The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Evaluation of the Nutritional Value of Traditional Korean Noodles through Energy Density and Diversity

에너지 밀도 및 다양성 측면의 전통 면류의 영양적 가치 평가에 관한 연구

  • Yang, YoonKyoung (Dept. of Food and Nutrition, Soongeui Women's University) ;
  • Kim, SungOk (Dept. of Hotel Culinary Art, Tongwon University) ;
  • Kim, Juhyeon (Dept. of Hotel Culinary Art, Division of Tourism, Dong Seoul College)
  • 양윤경 (숭의여자대학교 식품영양과) ;
  • 김성옥 (동원대학교 호텔조리과) ;
  • 김주현 (동서울대학교 호텔외식조리과)
  • Received : 2014.06.11
  • Accepted : 2014.08.20
  • Published : 2014.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

Korean foods have the strengths to addresssome of the health problems of modern man. To assess the properties of Korean noodles, daily value %, DVS, DDS and energy density were compared between many kinds of noodles from around the world. Using a variety of reference materials, a nutritional database of noodles was built for this study. For carbohydrate, lipid, vitamin A, vitamin K, vitamin C, niacin, zinc, and copper, the daily values % of western noodles were significantly higher. Also, the serving size of Korean noodles was significantly small. Comparing the average energy density of the noodles, they showed $1.87{\pm}0.93kcal/g$ (Korean noodles), $2.42{\pm}1.08kcal/g$ (western noodles) and $1.84{\pm}0.84kcal/g$ (other noodles). The dietary fiber, polyphenols, and flavonoids content of the noodles showed no significant difference. Neither DVS nor DDS showed a statistically significant difference. In the Korean noodles, the GMDFV pattern showed a diverse choice of food groups. Korean noodles show a lower energy density, and the small serving size to have favorable for the prevention of obesity. Thus, Korean noodles are an excellent choice in terms of diversity and energy density.

