• Korean Journal of Community Nutrition
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• v.12 no.3
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• pp.284-298
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• 2007

This study was performed by a comparative analysis of nutritional knowledge, dietary attitudes and nutrient intakes of dietitians and non-dietitians. The subjects of this study were 103 dietitians and 166 non-dietitians working in the Chonnam area. The general characteristics, nutrition knowledge and dietary attitudes of the subjects were surveyed using a self-administered questionnaire, and nutrient intakes were examined using 24-hour recall method. The results were as follows: Dietitian group ($15.17{\pm}3.88$) scored significantly (p<0.0001) higher than non-dietitian group ($13.34{\pm}3.31$) in nutrition knowledge. Dietitian group ($69.58{\pm}10.67$) scored significantly higher on dietary attitudes than the non-dietitian group ($63.97{\pm}11.18$). The correlation between nutritional knowledge scores and dietary attitudes scores were statistically significance on job, age ($20{\sim}39$), education level (below university), marital status and work experience ($2{\sim}5$, above 10). The dietitian group was significantly higher than the non-dietitians in body weight and BMI of anthropometric data. The prevalence of obesity was 5.8% from the dietitian group and 6.6% from the non-dietitian group when judged by BMI and therefore obesity rate was significaltly (p<0.001) different between the two groups. In case of the dietitian group, the average intake of vitamin A, vitamin $B_1$, vitamin $B_6$, niacin, vitamin E, phosphorous, zinc were above the Korean RDA whereas the average intake of vitamin C, calcium, iron, folic acid were below the Korean RDA. The average intake of most nutrients, except vitamin $B_1$, vitamin $B_6$, phosphorus, were below the Korean RDA in the non-dietitian group. Therefore the non-dietitian group needs nutrition education in order to improve their nutritional status.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2000.05a
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• pp.52-55
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• 2000

The effects of environmental conditions, initial dissolved oxygen concentrations, pH, and the presence of electron carrier vitamin B$_{12}$ , on the reduction rate of TNT by Fe$^{0}$ was Quantitatively analyzed using a batch reactor. In all experiments, TNT reduction was best described with a first order reaction and the reduction rate decreased with the increase in the initial DO concentration. However, the specific reaction rate did not decrease linearly with the increase in the initial DO concentration. In the presence of HEPES buffer 0.2 and 2.0 mM(pH 5.7$\pm$0.2), the specific reaction rate increased more than 5.8 times, which showed reduction rate is rather significantly influenced by the pH of the solution. To test the possibility of reaction rate enhancement, well-known electron carrier(or mediator), vitamin B$_{12}$ has augmented besides Fe$^{0}$ . In the presence of 8.0 $\mu\textrm{g}$/L of vitamin B$_{12}$ , the specific reaction rate increased as much as 14.6 times. The results indicate that the addition of trace amount of vitamin B$_{12}$ can be a promising rate controlling option for the removal of organics using a Fe$^{0}$ filled permeable reactive barrier.

• Journal of Korea Soil Environment Society
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• v.5 no.2
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• pp.87-97
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• 2000

The effects of environmental conditions, initial dissolved oxygen concentrations, pH, and the presence of electron carrier vitamin $B_{12}$, on the reduction rate of Tn by $Fe^0$ was quantitatively analyzed using a batch reactor In all experiments, TNT reduction was best described with a first order reaction and the reduction rate decreased with the increase in the initial DO concentration. However, the specific reaction rate did not decrease linearly with the increase in the initial DO concentration. In the presence of HEPES buffer 0.2 and 2.0 mM(pH 5.7$\pm$0.2), the specific reaction rate increased more than 5.8 times, which showed reduction rate is rather significantly influenced by the pH of the solution. To test the possibility of reaction rate enhancement, well-known electron carrier(or mediator) , vitamin $B_{12}$, has augmented besides $Fe^0$. In the presence of 8.0 $mu\textrm{g}$/L of vitamin $B_{12}$, the specific reaction rate increased as much as 14.6 times. The results indicate that the addition of trace amount of vitamin $B_{12}$ can be a promising rate controlling option for the removal of organics using a $Fe^0$ filled permeable reactive barrier.

