• Journal of Nutrition and Health
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• v.8 no.4
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• pp.15-26
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• 1975

The purpose of this paper is to investigate the nutrients intake situation and the physical growth and development of junior high school girls in cheju island, the peculiar area in Korea, and to study every possible correlation ketween daily food intake and growth rate of them. Further, it made an attempt to research nutrition problems for them in this area and assist in their growth and development through proper nutritional marragement. The survey was conducted in seven sample schods selected randomly from all three districts -this is Bukcheju-gun, Namcheju-gun and cheju city-of cheju Island. Four hundred eighteen girls, aged thirteen years ald, in second year grade of junior high schools, were provided with prepared questionnaires. For six days, July $16{\sim}21$ in 1975, the respondents filled out the questionnaires. They were asked to keep record of what they ate each meat. Their mitrients intake were analyzed in accordance with their daily food intake records during a six day period. On the other side, including physical growth index calculated by means of weight and hight of the respondents, their school records were also investigated. Critical Ratio as well as percentage calculation were included for statistical analysis. The findings and results abtained are summarized as follows: (1) Living circumstance a) Average numbers of brother and sister in sampled pupils' family were five. b) Niety percent of the respondents were brought up by mother's milk at their infants and 45 percent of them were weaned at the age of 13 to 24 months. c) Fourty-six percent of them revealed irregulity in their meal time. d) The most favorite main dish was boiled rice mixed other cereals (34%), next bread (31%) and boiled noodle (26%), and kimchi was the most papular side dish (64%). (2) Nutrition survey a) The average calorie intake of a pupil per day was 1,783 cal. and the total calorie intake was composed of carbohydrate 73%, pratein 15%, fat 12% respectively. b) Carolie and nutrients were lower than the recommended level, except vitamins A,$B_1$ and Niacin, c) Average protein intake per day was 68g, which was relatively near to the recommended level, but in fact, most of them came from grain which is lacking in essential amino acids. The ratio of animal protein intake to tatal protein intake was 36%. d) Their average animal food intake was proportionated in 14% in their total food intake and the cereals consumed in the largest quantity at the level of 63% out of whole food groups. (3) The results of statistical analysis a) The correlation between the calorie intake and the physical growth index revealed statistical significancy at the level of P<.005. b) The correlation between the protein intake and the physical growth index revealed statistical significancy at the level of .01

• Journal of Nutrition and Health
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• v.43 no.5
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• pp.524-532
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• 2010

The Na, component of salt, can increase the risk of high blood pressure and hypertension. Especially, children are exposed to an increased risk of high sodium intake, because they often consume Na-rich processed foods and commercially prepared foods in the street. However, the database for the sodium and chloride content for these children's favorite foods is insufficient. In this study, the Na and Cl contents in 89 children's favorite foods were analyzed by using Instrumental Neutron Activation Analysis (INAA) method. The analyzed food items were presented after being classified into 33 kinds of food groups. The Na contents in 100 g children's favorite foods ranged from 0.3 mg to 35.1mg in fruits, 28.9mg to 82.5mg in milks, 127.2 mg to 602.2 mg in breads, cakes, sandwiches, and rice cakes, 2.5 mg to 1169.9 mg in candies, cookies and ice creams, 226.9 mg to 693.7 mg in commercially prepared street foods, and 103.4 mg to 875.8 mg in fast foods of westernized restaurant. Among children's favorite food groups, 100 g fried chicken, hotdog, burgers, and donuts contained an average Na of 536 mg, 553 mg, 794 mg, and 562.2 mg, respectively, so they are classified as 'high Na foods'. In contrast, 100 g fruits and dairy products contained Na an average 4.9 mg and 43.4 mg, respectively, being classified as 'low Na foods'. One serving of ramen, mandu noodle, and burger pizza can supply over 667mg Na, which is one third of the KDRI targeted intake. Likewise, the Cl contents in children's favorite foods were diverse according to food groups. The Cl contents in the analyzed foods differed from the 1.5 times of Na content, which is assumed in general. This study showed that the Na and Cl contents in children's favorite foods are very diverse. Conclusively, a strategy to reduce Na contents in the fast foods such as noodles and westernized restaurant foods is necessary for children health.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.801-810
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• 2008

