• Journal of Nutrition and Health
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• v.23 no.7
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• pp.521-530
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• 1990

A nutrition survey of 133 children, 9 to 12 years old, in the Nan Hyang elementary school, which offers no school lunch program and is situated in Shinllim 7-dong of Seoul, as the location of one of the socioeconomically vulnerable groups, was undertaken in July of 1989, to investigate dietary intake. Total daily energy and nutrient intake were below the RDA's, except for intake of vitamin. A and ascorbic acid. Carbohydrate provided 69% of total energy intake ; protein accounted for 12% ; fat provided 19%. The survey found that 15% of subjects skipped a meal more than once a day. Nutrient intakes of boxed lunch prepared at home and school, lunch eaten at home were out of balance. Family environment, anthropometric data and results of biochemical tests were positively correlated with nutrient intake. The survey emphasizes the urgent need for expansion of the school lunch program.

• The Korean Journal of Community Living Science
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• v.12 no.1
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• pp.41-49
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• 2001

The purpose of this study was to investigate the preparation patterns of traditional fermented soybean products(jang) from the housewives living in Yangsan. 89.4% of the respondents used once a day, every meal and the frequency of eating was higher with getting older. 70% answered that the taste of their homemade doenjang was good, while only 2.5% were not be satisfied with their doenjang. According to the survey, 82.2% of the housewives used the meju made by the traditional method for jang preparation, of which perparation patterns showed remarkablely in the housewives living in the independent home. On the other hand, we could see that the amount of jang preparated one time in each home of Yangsan region was approximately 6∼10kg or 16∼20kg. The hard tasks of jang preparation were seasoning, storing and meju preparation. Especially, housewives living in the communal house had a difficulty in storing of jang. But most wants to continue to prepare jang by traditional method at home.

• YAKHAK HOEJI
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• v.2 no.1_2
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• pp.17-21
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• 1953

The following food consumption survey was carried out during the period 16th July 1951 to 17th July 1951 for the purpose of observing the existing refuge food consumption condition in Korea. The investigation was made in the Jeukki Refuge Camp as the most adeguate sample in compliance with the advice of the officers in Pusan city hall. The 31 subject families were sampled by the random sampling method. In the field of this survey, the investigator visited each subject family and weighed the amount of food consumed at each meal; supper, breakfast and lunch, by the investigating tables and balance. There-by, the total consumed amount of food by each family was investigated for one (1) day.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.10
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• pp.1437-1440
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• 2009

This study was performed to investigate the use of urinary catecholamines to monitor changes in the activity of the sympathetic nervous system and to determine the relationship of urinary cortisol and catecholamines in Japanese Shorthorn cows in response to social isolation. One cow was isolated from its group, which consisted of 14 cows (457 to 756 kg BW, 2 to 12 years old), for three days. The isolated cow was in contact with the other cows visually only at meal times. This isolation was repeated for 6 cows. Spontaneously voided urine samples were collected from the experimental animals once a day, before the treatment and on days 1, 2, and 3. Urinary cortisol and adrenaline levels were significantly increased compared with pre-isolation levels on the first day, and then declined to the basal levels during the next two days. Urinary noradrenaline levels changed in the same way as cortisol and adrenaline levels, but the difference was not significant. Urinary cortisol levels tended to be correlated with those of urinary adrenaline, but not noradrenaline. This study suggests that the urinary adrenaline levels can be a non-invasive indicator of stress and that the change of urinary adrenaline is similar to that of urinary cortisol.

• Journal of the Korean Home Economics Association
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• v.32 no.5
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• pp.135-142
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• 1994

This research was undertaken to investigate the state of lunchbox preperation and the opinion of operating school lunch program. The subjects were 180 mothers and their children in the 6th grade of elementary school in Seoul, where a school lunch program were not operated. The results were summarized as follows ; The age of mothers were from 30's to 40's and among them over 80% graduated from a high school and 26.1% had a job. 88.9% of mothers prepared lunchbox everytime and main dish was mostly bab. The average time spent in preparing meal for one day and lunchbox were 1 hour and 58 minutes, and 28.6 minutes respectively. The number of side dishes cooked per day and for lunchbox were 9 and 3, respectively. The side dishes for lunchbox were kimchi, dried layer, ham, dried squid, egg in decreased order, which were similar to preference of children. Animal protein foods were mainly used in lunchbox than vegetables. On preparing lunchbox, mothers considered preferance, nutrition, convenience of cook, economic, appearance of food in decreased order. 92% of mothers and 75% of their children approved of operating school lunch program, and the reason, answered by their mothers, was nutritional balance of their children. In conclusion, it's needed to operate of school lunch program for optimal nutritional intake and growth of children.

• Korean journal of food and cookery science
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• v.9 no.3
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• pp.247-256
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• 1993

This is a study on the types of foodservice system, the menu, the food price, and role of the dietitian through the survey conducted at 106 enterprise located in Seoul industrial foodservice. Which were evenly divided into two groups ; the white color and the blue color. The results are below ; 1. Most institutional foodservice was enterprise under direct management. The meal was usually supp- lied three times in a day for the blue color and one time in a day for the white color. 2. Non-selective menu was set for the two groups. Generally, food was purchased through middleman by a phone, and food was storaged in room temper;iture. 3. Level of the role of dietitian was very low at budget making. A survey of 34 kinds of documentation prepared by foodservice department showed 50 percent participation of the dietitian. Documentation on personnel administration for foodservice, kitchen ser- vice employees and official paper handling was made in greater volume for the blue color than white color. 4. Nutritional education of feeding groups was presented in most cases only for 50 percent of them once a month.

