The purpose of this study was to analyze the dietary habits and food intake by age, based on the nutrition counseling data of medical health examination. The subjects were 5, 511 adults(3, 139 males and 2, 372 females) who took comprehensive medical test in Gyeonggi area, and they were evaluated from January 1, 2007 to December 31, 2007. Survey samples were divided by age groups: 30>, 30~39, 40~49, 50~59, 60~69, 70≤ years. The subjects were composed of 57% male and 43% female. The results showed that the dietary habits of ≥50 group were relatively good. On the other hand, in 30> yrs group had more dietary habit problems, they had irregular meals and the ratio of skipping breakfast was high. And they frequently had meals out. regularity of meals, eating breakfast was higher in ≥70 yrs groups than in other groups(p<0.001). frequency of overeating was higher in 30>, 30~39≥yrs groups than in other groups(p<0.001) and speed of eating meal were fast in 50~59 yrs groups than in other groups(p<0.01). For foods with high cholesterol and fat, it was shown that the older the subject, the fewer the frequency of consumption(p<0.001). For kimchi and salty foods, food intake showed a negative relationship with age(p<0.001), whereas for fresh vegetables and high-calcium fish, it showed a positive relationship(p<0.001). All in all, it was shown that as the people get older, their dietary habits tend to get more appropriate. In conclusion nutrition education based on their dietary habit by age should be taught, so that people have a healthy dietary habit and food intake for the rest of their life.

Isopentenyl diphosphate(IPP) isomerization to dimethylallyl diphosphate(DMAPP) is an important step for the efficient production of isoprenoids such as lycopene, β-carotene, astaxanthin, etc. The type Ⅱ isopentenyl diphosphate isomerase gene from Synechocystis sp. PCC6803(sll1556, Syidi2) was cloned and expressed in Escherichia coli DH5α. When E. coli DH5α harboring lycopene synthesis genes, crtE, crtB, and crtI and mevalonate pathway genes, MvK1, MvK2, and Mvd, was cultured on LB medium containing mevalonate, the strain grew very slowly be due to the toxicity of isopentenyl diphosphate derived from mevalonate. When Syidi2 was introduced to E. coli DH5α harboring the lycopene synthesis genes and mevalonate pathway genes, growth on mevalonate medium was fully restored and the colony showed red color indicating lycopene formation. The growth rate of the mutant strain, E. coli DH5α(idi::Δkm), was very slow because of IPP accumulation and DMAPP deprivation. Ultimately the idi mutant was complemented by introducing the Syidi2 gene.

Flaxseed has recently gained attention as a functional food. In this paper, physicochemical analyses of flaxseed and its oil were performed. Crude fat content ranged from 37~43%, moisture 0.2~6.8%, carbohydrate 30~35%, crude protein 18~23%, and crude ash 3~4%. Flaxseed is also an important source of dietary fiber. The TDF(total dietary fiber) contents of the flaxseed samples were 28~31%, and the SDF(souble dietary fiber) content of roasted flaxseeds was higher than that of raw flaxseeds. The major minerals found in flaxseed were calcium, potassium, magnesium, and phosphate. The flaxseeds were rich in γ-tocopherol with 234.3㎎/㎏ in raw brown flaxseed and 134.1㎎/㎏ in raw gold flaxseed, respectively. Roasted flaxseeds showed slightly lower vitamin and amino acid contents than those of the raw samples. The iodine, saponification, and acid values of brown flaxseed oil were 204.1g/100g, 193.6㎎/g, and 1.59㎎/g, and for gold flaxseed oil were 203.0g/100g, 189.9㎎/g, and 2.35㎎/g, respectively. α-Linolenic acid(ALA, C18: 3n-3) was highly concentrated in the flaxseed oil, which constituted about 55.5~56.1% of total fatty acids. Thus, flaxseed oil is a good source of omega-3 fatty acids and beneficial for the heart. Flaxseed contains high levels of dietary fiber including lignans, as well as minerals and vitamins, which may have antioxidant actions and help protect against certain cancers.

