Toxicity of 3-MCPD that comes from food manufacture and processing is well-known. Recent studies reported that 3-MCPD fatty acid ester which is formed by metabolic material was 10~2000 times as much as 3-MCPD in food. This study made analysis method of 3-MCPD fatty acid esters by recent research and laboratory work, and determined the content of 3-MCPD and 3-MCPD fatty acid esters in sources and meat processing products. 3-MCPD fatty acid esters were analysed by GC/MS, which were hydrolyzed from fatty acid and then transferred 3-MCPD was extracted and reacted with derivative subject. As a result of analysis method validation, LOD was 5.4ppb,LOQ was 9.0ppb.

This study was conducted to investigate the physicochemical properties of Kefir. The general composition of Kefir cultured in skim milk or milk was, respectively, 90.0 and 87.8% water, 3.2 and 3.0% protein, 0.45 and 3.64% lipid, 3.96 and 4.14% lactose, and 0.77 and 0.68% ash. Titratable acidity(TA) and pH of Kefir were 0.77 and 4.55, respectively. The amount of CO2 production was 6.23%, and the concentration of alcohol was 1.4%. Kefirgrain as observed by scanning electron microscope was a complex mixture of lactic acid bacteria and yeast in a symbiotic association.

One of stored food mites, Suidasia medanensis Oudemans, 1924 is first reported form Korea after the stored food surveys in 2008 and 2009. The morphological characteristic is given.

Lactic acid bacteria from traditional Korean foods of Tarak and Kimchi was isolated and characterized against carcinogenic Helicobacter pylori. Five Tarak and 30 Kimchi, traditional lactic acid-fermented foods, were collected from Andong area and the markets in Seoul, respectively and 15 lactic acid bacteria were isolated. Among them, two isolates were selected from high growth-inhibitory activities on H. pylori. The isolates were identified as Streptococcus thermophilus LAB kw15 from Tarak and Leuconostoc mesenteroides LAB kw5 from Kimchi by the biochemical characteristics and 16S DNA sequencing. The culture solutions of the isolates adjusted to pH 7.0 showed H. pylori inhibition. The isolates grew well and H. pylori did not grow during the co-culture with those strains. Therefore, L. mesenteroides LAB kw5 and S. thermophilus LAB kw15 might be the candidates as the functional lactic acid bacteria for improving stomach health.

This research aimed to investigate the quality of conventional salted cabbages. Here, we studied the general characteristics and microbiological aspects of purchased salted cabbage samples from 15 companies. The purchased salted cabbages used a sun-dried salt, but two samples used a mixture of sun-dried salt and processed salt. There were 4 times of washing, 3 steps of washing after automatic washing, and 3 steps of washing after bubble washing as washing methods for the salted cabbages and ground water was used as the washing water. Also, three samples received HACCP certification. The salt contained in the purchased salted cabbages ranged from 0.5% to 2.0%, representing low salted cabbages. The pH of the purchased salted cabbages ranged from 5.32 to 6.47, and hardness ranged from 1, 997g to 3, 665g. Rewashing was necessary before using some salted cabbages due to foreign materials such as insects, soil, etc. Total bacterial counts of the purchased salted cabbages ranged from 3.36 log to 6.06 log and coliform bacteria ranged from below 1 log to 6.05 log, whereas other pathogens were not detected.

This study was performed to develop a nutrition education program model for foreign worker patients. Questionnaire and interview were carried out for collecting quantitative and qualitative information from subjects, respectively. All subjects were foreign worker patients who could speak Korean, composed of 75 Chinese, 4 Mongolians and 1 American, aged from 22 to 73 years old. Among the subjects, 36 subjects had gastrointestinal disease(GD), 16 had coronary heart disease(CHD), 6 had diabetes, 6 had liver disease(LD) and the others had various different diseases. List of recommended and restricted foods for foreign workers to prevent GD and CHD were obtained from interviews with the subjects. A nutrition education program model for foreign worker patients having GD and CHD were developed, and small group education method was recommended. The contents of the program include cause and common symptom and basic nutrition care for the patients, choice of foods and cooking methods, behavioral modification, importance of medication and list of foods recommended and restricted for the patients.

