The prevalence of atopic dermatitis (AD) in children has increased dramatically in recent years. Although AD has genetic determinants, this rapid increase is most likely due to changes in environmental influences--for example, dietary changes. The purpose of this case-control study was to assess the relationship between the risk of developing AD and dietary factors, including eating habits, food intake, and the consumption of various functional foods in children at ages of 7 or 8 years. 143 AD patients and 335 healthy children participated in this study. A mini-dietary assessment was utilized to evaluate the food intake and dietary patterns of the children, and other information, including demographic and socioeconomic characteristics, eating habits, and the frequency of functional food use was collected using a questionnaire. The results demonstrated that, among the demographic and socioeconomic factors assessed in this study, female gender, mother's employment, and the family history of AD significantly increased the risk of AD. However, no differences in dietary habits and specific food intake between AD patients and healthy controls were identified. On the other hand, the frequencies of taking multivitamin supplements, Spirulina, or gamma-linoleic acid were significantly higher in AD patients than in the controls. These data indicate that alterations in eating habits and the intake of certain foods may not be a critical cause associated with the risk of AD in school-age children, and caution should be taken in recommending food elimination diets for the purpose of preventing AD. Further studies are required in order to determine whether the intake of specific nutrients could contribute to the increase or prevention of the development of AD in school-age children.

The principal objective of this study was to determine the effects of mothers' nutrition knowledge on preschoolers' obesity and dietary habits. The subject population included 456 mothers and their preschoolers, aged 3 to 5 years, who were enrolling in kindergartens located in Seoul and KyongGi-Do, Korea. The results of this study are as follows: 1. The majority of mothers responded correctly to those questions concerning obesity-related nutritional knowledge, but responded incorrectly to questions regarding basic nutritional knowledge. 2. The mothers' nutritional knowledge was associated significantly with the mother's age (p<0.05) and degree of education (p<0.05). 3. The mothers' nutritional knowledge was significantly and negatively correlated with their obesity, but not with their preschoolers' obesity. 4. Mothers' nutritional knowledge was determined to be positively associated with higher interest in nutritional information and food selection in regard to weight management strategies for their kids. 5. In general, preschoolers whose mother had excellent nutrition knowledge evidenced better dietary habits than preschoolers whose mothers had poor nutrition knowledge. In particular, one question regarding serving size was significantly associated with mothers' general level of nutritional knowledge(p<0.05).

The purpose of this study was to investigate the effect of cooking activities on the unbalanced dietary food habits of elementary school students and develop the effective cooking activity program for the improvement of unbalanced dietary behaviors as well as the food intake and menu acceptance. The subjects of this study were 256 elementary school students. The cooking activity group and control group were consisted of 128 students of 3rd & 5th grader each. Both cooking activity and the control group took the same 1-hour nutritional theory based class for 10 sessions. Only Cooking activity (CA) group took additional 10 sessions of 1-hour cooking class. Programs for cooking activity were developed and 10 cooking activity sessions were taken place for 4 months. The questionnairs were used to evaluate the effect of the cooking activities over the intake of food group, unbalanced dietary behavior, eating attitudes, menu acceptance before and after the completion of all the cooking activities. Cooking activities affect the unbalanced dietary behaviors and the intake of food groups. Fish, cereals, milk products, fruits, potatoes, vegetables were more eaten by CA group than control group. Eating attitudes and unbalanced dietary behaviors of CA group are also improved significantly than control group. From these results, it was concluded that cooking activities had the positive effect on the improvement of unbalanced dietary food habits over vegetables, cereals, fish, milk product and fruits as well as the unbalanced dietary behaviors of the elementary school children.