It was conducted to assess GABA(γ-aminobutyric acid) producing capacity and vitamin contents of germinated brown rice soaked in different soaking solutions. For germination, samples were soaked in 5% glutamic acid solution and 5% lactic acid solution as test group to investigate GABA producing capacity, and samples soaked in the solution without glutamic acid and lactic acid were set as control groups(rice and non-germinated brown rice). The GABA contents of the samples were 44.80 ㎍/g for rice, 59.90 ㎍/g for non-germinated brown rice, 146.70 ㎍/g for germinated brown rice, 203.20 ㎍/g for germinated brown rice soaked in glutamic acid solution and 222.5 ㎍/g for germinated brown rice soaked in lactic acid solution, resulting in a significant difference(p<0.05). GABA producing capacity was enhanced by the addition of glutamic acid and lactic acid in the soaking solution for brown rice germination. The GABA contents of the germinated brown rice soaked in lactic acid solution greatly increased, along with increases in niacin and vitamin E contents without losing vitamin B1. In conclusion, the addition of lactic acid in soaking solution is most suitable for germination of brown rice.

This study was conducted to assess blood components caused by metabolic syndrome increasing in postmenopausal elderly women. The blood samples of these subjects were analyzed to investigate the correlation of plasma taurine levels and plasma homocysteine levels, and serum lipid profiles. The subjects were 33 elderly women(72.8±4.4 years). Their mean height, weight and BMI were 150.5±5.7㎝, 57.5±6.3㎏ and 25.4±2.5㎏/㎡. 16 women of this study subjects have been chronic diseases such as hypertension or diabetes. Their fasting blood glucose was 98.2±24.0㎎/㎗, and their plasma total cholesterol (TC), HDL-C, LDL-C, triglyceride(TG) were 216.5±29.9, 52.1±10.7, 145.7±27.9 and 141.2±59.6㎎/㎗, respectively. Their blood lipid profiles were higher than the standard levels of metabolic syndrome, thus these levels of lipid profiles may play a role as risk factors on the elderly person. Plasma taurine level of the subjects was 278.5±48.1 μMol/ℓ, and their plasma homocysteine level was 12.8±2.9 μMol/ℓ. The concentration of plasma vitamin B12 was significantly decreased by aging(p<0.05). The correlation of plasma homocysteine and plasma folate showed significantly negative(p<0.05). Thus, the decreased levels of plasma vitamin B12 and folate by aging might affect on the plasma homocyteine concentration acting as a risk factor of cardiovascular diseases for elderly person. The correlation of plasma taurine and hemoglobin, and their platelet showed significantly positive(p<0.05). In conclusion, the diet on the elderly person is one of the important factors to prevent their health from chronic diseases. This study recommends that well balanced diets are needed for elderly person to keep their health and prevent from metabolic syndrome.

This study conducted a questionnaire survey of 482 male and female second graders in middle schools located in Cheongju, Chungcheongbukdo. This study lays its purpose on establishing the nutrition facts labeling system by understanding eating habits and analyzing the actual state of reading nutrition facts labels and degrees of understanding them among middle school students, and helping them to engage in right food purchasing activities and through it result in developing sound eating habits by providing them with basic material to be employed to actively utilize nutrition facts for choosing and buying healthy foods. As a result of surveying regarding the actual state of reading food labels, regarding degrees of recognition of food labels, it was revealed that 91.1% of female students recognized them, while 42.1% of male students did not recognize them, indicating lower levels of recognition among the male group. Regarding reasons for not checking food labels, 49.2% indicated habitual purchasing, followed by poor contents in the label(20.2%), ununderstandable contents(17.7%), and the lower reliability of the contents(6.9%). As a result of surveying regarding the actual state of reading nutrition facts labels, in recognition of nutrition facts labels, female rather than male students showed higher degrees of recognition, and degrees of recognition were found to differ according to parents` total income and mothers` educational attainments.

