Search

Flavonoids, non-nutrient secondary metabolites of plants, are widely distributed in commonly consumed agro-food resources. Flavonoids include aglycones, and their glycosides are reported to have potential health-promoting compounds. The aim of this study was to investigate flavonoid glycosides in the fruit and leaves of Zizyphus jujuba var. inermis (Bunge) Rehder (jujube). A total of six flavonoids (five flavonols and one chalcone) were identified in jujube fruit and leaves by using ultra-performance liquid chromatography-diode array detector-quadrupole time of flight mass spectrometry along with chemical library and an internal standard. In positive ion mode, six flavonoids were linked to the C- and O-glycosides which were conjugated with sugar moieties based on kaempferol, quercetin, and phloretin aglycones. Total flavonoid contents of leaves (8,356.5 mg/100 g dry weight (DW)) was approximately 900-fold higher than that of fruit (fresh fruit, 13.6 mg/100 g dry DW; sun-dried fruits, 9.2 mg/100 g dry DW). Quercetin 3-O-rutinoside (rutin) and quercetin 3-O-robinobioside were the predominant flavonols in fruit and leaves of jujube. In particular, rutin had the highest content (6,735.2 mg/100 g DW) in leaves, and rutin is a widely reported bioactive compound. Phloretin 3',5'-di-C-glucoside (chalcone type) was detected only in leaves. The leaves of jujube contain a high content of flavonoids and the results of this study indicate that jujube leaves may be a source of bioactive flavonoids.

The purpose of this study was to define a portion size for dishes frequently consumed by Korean adults especially focusing on main dishes like rice, noodles, soups, and stews. From the original 8,019 people who took part in the Korea National Health and Nutrition Examination Survey (KNHANES) 2010, we analyzed the data for 4,556 persons aged 19 to 64 years and selected dish items consumed based on an intake frequency of 30 or more by all participants. The portion size of each dish item was set on the basis of the median amount (50 th percentile) in a single intake by a single person. In the rice category, 15 items were selected, of which the most frequently consumed item was steamed rice with a portion size of 250 ㎖. Among noodles and dumplings, the most frequently consumed dish was ramyeon with a portion size of 500 ㎖. As for soups, the portion size was 250 ㎖ for kongnamul guk and 300 ㎖ for miyeoguk. In stews, the most frequently consumed items were kimchi jjigae followed by doenjang jjigae with a portion size of 200 ㎖ and 125 ㎖, respectively. In a comparison of portion sizes between the KNHANES 2010 and KNHANES 2005, the portion size of some noodles, soups, and stews tended to decrease from 2005 to 2010. Portion sizes established in this study for dish items consumed regularly by adults may be conveniently and effectively used in dietary planning, in nutritional education programs, and in assessing the dietary intake status of Korean adults.Key words: portion size, frequently consumed dishes, Korean adults

Summary Mackerel fillets were salted with NaCl and/or KCl to determine the most acceptable level by sensory evaluation. Additionally, the effects of ascorbic acid, vacuum packaging, and cold storages on lipid oxidation were determined for the salted mackerel fillets. Appropriate level of NaCl was ≤2%. Fifty percent replacement of NaCl by KCl reduced NaCl level with minimal impact on sensory quality. The higher the level of ascorbic acid (0–0.5%, weight basis), the higher the antioxidant effect observed with thiobarbituric acid value and peroxide value. There was no significant difference in sourness (α = 0.05) between the salted mackerel samples treated with and without ascorbic acid (0.25%). Vacuum packaging and storage at −18 °C along with ascorbic acid was most effective in retarding lipid oxidation in the salted mackerel. Vacuum-packaged sample with ascorbic acid stored at 2 °C was least oxidised, followed by vacuum packaging without ascorbic acid and then ascorbic acid without vacuum.