• Korean Journal of Human Ecology
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• v.9 no.3
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• pp.395-403
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• 2000

This study was carried out with 200 students of Chungbuk National University to investigate their dietary behavior and calcium intake and to find out variables among general characteristics of subjects which influence dietary behavior and calcium intake. Questionaires and interviews were used for data collection. The results obtained were as follows: 1) Dietary behavior of college students were not desirable as a whole. The percentages of skipping breakfast and irregular meal among students were over one third, respectively. Especially students living alone skipped breakfast more frequently, took their meals more irregularly, and their eating frequencies of 6 food groups were lower compared to students eating at home. 2) Calcium intake was significantly different according to gender. Mean calcium intake of male students was 744.0 mg/day and that of female students was 480.8 mg/day. Average %RDA of calcium intake of female students was 68.5%. Resource food contributing to calcium intake in the first order was milk, next was yogurt, Small anchovies, kimchi made with Chinese cabbage, ice cream and soybean curd in that order. From the results of this study, we found that the students living alone and female students are exposed to high risk of poor dietary behavior and undernutrition of calcium. In conclusion, nutrition education programs for them are required as soon as possible.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.56-72
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• 2009

The purpose of this research is to get basic information needed for the development of special kimchi for the elementary school students. A questionnaire was used to investigate the consumption and attitude of the students when they having kimchi in the school meal service. The subjects consisted of 426 elementary school students(212 boys and 214 girls) in Seongnam. The collected data were analyzed by SAS package. The frequency of having kimchi was as follows. 52.1% of the students eat kimchi in every meal time, and 97.4% eat more than once a day. However, 54.0% of the students consume more than 5 pieces($2.5\times3.0 cm$) of kimchi per meal while 17.6% 1~2 pieces. They eat more kimchi at home than at school, and the main reason is that kimchi at home is 'more tasty'(79.1%), 'more safety'(29.1%) and 'less hot and salty'(19.2%). Baechu kimchi was found to be the most favorite one in the school meal service, followed by kkakdugi, yoelmu kimchi, chonggak kimchi, oi kimchi and nabak kimchi in order. Students wanted to added apples, pineapples, pears, oranges, shrimps, cucumbers and crab flavored fish paste to kimchi. Students' most favorite foods made with kimchi in the school meal service were Kimchi bokgumbab, Kimchi mandu, Kimchi jjigae, Kimchi jumukbab, Kimchi gimbab, Kimchi bokgum, Kimchi bibimbab, Kimchi hamburger and Kimchi dongas in order. Higher grade students and boys showed higher preference for the variation foods than lower grade students and girls.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1492-1500
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• 2004

The purpose of this study was to evaluate the effects of low calorie meal substitute and weight control preparation containing dietary fibers, ${\alpha}$-amylase inhibitor and hydroxycitrate on the reduction of body weight and visceral fat in obese women. Sixteen pre-menoposal healthy women (age: 20∼50 y, body mass index >25) who were living in the Daejeon area participated in this study. We replaced one meal of the subject with low calorie meal substitute and fed the weight control preparation twice a day for 9 weeks. Anthropometric indices, body composition, dietary intake and stool movements were investigated every 3 weeks during the dietary intervention. The blood was collected before and after the dietary intervention. Results are as follows: 1) The subjects' body weight, body fat, BMI, waist, hip and abdominal adipose tissue decreased gradually and significantly between 3rd and 9th week after intervention. 2) The levels of fasting blood glucose, triglyceride and cholesterol, the indicators of liver dysfunction such as activities of ALT, AST and ALP, and bilirubin level were within a normal range and not affected significantly by dietary intervention. 3) Hemoglobin levels increased significantly and blood urea nitrogen level decreased. 4) Their stool movement was improved 5) Compared with the baseline values, calorie intake decreased by 17.5∼21.9% and the intakes of vitamin A, vitamin B2, folate, Ca, Fe, and Zn were below 80% of Korean RDA. In conclusion, the intake of low calorie meal substitute and weight control preparation could be effective in reduction of body weight and fat mass, improving the stool movement and the general physical symptoms.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.9
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• pp.1481-1490
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• 2018

Objective: The objective of this experiment was to determine the net energy (NE) content of full-fat rice bran (FFRB), corn germ meal (CGM), corn gluten feed (CGF), solvent-extracted peanut meal (PNM), and dehulled sunflower meal (SFM) fed to growing pigs using indirect calorimetry or published prediction equations. Methods: Twelve growing barrows with an average initial body weight (BW) of $32.4{\pm}3.3kg$ were allotted to a replicated $3{\times}6$ Youden square design with 3 successive periods and 6 diets. During each period, pigs were individually housed in metabolism crates for 16 d, which included 7 days for adaptation. On d 8, the pigs were transferred to the respiration chambers and fed one of the 6 diets at 2.0 MJ metabolizable energy (ME)/$kg\;BW^{0.6}/d$. Total feces and urine were collected and daily heat production was measured from d 9 to d 13. On d 14 and d15, pigs were fed at their maintenance energy requirement level. On the last day pigs were fasted and fasting heat production was measured. Results: The NE of FFRB, CGM, CGF, PNM, and SFM measured by indirect calorimetry method was 12.33, 8.75, 7.51, 10.79, and 6.49 MJ/kg dry matter (DM), respectively. The NE/ME ratios ranged from 67.2% (SFM) to 78.5% (CGF). The NE values for the 5 ingredients calculated according to the prediction equations were 12.22, 8.55, 6.79, 10.51, and 6.17 MJ/kg DM, respectively. Conclusion: The NE values were the highest for FFRB and PNM and the lowest in the corn co-products and SFM. The average NE of the 5 ingredients measured by indirect calorimetry method in the current study was greater than values predicted from NE prediction equations (0.32 MJ/kg DM).