• YAKHAK HOEJI
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• v.47 no.6
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• pp.432-437
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• 2003

It has been known that quercetin, a bioflavonoid widely distributed in fruits and vegetables as dietary-derived flavonoid and exert significant multiple biological effects such as antioxidant and anti-inflammatory, anti-tumor effects. In addition, it has been shown to have a chemoprotective role in cancer, though complex effects on signal transduction involved in cell proliferation and angiogenesis. The present study investigated whether quercetin can enhance antioxidant enzyme activity (glutathione peroxidase: GPx, superoxide dismutase: SOD, catalase: CAT) and regulate the reactive oxygen species (ROS) generation in the presence of vitamin E, L-ascorbic acid, reduced glutathione (GSH) on B16F10 murine melanoma cells. After 48h treatment of cells with quercetin in the presence of vitamin E, L-ascorbic acid, GSH, we measured the cytotoxicities by MTT assay. The cells exhibited a dose-dependent inhibition in their proliferation in the presence of vitamin E, L-ascorbic acid, GSH respectively. We also investigated the effects of antioxidant enzyme activity and ROS generation. The antioxidant enzyme activity of quercetin in the presence of vitamin E was stronger than GSH, L-ascorbic acid, the same treatments decreased ROS generation in B16F10 murine melanoma cells. Taken together, these result demonstrate that the antioxidant effect of quercetin can enhanced in the presence of vitamin E and it might plays an important role in anti-oxidative effects.

• Journal of Nutrition and Health
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• v.20 no.4
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• pp.258-271
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• 1987

This survey of 527 children, aged 4 to 6 years, focused on family and dietary environment, nutritional status and personality. It was conducted from June to October, 1986. The results showed that 68.0%(breakfast)and 55.4% (evening meal ) of the subjects indicated they had meals with the family everyday. Analysis of the nutritional status children showed all nutrient intake except protein an diron was insufficient compared with RDA. Carbohydrate provided 58.3% of total calorie intake ; protein accounted for 15.7% . fat provided 26.0%. There was a positive relation between income and nutrient intake. Children with employed mothers showed lower nutrient intake than children with unemployed mothers. Food attitude was positively related to nutrient intake, nutrient intake of children with good eating behavior was higher than that of children had poor eating behavior . Activity level had a significant correlation with intake of calories, fat, vitamin A, vitamin B$_1$, and Vitamin B$_2$. Mood was correlated with intake of protein, iron, vitamin A, vitamin B$_2$ and vitamin C.

• Journal of Nutrition and Health
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• v.6 no.2
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• pp.35-43
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• 1973

