• Korean Journal of Community Nutrition
• /
• v.12 no.3
• /
• pp.272-283
• /
• 2007

This study was performed to delineate the relationship between lifestyle and nutritional risk factors associated with hypertension in representative middle-aged Korean population. Hypertension in this study is defined as hypertensive ($SBP{\geq}140mmHg\;or\;DBP{\geq}90mmHg$) adults without recognition of a disease state before a health exam. With data from the 1998 and 2001 National Health and Nutritional Survey, nutrient intakes of 6,112 adults, 40-64 years of age were calculated using food composition database and matched with health examination records by individual ID. After excluding those with extreme intake values, the number of final subjects included in the analysis was 5,200 (male 2,458, female 2,742). Using logistic regression method, socio-demographic data, lifestyle factors, and nutrient intakes were analyzed. Risky factors for hypertension revealed in this study were age, sex, BMI over 23, waist circumference, alcohol intake of more than 16g (male) or 8g (female). Regarding nutrient intakes, the intakes of highest quartile for energy (${\geq}2363.0kcal$) and protein (${\geq}90.2g$) were significantly associated with higher risk of hypertension after adjusting for age, sex, and other socio-demographic factors (OR=1.312(1.046-1.711), OR=1.488(1.194-1.854), respectively)). Although high intakes of sodium (${\geq}6604.0mg$) and phosphorus seemed to be risk factors of hypertension also before energy adjustment (OR=1.278(1.034-1.581), OR=1.280(1.024-1.600), respectively), only high intakes of energy and protein remained significant after adjustment. This study revealed that modifying risky lifestyles and dietary patterns, especially high energy intake, high protein intake, and high alcohol drinking, in middle-aged Korean adults could result in a prevalence decrease and/or prevention of hypertension.

• Journal of Sensor Science and Technology
• /
• v.14 no.2
• /
• pp.69-77
• /
• 2005

The electronic nose (e-nose) has been used in food industry and quality controls in plastic packaging. Recently it finds its applications in medical diagnosis, specifically on detection of diabetes, pulmonary or gastrointestinal problem, or infections by examining odors in the breath or tissues with its odor characterizing ability. Moreover, the use of portable e-nose enables the on-site measurements and analysis of vapors without extra gas-sampling units. This is expected to widen the application of the e-nose in various fields including point-of-care-test or e-health. In this study, a PDA-based portable e-nose was developed using micro-machined gas sensor array and miniaturized electronic interfaces. The rich capacities of the PDA in its computing power and various interfaces are expected to provide the rapid and application specific development of the diagnostic devices, and easy connection to other facilities through information technology (IT) infra. For performance verification of the developed portable e-nose system, Six different vapors were measured using the system. Seven different carbon-black polymer composites were used for the sensor array. The results showed the reproducibility of the measured data and the distinguishable patterns between the vapor species. Additionally, the application of two typical pattern recognition algorithms verified the possibility of the automatic vapor recognition from the portable measurements. These validated the portable e-nose based on PDA developed in this study.

• Journal of Nutrition and Health
• /
• v.53 no.2
• /
• pp.190-202
• /
• 2020

Purpose: This study aims to evaluate the recognition, purchase, and intake status of edible insects in adults, who are the main consumers of edible insects, and to provide the information necessary to expand the production and consumption of edible insects and related products in the future. Methods: A total of 453 adults (172 males and 281 females) aged 19 years and older were surveyed regarding their awareness of edible insects, purchase and consumption experience, and intention to purchase and consume, and the differences between them were analyzed according to gender and age groups. Data collection took place from December 2018 to January 2019. Results: Those who had knowledge of edible insects accounted for 87.0%, whereas those who had more than average knowledge were 75.9%, suggesting recognition was relatively high. Men had more experience than women in purchasing or consuming edible insects and related products (45.9% vs. 31.0%, p < 0.01). In terms of age, experience was 22.5% in 20-30s, 44.6% in 40-50s, and 63.1% in 60s and older, showing significant growth as age increased (p < 0.001). The satisfaction level of edible insects was highest in taste (3.4 points), and especially for shape and appearance, it decreased as age reduced (p < 0.001). The most common reason for not being willing to use edible insects was feeling repulsive (4.1 points), which was significantly more common in women than in men (4.3 vs. 3.9, p < 0.001), and lower with age (p < 0.001). The most needed information display for using edible insects was country of origin (63.8%), the main nutrient in edible insects was protein (93.6%), and the most preferred form of products was powder (39.5%). Conclusion: According to the above results, the recognition of edible insects was high, whereas experience of using edible insects and intention to use edible insects were low especially in women and younger groups. The reason for this is that consumers are dissatisfied with edible insects due to their appearance. This study is expected to be used as basic data for expanding the production and consumption of edible insects and related products in the future.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.2
• /
• pp.210-219
• /
• 2017