This study examined the cultural dietary habits as well as attitudes toward food, within other life pattern elements, of students living in Gwangju City and Chonnam Province, Korea. Questionnaires from 1,000 student respondents were analyzed. The survey consisted of questions regarding physical condition and health status, dietary consciousness, food preference, knowledge of food and nutrition, and dietary culture. The results showed that 1.6% of the students considered their own physical condition to be extremely poor, and 2.7% and 2.1% also considered their father's and mother's physical conditions as extremely poor, respectively. Among the respondents, 18.3% were smokers and consumed an average of 14.8 cigarettes per day. With regard to their dietary habits, the students answered that they preferred to eat meals with friends rather than with family members, fruit was chosen for eating over health food supplements, and there was very little participation or interest in various food and cultural festivals. The female students had a tendency to alleviate mental stresses by eating, while the male students performed more physical activity to deal with stress. The female students also preferred cereal, fruit, fast food, and sweetened foods more than the male students. Between the smokers and non-smokers, significantly more non-smokers chose fruit (p<0.01), ethnic foods (p<0.05), and sweetened foods (p<0.05) as compared to the smokers. Body mass index (BMI) had significant positive correlations with soft drink (p<0.01), health food supplement (p<0.01), and alcoholic beverage (p<0.001) consumption, while BMI was negatively correlated with cereal (p<0.01), fruit (p<0.001), and sweetened food (p<0.01) intake. The health status of students was positively correlated with their father's health status (p<0.01), mother's health status (p<0.001), and BMI (p<0.05), as well as cereal (p<0.001), high protein side dish (p<0.01), fruit (p<0.01), vegetable (p<0.01), and traditional food (p<0.001) intake. The average body weight for female students was approximately 5 kg less than the Korean Nutrition Society's standardized weight, therefore, it is strongly recommended that measures be taken to develop a systematic nutrition education program that would help those students who often unintentionally skip breakfast or go on extreme diets to improve body image.

Accuracy of dietary assessment depends on correct estimation of quantity as well as correct data on composition of the products. Milk and soymilk were considered quite homogeneous in items of package size and composition. One serving size of fluid milk and soymilk is considered 200 mL but there are products with different amounts on the market. This study was conducted to investigate variations of amounts and composition of fluid milk and soymilk products of one portion siz on Korean market. Twenty-nine milk products were purchased and categorized into 8 groups-regular, low-fat, skim, chocolate, strawberry-flavored, banana-flavored, and black soybean-added. Sixteen fluid soymilk products were purchased and categorized into 4 groups-regular, infant, black sesame or black soybean added and others. Actual volume of each product was measured by mass cylinder and compositions of major nutrients on the package were compared to the values in the most widely used nutrient DB in Korea. Amounts of milk specified on the package of purchased products were 182.3-318.5 ml, the largest being banana-flavored milk. Amounts of soy milk were 184.3-240.5 mL, the largest being regular soymilk. Measured amount of each products were close to the amount on the package (<5%). Contents of macronutrients on the package were different from the food composition table in several products. The amounts of calcium varied greatly among the products due to the popularity of adding calcium to milk and soymilk products recently. These variations in the amount and contents of major nutrients in milk and soymilk products can lead to considerable error to the results of dietary assessment unless the amount and the composition of each product are regularly updated in the food composition table whenever the new products are introduced in the market.

The purpose of this study was to obtain baseline data of nutritional management for women's bone health according to age. This study was conducted through questionnaire, bone mineral density(BMD) measurement by DEXA and dietary survey by 24hr recalls to 134 adult women. Subjects were divided into three groups: young women group who aged 20-29(n=48), middle aged women group who aged over 30 and were pre-menopause(n=36), postmenopausal women group(n=48). The body fat percent of postmenopausal women group was the highest among the three groups. BMD of lumbar spine(L1-L2) were 0.93 g/cm2 for young women, 0.97 g/cm2 for middle aged women, and 0.88 g/cm2 for postmenopausal women, respectively(p〈0.05). BMD of femoral neck(p〈0.05), trochanter(p〈0.05), and ward's (p〈0.001) were significantly decreased as age increasement. Drinking alcohol and skipping meals were significantly higher in young women groups than in the other groups, however frequency of doing regular exercise was significantly lower in young women groups. Young women group consumed the significantly higher amount of cereals(p〈0.05), sugar and sweeteners(p〈0.001), meats(p〈0.01), eggs(p〈0.01), milks(p〈0.05) and oils(p〈0.001) than middle aged and postmenopausal women. Also, energy(p〈0.001), animal protein, (p〈0.01), plant oil(p〈0.001), animal fat(p〈0.001), retinol(p〈0.001), vitamin E(p〈0.01), and cholesterol(p〈0.001) intakes of young women were highest among the three groups. However, young women group consumed the significantly lower amount of dietary fiber(p〈0.05), vitamin C(p〈0.01), folate(p〈0.05) and fruits(p〈0.01) than the other groups. To summarized the our results, young women who were in still undergoing bone formation activity to develope peak bone mass, had more dietary habit and lifestyle problems than middle aged and postmenopausal women. The results of this study revealed that nutritional management and education for bone health should be emphasized in young women not only aged women.