In this study we investigated the effects of taurine and β-cyclodextrin (β-CD) supplementation on lipid metabolism and hepatic cell damage in mice administered with ethanol. The supplemented mice consisted of a control (CO) group, an ethanol (AL) group, and an ethanol + taurine + β-CD (ATB) group. The ethanol (45 g/L) and/or taurine (76.5 mg/L) + β-CD (153 mg/L) treatments were administered for 6 months via the drinking water. At the termination of the treatment period the following measurements were made: serum and hepatic lipids, serum enzymes, and the extent of hepatic lipid peroxidation. The serum total cholesterol and triacylglycerol levels were higher in the AL group than in the CO and ATB groups. In the ATB group, there were significant decreases in total cholesterol and triacylglycerol levels, as well as a slight decrease in the low-density lipoprotein cholesterol level. Hepatic triacylglycerol and malondialdehyde levels were higher in the AL group than in the CO and ATB groups. Furthermore, the ATB group had significant decreases in hepatic triacylglycerol and malondialdehyde levels. The serum levels of glutamic-oxaloacetic transaminase, glutamic-pyruvic transaminase, alkaline phosphatase, and lactate dehydrogenase were higher in the AL group than in the CO group. The ATB group had significant decreases in glutamic-pyruvic transaminase and the liver damage index, as well as slight decreases of glutamic-oxaloacetic transaminase, alkaline phosphatase, and lactate dehydrogenase. These data suggest that the combined supplementation of taurine and β-CD improves and restores lipid metabolism and liver cell damage in mice with ethanol-induced injuries.

Objectives: This study was conducted to examine the effects of nutrition education with a dietary guidebook for children on dietary attitude, nutrition knowledge and nutrient intakes. Methods: The subjects were 54 higher grade elementary students (27 educated vs. 27 non-educated). The educated group...

Shell eggs were non-irradiated or irradiated at 0.5, 1 and 3 kGy, and boiled, fried or heated in ovens. Hydrocarbons were determined by a sequential procedure of lipid extraction by hexane, Florisil column chromatography and gas chromatography. Hydrocarbons 15:0, 14:1, 17:0, 16:1, 17:1, 16:2, 17:2 and 16:3 were detected in shell eggs irradiated at 0.5 kGy or higher, but not in non-irradiated ones except 15:0 and 17:0. Boiling non-irradiated or irradiated eggs for 40 min little affected detection levels of the hydrocarbons. Frying the egg yolk of the non-irradiated eggs for 5 min produced hydrocarbons 17:1 and 17:2 besides 15:0 and 17:0. Hydrocarbons 15:0, 17:0, 17:1, 17:2, 14:1 and 16:1 were detected in the egg yolk of the non-irradiated eggs while heating it in a cooking oven at 170°C for 60 min. The pattern of hydrocarbons detected in non-irradiated samples when heated was, however, notably different from that of irradiated ones; detection of hydrocarbons in shell eggs or egg products could, thus, identify their post-irradiation.

The responsiveness of hepatic mitochondria isolated from hyperthyroid and control Sprague-Dawley (SD) and diabetes-prone BHE/Cdb rats was studied. Hyperthyroidism was induced through the addition of thyroxine (T 4 ) to the diet (2 mg/kg of diet). Oxidative phosphorylation (OXPHOS) with the addition of adenosine diphosphate (ADP) or an 8:1 mixture of adenosine monophosphate (AMP):ADP was studied. Dose response curves of state 3 and state 4 respiration, respiratory control (RC) ratio, and ADP:O ratio to calcium levels (0–7.5 μm) were generated. Mitochondria from BHE/Cdb rats were more sensitive to the addition of calcium than mitochondria from SD rats, as judged by losses in OXPHOS. T 4 treatment potentiated this strain difference and we conclude that the diabetes phenotype in the BHE/Cdb rat is probably related not only to the previously described mutation in the F O ATPase but also to a defect in the efflux of the calcium ion that, in turn, affected the regulation of OXPHOS.

Objectives: The purpose of this study was to investigate effects of nutrition education providing school lunch by personalized daily needed food exchange units using Food Exchange System for adolescent athletes. Methods: The subjects were 60 sports high school students (educated group, 30 vs. non- educated group 30). Nutrition education was provided for 4 weeks (40 min/lesson/week). In addition, personalized school lunch was served for 4 weeks, nutrition education period. The personalized lunch were provided Food Exchange Units according to personalized daily needed energy. The lessons were '5 Major nutrients, functions and foods', 'My daily needed energy and food exchange units by Food Exchange System', 'My meal plan by food exchange units according to my daily needed energy' and 'Smart choice of healthy snacks and eating outs'. After nutrition education, we examined the differences in anthropometric characteristics, nutrition knowledge, dietary attitude and dietary intake between the educated and the non-educated group. Results: We observed improvements in lean body mass in the educated group. With regard to nutrition knowledge, there were improvements in 'Functions of vitamins', 'Functions of minerals', 'Foods of fat', 'Foods of vitamin', and 'Foods of mineral' in the educated group. In relation to dietary attitude, there were improvements in 'Taking a meal with family and friend', 'Taking a meal at ease', 'Taking a meal with kimchi and vegetables', 'Taking a meal with three kinds of side dishes', 'Priority of choosing snacks' and 'Type of snacks' in the educated group. With regard to dietary intakes according to Dietary Reference Intakes for Koreans, there were improvements in intakes levels of fiber, vitamin A, vitamin C, folate, calcium, iron and zinc. The index of nutrition quality, as indicated by nutrition adequacy ratio also improved in the educated group. Conclusions: These results showed that a nutrition education program providing education lessons and personalized school lunch by food exchange units according to daily needed energy showed positive changes in nutrition knowledge, dietary attitude and dietary intake of adolescent athletes. Nutrition education program providing personalized school lunch by Food Exchange Units may improve dietary behaviors and dietary intakes of adolescents.

