• Journal of the Korean Dietetic Association
• /
• v.23 no.1
• /
• pp.64-77
• /
• 2017

This study was conducted to develop a nutritional education program based on the health belief model to improve nutritional status among Vietnamese female marriage immigrants in Korea. The education program was developed through literature review, focus group interviews, expert consultation, and pilot tests. Based on theoretical requirements and needs of beneficiaries, the education program was consisted of 16 sessions with nine topics: 'how to evaluate own dietary habits and nutritional status', 'health problems according to dietary habits and nutritional status', 'understanding six food groups', 'healthy eating plan', 'understanding food cultures of Korea and Vietnam', 'traditional and seasonal Korean foods', 'how to cook Korean food', 'nutrition management of family members', and 'practicing of healthy dietary life'. Program contents in each session consisted of activities that could induce outcome and value expectations, self-efficacy, perceived benefits, and barriers and cues to actions regarding dietary behavior. This nutritional education program based on the health belief model would be helpful to implement healthy diet behaviors in Vietnamese marriage immigrants and their families. Extension of these nutritional education programs to health centers and multicultural family support centers would improve the current poor nutrition status of Vietnamese marriage immigrant women. Further studies are needed to validate our program.

• Nutritional Sciences
• /
• v.3 no.2
• /
• pp.66-70
• /
• 2000

The study was conducted to determine the nutiritional value of Masoor (Lens esculenta) in raw and cooked forms. Supplement value of various types of meat i.e. poultry, mutton and beef at 10, 15, and 20 percent levels for dite containing cooked Masoor was also assessed. Nutritional value of Masoor was determined by chemical analysis as well as through rat assay. Masoor contained an average of 23.18 percent protein and less than two percent fibre. Conventional method of cooking resulted in about 2 per cent increase in Masoor protein. Masoor had 0.83 percent of lysine and cooking destroyed 18 percent of it. Other amino acids in Masoor also showed losses on cooking. Protein efficiency ratio (PER) of diets containing raw Masoor was 1.49 and was reduced to 1.44 by cooking. Cooking of Masoor did not alter true digestibility (TD) percentage. However, net protein utilization (NPU) was improved from 44.60 in raw to 47.77 in cooked. Diets containing cooked Masoor and supplemented with different types of meat significantly improved PER (1.45 to 1.65), TD 76.03 to 87.84 percent and NPU 42.84 to 50.72 percent over non supplemented diets. 20 percent level of supplemented meat showed comparatively better results than other levels in case of improvement in PER, TD and NPU.

• Culinary science and hospitality research
• /
• v.20 no.6
• /
• pp.245-253
• /
• 2014

The objectives of this study were to investigate the quality characteristics of nutritional cereal bars with various concentrations (0, 5, 10, 15, 20%) of Citrus fruit extract. Regarding the color of nutritional cereal bars, the L value decreased according to the amount of nutritional cereal bars added, whereas a, b color values increased. The nutritional cereal bar with 5, 10, 15, and 20% Citrus fruit extract had a significantly lower hardness value than the control nutritional cereal bar. The result of a sensory test showed that the scores for color, taste, texture, and overall acceptability were the highest for the nutritional cereal bar with 15% Citrus fruit extract. The nutritional cereal bar with 20% Citrus fruit extract attained the highest flavor score. The results indicated that optimal concentration of Citrus fruit extract in nutritional cereal bars were 15%. The quality characteristics of the nutritional cereal bar were also potential materials for good healthy food.

• Asian-Australasian Journal of Animal Sciences
• /
• v.12 no.8
• /
• pp.1251-1257
• /
• 1999