Dietary behavior of the elerly over 65 and local products in Yeongi Chungnam were studied during busy farming season and meal menu was developed based upon the information surveyed. In allowance, 45% of them lived with less then one hundred thousand won but 95% had their own residence(P<0.001). The dental health conditions of the male and female elderly did not show significant differences but had tendencies of bad conditions with 68% and 80%, respectively. Percentage of using denture at least one side was only 48%(P<0.05). Meal preparation was mostly done by 75% of the female elderly and only 64% of the elderly in the area took meals regularly. Recommended intakes(RIs) of calorie, protein, dietary fiber, calcium for the elderly were significantly very low(P<0.001), but those of sodium were high(P<0.05). Meal menu was developed for the meal service introduction in the pavilion of the elderly with considerations of the food habits, nutritional status, and local products studied.

Aging rate of rural area in our country is relatively high compared to that of the urban area. Thus, the introduction of meal service for the elderly residing in the rural area is necessary for their better living quality. Food habit, health and the nutritive intake conditions during the busy farming season were surveyed and comparative analysis of dietary intake for the introduction of meal service in pavilion of the elderly living in Chungnam, Kangwon, Jeonnam and Kyungbuk was performed for basic reference data of meal service introduction to the pavilion of the elderly in rural area. In general subject, the male elderly had a significant difference in marital state and showed that 79.4% was married and 20% was separated by death(P<0.05). In allowance, there were no significant difference but most of them lived with less then three hundred thousand won and especially, female lived with less then one hundred thousand won. In health state, the female elderly showed significant difference on difficulty with every day activity but with small trouble although they had to prepare their own meal(P<0.05). The condition dental health conditions of the female elderly had a significant difference showing bad conditions in following order; Kangwon(48%)>Chungnam(38.1%)>Kyungbuk(22.9%)>Jeonnam(22.5%)(p<0.05). The female elderly showed a significant difference in usage of denture and number of the female elderly without using the denture were very high(p<0.05). In nutrition intake condition, amount of sodium was very high but intakes of fiber and calcium were relatively 1ow(P<0.05). Meal service introduction in the pavilion of the elderly is suggested for the improvement of the life quality of the elderly in rural area. When developing the menu for them, conditions such as shortage of the fiber and calcium in diets, the dental conditions should be considered.

The purpose of this study was to investigate the dietary habits and demand for nutrition service of university dormitory residents. Out of 450 questionnaires distributed to the undergraduate and graduate students residing in a university dormitory, 335(74.4%) returned and 265(58.8%) were analyzed. The analyzed sample included 140 males(52.8%) and 125 females(47.2%). The number of undergraduate and graduate students were 183(69.1%) and 82(30.9%), respectively. Male and undergraduate students tend to more frequently use dormitory foodservice than the respective counterpart. About 21% of respondents skipped breakfast everyday and almost 2/3 of respondents skipped breakfast more often than 3~4 times a week. The most often chosen reason for skipping meals was 'lack of time' for lunch and dinner as well as breakfast. Graduate students tend to drink coffee more often than undergraduate students. Male students were more likely to drink carbonated drinks and alcohol compared with female students. Over half(59%) of respondents were taking multivitamins and mineral supplements. About 80% of respondents perceived their health average or above. New residents having moved in to the dormitory less than a semester before tend to perceive their heath status worse than the residents having lived longer in the dormitory. The demand for nutrition service was high as shown by the high percentage of respondents willingness to receive the service: 76% for nutrition assessment service and 63% for nutrition counseling service. Such demand did not differ between males and female respondents. However, graduate students were more willing to participate in nutrition counseling service than undergraduates.

Two experiments were conducted to determine the effect of wood vinegar (WV) on the fecal microbes and gas emission in weaned pigs. In Exp. 1, 224 weaned piglets (L×Y×D, 21 d-old, initial BW 6.02 ± 0.52 kg) were assigned to four treatments of different WV levels in randomized completely block design with four replicates (14 piglets/pen) for 28 days, including phases I (0-2 wk) and phase II (3-4 wk). The dietary treatments were 0, 0.1, 0.2 and 0.3% of WV added to a corn-soybean meal basal diet. The concentration of ammonia measured at 0 h and 24 h in feces did not differ among dietary treatments (p>0.05), but it was linearly decreased (p<0.05) in 0.2% and 0.3% addition level measured at 48 h and 72 h. The concentration of hydrogen sulfide had no significant change (p>0.05) within treatments measured at different time. The fecal total bacteria (TBC), Lactobacilli(LAB) and E. coli were measured on 14 d and 28 d. TBC were higher (p>0.05) in WV added treatments than the control. Similar results were obtained for LAB. But E. coli populations were decreased (p<0.05) in treatments added WV compared to control measured on 14 d and 35 d. In Exp. 2, 288 weaned piglets (L×Y×D, 21 d-old, initial BW 6.62 ± 0.31 kg) were assigned to four treatments in a randomized completely block design with four replicates (18 piglets/pen) for 28 days. The dietary treatments were basal diet (negative control, NC), 0.2% organic acid (positive control, PC), 0.2% antibiotic (AT) and 0.2% WV added to a corn-soybean meal basal diet. The fecal total bacteria (TBC), Lactobacilli(LAB) and E. coli were measured on 14 d and 28 d. TBC, LAB and E. coli showed lower counts in pigs fed AT diets than others. In conclusion, these results indicated that wood vinegar could reduce the NH3 concentration of feces and inhibited the growth of harmful bacteria.

