The study on female workers without pregnancy with ages of 17-49 and anemia in the Garment company in Hai Duong and Hung Yen during 4-10/2000. The participants were randomly divided in to 2 groups: N1: using 10 ml of iron complemented sauce one per day within 26 weeks, N2 (control) using the normal sauce with the same dose and duration. The results showed that the quality and microbial criteria met allowed limits of Ministry of Health. Users approved the iron-complemented sauce. The rates of anemia and iron deficiency in women of N1 group were reduced 33.9% and 38.7%, respectively.
Anemia ; Soy Foods ; iron ; women

In this study, the soy food intake behaviors including perception and intake frequency of soybean foods by sociodemographic variables were analyzed in housewives. The perception of housewives for soy foods showed that soybean paste, soybean curd, and Dambuk were high in the descending order for nutritional quality and health promotion effect, and soybean paste received the highest score in taste and flavor. Soybean sprouts received the highest evaluation score in the economic aspect. In the aspect of safe food, soybean paste received the highest evaluation score, as mush as a traditional food. The analysis of perception by sociodemographic variables showed that soybean curd, Dambuk, and soybean sprouts had higher perceptions as education level increased, and soy milk had higher perceptions in subjects with younger age and with employment. In the intake frequency, more than 50% of the subjects had soybean curd, soybean sprouts, and soybean paste more than once a week. The analysis for correlation between the intake frequency of soy foods and the degree of perception showed that taste and flavor had high correlation with the intake frequency of soy foods except soybean sprouts. The intake frequency of soybean paste, Dambuk, and soy milk had positive correlations to familiarity and that of soy milk had positive correlations to nutrition and health perception, and those of soybeam paste, soybean sprouts, and soy milk had positive correlations to safe food perception. From the above results, housewives in Korea had very high perceptions to nutritional quality and health promotion effect of soy foods and the degree of perception and accompanied intake frequency had significant differences by age, education level, and economic level among sociodemographic variables.
Employment ; Health Promotion ; Korea ; Nutritive Value ; Recognition (Psychology) ; Soy Foods ; Soy Milk ; Soybeans

This study estimated the isoflavone intake level in Koreans using Food Frequency Questionnaire and analyzed related variables. The results showed that the average daily intake of isoflavone in adults was shown as 23.1 mg. The isoflavone intake level at 50 percentile was 16.9 mg (0~190 mg), and 10% of adults took almost 50 mg of isoflavone a day and 10% took about 5 mg a day. The major food sources for isoflavone in Koreans were in the order of soybean, soybean paste, soy milk, soybean curd (tofu), and bean sprouts; the intake was different depending on age, educational background, occupation, economic standard, and family type. The result showed higher isoflavone intake levels in the group over 30 years old and the highest isoflavone intake in subjects working in farming/fishery, followed by housemakers. According to the differences by families the families with elderly members showed 50% higher isoflavone intake than young families with friends or siblings. Depending on related ecological variables, therefore, various nutrition education programs should be developed for a variety of intakes of soybean foods, along with easy and simple cooking methods as parts of continuous research.
Adult* ; Aged ; Cooking ; Education ; Friends ; Genistein ; Humans ; Occupations ; Surveys and Questionnaires ; Siblings ; Soy Foods ; Soy Milk ; Soybeans

This study was conducted to investigate the attitude to various soy foods and to estimate dietary isoflavone intake among Korean adolescents. The survey was carried out by self-administered questionnaire with 800 middle and high school students residing in urban and rural areas and 714 questionnaires were collected: resulting in 89% response rate. The dietary isoflavone intake was estimated by food frequency questionnaire developed for rapid assessment of isoflavone intake. Soybean paste, soybean curd, soy milk, bean sprouts and dambuk were recognized as nutritious and healthy food in order. Dambuk got the lowest score in taste and flavor. Bean sprouts, soybean curd and soybean paste were recognized as familiar food in order. Stuffed rice in fried soybean curd got the highest score and Miso soup got the lowest in preference. More than 50% of the subjects consumed soybean paste stew/soup and soybean curd over twice per week and 12.3% of the subjects consumed soybean over once a day. The estimated daily intake of isoflavones ranged from 0 to 227 mg, and the mean daily isoflavone intake of the subjects was 28.1 mg (16.3 mg genistein and 12.0 mg daidzein) whereas the median value of isoflavone intake was 19.7 mg. There was statistically significant relationship among Kyung Gi Do, Chung cheung Do and Seoul residents in their intake of isoflavone. The highest monthly income group consumed isoflavone more than the other groups. These results suggest that Korean adolescent perceived the soybean dishes as high quality foods but they didn't take much because of difficulty to cook or less chance to eat. Nutrition education program is needed to enhance consuming soy foods for prevention of chronic diseases related to dietary isoflavone intake. More detailed information on easy cook method of soy food is also needed.
Adolescent* ; Chronic Disease ; Education ; Genistein ; Humans ; Isoflavones ; Seoul ; Soy Foods* ; Soy Milk ; Soybeans

