• 한국식품영양학회지
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• 제35권2호
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• pp.159-166
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• 2022

The purpose of this study was to explore the marketability by developing a fresh HMR product for improving hyperlipidemia and dieting for elderly chronic disease patients and young people pursuing healthy beauty. The diet menu increased the ratio of fresh vegetables and mushrooms, and chicken breast and cheese were used as protein sources. By using whole grains, the supply of vitamins and minerals was strengthened while minimizing calories. Regarding the recipe, the diet menu was mainly prepared in the form of salads, risotto, and pasta. In the hyperlipidemia improvement menu, the proportion of fresh vegetables was increased, and as protein sources, pork shank, tofu, seafood, etc. with minimal fat were used. As a carbohydrate source, whole grains were mainly used to minimize calories while strengthening the supply of vitamins and minerals. In the recipe, it was prepared in the form of steamed or bibim-myeon, and it was also produced in a form such as paella. As a result, the developed menu was analyzed as low-calorie and evenly comprised of essential nutrients, which can satisfy palatability and nutrition.

• 대한영양사협회학술지
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• 제5권1호
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• pp.10-20
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• 1999

This study aimed at investigating correlation of nutrients intake and serum lipids of industrial workers. 226 for adult aged 20yr~59yr (average age 35.9yr) were selected as subjects during 6 months, from June to December, 1997. Nutrients intake was investigated by questionnaire, 24-hour recall method. Antropometric assessments, serum lipids and blood pressure of the subjects were investigated. The results as follows ; In total subjects, calories, calcium, vitamin A, vitamin $B_1$, and vitamin $B_2$ were below Korean RDA(recommended dietary allowances) and protein, iron, vitamin C, niacin and phosphorus were above Korean RDA. Distribution of BMI groups were underweight groups(7.9%), normalweight groups(63.3%) and overweight groups(28.8%). In BMI groups, intakes of calories, carbohydrates, protein, fats, iron, niacin and potassium of overweight groups were higher than those of other groups, significantly(P<0.001). Intakes of calcium of underweight groups were lower than those of other groups, significantly(P<0.05). BMI increased with age. Total cholesterol, triglyceride, apo(b) and atherogenic index of overweight groups were higher than those of other groups, significantly(P<0.001). Calories, carbohydrates, protein, fats, iron, vitamin $B_1$, vitamin $B_2$, niacin, natrium and potassium were positively correlated with BMI, significantly(P<0.001). Calcium and vitamin C were positively correlated with BMI, significantly(P<0.01). vitamin A and phosphorus were positively correlated with BMI, significantly(P<0.05). Total lipid, total-chol., triglyceride, apo(b) and atherogenic index were positively correlated with BMI, significantly(P<0.001). HDL-chol. were negatively correlated with BMI, significantly(P<0.001). Above results, the more BMI and age increased, the worse patterns of serum lipid, so that increased atherogenic index that increased risk of atherosclerosis and degenerative chronic disease connected with serum lipid. After classified by BMI, age and lipid pattern, it will be managed individually for health management of industrial workers. Development and application of efficient program will be urgent for harmonious nutrition counseling and guidance.

• 한국식품영양과학회지
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• 제33권1호
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• pp.91-100
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• 2004

비교적 고 열량 실험 사료를 섭취하는 흰쥐군에 사료 섭취량의 1%, 5%, 10% 배추 김치즙을 1개월 동안 각각 oral zonde를 사용 섭취시킨 결과 10% 투여군에서 체중 증가율과 사료섭취 효율이 다른 실험군들보다 유의적으로 감소하였다 10% 투여군에서 다른 실험군들보다 혈중 중성 지방량과 총 cholesterol량 및 LDL-cholesterol량은 유의적으로 감소하였고 HDL-cholesterol은 유의적으로 증가하였다. 10% 투여군에서 다른 실험군들보다 혈중 GPT와 GOT활성도 및 creatinine농도가 정상값을 넘지 않는 범위 내에서 유의적으로 높은 값을 보였고 10% 투여군의 혈당량은 다른 실험군들 보다 유의적으로 낮았다. 따라서 김치를 장기간 다량 섭취하면 혈중 지질성분과 혈당량의 감소를 가져올 수 있으나 비록 김치는 비교적 염분이 많고 자극이 강한 양념류(마늘,앙파, 생강, 고추)를 포함하지만 일상적으로 섭취하는 김치로 인하여 간장과 신장기능에 부담(역작용)을 줄 가능성은 거의 없어 보였다.