This study attempted to estimate the dietary quality and the food diversity by analyzing the military foodservice menu. To evaluate the dietary quality, an analysis of NAR(Nutrient Adequacy Ratio) and MAR(Mean Adequacy Ratio) were carried out. DDS(Dietary Diversity Score), DVS(Dietary Variety Score) and DMGFV(Dairy Product, Meat, grain, Fruit, Vegetable group) were used for assessment of food diversity. A Can-pro 3.0 and an excel were used for dietary data analysis and SPSS 12.0 program was used for statistical analysis. The results were as follows. The NAR of the 9 nutrients was above the RDAs and MAR was 1.71±0.19. For 19 days(61.3%), DDS was 5 and for 12 days(38.7%), DDS was 4. The average of DDS was 4.6±0.25. The Fruit & vegetable groups were not often served compared to other groups and especially fresh fruit were not given enough. The average of DVS and DVSS were 22.48±0.61 and 29.26±0.66 each. The most frequent food pattern was ``DMGFV=11111`` which was served for 19 days(61.3%) and second frequent pattern ``DMGFV=11101`` was served for 12 days(38.7%). DDS was significantly associated with Vit. C intake and DVS and DVSS was significantly related to Vit. B1 and Vit. B2 intakes. The MAR was significantly correlated with only DVSS. It could be interpreted that DVSS is a useful parameter for evaluating nutrient intakes as previous studies verified. Based on these findings, it can be said that military foodservice was provided with adequate nutrition and diversity. Menu was well composed of various foods which met the nutrition standards, but should provide more fresh fruits for adequate provision of vitamins and minerals.

This study attempted to investigate use of information for school foodservice management and perception of informations offered on Office of Education homepages according to Daegu and Gyeongbuk nutrition teachers and dietitians. The most frequently used web site information source and information type were ``charged foodservice information sites``(63.5%) and ``information on nutrition or menus``(63.5%), respectively. Subjects belonging to schools that served more meals per day tended to use informations more frequently. Information on ``management of the foodservice production process`` showed a low satisfaction level as compared to importance in all groups, and information on ``nutrition education`` showed a similar tendency for subjects belonging to schools that served 1 meals per day. Overall, efforts for development and dissemination of information are required to improve the quality and efficiency of school foodservice.

The purpose of this study was to determine the relationships between table attitudes(or table manners), nutrition knowledge, eating/snacking habits, and BMI in elementary school children. For the study, 350 [4~6th grade] elementary students were recruited and surveyed. Each response for 10 questions regarding table attitudes was scored by a 5-point scale(5 points=strongly agreed & 1 point=strongly disagreed) with a total score of 50. The reliability of 10 questions about nutrition knowledge was validated using Cronbach`s α(Cronbach`s α=0.80). Total scores for table attitudes were significantly different between the boys and girls(p<0.05). The total score for nutrition knowledge was significantly higher in the girls(7.67/10.0), compared to the boys(7.35/10.0)(p<0.05). The children showed high rates of incorrect answers in questions regarding the function or importance of specific nutrients. No significant differences between the boys and girls were found for places of snack purchase, or pocket money/day. Most of the children answered spending less than 800 won of pocket money per day. More boys preferred meals with meats and disliked Kimchi and vegetables compared to girls, and the differences were statistically significant. The score for table attitudes was significantly and negatively correlated with nutrition knowledge and gender. No significant correlations between BMI and table attitudes or nutrition knowledge were shown.

The present study attempted to investigate the military foodservice operation by conducting survey to foodservice managers. Surveys for managers of military foodservice operations were conducted in November, 2008 by visiting Consolidated Army Logistics School located in Daejeon during the time of training. Surveys for military foodservice officers and dietitian were sent by mail. The questionnaire was composed of the questions asking the general operation of military canteen, the self-concious specialty of military foodservice, and the needs assigning dietitian to each military unit. From the results of this study, it came up with the needs to draw up the plan to improve the foodservice specialty of canteen managers. One of the solution would assign dietitian to each military foodservice unit. Also, the facilities need to be equipped for various way of cooking to improve the satisfaction of soldiers. The results of this study would provide the data for making policy as well as arose academic interest to military foodservice.

The aim of this study was to investigate the quality characteristics of sponge cakes with added rice flour produced by a modified genoise method to prevent volume reduction. A control group and experimental group Ⅰ were prepared by the genoise method and experimental groups Ⅱ, Ⅲ, and Ⅳ were produced by a modified genoise method in which they were mixed with wheat flour and water to a make paste to form gluten for 3, 6, and 9 minutes, respectively. One third of the wheat flour in all experimental groups was replaced by rice flour. The control and experimental groups were compared in terms of quality characteristics, including batter specific gravity, volume, color, textural characteristics, and sensory qualities, to determine the optimal pasting time for wheat flour in the formulation. The specific gravity of the experimental groups was higher than that of the control and decreased with increasing wheat flour pasting time. The volume of experimental group Ⅰ was lower than that of the control group, and the volume values of experimental groups Ⅲ and Ⅳ, made by the modified genoise method, were higher than that of the control group. dL* and db* values for the crust and inside of the cake were lower in the experimental groups than in the control. The dL* value, indicating brightness, increased as pasting time increased. The hardness values of experimental groups Ⅰ and Ⅳ were higher than that of the control whereas experimental groups Ⅱ and Ⅲ had lower hardness values. Chewiness was higher in the control group, as well as experimental groups Ⅰ and Ⅳ than in the experimental groups Ⅱ and Ⅲ. The gumminess of experimental group Ⅳ was highest. Cohesiveness decreased by adding rice flour to the sponge cake. Sensory attributes of cell uniformity, tenderness, moistness, taste, and overall acceptability had the highest scores in experimental group Ⅲ. Based on these results, we conclude that the quality of sponge cake containing one third of the wheat flour replaced by rice flour is best with 6 minutes pasting of the wheat flour to form gluten.

