The quality and the nutritional ingredients and the functional activation of Nypa fruticans flower stalk was evaluated in this research. It consisted of 7.5% of water, 13.56% of crude protein, 0.84% of crude fat, 9.25% of crude ash, and 68.85% of carbohydrate. 12 kinds of minerals were identified, where the top 3 of them being K, Cl, and Na in order. There were a total of 15 types of amino acid analyzed, with the main amino acids of arginine 30.25%, aspartic acid 26.90%, and glutamic acid 17.12%. Total polyphenol content was 20,190.73 mg/100 g, and the total flavonoid content was 71.73 mg/100 g. The IC50 for DPPH radical scavenging ability was 0.017±0.00 mg/mL for Nypa fruticans Wurmb flower stalk, 0.672±0.01 mg/mL for blueberry, and 1.282±0.03 mg/mL for ginseng. The IC50 for ABTS radical scavenging ability was 0.070±0.00 mg/mL for Nypa fruticans Wurmb flower stalk, 2.918±0.13 mg/mL for blueberry, and 4.131±0.24 mg/mL for ginseng. For this reason, it is considered that containing plenty of polyphenol and antioxidant, Nypa fruticans Wurmb is related to antiinflammation. This research will contribute to production of functional foods and high value materials using Nypa fruticans Wurmb.

The purpose of this study was to evaluate the jujube hot-water extraction and antioxidant. After extraction of hot-water jujube, general composition analysis and functional tests were performed. The results of general composition analysis showed 22.33% of moisture content, 0.71% of crude lipid, 5.21% of crude protein, and 3.87% of ash. From DPPH test results, in concentrations of 1,000 μg/mL of jujube extracts, electron donating ability was shown with 68.24%. The SOD ability in concentrations of 1,000 μg/mL was 13.12%. The nitrite scavenging ability of jujube extracts was 11.79% at 1,000 μg/mL. The yogurt with 0, 1, 2, 3 and 4% of jujube extracts was made, and the general composition analysis and the functional tests were performed. The results of the general composition analysis of jujube yogurt, showed 74.71~76.56% of moisture contents, 1.31~3.38% of crude lipid, 2.13~3.40% of crude protein, and 1.18~1.28% of ash. The DPPH test results showed 46.33% for 1% added jujube extract, 53.78% for 2% added jujube extract, 90.87% for 3% added jujube extract, and 89.58% for 4% added jujube extract. The SOD ability showed 4.93% for 1% added jujube extract, 7.28% for 2% added jujube extract, 11.38% for 3% added jujube extract, and 11.50% for 4% added jujube extract.

The purpose of this research was to suggest a category and level of national examination for dietitian's license and provide basic data for the development of national examination question by analyzing the current states on the curriculum of national examination for the dietitian's license and correlation with the current states on curriculum and national examination for the dietitian's license. The higher the current states on curriculum, the lower absentee rate and failing rate of the national examination for the dietitian's license. The higher the current states on curriculum, the higher pass rate of the national examination for the dietitian's license. Also, the current states on curriculum were positive relationship with correct answer rates. The higher the educational system, the higher the current states on curriculum. The educational system was negative relationship with the current states on curriculum of ‘public health’, ‘advanced nutrition’, ‘food science’, ‘principles of culinary’, and ‘food sanitary law (p<0.05)’. The correct answers rates of ‘institutional foodservice’ were significantly positive relationship with the current states on curriculum of ‘institutional foodservice (p<0.01)’, ‘foodservice organization (p<0.01)’, ‘food sanitation (p<0.05)’, and ‘practice in foodservice institutions (p<0.01)’. The pass rate was significantly positive relationship with the correct answer rates of ‘institutional foodservice (p<0.01)’, ‘physiology (p<0.01)’, ‘biochemistry (p<0.01)’, ‘food sanitary law (p<0.01)’, ‘food science and preparation (p<0.05)’, ‘nutrition education (p<0.01)’, ‘nutrition (p<0.01)’, and ‘total score (p<0.05)’.