This study is concerned with the nutritional status of the packed lunch boxes which are brought by the junior high school students in Capital City of Seoul. Four hundred and eights students of the 8 school districts in Seoul had been randomly selected as subjects. The contained nutrients in the packed lunch were analysed by the Food Composition Table. To observe the influence of home economical status and mother's educational level on the nutrient concents of packed lunches, the chosen subjects were classified into three large groupings, which are upper, middle and low classes respectively. In addition, comparison between the Recommended Daily Allowanced for Korean people-13 to 15 age group-and the contained nutrients in the lunch boxed had been conducted. T-test was applied to clarify the significance of the differences between each group both economical and educational level. 1. The averaged rations between the Recommended Daily Allowances and the contained nutrients in the lunches stand: Calorie 59.7% (566 Cal.) protein 53.1% (18g), animal protein 48.6% (5g), fat 39.8% (5g), calcium 371.% (0.1g), ferret 66.4% (2.9g) Vitamin A 642 1.U. (31.3%), Vitamin $B_1$ 70.2% (0.3mg), Vitamin $B_2$ 41.4% (0.2g), Niacin 77.0%(4mg), Vitamin C 51.9% (13mg). All of the nctrients fall far behind the Recommended Daily, Allowances for 13 to 15 age group. 2. Home economical status brings influence on the kinds of foods which could been. Protein, animal protein, fat, Vitamin $B_2$, Vitamin C showed significance of diffierences between the upper and middle classes. Between the middle and low classes, Protein, animal protein, fat, calcium and Vitamin C showed significance of difference. And finally, between the upper and low classes, protein, fat, calcium, ferret, Vitamin $B_2$ and Vitamin C showed a great significance. 3. Regardless to the living conditions of the subject students, all the nutrients of the lunches packed by the mothers in the entire educational levels did not reach the Recommended Daily Allowances. Protein, animal protein, fat, ferret, Vitamin A, and Niacin showed the significance of the differences between the upper and middle classes. On the other hand, calorie, animal protein, fat, Vitamin A and Vitamin C showed the significance between the middle and low classes. Between the upper and the low classes, protein, animal protein, fat, and ferret showed significance. 4. The mairdish-ice of the lunch boxes supplied calorie, protein, Vitamin $B_1$, Vitamin $B_2$ and Niacin which stand at 83.8%, 56.1%, 52.5%, and 54.8% respectivly when compared with the whole nutritional contents. 5. The side-dishes of the packed lunch lack in variety of cooking methods. One interesting fact is that entire subject students are very favorable to the food cooked with every kind of grains.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.251-262
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• 2011

The preference for maesengee sauce was investigated by developing 3 types of maesengee sauces. Through the comparative analysis of the developed maesangee sauces, the study aimed to develop maesangee sauce as a health functional food and to activate the local economy by the development of maesangee sauce as the processed food in the future. For the composition analysis of maesangee, the maesangee that was purchased from Gangjin-gun in July, 2009 was used as a base material. Based on the investigation results of preference for maesangee sauces, the following 3 types of maesangee sauces including maesangee red vinegar sauce, maesangee plain yogurt sauce and maesangee wrapping sauce were developed. By performing the comparative analysis of preference for the developed maesangee sauce types, this study aimed to put perfection in the research. The sample product of the developed maesangee sauce was used for the questionnaire survey for 42 students attending culinary colleges located in Gwangju from November 9, 2009 to November 16, 2009. For the statistical analysis, frequency analysis was used. The composition analysis result of maesangee revealed the presence of p(227.98mg/100g), Ca(58.32mg/100g) and Fe(7.8mg/100g), No detection of Vitamin A($0{\mu}gRE$/100g), Vitamin $B_1$(0.0837mg/100g), Vitamin $B_2$(0.0641mg/100g), Vitamin B6(0.0261mg/100g), Vitamin C(19.9877mg/100g), Vitamin E(0.3677mgaTF/100g), Vitamin K($7.2079{\mu}g$/100g), and Niacin(1.5057mgaNF/100g). Based upon the questionnaire survey results, the sample product development of maesangee red vinegar sauce, maesangee plain yogurt sauce and maesangee wrapping sauce was achieved along with their preparation methods.

• Journal of Nutrition and Health
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• v.54 no.2
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• pp.211-223
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• 2021

