• Food Science of Animal Resources
• /
• v.44 no.2
• /
• pp.255-268
• /
• 2024

Probiotic products have long been recognized for their health benefits. Additionally, milk has held a longstanding reputation as a dairy product that offers high-quality proteins and essential micronutrients. As awareness of the impact of food on health grows, interest in functional products such as probiotic dairy products is on the rise. Fermentation, a time-honored technique used to enhance nutritional value and food preservation, has been used for centuries to increase nutritional value and is one of the oldest food processing methods. Historically, fermented dairy products have been used as convenient vehicle for the consumption of probiotics. However, addressing the potential drawbacks of fermentation has recently led to increase in research on probiotic dairy drinks prepared without fermentation. These non-fermented dairy drinks have the advantage of maintaining the original flavors of milk drinks, containing potential health functional probiotics, and being an alternative dairy product that is helpful for probiotics intake. Currently, research on plant-based dairy products is rapidly increasing in the market. These developments might suggest the potential for novel forms of non-fermented dairy beverages with substantial prospects in the food market. This review aims to provide an overview of milk-based dairy beverages, both fermented and non-fermented, and discuss the potential of non-fermented dairy products. This exploration paves the way for innovative approaches to deliver probiotics and nutrition to consumers.

• Korean Journal of Community Nutrition
• /
• v.1 no.3
• /
• pp.423-432
• /
• 1996

The purpose of this study was to investigate the nutrition knowledge of kindergarten teachers and their attitude toward kindergarten lunch and snack service programs. Self-administered questionnaires were completed by 293 kindergarten teachers from January to February 1995. The results were as follows : 77.8% of the kindergarten teachers were taking part in the school meal service program. Most teachers were interested in the special training in child nutrition management, however, only 34.0% of the respondents had taken the nutrition related courses. The average score of nutrition knowledge of kindergarten teachers was 15.9$\pm$2.9 out of possible 28 points. They had better knowledge on such subjects as nutritional physiology and food choices for children, but had lower scores on practical subjects as calorie and nutrient value of food, cooking and nutrition management for children. When they chose snack items for children, teachers highly considered the nutritional value of snacks. Milk, cornflakes & milk, steamed potato, boiled egg, orange, apple and gimbap were their favorite choices for children's snacks. Other factors to be considered included children's preference, convenience in food service, and price of snack.

• Journal of Community Nutrition
• /
• v.5 no.3
• /
• pp.127-131
• /
• 2003

The present study was performed to assess nutritional status of thiamin in 104 elementary school children, living in rural areas of Chungbuk. Dietary intake was obtained by 24 hour recall method and blood was collected to analyze the transketolase activity in erythrocytes. Average dietary intake of thiamin was found to be adequate (1.l5mg, 109.2％ of RDA), even though dietary intake of energy was not more than 1,719kcal, 81.5％ of RDA. Transketolase activity in erythrocytes was distributed in the range of 0.294-0.744mU/mgHb and the mean value was 0.540mU/mgHb. The mean value of TPP effect was 7.9％ and the range was 0-77.4％. It appeared that 7.7％ of children were deficient in thiamin, severely or marginally. There were no significant correlations between transketolase activity and dietary thiamin intake, and between TPP effect and dietary thiamin intake. Mean DVS (Dietary variety score) of the children was 14.2${\pm}$3.2 and DVS was apparently correlated with thiamin intake.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.48 no.5
• /
• pp.372-375
• /
• 2003

In order to examine the possibility that oil seed rape could be used as a forage fodder crop and to select the most suitable variety of forage rape at the southern area of Korea, two varieties of oil seed rape currently grown for oil production and six introduced varieties of forage rape with relatively high yield and high nutritional value were grown at the same condition and their nutritional value were observed. Generally, rape was considered as a useful forage fodder crop with high content of crude protein and low contents of NDF, ADF, hemicellulose, cellulose and lignin. Differences in mean values of the above characters between two groups of rape were not statistically significant. Velox showed significantly higher content of crude protein and significantly lower contents of NDF, ADF, hemicellulose, cellulose and lignin compared with other varieties of forage rape. Rape was relatively high in IVDMD compared with other forage fodder crops, and forage rape was more or less higher in IVDMD and DDMM than oil seed rape. Velox was the highest in IVDMD and DDMM among the varieties of forage rape in this experiment.

