• Journal of Nutrition and Health
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• v.6 no.3
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• pp.47-63
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• 1973

This study concerns the nutritional status of food in a lunch-box and the school lunch program provided for Dong Duck Elementary School Pupils in Daegu. Two hundred andsix pupils were randomly selected as a sample. The nutrients contained in a lunch-box and school lunch menu were analyzed according to the Food Composition Table. Nutrients and cost of the Dong Duck Elementary School Lunch were compared to the average nutrient contents of food in a lunch-box of o pupil. In addition, comparisons between the Recommended Daily Allowances of nutrients for Korean children aged from 9 to 11 (4th, 5th, and 6th grade) and that of the contained nutrients in the average lunch-box were conducted. The average nutrients contained in the lunch-box compared with the Recommended Daily Allowances are: Calorie 77.41% (542.60ca1), Protein 73.60% (16.93gr), Fat 33.95% (3.95gr), Calcium 27.85% (111.39mg), Ferret 80.30% (2.65mg), Vitamin A 10.09% (100.93 I.U.), Vitamin Bl 70.27% (0.27mg), Vitamin B2 88.37% (0.38mg), Vitamin C 15.40% (3.45mg). All of the nutrients in the lunch-box fall far below the Recommended Daily Allowances for the 9-11 age group. The average nutrients of staple food in the lunch-box compared with the side-dishes were found to contain Calorie 90.80%, Protein 50.32%, Fat 58.27%, Calcium 37.07 %, Ferret 53.96%, Vitamin A 0.0028%, Vitamin B1 78.11%, Vitamin B2 21.09%. The nutrients of food contained in the Dong Duck Elementary School Lunch Program compared with the Recommended Daily Allowances were: 1. The Protein, Fat, Ferret, Vitamin B1 and Vitamin B2 content was generally satisfactory. 2. Calcuim, Vitamin A and Vitamin C were lower than the Recommended Daily Allowances. 3. The Calorie content was generally lower for the 9-11 age group. The per pupil cost of the lunch-box was 41.87 won which includes the cost of staple food 16.92 won and side-dishes 24.95 won, whereas the school lune Provided by Dong Duck Elementary School Costs 35 won per pupil. Questionnaires were sent to four hundred parents (through their children) to find out their attitude toward the school lunch program. 390(97.50%) of them were returned and 7 of them dia not answer at all. Therefore, these were eliminated from the samlpe. Among 185 parents whose children were eating the school lunch; 172 parents (92.97% ) would pay 40 won for the proposed new school lunch program whereas only 13 parents (7.03%) did not want it. Among 198 parents whose children were not having the school lunch, 58 parents (29.29%) would agree to have the lunch for their children at the cost of 35 won with the proposed new school lunch program equivalent to 40 won. 126 parents (63.63%) could not agree to have their children being the school lunch because of their financial difficulty (74 parents 58.72%). The rest of parents (52 parents 41.28%) raised other reasons which were minor problems. Among the tatal of 383 parents, 309 parents (80.68%) would agree to gave school lunch for their children if the cost of the proposed new school lunch program would be 35 won to 40 won and if minor problems concerning the school lunch program are solved. Sixty parents (15.66% ) raised questions about the school lunch program concerning sanitary problems, taste of bread, and the quantity of lunch. Among 383 parents, 358 parents answered and 25 parents did not. When school officer asked if the parents would help during the school lunch hour, 101 parents indicated they could not help at all, but 177 parents, replied they could help. Among 177 parents, 40 parents of them could share their time from one or two hours everyday except Saturday and 107 parents could serve 1 to 3 days per week. Through this study, it is evident that further investigation should be done of the school lunch program which can be provided 35 won with the proposed new school lunch program. The parents participation in the school lunch program would be improved the understanding between school and parents as well as insure better nutrition and sanitation for the children.

• Korean Journal of Food Science and Technology
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• v.52 no.4
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• pp.317-324
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• 2020

In order to create the national food nutrient database, a total of 41 animal foods (ham, seafood, edible insects and eggs) were analyzed for their vitamin B₁₂ content and the applied immunoaffinity-HPLC was verified. Ham vitamin B₁₂ contents were 0.30-0.65 ㎍/100 g. Seafood showed relatively high vitamin B₁₂ level, where the values of fermented clam were the highest (26.80 ㎍/100 g) followed by fermented pollack roe. Vitamin B₁₂ was not detected in silkworm pupae and beetles, while relatively high levels were found in the two-spotted cricket imago (6.70 ㎍/100 g). Chicken and quail egg yolk had roughly 100- and 30-times higher vitamin B₁₂ levels as compared to their egg white. Vitamin B₁₂ contents in quail and chicken eggs were significantly enhanced by boiling (p<0.05). Results based on accuracy (97-102% recovery) and precision (<5% RSD) indicate that this study provides reliable vitamin B₁₂ information on animal foods consumed in Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.752-757
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• 1995