Two experiments were conducted to determine the effects of roasting and extrusion on nutritional value of conventional and low-inhibitor soy beans for nurser-age pigs. In Exp. 1, 100 weaning pigs (7.5 kg average initial BW) were used in a 35-d growth assay to determine the effects of processing method (roasting in a Rast-A-Tron$^{TM}$ raster vs extrusion in an Insta-Pro$^{TM}$ extruder) on the nutritional value of Williams 82 soybeans with (+K) and without (-K) gene expression for the Kunitz trypsin inhibitor. Treatments were 48% soybean meal with added soybean oil, +K roasted, +K extruded, -K roasted and -K extruded. All diets were formulated to contain 3.5 Mcal DE/kg, with 0.92% lysine for d 0 to 14 and 0.76% lysine for d 14 to 35 of the experiment. The lysine concentrations were 80% of NRC (1988) recommendations to accentuate difference in response to protein quality and lysine availability. For d 0 to 14, pigs fed extruded soybeans (+K and -K) had greater ADG (p<0.001), ADFI (p<0.09) and gain/feed (p<0.01) than pigs fed roasted soybeans. For d 14 to 35 and overall, the same effects were noted, i.e., pigs fed extruded soybeans had greater ADG, ADFI and gain/feed than pigs fed roasted soybeans (p<0.03). Also, pigs fed -K soybeans were more efficient (p<0.008) than pigs fed +K soybeans. In Exp. 2, 150 weanling pigs (7.0 kg average initial BW) were used in a 35-d growth assay. All diets were formulated to contain 3.5 Mcal DE/kg, with 1.25% lysine for d 0 to 14 and 1.10% lysine for d 14 to 35 of the experiment. The lysine concentrations were formulated to be in excess of NRC recommendation to determine if differences in nutritional value of the soybean preparations could be detected in protein-adequate diets. For d 0 to 14 (p<0.06), 14 to 35 (p<0.03) and 0 to 35 (p<0.02), pigs fed extruded soybeans had greater ADG and gain/feed than pigs fed roasted soybeans. Apparent digestibilities of DM, N and GE were greater for diets with extruded soybeans than diets with roasted soybeans and diets with soybean meal and soybean oil were intermediate. The response to extrusion processing was greater with -K than +K soybeans, with pigs fed extruded -K soybeans having the greatest growth performance and nutrient digestibilities and lowest skin-fold thickness of any treatment. In conclusion, extrusion yielded a full-fat soy product of greater nutritional value than roasting. Also, selection against genetic expression of the Kunitz trypsin inhibitor improved nutritional value of the resulting soybean preparations.

• Journal of Korean Academy of Nursing
• /
• v.31 no.6
• /
• pp.978-987
• /
• 2001

The purpose of this study was to determine the changing patterns of nausea, vomiting, anorexia and calorie intake. To examine the influence of those variables on the nutritional status of the cancer patients receiving chemotherapy. Method: To assess nutritional status, anthropometry and blood test were performed on 94 stomach cancer patients receiving postoperational chemotherapy on the daily basis. NVA and calorie intake were measured during chemotherapy. Result: 93% of subjects had low level of hemoglobin and 45.7% was below the lymphocyte count. 57% of subjects lost 10% of usual weight. The value of anthropometry was reduced but the difference between pre- and post-chemotherapy did not reach any statistical significance. 27% of subjects was grouped into the malnutritional state. During chemotherapy, the higher the degree of NVA, the less calorie intake. The significant predictors for nutritional status were nausea and calorie intake. Conclusion: The chemotherapy affected the food intake of cancer patients through NVA. Though the influence of chemotherapy on anthropopmetry was not significant in this research, nausea and food intake were the most affecting factors for nutrition of cancer patients. Therefore we need to assess nutritional status and support for cancer patients receiving chemotherapy and to develop an intervention for improvement of symptoms and food intake.

• Journal of Korean Society on Water Environment
• /
• v.35 no.1
• /
• pp.1-8
• /
• 2019

The purpose of this study is to evaluate the nutritional status of Lake Jinyang using Landsat 8 satellite image band correlated with chlorophyll-a, which is also related to algae proliferation. We selected 20 Landsat 8 images dating from 2013 to 2017, taken close to water quality measurement date when the cloud cover was less than 20 %. Based on the results of the previous studies, analyzing the correlation between chlorophyll-a, and Landsat 8 satellite image band, we selected near infrared wavelength, band 5 which is closely related to the population of algae. The nutritional status was classified using the Aizaki trophic state index (TSIm). The results of the regression equation between band 5 and the observed chlorophyll-a data was used to calculate chlorophyll-a for the image data from 2013 to 2017. The concentration of chlorophyll-a ranged from 3 to $16.1mg/m^3$. To illustrate the spatial distribution of chlorophyll-a within the lake, the chlorophyll-a concentration was divided into five grades. The images on October 14, 2014 and April 10, 2016 showed relatively high value of chlorophyll-a, while January 18, 2015 and December 6, 2016 chlorophyll-a value were below 5. The images on October 14, 2014 and April 10, 2016 were rated as eutrophic status in most areas. The results of simulating water quality for the day when the water quality was not measured resulted to an approximate value for the Panmun station while the Naedong station needed some corrections.