• Korean Journal of Adult Nursing
• /
• v.21 no.6
• /
• pp.559-569
• /
• 2009

Purpose: This study was to examine the reliability and validity of Patient-Generated Subjective Global Assessment (PG-SGA) as a nutritional measurement for stroke patients. Methods: This was a methodological study performed from May 6 to June 10, 2009 at a tertiary university hospital in Seoul. For reliability of PG-SGA, inter-rater reliability was used for statistics. For concurrent validity, BMI and biomarkers were compared between PG-SGA 0 ~ 8 and ${\geq}$ 9. In addition, sensitivity, specificity, and predictive value of PG-SGA compared with SGA were calculated using a contingency table. For predictive validity, hospital day, complications, and readmission within 1-month after discharge were compared between PG-SGA 0 ~ 8 and ${\geq}$ 9. Results: Correlation of PG-SGA score between two observers was 0.83, and kappa value for the agreement of severe malnutrition was 0.78(all $p_s$ < .001). The scored PG-SGA showed high sensitivity and specificity (100% and 96.7%, respectively). Severe undernourished patients (PG-SGA ${\geq}$ 9) had significantly low TLC, protein, albumin, and prealbumin (all $p_s$ < .01) compared with non-undernourished patients (PG-SGA 0 ~ 8). Also, in severe undernourished patients, complications and readmission (all $p_s$ = 0.01) were more often represented, and hospital days (p = .013) were significantly delayed. Conclusion: PG-SGA is a reliable and valid measurement to assess nutritional status for stroke patients.

• Nutritional Sciences
• /
• v.7 no.1
• /
• pp.47-52
• /
• 2004

The food composition database is used to evaluate the nutritional value of foods in Korea. It is used as a source for basic data in many fields, not only for the establishment of the National Food Supply Plan but also for nutritional research, to aid in the drafting of the National Food Policy, and in clinical and epidemiological research. The database is also used by institutional and commercial food services and by the food processing industry among others. In 1970, the Rural Development Administration(RDA) published the "Korean Food Composition Table" for the first time and it has since become the established authority on food composition for the entire nation. The latest published food composition table (the 6th edition, published by the National Rural Living Science Institute, KDA) covers 2,337 kinds of foods and consists of two volumes. The National Rural Living Science Institute, the Korea Food and Drug Administration, and the National Fisheries Research and Development Institute have continuously improved production of food composition data in Korea. As consumers have grown more interested in the quality and safety of foods and raw agricultural products, we can expect even further development of food composition data through improvements in quality and increases in quantity. We need to develop more comprehensive food composition data by diversifying the kinds of foods that are included, unifying analytical methods, and increasing the number of nutrients covered. Moreover, food composition data must be modified in other ways to make for a better food composition database for the convenience of users. of users.

• Journal of the Korean Society of Food Culture
• /
• v.34 no.6
• /
• pp.683-696
• /
• 2019

This study examined the nutritional status and dietary behaviors of university students in Gangwon-do as well as the effects of dietary education on them. Forty college students were recruited, and their dietary lifestyle was examined using an Adult NQ questionnaire before and after dietary education. The questionnaire items were grouped into four categories: balance, diversity, moderation, and dietary behavior. The mean NQ score out of 100 was 48.00. Among the three grades of the NQ grade criteria, most subjects (50%) were in the lowest grade, which was poor. The mean scores of the NQ factors were highest for moderation (68.76%), followed in order by diversity (50.81%), dietary behavior (45.66%), and balance (21.01%). Compared to the criterion value, moderation was only good, and balance was the worst. These results suggest that the nutritional status of the subjects is poor. On the other hand, there was a significant change in the areas of the NQ score (53.7), balance (29.22) and dietary behavior (56.77) after dietary education. Nevertheless, the 'balance' area remained lower than the average, highlighting the need for education on food intake to enable diverse food intake.