The purpose of this study was to determine if Theory of Planned Behavior (TPB) variables predict soy milk intake in a sample of WIC participants in 2 Illinois counties (n = 380). A cross-sectional survey was used, which examined soy foods intake, behavioral beliefs, subjective norms, motivation, and intention. Soy product intake was low at both sites, and many participants (40%) did not know that soy milk was WIC approved. Most (> 70%) wanted to comply with their health care providers, but didn't know their opinions about soy milk (50-66%). Intention was significantly correlated with intake (0.507, P < or = 0.01; 0.308, P < or = 0.05). Environmental beliefs (0.282 and 0.410, P < or = 0.01) and expectancy beliefs (0.490 and 0.636, P < or = 0.01) were correlated with intention. At site 1, 30% of the variance in intention to consume soy milk was explained by expectancy beliefs and subjective norm beliefs (P < 0.0001); at site 2, 40% of the variance in intention was explained by expectancy beliefs. The TPB variables of expectancy beliefs predicted intention to consume soy milk in WIC participants. Therefore, knowing more about the health benefits of soy and how to cook with soy milk would increase WIC participants' intention to consume soy milk. Positive messages about soy milk from health care providers could influence intake.
Child* ; Cross-Sectional Studies ; Female ; Health Personnel ; Humans ; Illinois ; Infant* ; Insurance Benefits ; Intention ; Motivation ; Soy Foods ; Soy Milk*

STATEMENT OF PROBLEM: Recently, as patients'expectation and interest for esthetics are increasing, concerns of esthetic restoration for removable dentures as well as fixed prosthodontics are also increasing. And the color stability of artificial teeth will affect a long term success rate of the denture. But the stain or discoloration of these artificial teeth as well as denture resin has caused esthetic problem. PURPOSE: This study was designed to evaluate the influence on color stability of artificial teeth when soy sauce, red pepper paste and coffee which many Koreans have eaten were applied. MATERIAL AND METHODS: For artificial teeth type (Endura Anterio(R), Physio Duracross(R), Trubyte Biotone(R)) selected for the study, 10 specimens each were soaked into individual beakers of soy sauce, red pepper paste, coffee and distilled water. And L*, a*, b* value were measured for evaluation of the color difference (delta E*) with spectrophotometer on the 1 day, 1 week, 2 weeks, 4 weeks and 8 weeks after immersion. RESULTS: 1. delta E* value of artificial teeth which were soaked in soy sauce and coffee was various according to soaking periods. However there was significant difference between Trubyte Biotone(R) and Physio Duracross(R) in red pepper paste regardless of soaking period (P < .05). 2. Except for 8 weeks of Endura Anterio(R), 4 weeks and 8 weeks of Physio Duracross(R), artificial teeth soaked in red pepper paste regardless of the type had significant difference of _E* value compared with other groups (P < .05). 3. a*, b* value of Endura Anterio(R) and Trubyte Biotone(R) which were soaked in red pepper paste had significant difference compared with the value of other group (P < .05). CONCLUSION: Red pepper paste had the greatest effect on color difference of artificial tooth. Physio Duracross(R) showed relatively less color difference than Trubyte Biotone(R) and Endura Anterio(R). But as delta E* difference were all less than 3.3, these artificial resin teeth seemed appropriate for clinical use.
Capsicum ; Coffee ; Dentures ; Esthetics ; Immersion ; Prosthodontics ; Soy Foods ; Tooth ; Tooth, Artificial ; Water