Purpose: A total of 39 seafood menus were prepared according to the Korean standard recipe, and analyzed for vitamin B₉ (folate) and B₁₂ (cobalamins) contents, using validated applied analytical methods. The menus included Guk/Tang/Jjigae (boiled or stewed dishes, n = 10), Bokkeum (stir-fried dishes, n = 10), Jjim/Jorim (braised or steamed dishes, n = 7), Gui (baked or grilled dishes, n = 7), Twigim (deep-fried dishes, n = 2) and Muchim (dried or blanched-seasoned dishes, n = 3). Methods: The contents of vitamin B₉ and B₁₂ in all food samples were determined by the trienzyme extraction-Lactobacillus casei and immunoaffinity-high-performance liquid chromatography/photodiode array detection methods. Analytical quality control was performed in order to assure reliability of the analysis. Results: Accuracy (97.4-100.6% recoveries) and precision (< 6% relative standard deviations for repeatability and reproducibility) of vitamin B₉ and B₁₂ analyses were determined to be excellent. The vitamin B₉ and B₁₂ contents of the 39 seafood menus evaluated, varied in the range of 1.83-523.08 ㎍/100 g and 0.11-38.30 ㎍/100 g, respectively, depending on the ingredients and cooking methods. The vitamin B₉ content was highest in Jomi-gim (523.08 ㎍/100 g), followed by Geonsaeu-bokkeum (128.34 ㎍/100 g) and Janmyeolchi-bokkeum (121.53 ㎍/100 g). Vitamin B₁₂ was detected in all seafood menus, with highest level obtained in Kkomack-jjim (41.58 ㎍/100 g). The seaweed dish was found to have high levels of both vitamin B₉ and B₁₂. All assays were performed under strict quality control. Conclusion: Guk and Tang menus, which contain a large amount of water, were relatively lower in the vitamin B₉ and B₁₂ contents than the other menus. Bokkeum menus containing various vegetables were high in the vitamin B₉ content, but the vitamin B₁₂ content was dependent on the type of seafood used in the menu.

• Journal of Applied Biological Chemistry
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• v.53 no.1
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• pp.37-43
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• 2010

This study was carried out to determine the chemical quality properties during processing treatment using the brown rice varieties with different amylose content. It was investigated using Hwaseonchalbyeo, Baegjinjubyeo, Ilpumbyeo and Goamibyeo varieties. As for the chemical properties of fried brown rice, phenolic compounds increased by the frying treatment. The component of aroma after the frying treatment, it showed that aldehydes sorts of benzaldehyde, phenylmethanal had the highest content. The content of vitamin B group during parboiling treatment and frying treatment decreased as a whole than the non-treatment brown rice. The higher the content of amylose was, the more the content of vitamin $B_2$ increased. The higher the content of amylose was, the more the content of vitamin $B_6$ and mineral contents decreased. The component of mineral during frying treatment, it showed that Mg had the highest content. The higher the content of amylose increased, the more the blue value increased. The 2,2-diphenyl-$\beta$-picryl-hydrazyl (DPPH) after the frying treatment was relatively increased.

• The Plant Pathology Journal
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• v.32 no.5
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• pp.469-480
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• 2016

Bacterial wilt and grey mould in tomato plants are economically destructive bacterial and fungal diseases caused by Ralstonia solanacearum and Botrytis cinerea, respectively. Various approaches including chemical and biological controls have been attempted to arrest the tomato diseases so far. In this study, in vitro growths of bacterial R. solanacearum and fungal B. cinerea were evaluated using four different vitamins including thiamine (vitamin B1), niacin (vitamin B3), pyridoxine (vitamin B6), and menadione (vitamin K3). In planta efficacies of the four vitamin treatments on tomato protection against both diseases were also demonstrated. All four vitamins showed different in vitro antibacterial activities against R. solanacearum in dose-dependent manners. However, treatment with 2 mM thiamine was only effective in reducing bacterial wilt of detached tomato leaves without phytotoxicity under lower disease pressure ($10^6$ colony-forming unit [cfu]/ml). Treatment with the vitamins also differentially reduced in vitro conidial germination and mycelial growth of B. cinerea . The four vitamins slightly reduced the conidial germination, and thiamine, pyridoxine and menadione inhibited the mycelial growth of B. cinerea. Menadione began to drastically suppress the conidial germination and mycelial growth by 5 and 0.5 mM, respectively. Grey mould symptoms on the inoculated tomato leaves were significantly reduced by pyridoxine and menadione pretreatments one day prior to the fungal challenge inoculation. These findings suggest that disease-specific vitamin treatment will be integrated for eco-friendly management of tomato bacterial wilt and grey mould.