This study aimed to establish an optimal extraction process and high-performance liquid chromatography (HPLC)-photodiode array (PDA) analytical method for determination of marker compounds, dihydrokaempferol (DHK) and 3-O-methylquercetin (3-MeQ), as a part of materials standardization for the development of health functional foods from stems of Opuntia ficus-indica var. saboten (OFS). The quantitative determination method of marker compounds was optimized by HPLC analysis, and the correlation coefficient for the calibration curve showed very good linearity. The HPLC-PDA method was applied successfully to quantification of marker compounds in OFS after validation of the method in terms of linearity, accuracy, and precision. Ethanolic extracts from stems of O. ficus-indica var. saboten (OFSEs) were evaluated by reflux extraction at 70 and $80^{\circ}C$ with 50, 70, and 80% ethanol for 3, 4, 5, and 6 h. Among OFSEs, OFS70E at $80^{\circ}C$ showed the highest contents of DHK and 3-MeQ of $26.42{\pm}0.65$ and $3.88{\pm}0.29mg/OFS100g$, respectively. Furthermore, OFSEs were determined for their antioxidant activities by measuring 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and lipid peroxidation (LPO) inhibitory activities in rat liver homogenate. OFS70E at $70^{\circ}C$ showed the most potent antioxidant activities with $IC_{50}$ values of $1.19{\pm}0.11$ and $0.89{\pm}0.09mg/mL$ in the DPPH radical scavenging and LPO inhibitory assays, respectively. To identify active components of OFS, various chromatographic separation of OFS70E led to isolation of 11 flavonoids: dihydrokaempferol, dihydroquercetin, 3-O-methylquercetin, quercetin, isorhamnetin 3-O-glucoside, isorhamnetin 3-O-galactoside, narcissin, kaempferol 7-O-glucoside, quercetin 3-O-galactoside, isorhamnetin, and kaempferol 3-O-rutinoside. The results suggest that standardization of DHK in OFSEs using HPLC-PDA analysis would be an acceptable method for the development of health functional foods.

• Journal of Nutrition and Health
• /
• v.53 no.3
• /
• pp.329-345
• /
• 2020

Purpose: This study examined the status of food allergy management and importance-performance analysis (IPA) between elementary, and middle and high school employees in school foodservice. Methods: The participants were employees in elementary (n = 171) and middle and high schools (n = 187) in the Jeonbuk area. The demographic characteristics, the status of food allergy management, food allergy education, and the importance and performance status were assessed using a self-administered questionnaire. Results: Approximately 55.0% of employees in elementary and 32.6% in middle and high schools recognized that the foods in menu tables induced allergies. Approximately 93.0% of employees in elementary and 85.0% in middle and high school thought that food allergy management was an important part of school foodservice because of the possibility of health emergencies. Elimination and replacement meals were provided more in middle and high schools than in elementary schools. Food allergy education from nutrition teachers had been given to 62.6% of employees in elementary and 50.3% in middle and high schools. To prevent food allergy accidents, 72.4% of employees in elementary schools and 65.2% in middle and high schools wanted more accurate information on students with food allergies. As a result of IPA, elementary, middle, and high school employees were aware of the importance and performed well: 'Strict control of allergy-inducing foods because of cross-contamination'. On the other hand, they were not aware of the importance and performed them insufficiently: 'Know how to use epinephrine to prepare for emergencies'. Conclusion: Therefore, it is necessary to improve the consciousness of nutrition teachers for the effective application of food allergy education, especially the recognition of allergy-inducing foods and emergency responsive ability.

• Proceedings of the KOSOMBE Conference
• /
• v.1997 no.11
• /
• pp.333-336
• /
• 1997

The adhesion of activated and normal platelets to fibrinogen requires the receptor binding site of GPIIb/IIIa. These recognition sites exists in the A ${\alpha}$ chain(RGDS at 572-575 and RGDF at 95-98) and the carboxy-terminal of ${\gamma}$ chain (HHLGGAKQAGDV at 400-411) of fibrinogen. In this study, we developed RGDF-immobilized surface to detect the unctional state of platelet. RGDF-immobilized surface was prepared on the glass using photolithographic technology. Platelet adhesion to RGDF-immobilized surface was observed by staining platelets with mepacrine using a fluorescence microscope using mepacrine. Using the RGDF peptide of fragment E, we observed that the platelets pretreated with PGE1 interacted incompletely with RGDF-immobilized surface, whereas ADP activated platelets interacted with the surface extensively. These results show that the distinct selectivity of RGDF-immobilized micro-patterned surface can be used to detect the unctional state of platelets.

