The purpose of this study is to suggest the menu patters of people in Kangbukgu for the basic data of the nutrition education program in its health center. The dietary intake was investigated by the 24-hour recall method for 488 subjects. To analyze patterns, dishes were classified into major staple food, kimchi, soup and side dishes and also classified into 24 categories by cooking method. Patterns by the kind of dishes for the subjects were cooked rice + soup + kimchi cooked rice + kimchi in the order of frequency of use. Patterns for breakfast were, cooked rice + soup + kimchi > coated rice + soup + two dishes of kimchi. For lunch, patterns were, noodle + kimchi > footed rice + kimchi = cooked rice + soup + kimchi. For dinner, patterns were, cooked rice + soup + kimchi = cooked rice + kimchi > noodle + kimchi. Results of analyzing by the number of dishes, were cooked rice + soup + kimchi + one side dish bread in that order. It was significantly different by meal(p<0.01). The results of analyzing patterns, with those considered basic food, cooked rice, soup and stew, were cooked rice + soup > cooked rice > cooked rice + stew. It was significantly different by meal(p<0.01). With these results, the menu patterns of people in Kangbukgu were different by meal. The main dish was mostly cooked rice and the menu has the traditional menu patters, composed of cooked rice, soup and kimchi.
Bread ; Breakfast ; Cooking ; Education ; Foot ; Lunch ; Meals*

This study was carried out to examine the proportion of fatty acids and contents of trans fatty acid in commercial processed foods in Jeon-Buk area. Contents of trans fatty acid in bakery products ranged from 0.2% to 1.0% per 100 g food. Especially garlic bread and pastry contained the highest amount. Popcorns contained trans fatty acid from 0.0% to 13.4%. Among them, instant popcorns for microwave contained the highest amount, while trans fatty acid was hardly detected in popcorns for theater. And trans fatty acid detected in popcorns was mostly in the form of 18 : 1 trans. The content of trans fatty acid in pizza was nearly 0.2%. Amounts of saturated fatty acid and unsaturated fatty acid were similar between each type of pizza and frozen pizza. Fritters such as fried chickens and vegetables contained trans fatty acid less than 0.2% per 100 g food.
Bread ; Chickens ; Fatty Acids ; Garlic ; Microwaves ; Vegetables

Stress has been known to change dietary behaviors and food intakes in individuals. The purpose of this study was to investigate the effect of stress level on the frequency and the amount of snack consumption. The high stress group (HS) showed significantly higher frequency of consumption for bread, chips, cookies, ramyeon, and frozen snacks (p<0.05) compared to low stress group (LS) with higher frequency of snack consumption (p<0.01), and increased intakes of energy, carbohydrates, and sodium from snacks (p<0.01) than LS. As the stress level became higher, the proportions of students with irregular meals, overeating, and night snacking increased (p<0.01). Also, 33.0% of the subjects answered that they consumed an increased amount of snacks when they were feeling stressed. Our results indicated that stress has negative influence on snack consumption in middle school girls.
Bread ; Carbohydrates ; Female* ; Humans ; Hyperphagia ; Meals ; Snacks* ; Sodium

The purpose of this study is to determine the stress and the dietary habits of elementary school children and assess the associations with mother's employment status. The subjects were 423 students of 5th and 6th grade students (210 boys and 213 girls) in Seoul and Gyeonggi-Do. Two hundred fifty-two mothers had some kinds of job and 171 mothers were housewives. The students had stress the most from their studies/schoolwork (M = 2.37), while the least from "teacher/school" (M=1.51). The average stress score of the subjects was 1.76. The average score of dietary habits was 3.43. More specifically, the statement "not skipping breakfast" had the highest score (M = 4.04) and the statement "not substituting cereals, breads or drink milk for any meal" had the lowest score. Students with employed mothers had higher stress level than students with unemployed mothers. Students with employed mothers who have blue color job showed the lower dietary habits score than those with employed mothers who had other types of job. Students of employed mothers who go to school at dawn showed the lowest dietary habits score. In both employed and unemployed mothers, the stress score of students negatively correlated with the score of dietary habits. It was important for the mother to be at home when the students go to school and return. Based on this study, mothers should be aware of the stress level of their children get depending on their employment status. They should also provide their children to have good dietary habits and nutritional education regularly.
Bread ; Edible Grain ; Child ; Employment ; Food Habits ; Humans ; Milk ; Mothers

