• Journal of Nutrition and Health
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• 제34권2호
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• pp.158-164
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• 2001

The present study was conducted to investigate physical characteristics, food habits of pregnant women with gestational diabetes mellites(GDM). The subjects were consecutive pregnant women, 21 GDM and 43 non-GDM controls who received antenatal care at the Obstetrics and Gynecology clinic. There were no significant difference in the mean age between the two groups(GDM:30.8years, non-GDM:30.5years). Significant differences were observed in several anthropometric characteristics such as height(GDM:159.7cm, non-GDM:162.3cm), prepregnancy weight(GDM:61.6kg, non-GDM:54.1kg), body mass index(GDM:23.9kg/$m^2$, non-GDM:20.5kg/$m^2$), and triceps skin fold thicknesses(GDM:30.9mm, non-GDM:24.7mm) between the two groups. The GDM group had an high incidence of(52.4%) family history of diabetes mellitus than those of control group(23.3%). In the GDM group, more irregularities of meals and more bed-time snacking were observed than those of control group. The intake amount of carbohydrates as well as the total energy were significantly higher in the GDM group when thery were compared with the control. These results suggest that the GDM women in Korea do exhibit clearly distinctive anthropometric and dietary characteristics. Nutritional management such as weight control before conception and throughout pregnancy, monitoring total energy and carbohydrate intakes, and implementing more rigorous meal scheduling might be beneficial for the prevention or reduction of the prevalence of the GDM or its complications. (Korean J nutrition 34(2):158~164, 2001)

• 한국지역사회생활과학회:학술대회논문집
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• 한국지역사회생활과학회 2009년도 추계학술대회
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• pp.90-90
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• 2009

Cereals or cereal grains, are grasses cultivated for the edible components of their fruit seeds. In this study we evaluated the chemical characteristics of 12 raw cereals produced in Korea. The nutritional and functional contents such as moisture, carbohydrate, crude protein, crude lipid, ash, dietary fiber, minerals(Ca, P, Fe, Na, and K), vitamins (A, E, C, B groups, folic acid, and niacin), total polyphenol, carotenoid, and flavonoid containing isoflavone were investigated. Especially, the dietary fiber were determined and divided into three contents such as total, soluble, and insoluble fibers. As a results, the black rice was shown the high total polyphenol and flavonoid contents. They were included the rich vitamins, minerals, carbohydrates, fats and protein. The other chemical compositions were not shown the remarkable differences among cereal cultivar. This result can be used as basic data for specific cooking or functional study.

• 동아시아식생활학회지
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• 제20권6호
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• pp.909-915
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• 2010

In order to determine the most effective ratio of black soybean powder as an ingredient in cake, black soybean power was added at ratio of 10, 20, 30, and 40% versus wheat flour set as 0(control). Black soybean powder consisted of moisture(8.44%), crude protein(31.34%), crude fat(6.64%), crude ash(3.88%) and carbohydrates(49.70%). The specific gravity, spreadability, and baking loss increased according to the amount of black soybean powder, although specific volume decreased. The chromaticity 'L' and 'b' values of sponge cake with black soybean powder showed an reducing trend while the 'a' value displayed an increasing trend with an increase in black soybean powder. The texture properties of sponge cake with added black soybean powder showed an increasing trend in hardness and stiffness when the cake contained more black soybean powder. The sensory test for sponge cake with added black soybean powder showed high preference for 20% added black soybean powder to sponge cake.

• 대한지역사회영양학회지
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• 제10권1호
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• pp.12-21
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• 2005

