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

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

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

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*

Gastric cancer has been the most commonly diagnosed cancer in Korea although the age-standardized mortality and incidence has decreased gradually during last two decades. Helicobacter pylori infection and cigarette smoking are well-established risk factors, and the role of dietary factors, such as salted foods, fresh vegetables and fruits, soy foods, and processed or grilled meats on gastric carcinogenesis has been suggested. In this review, we review national and international gastric cancer statistics, studies on environmental risk factors conducted in the Korean population, and gastric cancer screening activities.
Fruit ; Helicobacter pylori ; Incidence ; Korea ; Mass Screening ; Meat ; Risk Factors ; Smoking ; Soy Foods ; Stomach Neoplasms ; Vegetables

OBJECTIVE: To evaluate the effects of physical properties of foods on the changes of viscosity and mass as well as the particle size distribution after mastication. METHOD: Twenty subjects with no masticatory disorders were recruited. Six grams of four solid foods of different textures (banana, tofu, cooked-rice, cookie) were provided, and the viscosity and mass after 10, 20, and 30 cycles of mastication and just before swallowing were measured. The physical properties of foods, such as hardness, cohesiveness, and adhesiveness, were measured with a texture analyzer. Wet sieving and laser diffraction were used to determine the distribution of food particle size. RESULTS: When we measured the physical characteristics of foods, the cookie was the hardest food, and the banana exhibited marked adhesiveness. Tofu and cooked-rice exhibited a highly cohesive nature. As the number of mastication cycles increased, the masses of all foods were significantly increased (p<0.05), and the viscosity was significantly decreased in the case of banana, tofu, and cooked-rice (p<0.05). The mass and viscosity of all foods were significantly different between the foods after mastication (p<0.05). Analyzing the distribution of the particle size, that of the bolus was different between foods. However, the curves representing the particle size distribution for each food were superimposable for most subjects. CONCLUSION: The viscosity and particle size distribution of the bolus were different between solid foods that have different physical properties. Based on this result, the mastication process and food bolus formation were affected by the physical properties of the food.
Adhesiveness ; Deglutition ; Hardness ; Mastication ; Musa ; Particle Size ; Rheology ; Soy Foods ; Viscosity

This study investigated the attitudes of dietitians regarding medicinal cuisine for school meal services. Data was obtained with self-administered questionnaires from 261 dietitians in schools located in Yeoungdong, Gangwon-do. Subjects were distributed into three groups (Elementary=116, Middle=106, High=39) and their awareness, satisfaction, cooking method, and utilization status of medicial cuisine were assessed. Regarding awareness, responders showed highest mean score of 4.57 in perceiving medical cuisines as healthy meal. The preferred cooking method includes medicinal cuisines as noodle, boiled in soy sauce, steaming, roasting, and dessert. Good taste, easy recipe, nutrition, and reasonable price were statistically significant reasons for their preference for medicinal cuisine. However, low preference of students for medicinal cuisine made it difficult to include them into school meals. Methods currently used to serve more medicinal cuisine include the application of different recipes using the same ingredients. The results of this study suggest that having dietitians with a higher preference for medicinal cuisine can serve as a strategy to increase the exposure of school students to medicinal cuisine. The development of recipes applicable to school foodservices by dieticians and the adoption of policies and education programs for medicinal cuisine by the government and associations are recommended.
Cooking ; Education ; Gangwon-do* ; Humans ; Meals ; Methods ; Nutritionists* ; Surveys and Questionnaires ; Soy Foods ; Steam

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

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