• Journal of the Korean Society of Food Culture
• /
• v.21 no.2
• /
• pp.116-123
• /
• 2006

This study was carried out to examine Korean housewives' preference in mushrooms, their nutritional knowledge of mushrooms as a source of Vitamin D, and five characteristics of four mushroom dishes. The data were collected from 713 subjects in various age ranges. The housewives ate mushrooms because of their healthfulness. Frequency of eating mushroom was related to preference of mushrooms. Frequency of eating mushroom was also influenced by intake of balanced diet, healthfulness of current diet, and application of nutritional knowledge. Mushroom dishes were considered nutritious (72.4%), easy to purchase (55.7%), easy to cook (63.7%) and expensive (36.3%). Mushroom was also considered superior to other vegetable in nutrition and taste but evaluated inferior to other vegetable in aspects of high price and limitation of variety. Intake of balanced diet, healthfulness of current diet and application of nutritional knowledge were influenced by the level of nutritional knowledge. Korean housewives liked mushroom but they didn't recognized the value of mushroom as a source of Vitamin D well. Introducing various cooking methods and nutritional informations are suggested to use mushroom diversely.

• Food Science of Animal Resources
• /
• v.44 no.3
• /
• pp.620-634
• /
• 2024

This study explores the potential of utilizing meat byproducts, specifically chicken and beef liver, to enhance the nutritional value of processed foods like chicken nuggets. Proximate analysis was conducted on the livers, including moisture, ash, fat, and protein content, and degradation potential was observed. Antioxidant potential was analyzed through 2,2-diphenyl-1-picrylhydrazyl (DPPH). The total phenolic content (TPC), oxidative stability through peroxide value (POV), and free fatty acid (FFA) were performed to evaluate quality changes during seven-day storage. The radical scavenging activity showed that beef liver has excellent antioxidant capacity (61.55%- and 195.89- mM gallic acid equivalent for DPPH and TPC, respectively) compared to chicken liver and significantly increased the antioxidant potential of nuggets by 5%-10%. POV and FFA values increased with increased storage days for the liver and its incorporation in nuggets. However, the values remained under the 10 meq/kg threshold. Incorporating the livers into chicken nuggets led to a significant (p=0.000) improvement in nutritional content, particularly a 1.5%-2% increase in protein, with a similar increase in mineral content. Texture and sensory evaluations indicated favorable consumer acceptability for liver-enriched nuggets. Overall, this research shows the value of adding liver as a functional ingredient to enhance the nutritional profile of processed foods.

• Korean journal of food and cookery science
• /
• v.15 no.4
• /
• pp.327-337
• /
• 1999

This study was conducted on a sampling of 700 mixed college students from seven different schools nationwide by written questionnaire to evaluate the value system of convenience foods among Korean college students. Korean students put value on the following categories of convenience foods in order; convenience, taste, price, appearance, appliance to daily life, variety, locality, nutritional value, originality, improvement required, cleanliness and tradition. Significant differences between the sexes occurred in categories as cleanliness and convenience, since females considered convenience foods as convenient but not so clean (safe to eat). This study also conducted factor analysis on 24 individual convenient foods. Noodles laid emphasis on nutritional value; where refrigerated foods, ready to eat (RE) side dishes, on-the-spot kimbab, and sandwiches focused on cleanliness. Noodles. cereal, and instant soup focused on price. Frozen pizza, noodles, retort, RE meat, ham, fish cakes were dependent on locality and traditionality. Noodles, instant food, and packed kimchi scored highly on convenience. Frozen fried rice, retort, instant porridge, instant rice, RE meat, cereal, instant soup, and RE side dishes on consumption on a regular basis. Cereal, refrigerated foods, and RE side dishes laid emphasis on taste. Noodles, instant rice, cereal, ham, and RE side dishes focused on variety. Retort, RE meat, ramen, cereal, ham, and on the spot sandwiches looked to originality, while canned foods was recognized as ‘needing improvement’.

• Asian Pacific Journal of Cancer Prevention
• /
• v.15 no.18
• /
• pp.7909-7911
• /
• 2014

Gastric cancer is the fourth most common malignancy worldwide. Poor prognosis in gastric cancer is linked with hypoalbuminemia. Previous studies demonstrated relationships between gastric cancer and chronic inflammation. The aim of this study was to assess the prognostic value of preoperative inflammation-based prognostic scores regarding hospital mortality after gastrectomy. Unlike other recent articles on the same topic; we could only verify prognostic value of prognostic nutritional index for in hospital mortality after surgery.