 6 hours of reperfusion. Recovery was apparent in the subepicardial myocytes and there were no distinct changes in the ultrastructure except narrowed lumen of the microvessels in the later period of reperfusion. Conclusions: It is likely that the ischemic myocardium could not be salvaged without adequate restoration of coronary flow and that the microvasculature is more resistant to reversible period of ischemia than subendocardium and subepicardium. Therefore, thrombolysis and/or angioplasty may be a rational method of therapy for coronarogenic myocardial ischemia. However, it may take a relatively longer period of time to recover from ischemic insult and reperfusion injury should be considered.