• Journal of Nutrition and Health
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• 제54권6호
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• pp.594-602
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• 2021

본 연구는 고지방식이로 유도한 비만 동물모델에서 아연의 식이를 통한 보충 급여가 혈당 조절과 골격 근육의 ZIP7의 작용에 미치는 영향에 대해 살펴보았다. 고지방식이를 공급한 HF군은 정상 대조군에 비하여 단위 체중당 골격 근육 무게가 유의하게 감소하였으며, 혈당은 유의적으로 증가하였다. 고지방식이와 함께 아연을 보충 공급한 HF+Zn군은 아연을 보충하지 않은 HF군과 비교하여, 공복 혈당과 경구 포도당 부하 후 혈당 증가 면적이 유의하게 감소하였다. 또한, HF+Zn군은 HF군에 비해 골격 근육의 ZIP7 단백질 수준이 유의하게 증가하였으며, AKT 활성과 GLUT4 단백질 수준도 유의하게 증가하는 것으로 나타났다. 이상의 결과를 종합해 볼 때, 아연 보충은 비만으로 인한 고혈당 증세를 완화하는 효과를 나타내며, 이는 골격 근육에서의 ZIP7 아연 수송체에 의한 당 대사 조절과 관련이 있을 것으로 생각된다.

• 산업경영시스템학회지
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• 제6권8호
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• pp.41-48
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• 1983

On the studies of the occurrence & countermeasures of industrial fatigue, the authors obtained the following results in the prevention & recovery of the industrial fatigue. Do not overtime work. To remove the unnecessary behaviors movement. To decide the standard amounts of work. Take a rest property in the procedures of work. Adjust & Arrange the work environments. Take a sufficient mutvition calories. Have plenty in reserve worktime. Set up modernizing machinery. To pay living wages.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2008년도 춘계학술대회 논문집
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• pp.46-51
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• 2008

In this study, evaluation system of the thermal properties of the exothermic agents was investigated. Exothermic agents property evaluation system was developed by metering variation of power supply. Thermal properties of exothermic agents was affected by material mixture condition of exothermic agents, however, it was not affected by temperature. It is possible to make various exothermic agents by means of regulating thermal properties which is based on property evaluation system of exothermic agents.

• 대한설비공학회지:설비저널
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• 제13권1호
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• pp.36-47
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• 1984

Internal heat given off by human beings, lightings and domestic appliances is an Important factor which must be taken Into account estimate of building heating loads. This study outlines the procedures for determining the internal heat from these source and calculates the amount of internal heat added to an heat Ing spaces. This investigation shows that a family of four has a typical hourly internal heat production which averages approximately 460 Kilo- calories an hour in our country.

• 대한영양사협회학술지
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• 제7권1호
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• pp.9-18
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• 2001

Dietitians in various fields have used food exchange lists for food preparations. However it seems that the present food exchange lists are complicated, thus they cause many problems for dietitians to use in the fields. Therefore this study evaluated to the extent of awareness and utilizations of KDA food exchange lists in dietitians and also collected dietitian's opinions for revising food exchange lists such as serving size, serving calories, and for unifying food guidelines and dietary and dietary guidelines for Korean to one simple guideline. 192 dietitians who presently work in urban and rural areas were recruited and data based on survey were collected. As results, most of dietitians(87.5%) knew well about food exchange lists, but only 7.8% of them always would use food exchange lists for menu planning, 56.3% of dietitians did not use it at all and 34.4% occasionally use it. And 88.0% of dietitians wanted to revise food exchange lists totally or partially, 69.8% of dietitians hoped to amend various calories per one serving in food exchange lists to one serving calorie. The desirable on serving calorie was selected as 100kcal(51%) or 50kcal(38%) by dietitians. The dietitians in this study understood very well dietary guidelines(86.5%) and food guidelines(88.5%) for Korean, and 66.1% dietitians wanted to unify both guidelines. In case of unification of guidelines, dietitians answered that 7-8 items(30%) or 5-6 items(27%) should be included in guideline. In the question about reference value for daily allowance, most dietitians(56%) satisfied with the present various reference values for various generation while 28% of dietitians wanted to change to have one reference value (standard with 2000kcal, adult female). This study will provide basic informations for revising or adjustment of food exchange list and dietary or food guidelines for Korean.

