• Title, Summary, Keyword: calorie

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Effect of Menu Calorie Labels on Menu Sales and Consumer's Recognition at a Korean Restaurant in a Hotel (호텔 레스토랑에서 메뉴 열량정보의 제공이 메뉴 판매에 미치는 영향과 소비자 열량 표시 인식)

  • Lee, Dongjun;Lee, Jae-Cheol;Kim, Mi-Hyun
    • Korean Journal of Community Nutrition
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    • v.18 no.5
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    • pp.505-514
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    • 2013
  • Effect of Menu Calorie Labels on Menu Sales and Consumer's Recognition at a Korean Restaurant in a Hotel The role of calorie information is to help consumers make healthier food choices. However, calorie information is generally unavailable in restaurants. Even in high-end hotel restaurants, which try to provide high quality foods and service, calorie labeling is not mandatory. Therefore, the purpose of this study was to evaluate the effect of calorie labeling on menu sales and consumer's recognition at a Korean restaurant in Kangwonland hotel. The calorie contents of 10 dishes sold in the restaurant were calculated using the food composition table. After making a new menu plate displaying calorie information, the new menu plate and old menu plate were provided every other week for 4 weeks. When we compared the sales between the periods of calorie labeled and calorie unlabeled, sales of 4 items among the 5 food items providing less than 1000 kcal, increased, however the 3 items among the menu providing more than 1000 kcal decreased. As the survey results of total 405 consumers (male n = 232, female n = 173) showed the new menu plate, 68.2% of subjects recognized calorie labeling on the menu plate. Among the subjects who recognized calorie labeling, 58.3% answered that calorie information affected their food choices. And most of them answered that they chose lower calorie foods based on the information provided. The results suggest that displaying calorie information on the menu plate at a Korean restaurant was effective in changing consumer's food choices.

Propranolol, a β-adrenergic antagonist, attenuates the decrease in trabecular bone mass in high calorie diet fed growing mice

  • Baek, Kyunghwa;Hwang, Hyo Rin;Park, Hyun-Jung;Kwon, Arang;Qadir, Abdul S.;Baek, Jeong-Hwa
    • BMB Reports
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    • v.47 no.9
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    • pp.506-511
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    • 2014
  • We investigated the effects of high calorie and low calorie diets on skeletal integrity, and whether ${\beta}$-adrenergic blockade (BB) attenuates bone loss induced by dietary calorie alteration. Male 6-week-old C57BL/6 mice were assigned to either an ad-lib fed control diet (CON), a high calorie diet (HIGH), or a low calorie diet (LOW) group. In each diet group, mice were treated with either vehicle (VEH) or propranolol, a ${\beta}$-adrenergic antagonist. Over 12-weeks, ${\beta}$-blockade mitigated body weight and fat mass increases induced by the high calorie diet. Femoral trabecular bone mineral density and the expression levels of osteogenic marker genes in bone marrow cells were reduced in HIGHVEH and LOWVEH mice, and BB significantly attenuated this decline only in HIGH mice. In summary, the magnitude of bone loss induced by low calorie diet was greater than that caused by high calorie diet in growing mice, and ${\beta}$-blockade mitigated high calorie diet-induced bone loss.

Proximate Composition and Calorie of Korean Instant Noodles (라면의 일반성분과 열량)

  • Kim, Min-Ji;Shin, Soong-Nyong;Kim, Sung-Kon
    • Korean Journal of Food Science and Technology
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    • v.32 no.5
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    • pp.1043-1050
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    • 2000
  • The nutritional value of commercial instant noodles produced in summer and winter seasons were investigated. Only the noodle itself was used for the analysis. The content of carbohydrate was calculated by difference. The calorie was estimated by using a conversion factor of 4.32 for protein, 9.21 for fat and 4.20 for carbohydrate. Bag-type instant noodles had higher moisture, but lower content of fat and calorie compared with bowl-type products. No seasonal variations on composition and calorie were found. The calorie was negatively correlated with moisture or carbohydrate content, and positively correlated with fat content. The calorie estimated from linear regression equation of calorie vs. moisture was similar to the value calculated using a conversion factor, which implies that the calorie of the instant noodle can be simply estimated from the moisture content. The intakes of calorie from fat accounted for 30.8% and 34.1% from bag-type and bowl-type noodles, respectively. The content of ash and fat, and calorie were significantly decreased upon cooking, which were more pronounced in the bowl-type products. At the same moisture contents the loss of calorie for bag-type products was 3.5% and for bowl-type ones was 7.7%.

