The purpose of this study is to determine the possibility of using Crataegi fructus as natural health food source. The research was conducted to determine the biofunctional activities of Crataegi fructus extract. Methanolic extract from Crataegi fructus was partitioned by using organic solvents, including n-hexane, ethyl acetate, n butanol, and water. Ethyl acetate soluble fraction was shown to have the strongest antioxidant activity (RC₅₀=4.39 ㎍/㎖) among the fractions. In the antimicrobial activity assays, ethyl acetate soluble fraction was effective in bacterial inhibition, against the cases of Escherichia coli and Klebsiella pneumonia, with minimum inhibitory concentrations in 125 ㎍/㎖. In the anticomplementary activity assays, water soluble fraction was the most effective exhibiting 18.4% inhibitory activity.

This study was conducted to investigate the meal quality and dietary behaviors of low-income family children by qualitative method. The subjects were 12 children(2 boys and 10 girls) aged 7 to 11, enrolled in an after-school care center in Kimpo, Gyeonggi province. Most of their mothers had jobs(83.3%) and 75% were the beneficiaries of a government assistance program. When compared using body mass index(BMI) percentile, 16.7% of the subjects were classified as being overweight. The food intake patterns and meal qualities were evaluated from dietary records for three non-consecutive days. The mean dietary diversity score(DDS) was 3.8, suggesting at least one food group was deficit. Only 8.3% of the records indicated a satisfactory intake of all five food groups, and fruit was the most deficit food group(58.3%). Also, the proportion of balanced of meals was low, especially breakfast(36%), in that main dish(the source of protein) was not included. The children had problematic eating behaviors, such as an unbalanced diet, eating meals in a hurry, skipping breakfast, and irregular meal times. They answered that they liked to eat simple meals and convenient foods. In conclusion, nutrition education should incorporate strategies to reach families and help with meal planning and management, as well as modifying the eating behaviors of children, in order to improve nutritional status.

유기산 처리법을 이용하여 15℃ 저장 동안 생굴의 V. vulnificus strain 29307의 세균수 변화에 대한 영향을 조사하였다. 각각 3분 동안 0.5% 초산, 0.5% 유산, 또는 0.5% 구연산으로 침지한 생굴은 저장 4일 후부터 V. vulnificus가 검출되지 않았다. 2% 초산 함유한 3% 알지닉산 처리구는 저장 2일 후부터 V. vulnificus가 검출되지 않았으며, 수돗물로 처리한 대조구는 저장 4일동안 V. vulnificus가 분리되었다. 본 연구의 결과를 토대로 알지닉산과 초산의 조합은 각 유기산 처리구보다 V. vulnificus에 대한 항균력을 증진하였다.

본 연구는 질경이의 기능성식품 및 화장품 소재로서의 이용가능성을 조사하기 위해 질경이의 영양성분 분석을 통한 식품영양학적 접근, 생리활성 기능을 기대할 수 있는 관련 물질 함량의 분석하였다. 식품영양학적 접근에서의 질경이의 일반성분은 건량기준으로 탄수화물 63.71%, 조단백질 18.75%, 조지방 1.67% 및 조회분 6.48%이었고, 질경이 100 g의 함유 열량은 466.71 Kcal로 분석되었으며, 총 식이섬유소 함량은 건량기준으로 22.