• 대한지역사회영양학회지
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• 제7권5호
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• pp.696-704
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• 2002

The purpose of this study was to investigate the dietary behavior, dietary intakes and internet searches regarding diseas by college students participating in a nutrition education web class. The study subject were 1184 college students and crosssectional survey was conducted by a self-administered questionnaire. The questionnaire deal with anthropometric data, diseas, dietary behaviors, dietary intakes, and the use of nutrition information via the internet. The data was analyzed using a SPSS PC program. Disease group was 19.6% (male: 17.1%, female: 21.9%) and non-disease group was 80.4% (male: 82.9%, female: 78.1%) of subjects. As for the kinds of diseas, the male disease group had stomach diseas (15.7%), ozena (15.7%), hepatitis (10.8%) and allergic disease (7.8%), etc, and the female disease group had stomach diseas (32.8%), allergic diseas (12.0%), bronchitis and bronchial asthma (10.4%), anemia (7.2%), and constipation (1.6%), etc. Non-disease group showed significantly higher irregularity of meal time compared to disease group. Also, Disease group showed significantly higher concern about nutrition and health, worse recognition of theirown nutrition and health satus, and made greater efforts to prevention diseas compared to the non-diseas group. In the male subjects, the average intake of Calories, Vitamin $B_2$ and calcium was lower than the Korean RDA and in the female subjects, those of Calories, calcium and Fe were lower than the Korean RDA. Most of the diseas (97%) and the non-disease (98.2%) groups had positive attituds toward the usefulness of internet nutrition information. The disease group showed a higher confidence in the internet nutrition information and recognition of internet information on poisons compared to the non-diseas group. However, this difference was not significant. Therefore. it is necessary to provide sientifically proven nutrition of information via the internet for college students in order to promote healthful lifestyles and to prevent diseas.

• 대한가정학회지
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• 제29권2호
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• pp.65-75
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• 1991

A Survey was conducted to identify patrcis' eating behavior at the buffet styled restaurant during dinner time. The average frequency of taking food was 4.1±0.9 and this was statistically significant by age group. The frequency of taking food after satiety was 1.2±0.8. From the menu, 15 seafood items were the most popular which were chosen more than twice. The average of consumed food items was 24.9±8.9 out of 198. The average seafood items which were chosen by each individual was 5.8, desert items was 4.5, salad items with dressing was 4.2. The total weight of the consumed food was 954±365.1g. Mostly gruel, soup and saled chosen the first time. Alcholic beverages and drinks were chosen also first time. Seafood was chosen the 1.2 times and meat was chosen the first, second, and third time. Rice and soup. bread and noodles were chosen the second and third time. Desert was chosen the third time. The consumption of calories and nutrients were compared with the Korean Recommended Dietary Allowances. The average consumption of calories was 49.6% Korean RDAs, protein 71.4%, vitamin A 65.0%, thiamin 74.3%, riboflavin 71.8%, niacin 89.8%, ascorbic acid 72.7%, iron 68.1%, and calcium 108.3%. In one meal, the data shows over eating. The caloric consumption of desert was 275.5Kcal and seafood was 174.1Kcal. The protein consumption of seafood was 23.5g and meat was 7.5g. According to this research, customers have a lot of good chances to be exposed to the variety of food. This is desirable to correct the food habits with a experience. On the other hand, excessive food consumption is a problem. Therefore we suggest the provision of nutrition information about desirable order of eating a meal and the health problems due to overeating. We expect other research of nutritional evaluation in a meal in the different foodservice systems to be made in the future.