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Determining of the Effect of Lysine:calorie Ratio on Growth Performance and Blood Urea Nitrogen of Growing Barrows and Gilts in Hot Season and Cool Season in a Commercial Environment

  • Zhang, Z.F.;Kim, I.H.
    • Asian-Australasian Journal of Animal Sciences
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    • v.26 no.3
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    • pp.401-407
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    • 2013
  • Two experiments were conducted to determine an optimum Lys:calorie ratio (g of total dietary Lys/Mcal of DE) for growing barrows and gilts in cool and hot seasons in a commercial environment. In Exp. 1, 96 barrows and 96 gilts were randomly allocated in 1 of 4 dietary treatments (2.7, 3.0, 3.3, 3.6 g of Lys/Mcal of DE). Each treatment had 12 replicate pens with 4 pigs per pen. The experiment lasted for 34 d in the cool season (March 12th to April 15th). Diets were based on corn-wheat-soybean meal. Lys:calorie ratio were attained by adjusting the amount of corn and soybean and supplementation of crystalline Lys. Total Lys intake and available Lys intake were increased (p<.05) as dietary Lys:calorie ratio increased. The BUN concentration on d 34 for barrows, and BUN change for barrows and gilts linearly increased (p<0.05) in response to increasing dietary Lys:calorie ratio. For gilts, back fat was decreased and then increased (Quadratically, p<0.05) as increasing dietary lys:calorie ratio. Exp. 2 had a similar design as Exp. 1 with the exception that Exp. 2 was conducted in hot season (June 30th to September 11th) for 42 d. Diet of Exp. 2 was the same as Exp. 1. Total Lys intake and available Lys intake increased (p<0.05) as dietary Lys:calorie increased. On d 42, the BUN concentration increased (p<0.05) in response to the increasing dietary Lys:calorie ratio. In conclusion, dietary Lys:calorie ratio of 2.7 g of Lys/Mcal of DE could satisfy the requirement of 25 to 50 kg growing pigs. Increasing dietary Lys:calorie ratio could increase BUN concentration in growing pigs.

A study of the development of physical standard and calorie of the lunches of the middle school boys & girls (중학생(中學生)의 도시락의 열량(熱量)과 체위(體位)의 발달도(發達度)에 관(關)한 연구(硏究))

  • Lee, Geum-Yeong
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.6 no.1
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    • pp.9-15
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    • 1977
  • 1. Boys and girls in our country are recommended to take 2,400 calorie a day, but the pupils in this school take no more than $500{\sim}600$ calorie from their lunches. They must take 800 calorie a meal. According to the weight ($40{\sim}43kg$, on the average) the necessary calorie a meal is 700. To raise the calorie, the side dish must be reformed from Gimchi or Ggagdugi to protein and fat food. 2. The average distance to the school is not far, but their bags are too heavy (about 5kg). It prevents them from approving their physical constitution. 3. Except the chest of the girls, the degree of the physical development is inferior to that of Kyongkydo, the Development of Education, or that of Japan. In short, the low degree of the physical development is caused by the low calorie and the heavy bags, as shown in Lee & Yonsei.

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The effect of providing nutritional information about fast-food restaurant menus on parents' meal choices for their children

  • Ahn, Jae-Young;Park, Hae-Ryun;Lee, Kiwon;Kwon, Sooyoun;Kim, Soyeong;Yang, Jihye;Song, Kyung-Hee;Lee, Youngmi
    • Nutrition Research and Practice
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    • v.9 no.6
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    • pp.667-672
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    • 2015
  • BACKGROUND/OBJECTIVES: To encourage healthier food choices for children in fast-food restaurants, many initiatives have been proposed. This study aimed to examine the effect of disclosing nutritional information on parents' meal choices for their children at fast-food restaurants in South Korea. SUBJECTS/METHODS: An online experimental survey using a menu board was conducted with 242 parents of children aged 2-12 years who dined with them at fast-food restaurants at least once a month. Participants were classified into two groups: the low-calorie group (n = 41) who chose at least one of the lowest calorie meals in each menu category, and the high-calorie group (n = 201) who did not. The attributes including perceived empowerment, use of provided nutritional information, and perceived difficulties were compared between the two groups. RESULTS: The low-calorie group perceived significantly higher empowerment with the nutritional information provided than did the high-calorie group (P = 0.020). Additionally, the low-calorie group was more interested in nutrition labeling (P < 0.001) and considered the nutritional value of menus when selecting restaurants for their children more than did the high-calorie group (P = 0.017). The low-calorie group used the nutritional information provided when choosing meals for their children significantly more than did the high-calorie group (P < 0.001), but the high-calorie group had greater difficulty using the nutritional information provided (P = 0.012). CONCLUSIONS: The results suggest that improving the empowerment of parents using nutritional information could be a strategy for promoting healthier parental food choices for their children at fast-food restaurants.

Improvement of Type II Diabetes by Very-low-calorie Diet - A Case Report (초저열량 식이와 한방비만치료를 통한 당뇨 개선 1례 보고)

  • Kim, Kil-Soo;Kim, Ho-Jun
    • Journal of Korean Medicine for Obesity Research
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    • v.2 no.1
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    • pp.83-87
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    • 2002
  • Increasing body weight is closely associated with increasing risk for glucose intolerance and type II diabetes. Especially, abdominal distribution of weight and visceral obesity also seriously increase the morbidity and mortality. Dietary program including very-low-calorie diet(VLCD) is regarded as most effective in the control of obesity and diabetes, which mainly due to calorie restriction rather than weight loss itself. We are reporting a case of diabetes with obesity whose fast glucose was over 220 mg/dl and BMI was $25.1kg/m^2$(fat rate 32.8%, WHR 0.9). She was prescribed VLCD and oriental medical diet program. After 10 days of hospitalization, her glucose level dropped dramatically with 3kg loss of body weight She has further lost her weight until about 53kg, but the glucose level ceased to go down probably due to loosened calorie restriction.

