• Nutrition Research and Practice
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• v.10 no.3
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• pp.321-327
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• 2016

BACKGROUND/OBJECTIVES: Fruit and vegetable consumption of children in the United States falls below recommendations. The U.S. Department of Agriculture Fresh Fruit and Vegetable Program (FFVP) is a national free-fruit and vegetable school distribution program designed to address this problem. This permanent, legislated program provides funding to qualified elementary schools for provision of additional fruit and vegetables outside of school meals. The objective of this study was to understand children's perceptions of FFVP after the intervention and formulate recommendations that may improve success of the intervention. SUBJECTS/METHODS: Secondary data were obtained from 5,265 $4^{th}-6^{th}$ graders at 51 randomly-selected FFVP intervention schools in Indiana. Anonymous questionnaires were completed late in the 2011-2012 academic year. Multilevel logistic regressions were used to determine associations between students' perceptions of program effects (4 close-ended items) and their preference toward the program. Content analysis was applied to a single open-ended item for program comments. RESULTS: Over 47% of students reported greater intake of fruit and vegetables due to FFVP, and over 66% reported liking the program. Student-reported program effects were positively associated with preference for the program (P < 0.01). Themes that emerged during analysis of 3,811 comments, included, students liked: the opportunity to try different kinds of fruit and vegetables, types and flavors of fruits served, and benefits of eating fruit. Fewer students liked the types of vegetables and their benefits. A small group disliked the program citing poor flavor of vegetables and quality of fruits. Important suggestions for the program include serving more dipping sauces for vegetables, cooking vegetables, and providing a greater variety of produce. CONCLUSIONS: The degree that students liked FFVP may predict the program's effects on fruit and vegetable intake. FFVP may become more acceptable to students by incorporating their suggestions. Program planners should consider these options for achieving program goals.

• Journal of the Korean Dietetic Association
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• v.28 no.3
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• pp.195-204
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• 2022

The purpose of this study was to provide nutritional information for selecting beverages with low sugar contents. The nutritional data, including the sugar contents of 925 beverages, were collected from the nutrition labels through the official websites of manufacturers and analyzed according to the beverage types. The average price and volume of the beverage products were 1,556.6 won and 224.8 mL, respectively. The volume per price was the highest for carbonated beverages at 351.6 mL/1,000 won. The sugar content was high in the order of carbonated beverages (22.6 g), fruit & vegetable beverages (21.0 g), and mixed beverages (19.1 g). The sugar content per 100 mL was high in the order of fruit juice (10.6 g), fruit and vegetable beverages (9.2 g), ginseng and red ginseng beverages (8.5 g), and mixed beverages (8.3 g). The content of the product per 1,000 won was high in the order of carbonated beverages (23.3 g), fruit and vegetable beverages (23.2 g), and mixed beverages (20.0 g). The number of products with energy from a sugar content of 5% or more compared to the energy reference value was significantly higher in the carbonated beverages (52.2%), fruit and vegetable beverages (33.0%), and mixed beverages (26.5%) than other beverages. The sugar energy ratio of beverage products was highest in the carbonated beverages at 88.9%, followed by fruit and vegetable beverages (87.0%), fruit juices (84.3%), and mixed beverages (76.8%). Overall, beverages with high sugar contents per product, volume, and price were carbonated beverages, fruit and vegetable beverages, and mixed beverages.

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.632-642
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• 2009

In this study the microbiological quality of vegetables was evaluated in relation to the sanitization methods used and vegetable types which consisted of raw food ingredients used in foodservice operations. We analyzed the microbial quantities on lettuce and spinach, which were used as leaf vegetables and cucumber and tomato, which were used as fruit vegetables according to various disinfection methods using different chlorine concentration(50 ppm, 100 ppm, 200 ppm) and exposure time(5 min, 10 min) over 5 days. When the effects of the disinfection methods on microbial qualities and sensory evaluation were analyzed, the following results were obtained. First, in the leaf vegetables, disinfection with a chlorine concentration of 200 ppm for a 5 minutes exposure time was needed to control microbial growth. Second, fruit vegetables sterilized with tap water had reduced microbial qualities after an extended amount of time relative to chlorine disinfection, that is, disinfection with a chlorine concentration of 50 ppm for 5 minutes exposure time was desirable.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.43 no.2
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• pp.83-88
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• 1998

