This study aimed to investigate the relationship between the nutrition quotient and the dietary intake of adolescents. A total of 393 adolescents were surveyed to evaluate their Nutrition Quotient for Korean Adolescents (NQ-A) scores and dietary intake. The average age of the survey subjects was 15 years and the average NQ-A score of the subjects was 49.11±13.35. There was no significant difference in the NQ-A scores according to gender and age. The average dietary diversity score was 3.77±0.85, and it was significantly higher in boys than in girls (p< .05) with the scores of 12-14-year-old students being significantly higher than those aged 15-18 years (p< .01). The results of comparing the percentage of recommended intake or adequate intake and the mean adequacy ratio (MAR) according to the NQ-A grade, showed that the ‘High’ grade had a significantly higher intake percentage of vitamin B1, B12, folate, phosphorus, iron and a significantly higher MAR (p< .05). From a long-term perspective, efforts to improve dietary habits are deemed necessary to meet an individual’s nutritional requirements. Adolescents themselves should develop proper eating behaviors and acquire suitable dietary management skills to enhance their nutritional status, ultimately contributing to an improvement in their quality of life.

A checklist of dietary behavior items for the elderly was developed based on Korean dietary guidelines. First, a literature review was conducted, and 63 preliminary items, including 30 items on food intake, 12 on eating habits, and 21 on dietary culture, were obtained to evaluate the dietary guidelines. The preliminary items were evaluated by experts using Lawshe’s method to verify the content validity. They were then revised, resulting in 52 items: 25, 11, and 16 in the food intake, eating habits, and dietary culture domains, respectively. A face-to-face survey was conducted on 331 people over 65 years of age in the metropolitan area, and their one-day food intake was surveyed using a 24-hour recall method in August 2022. The 48 items, including 24, 11, and 13 items on food intake, eating habits, and dietary culture, respectively, correlated significantly with the evaluation indicators of nutrient intake, such as mean adequacy ratio, dietary diversity score, and nutrient intake density. These items were considered suitable for evaluating the elderly's compliance with dietary guidelines.

복숭아 네 품종 ‘오도로끼’, ‘가납암백도’, ‘진미’, ‘장호원황 도’ 신초의 저온순화 및 탈순화 동안 시기별 내한성 변화는 전해질 누출률을 분석하여 나타냈다. 또한 내한성 결정 요인 을 분석하고자 SDS-PAGE를 이용하여 dehydrin 함량 변화를 확인하였으며, 그와 관련된 유전자 발현 분석은 quantitative real-time RT-PCR을 이용하여 수행하였다. 네 품종의 내한성 은 2012년 12월까지 꾸준히 증가하였으며 그 후 2013년 4월 까지 감소하였다. PpDhn1 유전자가 인코딩하는 60kDa의 dehydrin 단백질은 탈순화기(2013년 3-4월)에 비하여 저온순화 기(2012년11월-2013년 1월) 동안 높은 축적이 확인되었다. PpDhn1 유전자와 PpDhn3 유전자 발현양상은 복숭아 네 품 종에서 내한성 변화와 평행하게 나타난 반면, PpDhn2 유전자 는 뚜렷한 시기별 패턴을 나타내지 않았다.

The aim of the study was to confirm whether the coriander seeds ethanol extract (CSEE) exhibited effective antioxidant activity and oxidative stability in corn oil. The results showed that the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) cation radical scavenging activity were 24.4, 55.0, and 81.0, and 8.9, 16.8, and 34.3% at the concentrations of 0.25, 0.5, and 1.0 mg/mL, respectively. The ferric reducing antioxidant power (FRAP) reduction power was 284.1 μM ascorbic acid equivalent/g extract, and the total phenol content (TPC) was 31.9 μM tannic acid equivalent/g extract. Furthermore, the TPC showed positive correlations with the DPPH radical scavenging activity, ABTS cation radical scavenging, and FRAP value (p<0.01). oxygen radical absorbance by fluorescein (ORAC) analysis showed that the antioxidant activities of trolox 50 μM and CSEE 100 μg/mL were 3.1 and 4.4 times higher than those of blank AUC, respectively. In addition, CSEE reduced the amounts of conjugated diene and ρ-anisidine by 8.3 and 40.8%, respectively, in the oxidized corn oil. Thus, the coriander seeds ethanol extract is confirmed to have effective antioxidant activity and oxidative stability in corn oil, and it can be used as a natural antioxidant for preservation in food processing.

This study was conducted to investigate the quality characteristics and changes in isoflavone content of Cheonggukjang with added Chaga mushroom by secondary fermentation at 40 for 48 h with or without a starter, Lactobacillus acidophilus KCTC 3925. Cheonggukjang samples were divided into three groups: Control (unsterilized Cheonggukjang fermented without a starter), NS (unsterilized Cheonggukjang inoculated with L. acidophilus KCTC 3925), and YS (heat-sterilized Cheonggukjang inoculated with L. acidophilus KCTC 3925). The approximate composition of the three types of Cheonggukjang was 49.79-51.44% moisture, 4.54-4.72% crude ash, 43.21-44.37% crude protein, 11.58-13.65% crude fat, 37.41-40.07% carbohydrate, 31.92-33.82% dietary fiber. The mineral content included 5.43– 9.64 mg% Na, 1,792.86–1,824.39 mg% K, 253.69–326.09 mg% Ca, 619.37–691.20 mg% P, 92.59–110.59 mg% Fe, and 0.01–0.02 mg%Cd. Free amino acid contents of NS (2,520.92 mg%) and YS (2,421.94 mg%) were significantly higher than that of the control (2,236.76 mg%). Amino-type nitrogen content for the three types of Cheonggukjang ranged from 837.20-920.27 mg% with no significant difference. Ammonia-type nitrogen content ranged from 137.09-169.36 mg%. Supplement of Cheonggukjang with L. acidophilus KCTC 3925 increased production of aglycone isoflavons compared to that of control. Therefore, our results show that fermenting Chaga Cheonggukjang with L. acidophilus KCTC 3925 leads to improved quality characteristics and increased isoflavone aglycone content.