This purpose of this study was to develop a functional muffin by adding yam powder in the shape of a muffin as a partial surrogate for wheat flour. The yam has been found to be effective for liver and kidney function, as well as the digestion of protein, since it produces glucuronic acid in the body. Therefore, the purpose of this study was to determine the optimal mixing conditions of yam muffins by adjusting the amounts yam powder, butter, and sugar. The mixing conditions for the yam muffins included 3 categories: yam powder (X1), sugar (X2), and butter (X3) by Central Composite Design (CCD) which was optimized by Response Surface Methodology (RSM). The effects of the three variable additions on muffin quality were examined via physical and chemical experiments, such as the analysis of texture (hardness, cohesiveness, springiness, gumminess), coloration (lightness, redness, yellowness), and height. Lastly, we performed a sensory test, which revealed significant findings for gumminess, color, appearance, flavor, softness (p〈0.05), redness, and overall quality (p〈0.01). Consequently, the optimal mixing rate which best satisfied the sensory items were 34.35g of yam powder, 80.15 g of sugar, and 80.55 g of butter.

To determine the optimum mixing conditions of nopal jelly, samples were prepared with various compounding ratios of gelatin(16, 18, 20, 22 and 24g), sucrose(100, 120, 140, 160 and 180g), Citric acid(2, 3, 4, 5 and 6) using a central composite design. Physical and sensory evaluations were performed and considered using a response surface methodology. The optimum mixing rates which meet sensory items is gelatin 20.19g, sucrose 141.52g and citric acid 4.04g.

This study was carried out to establish the consumer-centric food labeling system by investigating usage state, importance evaluation, problems and satisfaction, etc. on the current food labeling system by consumer. For usage state of checking the food label, 50.2% of respondents were replied ‘mostly check the label’, and they were indicated a significant difference on ‘education level(p<.05)’, and in case of married respondents, most were relied 'absolutely check the label', For the reason to check the food label, 61.8% of respondents were replied 'to determine whether it is stable or not', and they were indicated a significant difference on age(p<.01), marital status(p<.01), and job(p<.01). For the item considered as important things on the label of the whole food, 49.8% of respondents were replied that 'expiration and manufacture date is important', and they were indicated a significant difference(p<.001) on age, marital status, job. For item considered as important things on the label of each food, it was indicated that they considered food company as important thing in case of snack, soft drink, edible oils, and noodles, and food company in case of ice cream, and expiration and manufacture date in case of milk product and meat product. For the problems on the current food labeling system, the clauses 'Poor marking on food additives and materials contents' and 'untrue marking of nutrition contents' were indicated a significant difference on age(p<0.05, p<0.001), and the clause 'untrue marking of nutrition contents' were indicated a significant difference on marital status(p<.01) and job(p<.01).

This study was conducted to develop a functional cookie with the addition of a sweet pumpkin powder on a cookie shape, that showed high preference level to all age group and that was very easily to store because of low moisture content, by substituting partially a sweet pumpkin powder for reducing content of wheat flour. This study has produced the sensory optimal composite recipe by making iced cookies, respectively, with each 5 level of Sweet pumpkin powder(X1), sugar(X2), butter(X3), by C.C.D(Central Composite Design) and conducting sensory evaluation and instrumental analysis by means of RSM(Response Surface Methodology). Sensory items showed very significant values in color, appearance, flavor, overall quality(p〈0.05), texture(p〈0.01), and instrumental analysis showed significant values in lightness, redness(p〈0.01), yellowness, spread ratio, hardness(p〈0.05). Also sensory optimal ratio of Sweet pumpkin cookie was calculated as sweet pumpkin powder 81.8g, sugar 116.6g, butter 210.7g, and it was revealed that the factors of influencing cookie aptitude were in order of Sweet pumpkin powder, butter, sugar.