From the evaluation of physical properties such as springiness, gumminess, adhesiveness, chewiness and hardness by the texture analyzer, vegetable soybean lines with green seed-coat were best as compared with those with black, brown, mixed, and yellow seed-coats. A panel test evaluated on the basis of taste, sweetness, chewiness, and total scores also indicated that soybean lines with green seed-coat were the best. The total scores of panel test was decreased in the order of green > yellow> black> brown seed-coat colored soybean. The mean value of sucrose content obtained by HPLC analysis was highest in black seed-coat colored soybean, and followed by green, yellow, and brown soybeans. The highest sucrose content (8.22%) was observed in 180362, a soybean line with green seed-coat. The full-season type soybeans showed much higher sucrose content than summer types which are mainly cultivated on farmer's fields for vegetable purposes. The final 13 lines selected from 300 colored soybeans showed nearly the same panel scores as Miwongreen. However, these lines had a great deal of variation in sucrose content, and much higher readings in texture analysis than Miwongreen, especially in chewiness and hardness which were the most important properties in vegetable soybeans.

• Tribology and Lubricants
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• v.34 no.4
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• pp.160-167
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• 2018

Vegetable oils can contribute to the goal of energy independence and security owing to their naturally renewable resources. One of the representative vegetable oils is biodiesel, which is being used in domestic and European markets as a blended fuel with automotive diesel. Vegetable oils are promising candidates as base fluids to replace petroleum lubricants because of their excellent lubricity and biodegradability. We prepared biodiesel with a purity of 99.9% via the esterification of waste cooking oil. Blended biodiesel and Petro-lube base oil were mixed to produce five types of mixed lubricating oil. We analyzed the various characteristics of the blended biodiesel with Petro-lube base oil for different blending ratios. The lubricity of the vegetable lubricant improves as the content of biodiesel increases. In addition, since zinc dialkyldithiophosphates (ZnDTPs) are widely used as multifunctional additives in petroleum-based lubricants, we optimized the blending ratio for lubricity, oxidation stability, and shear stability by adding ZnDTP as a performance additive to improve the biodiesel properties, such as oxidation stability and hydrolysis. The optimized lubricants improve by approximately 25% in lubricity and by 20 times in oxidation stability and shear stability after the addition of ZnDTP.

• Preventive Nutrition and Food Science
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• v.17 no.2
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• pp.158-165
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• 2012

This study was designed to investigate whether the fatty acid composition could make a significant contribution to the oxidation stability of vegetable oils marketed in Korea. Ten kinds, 97 items of vegetable oils that were produced in either an industrialized or a traditional way were collected and analyzed for their fatty acid compositions and lipid oxidation products, in the absence or presence of oxidative stress. Peroxidability index (PI) calculations based on the fatty acid composition ranged from 7.10 to 111.87 with the lowest value found in olive oils and the highest in perilla oils. In the absence of induced oxidative stress, malondialdehyde (MDA), the secondary lipid oxidation product, was generated more in the oils with higher PI (r=0.890), while the tendency was not observed when the oils were subjected to an oxidation-accelerating system. In the presence of the oxidative stress, the perilla oils produced in an industrialized manner generated appreciably higher amounts of MDA than those produced in a traditional way, although both types of oils presented similar PIs. The results implicate that the fatty acid compositions could be a predictor for the oxidation stability of the vegetable oils at the early stage of oil oxidation, but not for those at a later stage of oxidation.