The principal objective of this study was to assess Korea's traditional ritual food culture, and to compare two types of ancestral rites the Hyang-Sa and Bool-cheon-wi rites which were held in the Daegu and Andong regions of Korea. In this study, we describe the performance of the Bool-cheon-wi rites held by two head families located near the Andong area namely, the head family of Seoae Ryu Seong-Ryong(1542-1607)(Seoae) who was well-respected for his writings and personality, and the head family of Dangye Ha Wee-Ji(1412-1456)(Dangye) who was well-known and famous as one of the members of the Sa-ryuk-sin. This research was conducted via diredt engagement in these memorial services and several interviews with the families. The results were summarized as follows; Foods used in the Hyang-sa rites including Mae(bap), Kook, Jaban(Jogee), Po(dried fish), Juck, boiled and seasoned vegetables, fruits, confections, and liquor. Jobap and Ssalbap were used as Mae at SD(Seo Dalsung), and PMPH(Pahoi Myogul Habin Park) used Jo, Hyunmy, Pi and Susu in the raw. The dishes on the table were arranged as follows. A wine cup was placed in the first row, Po(a dried pollack), and jujube and nuts in the second row, Ryukpo(slices of dried beef), Sangeogogi were set at the third row, and Soegogi, pork, Mu, and Minary were placed in the fourth row, and the head of the pig was placed in the center of the table at SD. A wine cup, Soegogi, and pork were positioned in the first row, Mu, Minary, Pi and Susu were placed in the second row, and Jogee, Jo, and Hyunmy were placed in the third row at PMPH. The sacrificial foods offered for Bool-cheon-wi rites were as follows; Mae(bap) Kook noodle Jogee Tang(stew) Po Juck Tucks boiled, seasoned and salted vegetables Jeon fruit confectioneries liquor(chungju). The head family of Seoae Yu Seong-Ryong utilized 5 types of Tang(meat stew, fish stew, chicken stew, vegetable stew, seafood stew), whereas the head family of Dangye Ha Wee-Ji utilized 3 kinds of Tang(meat stew, fish stew, vegetable stew). As a basic Tuck, Shi-roo-tuck(a steamed rice cake), piled up to 25 layers, was primarily utilized. In particular, Jung-Gae(Seoae's favorite food) was placed on the table. For grilled-meat food(Juck), Yu's family used raw meat and Ha's family the half-cooked meat. The main types of Jucks used were meat-Juck, fish-Juck, chicken-Juck, and these were not served one by one. Hyang-sa and Bool-cheon-wi rites have an the educational function, in that they allow for the carrying out of filial duties by a heartfelt performance of performing the ceremony, by taking great care from the pre-rite preparations to the post-rite period. In addition, these rites have various meanings, as events that strengthen the ties of blood relations of ancestors and themselves, and to promote and harmonize family friendships, they may also have religious meaning in the culture, as prayers are offered that all the family's descendants may be blessed, live long and enjoy abundance whlie respecting their ancestors. As for the role of Hyang-sa and Bool-cheon-wi rites in today's nuclear family society, it can be said that these rites remain especially important as a method to strengthen community consciousness by fostering an understanding of the meaning of existence itself, and thus inspiring the roots of consciousness.

• Journal of Food Hygiene and Safety
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• v.15 no.2
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• pp.61-67
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• 2000