• Korean Journal of Community Nutrition
• /
• v.3 no.4
• /
• pp.583-593
• /
• 1998

This study aims to examine the relationship between chewing ability and nutritional intake status in the rural elderly. The subjects were 150 rural-dwelling elderly persons(68 males and 82 females) aged 65 years and over in Sungju-Gun, Kyunfsangpookdo. The respondents were interviewed using the questionnaires and measurments taken from a 24-hour recall method from February to April in 1998. Fifty-nine subjects(39.3%) were classified with normal chewing ability and sixty-four subjects(42.7%) could carry out all of the 10 ADL items by themselves. In addition, the group who were able to chew had more teeth and significantly higher ADL scores than the other group(p<0.01), whereas DMF value was significantly lower(p<0.001). The subjects with normal chewing ability also had higher of intakes of energy, protein, fat, carbohydrates, dietary fiber, salt, potassium, niacin, thiamin and riboflavin than in the unable group(p<0.05). As far as daily food intakes were concerned, considerable differences were revealed in the levels of grain and products and vegetables consumed depending on chewing ability(p<0.001). The results of the stepwise and vegetables consumed depending on chewing ability daily living activities and health self-assessment(p<0.05) were the most significant factors for energy intake status.

• Asian-Australasian Journal of Animal Sciences
• /
• v.6 no.1
• /
• pp.19-26
• /
• 1993

The effect heat treatment (autoclave) on nutritional value of winged bean as compared to soybean has been investigated. The winged bean and soybean were obtained from local cultivar grown in Indonesia. The beans were autoclaved at $120^{\circ}C$ for 15, 30, 45, 60 or 90 minutes, respectively before being ground for chemical analysis. Trypsin inhibitors of winged bean and soybean decreased (p < 0.05) along with decreasing of urease activity as heating time increased from 0 to 90 minutes. Heat treatment significantly (p < 0.05) reduced protein solubility in 0.2% potassium hydroxide of winged bean as well as soybean. In vitro protein digestibility was significantly (p < 0.05) improved by heating treatment (15 to 60 min of autoclaving), however, excessive heating (90 min of autoclaving) decreased the digestibility of winged beans. Excessive heating had adverse effect on lysine, cystine and methionine contents of winged beans. The results of this study suggested that autoclaving at $120^{\circ}C$ within 45 minutes should be adequate to remove protease inhibitors and could improve protein digestibility of winged beans.

• Preventive Nutrition and Food Science
• /
• v.22 no.3
• /
• pp.231-236
• /
• 2017

Fermented kale juices using four types of lactobacilli were produced in the present study. After 48 h of fermentation time, viable cell counts of all ferments reached an above $10^9CFU/mL$. The viability of the ferments after cold storage in the refrigerator for 4 weeks showed $10^8CFU/mL$ in all ferments. Among four types of fermented kale juices, the ferment of Lactobacillus acidophilus IFO 3025 indicated a good nutritional composition, including neutral sugar ($1,909.76{\mu}g/mL$), reducing sugar ($564.00{\mu}g/mL$, P<0.05), and protein contents ($160.06{\mu}g/mL$, P<0.05). The results of mineral composition analysis had the highest potassium value in all ferments ($854.16{\sim}895.07{\mu}g/mL$), particularly in the ferment of Lactobacillus brevis FSB-1 (P<0.001), which is necessary to sustain osmotic pressure, prevention of high blood pressure, and protein synthesis. Moreover, calcium, phosphorus, and magnesium contents related to bone health were generally sufficient in all ferments. Consequently, in this study, fermented kale juices may be suggested as a healthy fermented beverage with essential nutrients. However, the acceptability of the fermented kale juice to the Korean taste should be further investigated with a trained taste panel to determine whether inoculated fermentation could be an option for the consumers.