This study report that the gamma linolenic acid content of pork is higher in finishing pigs fed diets containing hemp seed oil, evening primrose oil or borage oil as the sources of gamma linolenic acid. Thirty six three crossing swines (Landrace×Yorkshire×Duroc), 80 kg of body weight, were randomly separated into four treatment groups with three pens per treatment and three animals per pen. The finishing swines were fed the experimental diets for 35 days until they reached the market weight of 110 kg. The animals were assigned to the four experimental diets: control diet containing 5.00% tallow, T1 containing 5.00% hemp seed oil(hemp seed oil 40 : soybean oil 60), T2 containing 5.00% evening primrose oil(primrose oil 40 : soybean oil 60), T3 containing 5.00% borage oil(borage oil 40 : soybean oil 60). The plasma triacylglycerol and total cholesterol content of the swine in the gamma fatty acids-fed groups were significantly(p<0.05) lower than those in the control group. No gamma linolenic acid was detected in the plasma of the control group, while the level of gamma linolenic acid treatment groups was significantly(p<0.05) higher than the control in the order of T3, T2 and T1. Moreover, the level of gamma linolenic acid increased with increasing number of feeding days. There was a significant difference between the treatment groups (p<0.05). There was a difference in the amount of saturated fatty acid and polyunsaturated fatty acid accumulated in the pork according to the treatment groups or the parts of the pork meat. The level of n-3 fatty acid of pork was highest in T1, which had been fed the hemp seed oil, followed in order by T3 and T2(p<0.05). The content of gamma linolenic acid in pork was highest in T3, which had been fed the borage oil, followed in order by T2 and T1(p<0.05). In particular, the level of gamma linolenic acid in pork increased in the order of the back fat, pork belly, ham and loin.

This study demonstrates that pork cholesterol levels are reduced in finishing swine fed β-cyclodextrin (βCD). The study subjects were 120 swine fed their respective chow diets containing 0, 5, 7, or 10% βCD for 35 consecutive days. Plasma total lipids, triglyceride and total cholesterol of the βCD- treated group were significantly lower than those of the control group (p<0.05). The levels of plasma lipid were significantly decreased by 63.22 mg, 73.98 mg, and 82.12 mg in the finishing swine group fed βCD at 5%, 7%, and 10% , respectively, compared to those in the control group (p<0.05). When 5, 7, and 10% βCD was administered to finishing swine, the triacylglyceride levels were decreased by 56.24 mg, 55.48 mg, and 60.02 mg, and total cholesterol concentration was reduced by 25.05 mg, 27.17 mg, and 30.19 mg, respectively, compared to those in the control group (p<0.05). Excretion of total steroid significantly (p<0.05) increased with increase of βCD supplementation. The cholesterol levels of swine back fat, belly, loin, and ham were significantly decreased with increase of βCD supplementation (p<0.05). The pork cholesterol was significantly (p<0.05) reduced by 15.31% in the βCD-treated group, compared to that of the control group. These results suggest that feeding βCD to finishing swine may produce novel functional pork with low cholesterol levels.

This study examined the effects of different levels of evening primrose oil(EPO) on the accumulation of γ-fatty acids in broiler meat. Six hundred one-day-old male chicks (Ross strain) from commercial broilers were divided randomly into 6 groups × 4 repeat pens. The broilers were fed experimental diets containing 4.0% tallow(control), 0.5% EPO, 0.7% mixed oil(EPO 70 : soy bean oil 30), 1.5% EPO, 3.0% EPO or 4.0% EPO for 35 days. There was a significant difference in body weight gain between the control and treatment groups except for the 0.5% EPO group (p<0.05). There was a significant difference in the percentage of thigh and breast weight against the carcass weight between control and treatment groups except for the 0.5% EPO group in the thigh and 0.5% EPO and 4.0% EPO groups in the breast weight (p<0.05). The saturated fatty acid levels of the skin and breast muscle lipid of the broilers fed diets containing EPO were significantly lower than that of the control group (p<0.05), while the level of unsaturated fatty acid was significantly higher than that of the control group (p<0.05). The γ-fatty acid(GLA, gamma-linolenic acid, 18:3n-6) level was particularly higher in the chicken meat lipids from the broilers fed EPO than in the control group (p< 0.05). This shows that feeding EPO to chicks can produce novel functional broiler meat that is enriched in gamma-linolenic acid.