OBJECTIVES: Isoflavone is a plant-derived compound, abundant in soy food, and its character is mixed estrogenic and antiestrogenic action, so it is highlighted as an alternative to hormone replacement therapy (HRT) in postmenopausal women. The purpose of this study is to establish a foundation for isoflavone study in the future, by estimating isoflavone intake in postmenopausal women and by recommending proper isoflavone intake. METHODS: Isoflavone intake was estimated in a total of 189 Korean postmenopausal women over 50 years old, by using a food frequency questionnaire (FFQ). Data were statistically analyzed by t-test, and one-way ANOVA with Turkey's test. RESULTS: The daily average isoflavone intake level was 21.94 +/- 19.96 mg. There is no significant difference in isoflavone intake according to age. About 60 percentile of postmenopausal women intake isoflavone under 20 mg a day, and 2 percentile of postmenopausal women intake about 80 mg isoflavone. CONCLUSION: There was no definite precise amount of isoflavone for reliving postmenopausal symptom and health. But through this study, most postmenopausal women did not intake enough isoflavone, so they have to intake more isoflavone.
Estrogen Receptor Modulators ; Estrogens ; Female ; Hormone Replacement Therapy ; Humans ; Isoflavones ; Phytoestrogens ; Postmenopause ; Soy Foods ; Surveys and Questionnaires

PURPOSE: The purpose of this study was to investigate eating habits and the frequency of trigger-food consumption in patients with irritable bowel syndrome (IBS) and to examine the associations of these variables with IBS symptom severity. METHODS: We included 145 ROME III-positive IBS patients (mean age 31.2 years, 73.8% of female). Subjects completed an eating-habits and food- consumption questionnaire, IBS-Symptom Severity Scale (IBS-SSS) and Brief Symptom Inventory-18 (BSI-18) for psychological distress. RESULTS: Subjects with unhealthy eating-habits such as irregular meal times, frequently eating out and overeating tended to show higher IBS symptom severity. The severity of IBS symptoms related to the frequency of the consumption of trigger foods. Subjects who ate trigger-foods (i.e., tofu, beans, almonds, and peanuts) less frequently showed higher IBS symptom severity (p=.045, .042, .016, and .019, respectively). However, subjects who ate spicy foods, instant foods, and noodles more frequently experienced more severe IBS symptoms (p=.018, .011, and .023 respectively). CONCLUSION: This study showed that IBS symptom severity was related to meal intake patterns and frequency of trigger food consumption. These findings could provide a basis for developing an intervention program for IBS patients.
Eating* ; Fabaceae ; Humans ; Hyperphagia ; Irritable Bowel Syndrome* ; Meals ; Prunus dulcis ; Soy Foods

This study was performed in order to measure consumed quantity of garlic and its content in each meal. Statistical data analysis was performed utilizing SAS package program. The results of this study can be summarized as followed ; 82% of foodservice surveyed has served garlic seasoned with soy sauce or vinegar etc. Kimchis was included in each meal in 98% of them and only 13.7% of them served Kimchis made by themselves. The Unit price of meal makes significant differences in the number of side dishes and the serving frequency of beverages and rice cakes. The content of garlic in meal were 2.6g in Soups, 2.9g in Stews, 1.9g in Namuls, 2.4g in Panbroiled foods, 3.0g in Hardboiled foods, 4.0g in Smothered dishes, 3.7g in Kimchis, respectively. Consumed garlic quantity makes significant differences by unit price of meal and consumption style of Kimchis(p<0.05).
Acetic Acid ; Beverages ; Commerce* ; Data Interpretation, Statistical ; Garlic* ; Meals* ; Seasons ; Soy Foods

Very little is known about the relation between isoflavone intake and menopausal symptoms in Korean woman To find the effects and correlations between these factors, questionnaires(maternal factors, menopausal symptoms) anthropometric measurement, 24hr dietary recalls, and urinary isoflavones analysis were conducted in 100 postmenopausal women residing in the Kyunggi-do rural area. The average age hight and weight of the subject were 61.5 years, 153.6 cm and 56.2kg. The average age at menarche, menopause, and menstrual cycle were 16.7 years, 47.2 years, 29.8 years, respectively. Most of the postmenopausal women experienced mildly menopausal symptoms. The mean calorie, protein and calcium intake were 1417.6 kcal(74.7% of the Korean RDA) 53.2 g(88.6% of the Korean RDA) and 454.0mg(65.6% of the Korean RDA) respectively. The ration of energy from carbohydrate, protein, and fat was 68: 15: 17 The average isoflavone intake from soy foods was 27.27 mg. The major food source of the isoflavone were soybeans and soybean curd. The average urinary isoflavone excretion was 2. 78nmol/mg Cr and showed significant positive correlation with isoflavone intake. Isoflavone intake from soy foods had a negative correlation with the severity of menopausal symptoms. Therefore, soy foods which contain isoflavone may have a protective effect on menopausal symptoms of women in Korea.
Calcium ; Female ; Gyeonggi-do ; Humans ; Isoflavones ; Korea ; Menarche ; Menopause ; Menstrual Cycle ; Soy Foods* ; Soybeans