With an increase in the number of people suffering from ageing-related diseases in our rapidly aging society, interests in natural products such as maca(Lepidium meyenii), which has properties of enhancing cognition and sexual performance, have increased. This study was conducted to assess the effects of 7 weeks of maca extract supplementation(0.5~2.0g/㎏ BW) on scopolamine-induced amnesia in mice and on sperm count in male mice. All doses of maca supplementation significantly protected against scopolamine-induced amnesia as determined by a Morris water maze, but not according to passive avoidance tests. Maca supplementation did not affect acetylcholinesterase activity in the whole brain, nor the testicular sperm count of male mice. This study suggests that maca may have some neuroprotective properties in mice, which will be further examined by future studies.

This study was performed to investigate the quality characteristics of sponge cake made with leek(Allium tuberosum Rottler) powder. In order to evaluate the physical and sensory properties of different cake, the leek powder was added to wheat flour at various ratios(3, 5, 7, 9%, w/w). The specificgravity of bread dough tends to increase with the addition of leek powder. The moisture levels of the sponge cakes made with leek powder were higher than that of the control. Crumb color values, lightness(L) and redness(a) decreased by leek powder addition, while yellowness(b) was significantly increased (p<0.05). In texture analyses, hardness, cohesiveness, springiness andgumminess decreased with the addition of leek powder. In sensory evaluations, the 3% leek powder sponge cake showed higher sensory property scores than others(p<0.05).

The purposes of this study were to identify the evaluation categories, areas, attributes of the hospital food service and to define the relative importance of the evaluation categories, areas, attributes of the hospital food service using analytic hierarchy process. A survey was conducted from January 8th to 25th in 2007. Questionnaires were mailed to the 310 directors of dietetic departments of hospitals that included 160 primary hospitals, 107 secondary hospitals, and 43 tertiary hospitals. The result of the analytic hierarchy process indicated that relative importance of evaluation category was 0.5259 for food service management and 0.3407 for nutrition care. The food service management consisted of four subcategories, which are equipment standard, sanitation, production, and delivery service. Sanitation(relative importance: 0.2652) was the most important area among the subcategories and it was followed by equipment standard(0.2067), delivery service(0.1864) and production(0.1848). The nutrition care has two subcategories, menu management and meal management. The relative importance of menu management(0.4174) was higher than that of meal management(0.3555). The quality of food service and nutrition care to inpatients can be improved by the evaluation system based on appropriate applications of the developed evaluation indicators for hospital food service systems.

The purpose of this study was to evaluate nutrient and food intake status and dietary, quality according to obesity based on nutrient and food group intake, in female university students. Surveys were conducted using questionnaires and 3 days, dietary record in 360 female university students residing in Seoul. The subjects were divided into two groups by percent of body fat: an overweight group(percent of body fat more than 23%, n=249) and normal group(percent of body fat below 23%, n=111). The overweigh group had a larger proportion of subjects who binged compared to the normal group. There was no significant difference in energy intake between the two groups. The densities of plant calcium and dietary fiber in the overweight group were significantly lower than those of the normal group. However, animal fat density was significantly higher in overweight subjects. The Korean`s dietary diversity score(KDDS) of the overweight group was 4.65, and that of the normal group was 4.67, indicating no significant difference. There was no significant difference of DQI-I between the overweight group(50.8) and normal group(51.1). However, the macronutrient ratio score was significantly lower in the overweight group. These results indicate that overweight female college students may have improper dietary habits, and have lower overall balance aspect macronutrient ratios.

In this study, Boehmeria nivea were extracted with water and ethanol, and antioxidative activity was investigated along with the quality of cookies prepared with added Boehmeria nivea, as a functional food. Among the water and ethanol extracts, high electron donating abilities were found. we selected various quantities of Boehmeria nivea(0%, 3%, 6%, 9%, 12%, 15%) to add to the cookies as an independent variable and performed sensory tests, as well as, measured chromaticity, and property of matter measurements. The rates of brightness, redness, and yellowness(p<0.001) changed significantly with increasing quantities Boehmeria nivea. The rates for spread ratio, hardness, brittleness, and chewiness(p<0.001) also changed siginificantly with increasing amounts Boehmeria nivea. Finally, texture(p<0.05), appearness, sweetness(p<0.01), bitterness, and overall quality(p<0.001) were examined in sensory tests and showed significant differences. Based on the above results, the cookies that contained 3~9% of Boehmeria nivea presented the best quality.