The purpose of this study was to provide preliminary data for better safety control over children's preference foods sold in school stores. The survey was conducted from June to July 2009, to collect 749 types of children's preference foods sold in 150 middle and high school stores nation-wide excluding Jeju Island and general and nutrition information were analyzed. Out of 749 types of snack food items, 689 and 602 snacks were sold at high school and middle school stores respectively. Among children's preference foods, cookies, bread, and ice-cream were the main items. Among them, 98% of snacks were domestic products and the price range of each individual snacks were mostly between 600 and 900 won. 27.8% of children's preference foods sold were found to be in the high calorie/low nutrition food group. Even though the proportion of candy and fruit/vegetable beverages sold were not high, their proportion in high calorie/low nutrition snack group were higher than 68.1%. Among the children's preference foods sold in middleand high school stores, carbonated drinks and ramen were continuously sold in certain middle and high schools, even though sales were prohibited. This study concludes that government, corporations and retailers should work together in developing healthier children's snack distribution environment. In addition, dairy products, which take up 15% of children's preference food, should be diversified to meet their nutrient requirements.
Beverages ; Bread ; Candy ; Carbonated Beverages ; Commerce ; Dairy Products ; Humans ; Snacks

In this study elementary school children's food purchasing and consumer competency for a healthier diet were compared by their attitude toward the meal management. The subjects were 779 sixth grade elementary school children (417 boys and 362 girls) in Busan. They were classified into three groups: 'High' was composed of 226 subjects who had more than the mean +1/2 SD of attitude toward the meal management; 'Medium' was composed of 343 subjects who had the mean +/-1/2 SD; and 'Low' was composed of 210 subjects who had the less than the mean -1/2 SD. The results were as follows. The high group had less pocket money than the low group, and thought that their allowances were adequate to their needs. They also had a habit of entering amounts into an account book. The children in the low group purchased mostly snacks without making or practicing a budget. The high group purchased yogurt, fruit, or bread as snacks more frequently than the low group. More children checked the nutrient facts on the package in high group than in the low group. There were no significant differences in the consumer's knowledge of a healthy diet among the groups; but there were significant differences in the consumer's skill, and the consumer's attitude toward a healthy diet among the groups. The high group had higher skills and more positive attitudes than the low group. This research suggests that education can elevate interest and can help develop more positive attitudes toward healthy diets among children. The education can help them to develop planned food purchasing habits, and improve their consumer competency for a healthy diet.
Bread ; Budgets ; Child ; Diet ; Fruit ; Humans ; Meals ; Snacks ; Yogurt

Wheat quiescin sulfhydryl oxidase was expressed in Escherichia coli for developing a new biological flour improver. The synthesized wqsox gene was constructed into the vector pMAL-c5x and expressed in E. coli, then the expression conditions of recombinant protein was optimized. The MBP fusion label in recombinant protein was removed by protease digestion after affinity purification. Moreover, enzymatic properties of the purified wQSOX and its effect on bread quality were investigated. The synthesized wqsox gene contained 1 359 bp and encoded 453 amino acids with a deduced molecular weight of 51 kDa. The constructed recombinant vector pMAL-c5x-wqsox could successfully express soluble recombinant protein MBP-wQSOX in E. coli Rosetta gamiB(DE3), and the optimal induced expression conditions for recombinant protein were 25 °C, 0.3 mmol/L IPTG and 6 h. MBP fusion tag was cut out by factor Xa protease and wQSOX was prepared after affinity purification. wQSOX could catalyze the oxidation of DTT, GSH and Cys, accompanying the production of H2O2, and exhibited the highest substrate specificity for DTT. Furthermore, enzymatic properties results demonstrated that the optimal temperature and pH for wQSOX catalyzing oxidation of DTT was 50 °C and 10.0, respectively, and wQSOX presented a good stability under high temperature and alkaline environment. The addition of wQSOX with 1.1 U/g flour significantly (P<0.05) increased 26.4% specific volume of the bread, and reduced 20.5% hardness and 24.8% chewiness of bread crumb compared to the control, indicating a remarkable ability to improve the quality of bread.
Bread ; Escherichia coli/genetics* ; Hydrogen Peroxide ; Oxidoreductases ; Triticum