• Food Science and Preservation
• /
• v.15 no.6
• /
• pp.915-921
• /
• 2008

This study was carried out to investigate the recognition, preference of mushrooms and mushroom processed foods among general consumers in order to develop new mushroom processed foods. The questionnaires are consists of general questions, health status, intake frequency of mushrooms, reason for prefer mushrooms, have purchased experience or not of mushroom processed foods and prefer mushroom processed foods to want development by age. A total 1173 questionnaires were analyzed for statistical analysis. The statistical analysis was completes using SPSS Win program (Version 14.0) for descriptive analysis and $X^2$-test. Main results of this study were as follow: Most of respondents prefer mushrooms and 28.5% of the respondents like Pleurotus eryngii most. The most reasons for the prefer mushrooms are freshness. The frequency of intake mushrooms was 6-8 times per months. The most consideration factor in purchasing mushrooms was freshness/hygiene. 55.6% of the respondents had purchasing experience of mushroom processed foods to eat. The most purchased mushroom processed foods were soup and hor cereal. The most consideration factor in purchasing mushroom processed foods was improvement of taste.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.3
• /
• pp.360-366
• /
• 2014

Kimchi is a Korean traditional fermented food with various health functionalities. However, the protective effects of kimchi against Alzheimer's disease (AD) have not been studied yet. In this study, the protective activities of kimchi extract against oxidative stress and AD were investigated in an amyloid beta ($A{\beta}$)-induced AD model using ICR mice. Kimchi extract exerted strong scavenging activities against 1,1-diphenyl-2-picrylhydrazyl and hydroxyl radical. In addition, T-maze, object cognition, and water maze tests were carried out using the AD model. The $A{\beta}_{25-35}$-injected groups showed impairment of cognition and memory. However, the abilities of novel object recognition and new route awareness were improved by administration of kimchi extract (100 and 200 mg/kg/day) for 2 weeks. Furthermore, the results on water maze test indicated that kimchi extract exerted protective activity against cognitive impairment induced by $A{\beta}_{25-35}$. The present study suggested that kimchi protected against $A{\beta}$-induced impairment of memory and cognition as well as attenuated oxidative stress.

• Korean Journal of Health Education and Promotion
• /
• v.11 no.2
• /
• pp.48-56
• /
• 1994

In order to study the factors influencing upon right medication of antibiotic for the consumers who can easily buy antibiotic from pharmacy, the study carried out questionnaires to 568 consumers who bought antibiotics from pharmacies located in Seoul And Kyung-gi do from the 1st of February, 1994 to the 28th of the same month. Materials have been analyzed with $X^-test$ of SAS, and its results are as follows. 1. Among 568 objects of this study, the group which can medicare antibiotic properly (the right use group of antibiotic) is 45.5% with 258, while the group which does not recognize correctly the use of antibiotic or does not have any information about it (the abuse group of antibiotic) is 54.6% with 310. 2. Knowledge for advantage of antibiotic the right use group has is high in comparing with that of the abuse group (p<0.001), and also in case of pregnancy, understanding for an adverse reaction of antibiotic is high (p<0.001). The right use group has had many chances to take health education (p<0.001), and the way to buy antibiotic is very safe (p<0.001). But there is no outstanding difference for recognition of an adverse reaction of antibiotic between two groups. 3. In comparing with the abuse group, the right use group keeps well taking time of antibiotics as directions (p<0.001), and keeping rate of antibiotic dosage is high (p<0.001). Also the experiences of an adverse reaction of antibiotic is low (p<0.001). 4. In comparing with the abuse group, the right use group has high educational backgrounds (p<0.001) and many experiences of the education for health promotion (p<0.001), while there is no difference in age, sex, and economic status. 5. In comparing with the abuse group, the right use group has taken antibiotic many times (p<0.001), and there are many antibiotic takers of his/her family (p<0.01). 6. In comparing with the abuse group, the right use group has made much effort not only to check blood pressure and the pulse (p<0.05) but also for food habits (p<0.05). But there is no outstanding difference in the effort to get health information and the effort for regular exercises between these two group. 7. In comparing with the abuse group, the right use group has made an exertion in buying foodstuffs (p<0.001). But there is no big difference in efforts to keep the good attitude for physical health and mental heath, and sleeping hours between these two group.

• Culinary science and hospitality research
• /
• v.19 no.4
• /
• pp.243-255
• /
• 2013

The purpose of this study is to examine the menu selection attributes in Italian restaurants located in Jeonju area and analyze their customers' using patterns and favorite menu items in each menu section. The results are as follows. First, in terms of significance of choosing a menu item in Italian restaurants, the most important factors are defined as health management factors, service management factors, food management factors, and menu management factors. After the verification of satisfaction, there are significant differences in the health management factors. Second, in terms of Italian restaurant visiting patterns, the recognition level of Italian food was positive, number of visits per month was averagely once or twice a month, major companions were family members, main purpose was to having meals, and information of the food was acquired by word of mouth. Third, in each menu section, the most popular dishes were the one using mozzarella cheese in the antipasto, asparagus cream soup in the soup, carbonara in the pasta, the pizza topped with mozzarella cheese, salami, black olive, and tomato sauce in the pizza, fresh mozzarella cheese tomato salad in the salad, beef tenderloin steak and pan-fried halibut in the main dish, fresh fruits and tiramisu in the dessert. For future studies, there should be various researches and analyses for significant factors when selecting menu by each segment and group from the entire sample.