This study was conducted to evaluate the effect of current dietetic internship program. The survey sample was dietetic practitioners who were charged with a training for dietetic students. The questionnaire requested information about demographic information, experience of guidance for the dietetic student, self evaluation as trainer, fortification Items in university education, and difficulties of the internship program. Data was analyzed using SAS for windows(version 6.12), Descriptive statistics were used such as means, standard deviations, frequency distribution and percentages. Comparison of mean differences was analyzed using t-test and ANOVA. Participants identified how effective the current internship program was. Result indicated that the effectiveness was not high(2.81), and under 29 years old age group, under 6 years work experience group, and contracted foodservice group had positive opinion of the program significantly. Under 29 years old age group, evaluated themselves as a good trainer. The results revealed that respondents wanted to be fortified the practical training courses in school curriculum.

School contraced foodservice was introduced to school lunch program In 1999. The satisfaction with school contracted foodservice quality was low because of the restriction on equiping school foodservice facilities, facilities education by recipe related to the quantity food production and preliminary education of menu recipe of large quantity production. This study was designed to evaluate condition of existing major equipment on school contracted foodservice. A questionnaire was developed and malled to 150 dietitians in seoul. Response rates were 70%. The analysis on buying equipment were analyzed according to length of dietitian. Preliminary education of menu recipe and facilities education by recipe related to the quantity food production were analyzed acceding to length of dietitian. content analysis was conducted regarding to dietitians' ideas on school contracted foodservice.

The purpose of this study was to determine the organoleptic charateristics of cauliflower pickles made in various compounding ratio according to central conposite design for optimum organoleptic characteristics of the cauliflower pickles. The optimum mixing condition of cauliflower pickles were optimized, using central composite design with 3 variables and 3 levels, by response surface methodology. The various kinds of cauliflower pickle were made in various compounding ratio of vinegar, salt and sucrose - critical ingredients of pickle recipe - and were presented to reliable panels, who graded the subjects in 7 degrees for 4 items : color, flavor, hardness and overall quality. The optimum mixing conditions of cauliflower pickle were 603.50g of vinegar, 80.13g of salt and 251.07g of sucrose in the maximum point of overall quality.

요구르트 제조시 고형분 함량을 증가시키기 위해 첨가하는 탈지분유의 일부를 자색고구마로 대체(고형물비로 22.7, 38.6, 63.6%)하여 요구르트를 만들고, 탈지분유만 첨가한 대조구와 비교하여 젖산균의 생육과 산생성, 점도, 관능성, 유기산 및 색도를 조사하였다. 자색고구마의 첨가로 젖산균의 산생성은 감소되어 발효 24시간 후 자색고구마 첨가 요구르트가 1.114∼1.228%로 탈지분유만 첨가한 대조구의 1.268%보다 상당히 낮은 것으로 나타났다. 젖산균의 생육은 자색고구마의 첨가로 감소되어 24시간 발효 후 9.08∼9.33 log cfu/ml였으나 탈지분유만 첨가한 대조구는 9.62 log cfu/ml로 가장 높았다. 자색고구마 첨가 요구르트의 점도는 고형물비로 63.6% 첨가한 구에서 46, 000 cps로 대조구의 32, 200 cps보다 상당히 높은 것으로 나타났다. 전체적인 기호도는 자색고구마 첨가구가 대조구에 비해 우수하였으며, 그 중 고형물비가 38.6% 첨가된 요구르트가 가장 높았으나, 조직감에서는 오히려 대조구가 더 우수하였다. 유기산 중 젖산 함량은 자색고구마 첨가로 감소되었으며, oxalic acid, fumaric acid, succinic acid 그리고 mailc acid도 소량 검출되었다.

사과주스 중의 Ca, P, Mg, Na, K의 함량을 ICP를 이용하여 측정하였다. 무기질 함량은 Ca 19∼311ppm, K 231∼1, 441ppm, Mg 6∼46ppm, Na 19∼115ppm 그리고 P 19∼304ppm이었다. 그리고 Na/K함량비는 모델주스의 경우 Na/K 비율이 0.02로 일정한 값을 나타내고 있지만 시판 사과주스는 0.06∼0.37을 나타내고 있다. 무기질이 강화된 시판주스는 P와 Ca함량이 매우 높았으며 30% 시판주스는 Na/K 비율이 매우 높았다.