The objective of this study was to develop functional rice coated with yacon roots extracts and to evaluate the antioxidant properties and physiological activity of rice coated with yacon extract. The washed rice was coated by spraying yacon extract at 10, 20, 30, and 40 °Brix and dried at room temperature. The moisture contents, color changes, antioxidant properties as total polyphenolics and DPPH radical scavenging activity and instrumental texture property and sensory evaluation change in the yacon root extracts coated rice and uncoated cooked rice were observed during 3 days of storage. Increasing the coating concentration was associated with lower color values(L value) and moisture contents. Total phenolics and DPPH radical scavenging properties generally increased in the cooked rice coated with yacon root extract more than the control (non-coated rice). However, D-20(20 °Brix of the yacon root concentration) resulted in better textural properties and sensory overall acceptability in cooked rice on 0 and 3 storage days. It was concluded that the optimum coating ration of rice and added functional yacon rice were 20 °Brix and 7% respectively, in proportion to the total weight of raw rice.

The purposes of this study were to investigate the eating of breakfast by students, the perception of the school breakfast program(SBP), and the operational status of the SBP. The survey was administered to students, parents, and nutrition teachers at practiced and unpracticed middle and high schools in Seoul and Kyunggi-do. The questionnaires were distributed to 46 school dietitians who practiced the SBP, 53 school dietitians who did not practiced the SBP, 2, 340 students and 1, 360 parents in July, 2007. Eating place and the frequency of breakfast were the significantly between the students of practiced and unpracticed schools. Students, parents, and nutrition teachers had positive perceptions and opinions of the SBP. The advantages of the SBP were the formation of regular dietary habits and saving time for breakfast, whereas complaint factors were menu duplication and taste. Therefore, the results suggest that unpracticed schools should refer to the SBPs case of practiced schools and make an efforts for efficient operation.

본 연구에서는 녹두 유전자원의 지방산 함량을 신속 대량 검정하는 기술을 개발하여 유전자원 활용 및 육종 촉진에 기여하고자 하였다. 유전자원 평가에 적합한 신속하고 비파괴적인 지방산 함량 평가기술을 개발하기 위해 공시자원 1, 125점의 녹두 종자를 종실상태와 분쇄한 분말상태로 근적외선분광분석기(NIR)를 이용하여 1, 104~2, 494 ㎚에서의 스펙트럼을 얻고 이들 중 스펙트럼이 중복되지 않는 원산지가 다양한 대표자원 106점을 선발하여 일반적인 방법으로 지방산 함량을 분석하고, 이 값과 NIR 스펙트럼 흡광도값 간의 상관분석을 위한 calibration set로 활용하였다. 그 결과 palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid 및 total fatty acid에 대한 NIR 흡광도와의 상관 계수 R2이 각각 0.74, 0.18, 0.12, 0.72, 0.48 및 0.78로 나타났고, 이들 중 R2가 높은 검량식을 미지의 시료 10점으로 검증한 결과, palmitic, linoleic 및 total fatty acid에 대한 검증 상관계수 R2이 0.96, 0.74, 0.81로 나타나, 다양한 녹두 유전자원의 지방산함량 신속 대량 예측에 유효하게 활용될 수 있는 것으로 나타났다. 한편, 공시된 녹두 유전자원 115점 중에서 자원번호 IT208075 자원은 저 지방산 자원(14.24 ㎎g-1)으로 선발되었고, IT163279 자원은 고 지방산자원(18.43 ㎎g-1)으로 선발되어 향후 녹두작물의 성분육종에 유용할 것으로 생각된다.

The purpose of this study was to assess dietary variety by body mass index, waist circumference and exercise habits in 138 female university students residing in Bucheon and its adjacent area. Body mass index(BMI), waist circumference (WC) and exercise habits were assessed via a self reporting questionnaire, and a 3-day dietary recall survey was conducted by interviewing. Dietary variety was assessed by dietary diversity score(DDS), meal balance score(MBS), and dietary variety score(DVS). The average BMI, WC, DDS, MBS, and DVS were 20.7±2.59㎏/㎡, 69.3±5.03㎝, 3.87±0.57, 7.27±1.48, and 12.59±3.14, respectively. The DDS for breakfast, lunch, supper and snack were 1.80±0.92, 2.45±0.48, 2.49±0.55 and 0.53±0.52, respectively. DDS, MBS, and DVS were not significantly correlated with BMI, WC and exercise habits. However, DDS for breakfast and supper were significantly higher(p<0.05) and lower(p<0.05) respectivly in subjects who exercised regularly compared to those who did not exercise regularly. And DDS for snack was significantly higher in subjects whose awareness of health status was good or somewhat compared to those whose that was bad(p<0.05). These findings suggest that nutritional education based on female university students` eating variety and regular exercise may be required to improved dietary variety.

