Sook He Kim

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Nutritional status, iron-deficiency-related biochemical indices, and immunologic patterns of female Judo athletes and control subjects were evaluated. The subjects' 3-d food records showed that 41.0 kcal/kg of energy was consumed daily and the contributions of protein, fat, and carbohydrate to total energy intake were 12.5%, 29.2%, and 58.3%, respectively.(More)
The physiologic consequences of using white rice or mixed rice were evaluated in overweight Korean women (body mass index > or = 25 kg/m(2)) over a period of 6 weeks. Forty women between 20 and 35 years of age were randomly divided into 2 groups who consumed 1 of 2 low-energy meal replacements containing either white rice (WR group) or mixture of brown rice(More)
Free radical-mediated oxidative stress has been implicated in the pathogenesis of numerous chronic diseases. Vitamin E is known to play an important role in the free-radical quenching process. However, clinical trials with vitamin E have yielded contrasting results in the prevention of several diseases related to oxidative stress. This study was undertaken(More)
This study was designed to investigate the influence of natural brown and black rice consumption on plasma lipid parameters, transit time, and thickness of the aortic wall in rats fed different combinations of grains. Fifty male rats were divided into five groups and raised for eight weeks with diets containing white rice (WR), white rice and brown rice(More)
Cooked rice is a staple food for Koreans which provides more than 60% of daily required energy. In 1960's, Koreans ate 600 g-800 g of cooked rice per meal and the energy obtained from cooked rice was almost more than 80% of the daily intake of energy. However, as the economy of Korea improved, the major industry has been shifted from agriculture to various(More)
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