Vegetable Side Dishes Research Articles

식방풍의 혈관성 치매에 대한 예방과 치료효과 검증

Objectives : During several thousand years, Peucedanum Japonicum Thunberg has been considered as a vegetable side dish in Korea. There is folk knowledge that Peucedanum Japonicum Thunberg prevents vascular disease such as stroke. To identify the effects Peucedanum Japonicum Thunberg, we made up its extract and named it as KH020. Then, we employed common carotid artery ligation (CCAl) surgery for vascular dementia model (VDM), and two types doses of per os (per oral: p.o) treatment. Methods : To confirm prevention and recovery effects for vascular dementia, we treated two doses (100, 400 mg/kg) KH020 in male C57BL/6 mouse during 7 days. After treatment, animals were CCAl operated, and given time to recover. Then, animal were tested in a Y-maze and passive avoidance test. Results : Y-maze results demonstrated that cognition and memory performance were decreased in the VDM group, compared to the sham group. KH020 treatment abolished these effects significantly. The results from the passive avoidance test showed the same phenomenon, but it was not statically significant. Conclusions : Therefore, KH020 prevents the onset of vascular dementia. In fu ture studies, we will evaluate KH020 in regard to alzheimer dementia.

The Tastiest Dish in Edo: Print, Performance and Culinary Entertainment in Early-Modern Japan

Abstract Japanese television has turned cooking into a competition, as exemplified by the show Iron Chef and its imitators. Readers in the early modern period could enjoy similar contests between famous restaurants and popular dishes as presented on one-page broadsheets called ‘topical fight cards’ (mitate banzuke). Tracing the history of mitate banzuke as they developed from kabuki and sumo banzuke, this article offers a close reading of one culinary banzuke published in the 1830s, examining how it borrowed the format and graphic presentation of sumo banzuke to turn a listing of ordinary seafood and vegetable side dishes into an entertaining culinary contest. Sushi, sashimi, and tempura, which are the modern hallmarks of traditional Japanese cuisine, scarcely appear on the culinary banzuke examined here, which spotlights the more frugal fare and dietary preferences of urban commoners and illuminates the ways that popular print culture made fun with food.

Foods Offered in Quebec School Cafeterias: Do They Promote Healthy Eating Habits? Results of a Provincial Survey

A school environment that encourages students to opt for food with sound nutritional value is both essential and formative in ensuring that young people adopt healthy eating habits. The aim of this paper is to describe the food offered for lunch in the cafeteria service lines in Quebec schools on regular school days. A cross-sectional survey was conducted between November 2008 and June 2009 with a representative sample of 207 French-speaking schools in the province of Quebec. The response rate was 71%. The cafeteria food available from the service line was observed directly and systematically by research assistants trained in observational procedures. Bivariate and descriptive analyses were performed. While most schools offered a vegetable side dish, only 71% of primary schools, 71% of public secondary schools, and 54% of private secondary schools did not offer cold-cut dishes, stuffed pastry, or a fried food on their daily menus. The sandwiches available were rarely made with whole-grain bread. Public secondary schools had more cookies, biscuits, muffins, and chewing gum than private primary and secondary schools. Milk was available in 85% of the primary schools. Most of the schools had eliminated sodas but were still offering fruit cocktails instead of 100% fruit juice. The school eating environment changed significantly from 2002 to 2009, presumably as a result of the government action plan and the Framework Policy. Improvements must be made with respect to reducing added sugar in beverages and desserts and promoting baked rather than fried snacks. Vigilance is required since many new products are making their way into the market.

Serving Larger Portions of Fruits and Vegetables Together at Dinner Promotes Intake of Both Foods among Young Children

Serving larger portions of energy-dense foods has been shown to promote children's energy intake at meals. Whether larger portions increase children's intake of both fruits and vegetables (F&V) is less clear. A 2×2 within-subjects design systematically varied portion sizes of fruit (75 vs 150 g) and vegetable (75 vs 150 g) side dishes served at dinner. Children's F&V liking was measured using a validated tasting method. Thirty children aged 4 to 6 years were tested in a laboratory setting at 5:00 pm on weekdays from November 2008 through March 2009. Mixed linear models were used to determine effects of fruit portion size, vegetable portion size, and their interaction on food and energy intakes. Data are presented as model-based means±standard error unless otherwise indicated. When portions were doubled, children increased their vegetable intake by 37% (12±4 g; P<0.01) and their fruit intake by 70% (41±6 g; P<0.01). Vegetable portion size effects were not influenced by offering more fruit and vice versa. Portion size effects were limited to children who liked that particular food. Total meal energy intake did not vary by portion size condition. These results indicate that serving larger F&V portions at meals can be used to promote young children's intake of both foods without influencing total meal energy intake. Effects were not seen in children who disliked F&V, suggesting a need to combine increased F&V portions with strategies to increase their acceptance.