BHE/Cdb and Sprague-Dawley rats differ in their mitochondrial DNA sequence for the ATPase 6 (“subunit a”) gene. Base substitutions in this sequence result in the substitution of asparagine for aspartate at position 101 and the substitution of serine for leucine at position 129. Differences in sensitivity to oligomycin were observed. When the isolated F1F0-ATPase complex was studied and ATPase activity was assessed, that which was isolated from the BHE/Cdb rats was less sensitive to oligomycin inhibition than that which was isolated from the Sprague-Dawley rats. In contrast, when oxygen consumption was measured [oxygen phosphorylation (OXPHOS)] and a dose-response curve was generated with isolated mitochondria from these two strains, there was a shift to the left for the BHE/Cdb rat mitochondria. These mitochondria were more sensitive to oligomycin inhibition of OXPHOS than were mitochondria isolated from Sprague-Dawley rats. The OXPHOS results are consistent with those from human fibroblasts having either a normal or mutated ATPase 6 gene.

The purpose of the study was to implement and evaluate a nutrition capacity training program for dietitians and other professionals working at customized home visiting health services (CHVHS). This program focused on nutrition services for hypertension or diabetes mellitus patients including topics regarding CHVHS, and composed of 10 sessions with lectures, discussion and practice. Dietitians (n = 54) and other professionals (n = 20) participated in the program and completed the questionnaire to assess their understanding of nutritional management, nutrition services and CHVHS before and after the program, and to examine program satisfaction and education needs. Subjects were mostly women (98.6%) and college or university graduates (93.2%). Total score (p < 0.001), as well as all items (p < 0.001 or p < 0.01) of understanding regarding nutritional management, nutrition services and CHVHS, were significantly increased after the program both in dietitians and in other professionals. Subjects were generally satisfied with the program, showing more satisfaction with items regarding subject’s participation, acquiring new knowledge, usefulness of the program for CHVHS, and education materials. In future nutrition capacity training programs, subjects wanted to have classes regarding nutrition services for specific chronic diseases, development of education materials, methods for dietary life education, modifying eating habits and so on. Other professionals compared to dietitians, showed higher education needs in meal management (p < 0.01) and nutrition counseling skills (p < 0.05). This study showed the effectiveness of a nutrition capacity training program for home-visiting dietitians and other professionals, and suggests the need and direction for future nutrition capacity training programs. (Korean J Community Nutr 19(1) : 71~83, 2014)

Objectives: This study was conducted to examine blood pressure and other characteristics of a high sodium intake group assessed with 24-hr urine analysis and the dietary factors related to the risk of high sodium intake among Korean adults. Methods: A cross-sectional study was conducted with adults aged 20-59 years. Subjects who completed 24-hr urine collection (N = 205) were divided into 3 groups (tertile) according to the sodium intake estimated with 24-hour urine analysis. We compared the blood pressure, BMI and dietary related factors of the 3 groups (low, medium, high sodium intake group) with General Linear Model (GLM) and Duncan's multiple range test (p 14% (OR = 3.99; 95% CI: 1.404- 6.841). The dietary attitude related to increased risk of high sodium intake included 'enjoy dried fish and salted mackerel' (p < 0.001) and 'eat all broth of soup, stew or noodle' (p < 0.001). Conclusions: Because high sodium intake was associated with higher blood pressure, nutrition education should focus on alcohol consumption, emphasis on related dietary factors such as using low salt soybean paste, improvements in the habit of eating dried fish and salted mackerel or eating all broth of soup, stew or noodle. Korean J Community Nutr 19(6): 537~549, 2014