Keywords

References

  1. Azadbakht L, Mirmiran P, Azizi F. 2005. Dietary diversity score is favorably associated with the metabolic syndrome in Tehranian adults. Int J Obes(Lond) 29:1361-1367 https://doi.org/10.1038/sj.ijo.0803029
  2. Bae YJ, Sung CJ. 2005. A comparison between postmenopausal osteoporic women and normal women of their nutrient intakes and the evaluation of diet quality. Korean J Community Nutr 10:205-215
  3. Bae YJ. 2012a. Evaluation of nutrient intake and anthropometric parameters related to obesity in Korean female adolescent according to dietary diversity score: From the Korean National Health and Nutrition Examination Surveys, 2007-2009. Korean J Community Nutr 17:419-428 https://doi.org/10.5720/kjcn.2012.17.4.419
  4. Bae YJ. 2012b. Evaluation of nutrient and food intake status, and dietary quality in Korean female adults according to obesity : Based on 2007-2009 Korean National Health and Nutrition Examination Survey. Korean J Nutr 45:140-149 https://doi.org/10.4163/kjn.2012.45.2.140
  5. Bhattacharya M, Zee SY, Corke H. 1999. Physicochemical properties related to quality of rice noodles. Cereal Chem 76:861-867 https://doi.org/10.1094/CCHEM.1999.76.6.861
  6. Chung CE, Lee KW, Cho MS. 2010. Noodle consumption patterns of American consumers: NHANES 2001-2002. Nutr Res Prac 5:443-449
  7. Drewnowski A, Henderson SA, Driscoll A, Rolls BJ. 1997. The dietary variety score: Assessing diet quality in healthy young and older adults. J Am Diet Assoc 97:266-271 https://doi.org/10.1016/S0002-8223(97)00070-9
  8. Formica JV, Regelson W. 1995. Review of the biology of Quercetin and related bioflavonoids. Food Chem Toxicol 33:1061-1080 https://doi.org/10.1016/0278-6915(95)00077-1
  9. Holden JM, Bhagwat SA, Haytowitz DB. 2005. Development of a database of critically evaluated flavonoids data: Application of USDA's data quality evaluation system. J Food Comp Anal 18:829-844 https://doi.org/10.1016/j.jfca.2004.07.002
  10. Hou G. 2001. Oriental noodles. Adv Food Nutr Res 43:143-193
  11. Kant AK, Graubard BI. 2005. A comparison of three dietary pattern indexes for predicting biomarkers of diet and disease. J Am Coll Nutr 24:294-303 https://doi.org/10.1080/07315724.2005.10719477
  12. Kennedy GL, Pedro MR, Seghieri C, Nantel G, Brouwer I. 2007. Dietary diversity score is a useful indicator of micronutrient intake in non-breast-feeding Pilipino children. J Nutr 137: 472-477 https://doi.org/10.1093/jn/137.2.472
  13. Kim SG. 2006. Quality abd nutrition of noodles. Proceedings of the EASDL Conference. 37-46. Seoul, Korea
  14. Kim SH, Kim JY, Ryu KA, Sohn CM. 2007. Evaluation of the dietary diversity and nutrient intakes in obese adults. Korean J Community Nutr 12:583-591
  15. Korean Nutrition Society. 2010. Dietary Reference Intakes for Korans. 1st ed. Korea
  16. Korean Nutrition Society. 2011. Phytonutrient Nutrition. pp.154-155. Life Science Publishing Co
  17. Kral TV, Rolls BJ. 2004. Energy density and portion size: their independent and combined effects on energy intake. Physiol Behav 82:131-138 https://doi.org/10.1016/j.physbeh.2004.04.063
  18. Lampe JW. 2003. Spicing up a vegetarian diet: Chemopreventive effects of phytochemicals. Am J Clin Nutr 78:579S-583S https://doi.org/10.1093/ajcn/78.3.579S
  19. Ledikwe JH, Blanck HM, Khan LK, Serdula MK, Seymour JD, Tohill BC, Rolls BJ. 2006. Low-energy-density diets are associated with high diet quality in adults in the United States. J Am Diet Assoc 106:1172-1180 https://doi.org/10.1016/j.jada.2006.05.013
  20. Lee JE, Ahn Y, Kim K, Park C. 2004. Study on the associations of dietary variety and nutrition intake level by the number of survey days. Korean J Nutr 37:908-916
  21. Lee MJ, Kim KS, Kim YK, Choi JS, Park KG, Kim HS. 2013. Quality characteristics and antioxidant activity of noodle containing whole flour of Korean hull-less barley cultivars. Korean J Crop Sci 58:459-467 https://doi.org/10.7740/kjcs.2013.58.4.459
  22. Lee Yi. 2008. Effect of the different energy density food on energy intake and satiety rate. M.D. Thesis, Dongduk Women's Univ. Seoul. Korea
  23. Masako F, Yun-Jia L, Baranski JR. 2012. Dietary diversity score is a useful indicator of vitamin A status of adult women in north Kenya. Am J of Human Biology 24:829-834 https://doi.org/10.1002/ajhb.22327
  24. McConahy KL, Smiciklas-Wright H, Mitchell DC, Picciano MF. 2004. Portion size of common foods predicts energy intake among preschool-aged children. J Am Diet Assoc 104:975-979 https://doi.org/10.1016/j.jada.2004.03.027
  25. Ministry of Food and Drug Safety. 2008. 2007 Production Results of Food and Food Additives. Korea
  26. Ministry of Food and Drug Safety. 2013. Korean Food Standard Codex. Korea
  27. Mirmiran P, Azadbakht L, Esmailzadeh A, Azizi F. 2004. Dietary diversity score in adolescent- a good indicator of the nutritional adequacy of diets: Tehran lipid and glucose study. Asia Pac J Clin Nutr 13:56-60
  28. Morrison GW, Thomas RD, Grimmer SF, Silverton PN, Smith DR. 1980. Incidence of coronary artery disease in patients with valvular heart disease. Br Heart J 44:630-637 https://doi.org/10.1136/hrt.44.6.630
  29. National Academy of Agricultural Science. 2009. Tables of food functional composition. Korea
  30. Nicklas TA, Johnson CC, Arbeit ML, Franklin FA, Berenson GS. 1988. A dynamic family approach for the prevention of cardiovascular disease. J Am Diet Assoc 88:1438-1440
  31. Park PS. 2007. The effect of nutrition intervention programs applied aged group of high risk undernutrition in rural area. Ph.D. Thesis, Kyungbook Univ. Korea pp77-78
  32. Poppitt SD, Prentice AM. 1996. Energy density and its role in the control of food intake: Evidence from metabolic and community studies. Appetite 26:153-174 https://doi.org/10.1006/appe.1996.0013
  33. Rauha JP, Remes S, Heinonen M, Hopia A, Kahkonen M, Kujala T, Pihlaja K, Vuorela H, Vuorela P. 2000. Antimicrobial effects of Finnish plant extracts containing flavonoids and other phenolic compounds. Int J Food Microbiol 56:3-12 https://doi.org/10.1016/S0168-1605(00)00218-X
  34. Rice-Evans CA, Miller NJ, Bolwell PG, Bramley PM, Pridham JB. 1995. The relative antioxidant activities of plant-derived polyphenolic flavonoids. Free Radic Res 22:375-383 https://doi.org/10.3109/10715769509145649
  35. Ries CP, Daehler JL. 1986. Evaluation of the nutrient guide as a dietary assessment tool. J Am Diet Assoc 86:228-233
  36. Rolls BJ, Drewnowski A, Ledikwe JH. 2005. Changing the energy density of the diet as a strategy for weight management. J Am Diet Assoc 105:S98-S103
  37. Rolls BJ, Roe LS, Meengs JS. 2006. Larger portion sizes lead to a sustained increase in energy intake over 2 days. J Am Diet Assoc 106:543-549 https://doi.org/10.1016/j.jada.2006.01.014
  38. Shin JA, Chun JY, Lee JS, Shin KY, Lee SK, Lee KT. 2013. Determination of $\beta$-carotene and retinol in Korean noodles and bread products. J Korean Soc Food Sci Nutr 42:1949-1957 https://doi.org/10.3746/jkfn.2013.42.12.1949
  39. Steyn NP, Nel JH, Nantel G, Kennedy G, Labadarios D. 2006. Food variety and dietary diversity scores in children: are they good indicators of dietary adequacy? Public Health Nutr 9:644-650
  40. Tudorica CM, Kuri V, Brennan S. 2002. Nutritional and physicochemical characteristics of dietary fiber enriched pasta. J Agric Food Chem 50:347-356 https://doi.org/10.1021/jf0106953
  41. Yang IS. 2013. Strategies for improving use of nutritional labeling at restaurants. Ministry of Food and Drug Safety Report. Korea. p32
  42. Yoon DI. 2006. The East-asian noodle culture. Proceedings of the EASDL Conference. 1-36. Seoul, Korea
  43. Yoon SS. 1990. History of Korean noodle culture. Proceedings of the Korean Society of Food Culture Conference. p3

Cited by

  1. Comparison of Nutrient Intake and Health Indices by the Intake of Noodles vol.31, pp.4, 2016, https://doi.org/10.7318/KJFC/2016.31.4.373
  2. 1400-1800년대 문헌연구를 통한 전통 면식(麵食)의 재료와 조리법 및 특성 고찰 vol.32, pp.5, 2017, https://doi.org/10.7318/kjfc/2017.32.5.361