Effect of brine mineral water(BMW) on contact hypersensitivity reaction(CHR) was estimated using trimellitic anhydride (TMA) induced CHR in the mouse. BMW exhibited potent inhibitory activity on TMA induced CHR. BMW treatment suppressed the ear swelling, and attenuated hyper-activated lymph nodes stimulated by TMA challenge, thereby reduced their weight. The immunological index was analyzed after BMW administration in CHR. The level of serum IGE was significantly down regulated after BMW treatment. Furthermore, BMW showed inhibitory property of cytokine production. BMW treatment suppressed not only Th2 type cytokine, IL-4 but also pro-inflammatory cytokines such as TNF-α and IL-6. From the histological analysis, the inflammatory context appeared by atopic dermatitis lesion after challenging with TMA are diminished by BMW treatment. Our results suggest that BMW may attenuate the development of CHR, and can be available for functional ingredient.

The aim of this study was to evaluate the anti-inlfammatory effects of glycyrrhiza glabra Linne extract on ulcerative colitis induced by 3% dextran sulfate sodium in mice. The experimental animals were divided into six groups: control(normal), DSS-induced colitis(control), 1㎎/㎏, 10㎎/㎏, and 100㎎/㎏ of glycyrrhiza glabra Linne extract, and 150㎎/㎏5-aminosalicylic acid(5-ASA)(positive control). We evaluated the pathological disease activity index(DAI), change in weight, colon mucosa damage and myeloperoxidase(MPO) in colon mucosa. Treatment with 10㎎/㎏ and 100㎎/㎏ of glycyrrhiza glabra Linne extract led to significant loss of body weight, the decrease of MPO activity and clinical symptoms such as DAI and histological change. In particular, 100㎎/㎏ Glycyrrhiza glabra Linne extract led to markedlygreater improvement than 150㎎/㎏ 5-ASA treatment. These results suggest that glycyrrhiza glabra mediated anti-inflammatory action on colorectal sites may be a useful therapeutic approach to ulcerative colitis.

현재 저온유통만 허가되어 있으며 저장유통기간이 짧은 게맛어묵에 레토르트 살균기술과 반응표면분석 법을 도입하여 기존의 풍미나 품질에 손상됨 없이 상온유통과 장기저장이 가능한 게맛어묵을 제조하기 위하여 가열살균기술의 최적화 조건을 구명하였고, 본 레토르트 살균처리가 게맛어묵의 품질특성에 미치 는 영향에 대하여 검토하였다. 반응표면분석의 독립변수는 살균량 (F0-value)과 가열온도로 하였으며, 이 들의 영향을 받는 가열살균 후의 품질인자, 즉 종속변수는 전단력, 백색도 및 관능적 조직감으로 나타내 었다. 레토르트 살균이 게맛어묵의 품질 및 전반적인 식품성분의 변화에 미치는 영향을 검토한 결과, F0-value 5분 이하의 가열살균에서는 F0-value보다는 가열온도가 게맛어묵의 품질 변화에 미치는 영향 이 큰 것으로 나타났으며, F0-value 2.6분 이상으로 가열살균할 경우 게맛어묵의 무균성이 확인되었다. 반응표면분석 program으로 설정한 레토르트 게맛어묵의 최적 가열살균조건은 전단력의 경우 가열온도는 115.7℃, F0-value 3.3분, 백색도는 가열온도 116.1℃, F0-value 3.8분, 그리고 관능적 조직감의 최대화 조건은 가열온도 115.8℃, F0-value 3.3분이었고, 이 3가지 품질요소를 모두 고려한 multiple response optimization 반응조건은 가열온도 117.5℃, F0-value는 3.3분이었다.