Objectives: The purpose of this study was to investigate recognition, dietary attitude and education needs for reducing sodium intakes of dietitian at customized home visiting health service (CHVHS). Methods: The subjects were 75 dietitian at CHVHS. We investigated several variables (recognition, dietary attitude, education needs for reducing sodium intakes) and determined sodium intakes level of subjects as 'low', 'middle' and 'high' by Dish Frequency Questionnaire 25 (DFQ 25). Also, we assessed the differences in recognition, dietary attitude, sodium intake level and education needs by dietitian career period (under 3 yrs vs. over 3 yrs) at CHVHS. Results: In recognition related reducing sodium intake, they showed 'checking a sodium content in nutrition labeling' score 2.5/4.0 and 'perception difference between sodium and salt' score 3.1/4.0. There was no difference in the recognition between under 3yrs' group and over 3yrs' group. In dietary attitude related reducing sodium intake, they showed 'palatability for salty taste' score 0.8/1.0, 'attitude in related soups' 0.7/1.0, 'attitude in related using natural spice' 0.6/1.0. There was a difference in 'attitude in related soups' between under 3yrs' group and over 3yrs' group (0.6 vs. 0.7). In sodium intake level by DFQ 25, they showed 'low group' 41.3%, 'middle group' 41.3% and 'high group' 17.3%. There was no difference in the distribution of sodium intake level by the career. In education needs related reducing sodium intakes, there were 'teaching experience' 93.3%, 'have a difficulty in teaching about reducing sodium intakes' 86.6%, and 'necessity of education for CHVHS dietitians' 100.0%. 'Needed education contents for CHVHS dietitians' were ranked as 'cooking way to reduce sodium intake' 58.7%, 'relation between hypertension and sodium' 17.3%, 'composing way to reduce sodium intake' 17.3%. There was a difference in needed education contents 'relationship between hypertension and sodium' (33.3% vs. 2.6%) and 'The cooking way to reduce sodium intake' (38.9% vs. 76.9%) by the career. Conclusions: The results suggested that a capacity training program for reducing sodium intake may be needed for dietitians at CHVHS to improve health of the community elderly. For effective training program related reducing sodium intake for dietitians at CHVHS, it may be necessary to consider the career period as dietitians at CHVHS. Korean J Community Nutr 19(6): 558~567, 2014

Objective: The purpose of this study was to investigate the effects of a nutrition education program with pamphlet focused on personalized daily energy requirements and a food exchange system for diabetic elderly at a community health center. Theory, Prior Research, Rationale: Effective nutrition education program and materials are needed for diabetic elderly at a community health center. Study Design, Setting, Participants, and Intervention: We developed nutrition education program and pamphlet for 4 lessons (2 hours/lesson /week, 4 weeks), and provided nutrition education with developed program and pamphlet to 26 diabetic elderly subjects (55-75 yrs). The 1st lesson ‘‘Introduction: management of diabetes mellitus,’’ the 2nd lesson was ‘‘6 Food groups of Food Exchange Table,’’ the 3rd lesson ‘‘Individual daily energy requirements and food exchange units;’’ and the 4th lesson was ‘‘Food choice for diabetic mellitus’’. Outcome, Measures and Analysis: We assessed the changes in anthropometric characteristics, biochemical characteristics, and nutrient intakes using 24-hour recall method. Results:Weight and body mass index (BMI) was significantly decreased. Fast blood sugar (FBS), total cholesterol and LDL-cholesterol were significantly decreased. In the evaluation of nutrient intakes by Dietary Reference Intakes for Koreans (KDRI), riboflavin, niacin, calcium, phosphate, and zinc were shown to affect significantly positive changes in the distribution of subjects according to intake level. The index of nutrition quality (INQ), nutrition adequacy ratio (NAR) and mean nutrition adequacy ratio (MAR) were significantly increased. Conclusions and Implications: The developed nutrition education program with pamphlet focusing on exchange units using a Food Exchange System pamphlet for diabetic elderly at the community health center may improved the symptom of diabetes mellitus. Funding: None. P179 Effect of School Gardens on Food Behavior of Children Janet K. Grommet, PhD, RD, JGrommet@brooklyn.cuny. edu, Brooklyn College, City University of New York, 11 Lincoln Place, Glen Cove, NY 11542; R. Ernest, BS