The purpose of this study is to observe students' eating habits and to evaluate the necessity of high school breakfast service by surveying concerned persons such as high school dietitians, parents, and students to find practical solutions to decrease the breakfast-skipping rate of the high school students in Chungcheong. The data were collected from 75 dietitians, 584 students, and 420 parents. Parents and students participated the survey more positively, and the more monthly income participants' families had, the probability of participation increased by 1.5 times (OR=1.452). Parents suggested that breakfast should be offered at a lower price (1,000~2,000 won) than school lunch, and for the school breakfast cost, they preferred to bear the expense together with schools. For the type of breakfast, the dietitians preferred convenient foodservice (40.0%), the students preferred simple meals such as bread, milk, fruit and salad (3.97), and Kimbap, Joomukbap et al (3.93) rather than Korean traditional foods (3.76) such as rice, soup and side dish. The dietitians answered ‘needed’ and ‘very much needed’ to the necessity of breakfast relatively low by 30.7%. As the result of the study, the researchers suggest the execution of school breakfast program should start first for the students who cannot have breakfast at home. Moreover, more studies should be conducted to reduce the constantly increasing rate of breakfast-skipping rate of high school students.
Bread ; Breakfast ; Eating ; Fruit ; Humans ; Lunch ; Meals ; Milk ; Nutritionists ; Parents

PURPOSE: This study analyzed the foodservice satisfaction and menu preference of 506 high school boarding students in Jeju surveyed from July 2-30, 2012 with the aim of providing basic data for improving the quality of boarding food-service management. METHODS: The data were analyzed using descriptive analysis, t-test, and Pearson's correlation coefficients, using the SPSS Win program (version 12.0). RESULTS: Regarding satisfaction with dormitory foodservice, the satisfaction scores for service and hygiene were 3.46 (out of 5 scales), whereas the score for menu quality was 3.26 points. In terms of satisfaction by meal, dinner showed the highest score, at 3.70 (out of 5 scales). The satisfaction scores for breakfast were significantly higher in girls (3.36) than boys (2.93). Regarding intake of meals provided, dinner showed the highest score, at 3.96 (out of 5 scales), whereas breakfast showed the lowest score, at 3.63 points. Intake of lunch and dinner was significantly higher in boys (4.12, 4.17, respectively) than girls (3.72, 3.76, respectively). Regarding the requirements of subjects for dormitory foodservice, 43.4% of subjects selected improvement of food taste and 36.6% of girls chose menu diversity. In terms of menu preferences for main dishes, the students preferred noodles (4.06) and one-dish cooked rice (3.92) to cooked rice (3.66). The subjects preferred beef rib soup (4.10) and Kimchi stew (3.99) in soups and stews. With regard to the menu preferences for side dishes, steamed foods showed the highest score, at 3.95 (out of 5 scales), whereas seasoned foods showed the lowest score, at 2.89 points. The students preferred beef, pork, and chicken to fish and vegetables. The students preferred dessert the most with fruit juices (4.52). Bread and rice cake were more favored by girls, showing significant differences between boys and girls (p < 0.05, p < 0.01, respectively). CONCLUSION: Development of a systematic nutrition education program that can encourage practice of proper eating habits is needed. In addition improvement of the quality of boarding school meals through the service of various menus is needed.
Bread ; Breakfast ; Chickens ; Eating ; Education ; Female ; Fruit ; Humans ; Hygiene ; Lunch ; Meals ; Ribs ; Seasons ; Steam ; Vegetables

This study was attempted to investigate changes in physiochemical properties of the preparation of saccharification kochujang with retrogradated cooked rice, bread, rice cake and sensory evaluation during 60days aging. 1. Moisture content in 4 samples were slowly increased and pH of kochujang was slowly decreased during aging. 2. Reducing sugar content were about 1.4~2 times higer than T3 and T2 at 50days of aging. 3. In no significant difference 4 samples, the level of adipic acid, citric acid, malic acid was the most and that of acetic acid, iso-butyric acid, fumaric acid, lactic acid, tartaric acid was smaller. 4. Sensory evaluation conducted by fifteen university students as panelist showed that their were more significant difference among four samples and notable preferance for T3 over T0, T1, T2.
Acetic Acid ; Aging* ; Bread ; Citric Acid ; Dental Calculus ; Humans ; Hydrogen-Ion Concentration ; Lactic Acid ; Starch*