This study was conducted to investigate the hypocholesterolemic effects of porphyran and insoluble dietary fiber isolated from laver in rats fed high fat diet containing 1% cholesterol, 0.25% sodium cholate and 12% lard. Rats were fed, ad libitum, diets containing 5% diet fiber as cellulose(normal control or high fat control), porphyran or insoluble dietary fiber for 4 weeks. Among the groups fed high fat diet, liver weight was significantly lower in high fat porphyran group than high fat control. Plasma GOT, GPT, total cholesterol, cholesteryl ester, LDL-cholesterol and liver total cholesterol concentration were significantly lower in high fat porphyran group than high fat control. The feeding of porphyran significantly increased fecal cholesterol and bile acid excretion. The feeding of insoluble dietary fiber had no significant effect on either plasma or liver cholesterol levels, although fecal cholesterol level in the insoluble dietary fiber group was significantly higher than that in the high fat control. The results indicate that porphyran isolated from the laver may exert their hypocholesterolemic effect by increasing excretion of fecal bile acid and cholesterol.

Tomato fruits(Lycoperisicon esculentum) synthesize the glycoalkaloids dehydrotomatine and α-tomatine, possibly as defense against bacteria, fungi and insects. We developed a new effective method to prepare and purify dehydrotomatine and α-tomatine that exists in tomato fruits using alumina column chromatography and high performance liquid chromatography (HPLC). The tomato glycoalkaloids(TGA) in tomato was extracted with 2% acetic acid, and then precipitated with ammonium hydroxide(pH=10.5). The dry precipitate substance was applied on alumina column, and then fractionated with water saturated n-butylalcohol. The TGA(Fr. No. 26~36) were collected and dried under reduced pressure. The TGA was performed on a reverse phase HPLC(Inertsil ODS-2, 5 ㎛), eluted with acetonitrile/20mM KH2PO4(24:76, v/v) at 208 ㎚. Two peaks were detected on HPLC, and individual peak was collected by repeating HPLC. Furthermore, to confirm the identity dehydrotomatine and α-tomatine, each peak isolated was hydrolyzed with 1N HCl into sugar and aglycone tomatidine. The sugars were converted to trimethylsilyl ester derivatives. The nature and molar ratios of sugars were identified by gas-liquid chromatography(GLC) and the aglycone by high-performance liquid chromatography(HPLC). The first peak (Rt=17.5 min) eluted from HPLC was identified as dehydrotomatine, and second peak(Rt=21.0 min) was as α-tomatine. This technique has been used effectively to prepare and isolate dehydrotomatine and α-tomatine from tomato fruits.

This study was conducted to investigate rheological and sensory characteristics of Sulgidduk added with pine mushroom powder. The moisture content of the Sulgidduk ranged from 34.79 to 36.93%. Increasing the amount of pine mushroom powder in the Sulgidduk tended to decrease the pH value, but to increase the brix˚ value. Increasing the amount of pine mushroom powder in the Sulgidduk tended to decrease the lightness(L) in Hunter color value, but to increase the redness(a) and yellowness(b). For the textural characteristics, the addition of pine mushroom powder decreased the adhesiveness and springiness. In sensory evaluation, the addition of 3% pine mushroom powder had the best score in appearance, odor, taste and overall preference. Therefore, this results suggest that adding 3% pine mushroom powder would be feasible for making pine mushroom Sulgidduk.

This study was conducted to investigate the effects of Acanthopanax senticosus extracts(ASE) on alcohol administered mice. The administration of Acanthopanax senticosus extracts(60㎎/㎏) had beneficial actions toward alcohol degradation in acute alcohol treated mice. In the acute alcohol degradation experiment, serum alcohol concentration were lower 3 and 6 hours after taking ethanol(5g/㎏) in ASE treated mice. The oral administration of ASE showed decreased gastric mucous membrane damage produced in ethanol treated mice. In addition, intraperitoneal(i.p.) administration of ASE showed anti-inflammatory effects in inhibition tests of vascular permeability produced by acetic acid. ASE also reduced concentrations of nitric oxide(NO), tumor necrosis alpha(TNF)-α and interleukin(IL)-6 in macrophages that were activated by LPS. These results demonstrate that Acanthopanax senticosus extracts possesses the potential to stimulate alcohol degradation and inhibit inflammatory effects in mice.