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Relation of Breakfast Intake to Diet Quality in Korean School-Aged Children: Analysis of the Data from the 2001 National Health and Nutrition Survey (초.중.고등학생의 아침식사 섭취에 따른 하루식사의 질 평가: 2001년 국민건강.영양조사 자료 분석)

  • Yeoh, Yoon-Jae;Yoon, Ji-Hyun;Shim, Jae-Eun
    • Korean Journal of Community Nutrition
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    • v.14 no.1
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    • pp.1-11
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    • 2009
  • The aims of this study were to assess the quality of breakfast intake and to examine the relation of breakfast intake to the quality of daily diet in Korean school-aged children. The one day 24-hour recall data from the 2001 National Health and Nutrition Survey were analyzed. The sample of this study consisted of 1,600 children aged 7 to 18 years attending elementary, middle, or high schools. By calorie level of breakfast intake, the children were grouped into Breakfast Skippers (0 kcal; n = 268, 17%), Low Calorie Breakfast Eaters (0 kcal < and < 10% of Estimated Energy Requirement (EER); n = 190, 12%), Moderate Calorie Breakfast Eaters (10% ${\leq}$ and < 25% of EER; n = 861, 54%), or Sufficient Calorie Breakfast Eaters (${\geq}$ 25% of EER; n = 281, 17%). General characteristics including weight status and nutritional quality of breakfast and daily diet were compared among the four groups. The average daily calorie intake of Breakfast Skippers, Low, Moderate, and Sufficient Breakfast Eaters were 1,771 kcal, 1,719 kcal, 1,902 kcal, and 2,349 kcal, respectively; they were 86.3%, 85.9%, 98.0%, and 124.9% of EER, respectively. The percentages of students consuming daily diet with protein, vitamin A, $B_1$, $B_2$, niacin, vitamin C, calcium, phosphorus, or iron less than Estimated Average Requirement decreased in the breakfast groups with the higher calorie level of breakfast intake. The Dietary Variety Score of daily diet significantly increased by increasing the calorie level of breakfast intake. The results indicated the quality of daily diet was positively related to the level of calorie intake from breakfast.

Caloric Intake to Fat or Alcoholic Drink Intake in Middle-Aged Men Is Highly Co-related than Those in Young Men (장년기 남자의 에너지 과잉섭취와 주류 또는 육류구이 섭취량간의 관련성에 관한 연구)

  • 박영숙;한재라;김순경;김창임
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.4
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    • pp.679-686
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    • 2004
  • In order to find the relationships of nutrient intakes and food consumptions to calorie intake for young and middle-aged men, a study was peformed using the data of Korean National HealthㆍNutrition Survey in 1998. Data from 659 young men (20 to 29 years) and 1,697 middle-aged men (30 to 49 years) were analysed for percent of recommended daily allowance (%RDA), index of nutritional quality (INQ) and nutrient adequacy ratio (NAR) in order to evaluate one's Quality and quantity. We found that energy and nutrient intakes were not significantly different between young and middle-aged groups. Their calorie and nutrient intakes were below their RDA. The most insufficiently consumed nutrient (less than 75% of RDA) was calcium followed by thiamin vitamin A, and calorie. The lacks of calorie, protein, iron, vitamin C, and niacin were more widely-spread in the twenties than the middle-aged. The mean nutrient adequacy ratio of the middle-aged was better than that of the young, even though some INQ were worse. Only for the subjects consumed sufficient energy, there were positive relations between grains, meats or alcoholic drinks to calorie level in middle-aged men but there were positive relations between broiled fish/shell or fats/oils to calorie level in young men. It seemed that both middle-aged men eating alcoholic drinks, broiled meat, and grains and young men eating cake/cookies, rice cake/potato cake, grains, and sugars could consume enough calorie with nutritional imbalance.

A study on the Test and Estimation of Calorie by the Combination at the Manufacture of Briquet (연탄제조시(煉炭製造時) 무연탄(無煙炭)의 배합(配合)에 따른 발열량(發熱量)의 검정(檢定)과 추정(推定))

  • Kim, Gi-Sik
    • Journal of the Korean Society for Quality Management
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    • v.9 no.2
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    • pp.44-51
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    • 1981
  • The briquet is made of the coal. The calorie of briquet is 4370 kcal/kg by the law. The combination of coal is important for the manufacturing of briquet. We must know that the Test and Estimation of Calorie is necessary to study. The factory does not make the briquet by the experiment now, but they have made it properly by the experience. We know that the theoritical value of calorie resembles to the practical value of calorie. I think the factory must make a briquet certainly by the experiment. It is a best method for men to prevent from the crisis of briquet gas.

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