Adaptability and Preference to Korean Food with Foreigners Who Reside in Seoul, Korea

The purpose of this study was to investigate the Korea-resident foreigners’s adaptability and preference to Korean foods. The survey was carried out among 144 foreigners living in Seoul, Korea (male 57, female 87; from the East 109, from the West 35). Based on the first impression of Korean food, ‘spicy’, ‘strong taste of seasoning’, ‘salty’ were most common. About 90 percent of the foreigners adapted to Korean food in six months. It took more time to adapt to Korean food for Western people, compared to people from the East. Factors that influenced their adaption to Korean food were shown to be ‘efforts by myself’ and ‘from friends’. Foreigners posited positive attitude toward Korean food according to their answers like ‘nutritionally great food’ and ‘food with interesting ways of eating’. Westerners appeared to be more satisfied with Korean food. 'Too strong seasoning taste' and ‘too sweet’ were pointed out for further improvements. Beef Bulgogi, (Korean) fruit, Beef Ribs, Pork Ribs, and Grilled Pork Belly in order were foreigners' favorite foods, but Soju, Korean Sausage, Sliced Rice Cake Soup, Radish Kimchi and Vegetable Side Dishes were not. Taken together, the adaptability and preference to Korean foods to foreigners were different according to the gender and cultural background. Target marketing strategy of Korean Foods should be considered for foreign customers. (Korean J Community Nutr 17(6) : 782~794, 2012) KEY WORLDS: Korea-resident foreigners, food adaptability, food preference, difference between the western and the eastern

Hiding vegetables to reduce energy density: an effective strategy to increase children’s vegetable intake and reduce energy intake

Strategies are needed to increase children's intake of a variety of vegetables, including vegetables that are not well liked. We investigated whether incorporating puréed vegetables into entrées to reduce the energy density (ED; in kcal/g) affected vegetable and energy intake over 1 d in preschool children. In this crossover study, 3- to 5-y-old children (n = 40) were served all meals and snacks 1 d/wk for 3 wk. Across conditions, entrées at breakfast, lunch, dinner, and evening snack were reduced in ED by increasing the proportion of puréed vegetables. The conditions were 100% ED (standard), 85% ED (tripled vegetable content), and 75% ED (quadrupled vegetable content). Entrées were served with unmanipulated side dishes and snacks, and children were instructed to eat as much as they liked. The daily vegetable intake increased significantly by 52 g (50%) in the 85% ED condition and by 73 g (73%) in the 75% ED condition compared with that in the standard condition (both P < 0.0001). The consumption of more vegetables in entrées did not affect the consumption of the vegetable side dishes. Children ate similar weights of food across conditions; thus, the daily energy intake decreased by 142 kcal (12%) from the 100% to 75% ED conditions (P < 0.05). Children rated their liking of manipulated foods similarly across ED amounts. The incorporation of substantial amounts of puréed vegetables to reduce the ED of foods is an effective strategy to increase the daily vegetable intake and decrease the energy intake in young children. This trial was registered at clinicaltrials.gov as NCT01252433.

Effects of Doubling the Portion Size of Fruit and Vegetable Side Dishes on Children's Intake at a Meal

Increasing the portion size of energy-dense entrées has been shown to increase children's energy intake during a meal. It remains to be investigated whether serving larger portions to children can be used to promote intake of more healthful foods, such as fruits and vegetables (F&V). The aim of the present study was to examine the effects of increasing the portion size of F&V side dishes on children's intake. Forty-three children (22 boys, 21 girls), aged 5-6 years, were served dinner once a week for 2 weeks. Each dinner consisted of pasta with tomato sauce, three F&V side dishes (broccoli, carrots, and applesauce), and milk. The portion size of the F&V was doubled between experimental conditions whereas the size of the pasta remained constant. Doubling the portion size of the side dishes resulted in a 43% increase in children's intake of the fruit side dish (P = 0.001), but did not affect children's intake of the two vegetable side dishes (P > 0.60). Further, when the portion size of F&V side dishes was doubled, children ate significantly less of the pasta (P = 0.04). The difference in meal energy intake between portion size conditions (19.5 +/- 16.3 kcal) was not significant (P = 0.24). Although more studies are needed to understand whether increases in portion size can influence vegetable intake, children did eat more in response to a large quantity of a preferred low energy-dense fruit side dish at meals. Thus variations in portion size can be used strategically to help children achieve the recommended intake of fruits.

Effects of increasing the portion size of fruit and vegetable side dishes at a meal on children's intake regulation

Effects of increasing the portion size of fruit and vegetable side dishes at a meal on children's intake regulation