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

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 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*

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

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

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

This experiment aimed to explore and research the process of preparing baicalein and wogonin through liquid fermentation with Bacillus natto. Active enzymes of produced by B. natto was used for the biological transformation of baclin and wogonoside, in order to increase the content of the haicalein and wogonin in the scutellaria. With the content of the baicalein and wogonin as evaluating indexes, the effects of carbon source, nitrogen source, the types and suitable concentration of inorganic salt, medium pH, granularities of medical materials, liquid volume in flask, shaking speed, liquid-to-solid ratio, fermentation time on the fermentation process were studied. The optimal process conditions for liquid fermentation of scutellaria were 1.0% of peptone, 0.05% of NaCl, pH at 6, the granularities of medical materials of the scutellaria screened through 40-mesh sifter, 33% of liquid, shaker incubator speed at 200 r x min(-1), liquid-to-solid ratio of 5:1, temperature at 37 degrees C, fermentation for 6 days, baclin's conversion rate at 97.6% and wogonoside's conversion rate at 97% in the scutellaria. According to the verification test, the process was stable and feasible, and could provide data reference for the industrial production.
Bacillus subtilis ; metabolism ; Biotransformation ; Fermentation ; Flavanones ; metabolism ; Flavonoids ; metabolism ; Glucosides ; metabolism ; Soy Foods ; microbiology

PURPOSE: We recruited 118 women in their early 20's to examine the relationship between sodium intake and salty taste thresholds and preference. We also examined the association of salty taste preference with sodium-related dietary behaviors and major dishes contributing to sodium intake. METHODS: Daily sodium intake was estimated using a 127-item dish-frequency questionnaire. Salty taste thresholds and preference were measured using rating scales using water solution of NaCl and a self-administered questionnaire based on a Likert scale, respectively. RESULTS: Salty taste preference showed positive correlation with daily sodium intake and sodium intake-increasing behaviors, and inverse association with sodium intake-decreasing behaviors, including salt and soy sauce use at the table, the frequency of eating out and home delivery of foods, broth consumption of soup, stew or noodle soup, the use of ready-to-serve or processed foods, fresh vegetable intake, and the accommodating attitude toward bland food. Intake of sodium-contributing dishes, including ramen, spicy soft-tofu stew, radish kimchi, and dishes containing kimchi, also showed positive association with salty taste preference. Unexpectedly, detection and recognition thresholds of salty taste showed no association with salty taste preference, sodium intake, and sodium-related dietary behaviors. CONCLUSION: These findings suggest that salty taste preference could reflect sodium intake of individuals rather than thresholds of saltiness, and may be used as a simple and effective proxy for usual sodium intake.
Eating ; Female ; Humans ; Proxy ; Raphanus ; Sodium* ; Soy Foods ; Taste Threshold ; Vegetables ; Water ; Weights and Measures