Bacteriological quality evaluations were carried out for rice rolled in laver(Kimbab), Hamburger, Walnut cake and chinese noodle (Jajangmyun), which were on sale in April and May 1995, in May and July 1997 and in January 1999, at 20 different resting places on Kyung-Bu, Ho-Nam, Joong-Bu and Young-Dong Highway in Korea. Food poisoning bacteria were not detected. However numerous coliform bacteria were dectected saying that the sanitary condition of foods on sale at resting places of the highways was not hygienic. There exited 8.8$\times$10$^{4}$~6.6$\times$10$^{5}$ cells/g of coliform bacteria in all the Kimbab sold in 1995. As for Hamburger, 1.8$\times$10$^{2}$~4.7$\times$10$^{4}$ cells/g of coliform bacteria proliferated in all the samples. In 1997,E. coli was found in 16 cases and 21 cases respectively out of 22 Kimbab samples, Hamburger dealing at 7 resting places out of 14 were contaminated with 1.7$\times$10$^{2}$~1.9$\times$10$^{7}$ cells/g of coliform bacteria and Hamburgers dealing at 2 resting places were infected by 5. coli. In contrast to the Kimbab and Hamburger, all the 6 Walnut cake samples were free from the microbial pollution exhibitory that their hygienic condition was satisfactory. 3 samples out of 6 Jajangmyun were contaminated by 7.1$\times$10$^{2}$~2.0$\times$10$^{3}$ cells/g of coliform bacteria, but E. coli was not detected. Compared Kimbab sold in 1995 and 1997 with 1999, Kimbab sold in it can be said that hygienic control fur Kimbab should be performed more strictly during hot season than during cold season. Walnut cake was the safest against microbial contamination, followed by Jajangmyun, Hamburger and Kimbab in decreasing order, indicating that foods with mixed ingredients such as Kimbab and Hamburger were more susceptible to microbial infection, so that a more systematic safety control is needed for such foods during cooking, processing and distribution.

• Journal of Nutrition and Health
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• v.41 no.1
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• pp.41-53
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• 2008

Gestational diabetes mellitus (GDM) is defined as glucose intolerance discovered or onset during pregnancy and attention is needed because of increased risk of perinatal morbidties and higher incidence of diabetes afterward. This study was performed to identify dietary factors associated with the development of gestational diabetes mellitus (GDM). Developed food frequency questionnaire containing 192 food items were used to assess nutritional status of 246 control subjects and 104 GDM subjects. Food habits of subjects were examined in the questionnaire. The more irregularity and less variety of meal were found in GDM group compared to control group and GDM group tended to eat rapidly and do not like vegetables and greasy foods. Total score of food habits in GDM was lower than control group, which suggests that GDM group have undesirable food habits. Mean daily energy and carbohydrate intakes of GDM group were higher than those of control group, and percent energy from protein was significantly higher in control. Nutrient density of protein, calcium, phosphorus and vitamin BI of GDM group was significantly lower than those of control group. Therefore dietary quality of GDM group was lower than that of control group. Odds ratio for GDM was high when energy and carbohydrate intakes were high. And when the intakes of rice, noodle, shiruduk, hamburger, boiled egg, steamed pork shank were high, the odds ratio for GDM was high. These results indicate that the amount and frequencies of several foods and dish items were related with the occurrence of GDM subjects. On the whole, GDM subjects consumed more cereals and less vegetables and less legumes. From these results, pregnant women with GDM tended to have unhealthy food habits, and carbohydrate intake was important dietary factors on the onset of GDM.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.366-373
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• 2005

This study was carried out to investigate the self-reported health and eating habit of the elite female adolescent athletes in Incheon. The subjects were 102 elite female athletes of middle and high schools located in Inchon. A self-administered Questionnaire was used for this cross-sectional survey. Statistical analysis by two-way ANOVA was performed to discriminate between the main effects of age (as middle and high school athletes) and sports type, and their interaction. As use of nutritional supplements, 35.8% of the total subjects took vitamin and iron supplements and 62.5% of field and track athletes took vitamin and iron supplements. While mental stress related to exercise was much in fencing ＆gt; shooting ＆gt; field and track ＆gt; swimming athletes, physical burden during training was higher in swimming ＆gt; field and track ＆gt; fencing ＆gt; shooting athletes. More than half of the subjects showed irregular menstrual cycle. As the most severe problem of eating habit, they reported skipping meal ＆gt; overeating ＆gt; prejudiced meal ＆gt; preference to salty and spicy foods. More than half of the subjects skipped meal over three times per week. Fencing and shooting athletes showed very significantly higher frequency of skipping meal and more irregular breakfast time compared to those of other sport types. As for snack, they ate cookies, carbonated drink, chocolate, candy ＆gt; milk, yogurt, ice cream ＆gt; cake, bread, rice cake ＆gt; fried noodle ＆gt; hamburger, pizza. Therefore, nutritional counseling and education by sport type are necessary for health and good eating habit of these elite female adolescent athletes.