The effect of fermentation temperature on the changes of pH, acidity, salt content, color and vitamin C of mustard leaf kimchi during various storage days was investigated. The conditions of fermentation temperature were set at $4^{\circ}C$ (sample A) and $20^{\circ}C$ (sample B), and $4^{\circ}C$ after keeping at $20^{\circ}C$ for 12 hours(sample C) and $20^{\circ}C$ for 36 hours(sample D). As the fermentation proceeded, pH of sample stored at low temperature(sample A) was drop ped gradually from initial pH of 5.24 but there was great pH drop in the sample stored at high temperature(sample B, D). The salt content of the sample B at high temperature increased remarkably, and then the values showed D > A > C. The Humter values of L and a increased at the optimum ripening period, the higher the initial fermentation temperature(B) and the later the initial fermentation time at $20^{\circ}C$ those values, then decreased. The Hunter value of b constantly increased until day of 108. As fermentation time passed, the content of total vitamin C decreased to the range of 9.0mg% to 14.0mg% up to 24 days of fermentation, and at the optimum ripening period, it increased to the range of 14.0mg% to 22.0mg%, and at the fermentation period(until day 108), it decreased gradually.

• Journal of the Korean Applied Science and Technology
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• v.33 no.2
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• pp.391-400
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• 2016

The aim of this study was conducted to investigate the proximate and nutritional compositions including mineral, vitamin, amino acids and fatty acids in Korean yam (Dioscorea batatas $D_{ECNE}.$). Carbohydrate (68.1%) possessed the large single constituent of yam. Small amounts of crude protein (16.9%), crude ash (5.8%) and crude fat (2.0%) contents were found. Yam was found to be good sources of essential minerals such as K (1295.5 mg/100 g), Mg (115.3 mg/100 g), Na (99.0 mg/100 g) and Ca (56.5 mg/100 g) but Zn (0.3 mg/100 g) content was low. Relatively abundant vitamin $B_1$ (11.5 mg/100g) could be observed while vitamin A, $B_3$ and $B_6$ were not found. The amino acid analysis revealed that the yam was superior with respect to glutamic acid (1770.6 mg%), lysine (1210.6 mg%) and urea (550.9 mg%). Essential amino acids were calculated to be 2954.5 mg%. The amino acid profiles showed that yam to be limiting in valine and leusine. Palmitic acid and linoleic acid were the most predominant fatty acids with the value of 31.5% and 41.5%, respectively. And the polyunsaturated fatty acids including linoleic acid and linolenic acid were present in a large quantities in yam. And it also contained higher amounts of unsaturated fatty acids compared saturated fatty acids.

• Journal of the Korean Society of Food Culture
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• v.15 no.4
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• pp.313-323
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• 2000

Although it is rapidly increasing the number of day-care centers in Korea, the quality of food and nutrition services is not improved sufficiently. The purpose of this study was to investigate the nutrition and health status of children in day-care center. Menus for lunch of 253 centers were collected and the content of nutrients was analyzed. Nutrient intakes from lunch and snacks of 90 children were investigated using weighing method and those from breakfast and dinner by 24-hour recall method surrogated from their mothers. Anthropometric indices of height, weight, skinfold thickness, the ratio of fat were measured. The lunch menus for children contained $437.0{\pm}138.9\;Kcal$, $17.6{\pm}6.7gr$ protein, $153.9{\pm}87.7mg\;Ca$, $3.63{\pm}1.6mg\;Fe$, $164.5{\pm}158.2RE\;Vit\;A$. and $4.46{\pm}3.04mg\;Vit\;B_1$. Energy, Ca and Fe supplied were below one third of RDAs. Mean daily calorie intake of children aged 3 years was $1303.0{\pm}474.0Kcal/day$, $1322.3{\pm}442.4Kcal$ in aged four, $1307.0{\pm}545.9Kcal$ in aged five and $1497.1{\pm}93.5kcal$ in six year of age. Intake of iron, vitamin A and vitamin $B_1$ were below RDAs.

• Food Science and Preservation
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• v.16 no.4
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• pp.549-553
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• 2009

The mushroom Agrocybe chaxingu was analyzed to evaluate the nutritional value of this potential food. The moisture content was 88.9% in the fruiting body of A. chaxingu, and the proportions of ash, crude fiber, carbohydrate, crude protein, and crude fat were 0.9%, 1.4%, 7.2%, 2.5% and 0.4% by weight, respectively. A. chaxingu contained 1.29 mg/100 g edible weight of vitamin $B_1$, and the contents of vitamin $B_2$, vitamin $B_3$, and vitamin C were 0.15 mg, 0.32 mg, and 18.4 mg per 100 g of wet mushroom. Potassium (3,318 mg/100 g, dry basis) was found at the highest concentration in A. chaxingu. In addition, the mushroom contained many other minerals (all figures are mg per 100 g of dried mushroom) such as phosphorus (909.7), magnesium (141.3), sodium (12.7), zinc (7.4), iron (6.5), copper (2.8), manganese (0.8), and nickel (0.1). The results indicate that A. chaxingu is a valuable nutrient source.