The objective of this study was to determine the effect of dietary oils on the levels of the γ-linolenic acid in chicken meat lipids. Three hundred ten five, 1-d old, male, Ross strain, broiler chicks were fed for 35 d to compare diets containing evening primrose oil(EPO) and hemp seed oil(HO) to a control diet. Fatty acid composition of lipid from chicken skin, thigh and breast muscle were determined at the end of the trial. The level of γ-linolenic acid of lipids from chicken meat fed diets containing EPO or HO was significantly higher than that of the control group(p<0.05). The level of γ-linolenic acid of lipids from chicken skin was highest in the group, which had been fed the EPO 0.85%, followed in order by EPO 0.7%, 0.5%, EPO mixed oil, HO and HO mixed oil. There was a significant difference in the level of γ-linolenic acid of chicken skin between the control and treatment groups(p<0.05). The level of γ-linolenic acid of lipids from chicken thigh muscle was also similar to skin, and significantly higher than that of the control group(p<0.05). The level of γ-linolenic acid of lipids from chicken breast muscle was highest in the group, which had been fed the EPO 0.5%, followed in order by EPO 0.7%, 0.85%, HO 0.5% and HO mixed oil. There was a significant difference in the level of γ-linolenic acid of chicken breast muscle between the control and treatment groups(p<0.05).

This study was conducted to evaluate the effect of dietary Yanggu original white kaolin supplementation on the growth performances, nutrients utilizability and meat composition of broiler. A total of 260 broiler chicks was alloted to 5 treatments with 4 replications and 13 chicks per replication. In addition to control group that fed diet without any kaolin supplementation, the treatments are designated by dietary supplementation as follows; white kaolin 400 mesh 1%(T1), white kaolin 10,000 mesh 1%(T2), white kaolin 400 mesh 0.8% + probiotics 0.2%(T3) and kaolin rizen(T4). The specific volume of 10,000 mesh white kaolin was higher than that of 400 mesh white kaolin (p<0.05) with no difference in pH between two different size white kaolins. Pellet durability of kaolins supplemented diet was improved, regardless of fat addition, compared to that of no kaolin supplemented diet. Both weight gain and feed intake of broilers in all the kaolin supplemented treatments were higher than that of control during d 0~21 period (p<0.05) but with no differences during d 22~40, On the other hand, kaolin supplementation into the control diet did not affect F/G of young broiler during d 1~21. Overall F/G of broiler was decreased by kaolin supplementation. Although there was no difference on ether extract, crude ash, total CHO and dry matter utilizabilities among all treatments, both crude protein and energy utilizabilities were improved by kaolin supplementation. Crude protein content of both broiler thigh and breast was the lowest in the kaolin and probiotics combined supplemented group(T3). In conclusion, the supplementation of physico-chemically treated white kaolin does affect growth performances, nutrients utilizability and meat composition of broilers. Therefore, the kaolin can be considered as a beneficial feed additive to improve broiler productivity.

Male weanling Sprague Dawley rats were used to evaluate the effect of dietary rice starch with different particle size on growth performance, intestinal function and proliferation. There were two dietary treatment: rice starch (RS), ultra finely pulverized rice starch with less than 15μm size (PRS). They were eight rats per treatment. In vitro digestibility, body weight change and organs weight were evaluated. Serum GPT, GOT and blood urea nitrogen were analyzed. Transit time, short chain fatty acid contents of cecum, and cell proliferation of duodenum and jejunum were measured. In vitro digestibility of PRS was higher than that of RS. Rats fed ultra finely pulverized rice starch for 3 weeks grew faster than rats fed rice starch. PRS group has higher weights of liver, kidney, spleen and epididymal fat pad, perhaps as a result of increased digestibility. GPT and GOT were not different between two groups. Blood urea nitrogen was higher in RS-fed rats than that of PRS-fed rats. Feeding ultra finely pulverized rice starch resulted in a proliferation of duodenum significantly. These results suggest that ultra finely pulverized rice starch increases the growth performance in weanling animals with reduced number of cells in the cell cycle of small intestine.