• The Korean Journal of Food And Nutrition
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• v.35 no.2
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• pp.96-105
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• 2022

This study compared and analyzed the antioxidant effect of Doenjang prepared from vegetable water, and explored the optimal addition ratio of vegetables of 5 kinds and the possibility of application to Doenjang. The sample is three kinds of vegetable water (VW1, VW2, VW3) prepared by adding different ratios of radish, carrot, green onion, onion and shiitake mushroom and Denjang prepared using it. Doenjang was aged and fermented at about 40℃ for 40 days, and then separated and used only solids. The content of their antioxidant compounds was measured the content of total phenolic acid contents and total flavonoid contents. In addition, the antioxidant effect was measured by electron donating activity, SOD-like activity, ABTs radical scavenging activity and reducing power. The total phenolic acid contents and total flavonoid contents were high at VW3 and that Doenjang made with VW3. Electron donating activity and SOD-liked activity were high at VW2 and Doenjang made with VW2. ABTs radical scavenging activity was high in Doenjang made of VW3, and Reducing power was high in VW3. Therefore, if Doenjang is prepared with vegetable water prepared by properly mixing 5 types of vegetables, the possibility of developing Doenjang with high antioxidant effect was suggested.

• Korean Journal of Breeding Science
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• v.41 no.4
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• pp.397-402
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• 2009

Self-incompatibility (SI) prevents self-fertilization by inhibiting the pollen tube growth of self-pollen. Molecular analysis has revealed that the S locus comprises a number of genes, such as the S-locus glycoprotein (SLG), the S-locus receptor kinase (SRK), and SP11 (SCR). Although molecular markers related to those genes have been developed, a simple S-haplotype detecting method has not been reported due to the highly polymorphic and relatively small coding regions. In this study, the sequence characterized amplified region (SCAR) markers were used to establish an efficient radish genotyping method. We identified the S-haplotypes of 192 radish accessions using 19 different markers, which proved to be highly reliable. The accessions were assigned to 17 types of S-haplotypes, including 8 types of SRKs and 9 types of SLGs. Since the developed SCAR markers are based on their gene sequences, we could easily identify the S-haplotypes by a single specific band, with the highest frequencies detected for SLG 5, SRK 1, and SLG 1, in order. Among the tested markers, the SLG 1, SRK 1, and SRK 5 markers exhibited high reliability, compared to phenotypic results. Furthermore, we identified the seven types of unreported SLGs using SLG Class -I and -II specific markers. Although the developed SCAR markers still need to be improved for the genotyping of all S-haplotypes, these markers could be helpful for monitoring inbred lines, and for developing the MAS in radish breeding programs.

• Journal of Climate Change Research
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• v.7 no.2
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• pp.193-203
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• 2016

The importance of forecasting agricultural production is receiving attention while climate change is accelerating. This study suggested three types of crop yield forecasting model for major vegetable crops by using downscaled meteorological information of main production area on farmland level, which identified as limitation from previous studies. First, this study conducted correlation analysis with seven types of farm level downscaled meteorological informations and reported crop yield of main production area. After, we selected three types of meteorological factors which showed the highest relation with each crop species and regions. Parameters were deducted from meterological factor with high correlation but crop species number was neglected. After, crop yield of each crops was estimated by using the three suggested types of models. Chinese cabbage showed high accuracy in overall, while the accuracy of daikon and onion was quiet revised by neglecting the outlier. Chili and garlic showed differences by region, but Kyungbuk chili and Chungnam, Kyungsang garlic appeared significant accuracy. We also selected key meteorological factor of each crops which has the highest relation with crop yield. If the factor had significant relation with the quantity, it explains better about the variations of key meteorological factor. This study will contribute to establishing the methodology of future studies by estimating the crop yield of different species by using farmland meterological information and relatively simplify multiple linear regression models.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1996.06c
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• pp.953-956
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• 1996

The main regularities of the process of strain of the leafstalk boimass of the annual and parennial sown grasses (hard phase) with the simulataneous filtration of the vegetable juice (liquid phase) in the working members of the uninterrupted action(screw press) and the periodic action (Briqueting stamp press) were established . The engineering methods of calculation of the basic constructive -technological parameter of the pres equipment of the given types were worked out.