• Journal of Animal Science and Technology
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• v.55 no.6
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• pp.531-537
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• 2013

Vitamin E has been applied as a dietary supplement or post mortem to meat cuts to preserve meat quality and extend shelf life. This study was conducted to determine the effects of supplementation of the diet of Hanwoo steers with Economas $E^{(R)}$, a less expensive alternative to vitamin E, on meat quality preservation. To accomplish this, 36 Hanwoo steers were randomly allotted into three treatment groups ; no additive (control), Economas $E^{(R)}$(T1) and vitamin E (T2). Vitamin E and Economas $E^{(R)}$ were included in the diets at 500 mg/head and 200 mg/head, respectively, for 5 months. Evaluation of carcass performance parameters immediately after slaughter revealed no treatment effects (P>0.05). Samples collected from the loin area and stored at $4^{\circ}C$ for up to 9 days showed that T1 and T2 preserved pigment and lipid stability as indicated by significantly (P<0.05) higher CIE $L^*$ and lower CIE $a^*$ and CIE $b^*$ values and a less rapid increase in thiobarbituric acid reactive substance (TBARS) relative to the control. However, treatments had no effect (P>0.05) on cholesterol and fatty acid content in meat. Based on these findings, Economas $E^{(R)}$ provided at 200 mg/head is as effective as vitamin E applied at 500 mg/head at preserving Hanwoo meat quality over a 9 day storage period at $4^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.2
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• pp.149-155
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• 1984

Raw and cooked pig's head, feet and tails were evaluated for yield, proximate composition, caloric value, and the contents of amino acids, minerals and vitamins. The yields of the raw pig's head, feet and tails were 67.4%, 46.1% and 67.6%, respectively. Corresponding values for the cooked were 54.1%, 34.3% and 47.6% respectively. No significant differences were observed for proximate composition between these samples and any other source3 of the meats. The high energy values, 253.8-310.5 Cal/100 g, of the samples were largely due to the fat content. Among the essential amino acids, these products showed a higher lysine, leucine and threonine content, and lower methionine and tryptophan content. The total amounts of non-essential amino acids were more than half of those of all amino acids. Neither the raw nor the cooked pig's head, feet and tails contained vitamin A. On these data, pig's head, feet and tails tissue have a relatively low in vitamin B content as compared to conventional pork cuts.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.317-317
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• 2022

Seakso 5, a maize hybrid, was applied for variety in 2021 by Gangwon Agricultural Research and Extension Services in Korea. This variety was bred to produce a purple extract of com husk. It shows purple color in the husk and cob and contains abundant anthocyanins. In this study, to obtain basic data on purple com 'Seakso 5' husk extract (PCHE), a husk extract was prepared and the contents of vitamins, amino acids and fatty acids were analyzed. The Seakso 5 husks were extracted with 30% alcohol and concentrated, after adding dextrin to the concentrate, it was spray-dried to prepare an extract. The PCHE were analyzed for vitamins, amino acids, and fatty acids by referring to the Food Code. As a result, three types of vitamins were detected, and their contents were vitamin B₁ 0.14 mg/100g, vitamin B₂ 2.30 mg/100g, and vitamin C 11.32 mg/100g. A total of 15 amino acids were detected in the PCHE, including aspartic acid and glutamic acid, and the content of aspartic acid was the highest at 3.02 mg/g. Simultaneous analysis of fatty acids Among 37 types, saturated fatty acids were palmitic acid (C16:0), stearic acid (C18:0), monounsaturated fatty acids were oleic acid (C18:1(n-9)), polyunsaturated fatty acids were linoleic acid(C18:2(n-6)c) and a-Linolenic Acid (C18:3(n-3)) were detected. Among the detected fatty acids, the content of palmitic acid was the highest at 40.75 mg/100g. In the future, These analysis results will be used as reference data for temporary food ingredient applications by the Ministry of Food and Drug Safety.

• KSBB Journal
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• v.16 no.6
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• pp.614-619
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• 2001

Inhibitory effects of Eucommia ulmoides Oliver against osteoporosis were studied with ovaryectomized rats. The diet mixture A of calcium, vitamin D$_3$, and vitamin K$_1$and the additional mixture B with extract of Eucommia ulmoides Oliver were fed for 7 months to ovaryectomized rats. The urine content of pyridinoline and deoxypyridinoline was used as bone biochemical markers. Concentrations of deoxypyridinoline of ovaryectomized rats fed with the mixture A and B decreased 9.0% and 26.9%, respectively, when they were compared to the ovaryectomized control. The trabecular bone areas of proximal tibias of ovaryectomized rats were measured and compared to the ovaryectomized control. The areas fed with the mixture A and B increased 9.9% and 42.0%, respectively, that proved the inhibitory effect of Eucommia ulmoides Oliver against osteoporosis.