The purpose of this study was to investigate the effects of nutrition education on nutrition knowledge, dietary attitude and dietary intake of Chinese college students in Korea. The subjects were 64 Chinese college students in Korea (educated group, 32 students vs. non-educated group, 32 students). Educated group was lessoned as group and/or individual. Nutrition education program consisted of four lessons (40 min / lesson), ‘6 major nutrients & function (group lesson)’, ‘6 food group and sources (group lesson)’, ‘personalized daily needed energy and food exchange units using Food Exchange System (individual lesson)’, and ‘smart choice of snacks and eating-out foods (group lesson)’. We examined the differences between educated group and non-educated group in nutrition knowledge, dietary attitudes and nutrients intake. After education, there were positive improvements on nutrition knowledge: ‘function and foods of 6 nutrients', on dietary attitudes: ‘type of breakfast’ in educated group. In the evaluation of nutrient intakes according to Dietary Reference Intakes for Korean (KDRI), there were positive improvements on intake levels of riboflavin, fiber, vitamin B6, vitamin C, folate, Ca and K in the educated group. In the index of nutrition quality (INQ), nutrition adequacy ratio (NAR) and mean nutrition adequacy ratio (MAR) were significantly increased in the educated group. In conclusion, it is possible to improve nutrition knowledge, dietary attitude and dietary intake of Chinese college students in Korea through the nutrition education focused on personalized daily needed energy and food exchange units. (Korean J Community Nutr 18(6) : 565~576, 2013)

The purpose of this study was to investigate the effects of a nutrition education and personalized lunch service program in a senior welfare center. A total of 30 elderly (14 males, 16 females) aged 62~89 years participated in this study. Nutrition education lessons (2 hour/lesson/week) were provided for 4 weeks. Also, ten weeks from week 3rd to week 12th, personalized lunch providing 1/3 personal needed energy was served 5 times for a week. After the nutrition intervention program, we compared anthropometric characteristics, blood biochemical characteristics, nutrition knowledge, dietary attitude and dietary intake using 24 hr recall with those before the intervention. The body weight (p < 0.001) and body mass index (BMI) (p < 0.001) were decreased. There were significant increases in score of nutrition knowledge (p < 0.01) and consumption of milk & milk products for snacks. There was a positive effect on fasting blood sugar (FBS) showing significant decreases in portion of impaired fasting glucose and diabetes mellitus (p < 0.05). Also, serum triglyceride (TG) was significantly decreased (p < 0.05). In evaluation of nutrient intake by Dietary Reference Intakes for Koreans (KDRIs), riboflavin (p < 0.01), vitamin C (p < 0.001), calcium (p < 0.05) were positively improved. The index of nutritional quality (INQ) and intakes of vitamin C (p < 0.001), riboflavin (p < 0.05), Ca (p < 0.01) and Fe (p < 0.05) were increased. In conclusion, this nutrition education and lunch service program providing 1/3 personal needed energy can be used to develop and implement a tailored nutritional intervention programs in the setting of a community senior welfare center to improve health and nutritional status of Korean elderly. (Korean J Community Nutr 18(1) : 65~76, 2013)

본 연구의 목적은 한국 일부 여대생 978명 대상으로 로마진단기준에 의한 변비 실태를 조사하고, 변비증상을 가진 자와 정상배변 습관을 가진자들의 생활습관, 배변상태, 월경불편감, 의생활, 주거생활, 식습관 및 식이섭취실태 등을 조사하여 변비와 관련성을 살펴보고 이를 영양교육 자료의 기초를 삼고자 실시하였다. 조...

The purpose of this study was to define a one-portion size of food frequently consumed by the Koreans aged 65 years or over. From the original 8,631 people who took part in the Forth Korea National Health and Nutrition Examination Survey (KNHANES IV-2) 2008, we analyzed the data on 1,458 persons (16.9%) aged 65 and over, and selected food items consumed based on the intake frequency of 30 or more by all participant. A total of 158 varieties of food items were selected. The portion size of food items was set on the basis of the median amount (50 percentile) in a single intake by a single person. In the cereals category, 13 items were selected, of which the most frequently consumed item was well-polished rice with portion size of 75 g. Among legumes, 7 items were selected, of which the most frequent item was dried black soybean with a portion size of 6 g. Among the 16 groups, the most varied food group (49 items) was vegetables, and among these the most frequently occurring item was garlic (5 g), while among the fruit group, only 11 items were selected, as their intake frequency was low. Fish and shellfish were more frequently consumed by the elderly than meats. The most frequently consumed meat was pork loin, with a portion size of 30 g. In fish and shellfish, the most frequently consumed item was dried and boiled large anchovy with a portion size of 2 g. Portion sizes for food items consumed regularly by the elderly may be conveniently and effectively used in dietary planning and in nutritional education programs, and in assessing the diet intake status of the elderly.

We studied electro-optic characteristics of the optically compensated splay (OCS) liquid crystal cell. The device with a single domain shows wide viewing angle owing to self-compensation structure and a fast response time of less than 5 ms in all grey scales.