The aim of this study was to assess dietary fiber intake and the relationship between dietary fiber intake and nutrient intakes of elementary school students. Food consumption of 200 elementary school students (100 boys, 100 girls) in the 6th grade in Gimhae was assessed by 2-day estimated food records. Nutrient intakes were calculated using CAN-pro and total dietary fiber (TDF) intake using the TDF tables of the common Korean foods. The mean height and weight of the boys were 147.7 cm and 42.1 kg. The mean height and weight of the girls were 149.1 cm and 41.1 kg. The mean body mass index (BMI) of the boys (19.3 $kg/m^2$) was significantly higher than that of the girls (18.4 $kg/m^2$, p < 0.05). Average daily intake of energy of the boys and girls was 1733 and 1778 kcal, respectively. Intakes of protein, P, and niacin of the boys and girls exceeded $110\%$ of current RDA. Intakes of Fe, vitamin $B_1$ and vitamin $B_2$ of the boys were similar to RDA. Intake of vitamin $B_1$ exceeded $110\%$ of current RDA and intakes of Fe and vitamin A were similar to RDA among the girls. Ca intake of the boys and girls was $74.2\%$ and $60.1\%$ of RDA, respectively. Vitamin C intake of the boys and girls were $63.6\%$ and $71.7\%$ of RDA, respectively. Intakes of fat, Ca, P, and vitamin $B_2$ of the boys were significantly higher than the girls. Intakes of Fe and vitamin A of the boys were significantly lower than the girls. Average daily intakes of TDF of the boys and girls were 11.2 g and 11.1 g, respectively. TDF intake of the children at the 6th grade of elementary school was about $70\%$ of 'age (yr) + 5 g', a recommended level for American children. Major food groups to supply dietary fiber were vegetables, grains, and seasonings among the boys and girls. Major sources of dietary fiber were Kimchi, rice, and red pepper powder which supplied $17.85\%$. $15.71\%$, and $5.18\%$ of TDF among the boys and $18.02\%$, $16.22\%$, and $6.58\%$ among the girls. Daily fiber intake showed significant positive correlations with intakes of grains, vegetables, fruits, legumes, and seasonings among the boys and girls. Daily fiber intake showed significant positive correlations with intakes of energy, carbohydrates, protein, lipids, Ca, P, vitamin A, vitamin $B_1$ vitamin $B_2$, niacin, and vitamin C among both the boys and girls. From the results of this study we could conclude that it is recommended to increase dietary fiber intake in elementary school students at upper level.

• 한국식품영양과학회지
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• 제42권5호
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• pp.705-712
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• 2013

본 연구에서는 제4기 국민건강영양조사 중 성인 남녀를 대상으로 외식 현황과 이와 관련된 인구사회학적 특성, 영양섭취 수준, 식습관 등을 분석하였다. 본 연구의 결과를 요약하면 첫째, 남성이 여성과 비교하여 외식을 자주하는 경향을 보였고, 도시에 거주하는 젊은 성인일수록, 가구소득 및 교육 수준이 높을수록 더 자주 외식을 하는 것으로 보였다. 둘째, 외식 빈도에 따라 영양 섭취 기준 대비 영양소 섭취비율을 분석한 결과 남녀의 패턴이 유사한 경향을 보였는데, 외식을 자주 하는 사람에게서 대부분의 영양소 섭취가 더 높은 반면 탄수화물 및 조섬유의 섭취는 더 낮은 수준을 보였다. 또한 외식 빈도가 높은 그룹에서 낮은 그룹에 비해 에너지/지방 과잉 섭취자의 비율이 더 높은 경향을 보였다. 셋째, 외식 빈도에 따른 아침 결식률을 분석한 결과, 남녀 모두 외식을 자주 하는 사람일수록 아침결식률이 더 높았고, 특히 이는 여성에게서 두드러졌다. 넷째, 대상자의 한국인 식생활 지침 실천도를 분석한 결과, 나이가 많은 여성일수록 식생활 지침 실천도가 더 높은 것으로 보였고, 남녀 모두 외식을 자주 하는 사람일수록 식생활 지침 실천 점수가 더 낮은 경향을 보였다. 이를 바탕으로 구체적인 문항에 대한 실천도를 비교한 결과, 성별, 연령별로 상이한 식생활 문제점이 파악되었다. 따라서 한국인 식생활 중 외식의 비중이 꾸준히 높아지고 있는 가운데, 성인의 건강한 외식 관련 식생활 문화에 기여하기 위한 공중보건안이 마련되어야 하며, 이러한 영양교육 및 정책 마련 시 본 연구 결과에 근거하여 집단의 특성에 따라 외식 관련 식습관문제점이 차이가 있음을 고려하여야 한다.

• Preventive Nutrition and Food Science
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• 제17권1호
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• pp.8-13
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• 2012

This study was designed to investigate whether Sargassum ringgoldianum extract may inhibit ${\alpha}$-glucosidase and ${\alpha}$-amylase activities, and alleviate postprandial hyperglycemia in streptozotocin-induced diabetic mice. The $IC_{50}$ values of Sargassum ringgoldianum extract against ${\alpha}$-glucosidase and ${\alpha}$-amylase were 0.12 mg/mL and 0.18 mg/mL, respectively, which evidenced higher activities than those of acarbose. The blood glucose levels of the Sargassum ringgoldianum extract administered group were significantly lower compared to the control group in the streptozotocin-induced diabetic mice. Moreover, the area under the two-hour blood glucose response curve was significantly reduced and the absorption of dietary carbohydrates was delayed after administration of Sargassum ringgoldianum extract in the diabetic mice. Therefore, these results indicated that Sargassum ringgoldianum extract may help decrease the postprandial blood glucose level via inhibiting ${\alpha}$-glucosidase.

• Nutrition Research and Practice
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• 제1권4호
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• pp.349-355
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• 2007

Stress has been known to change dietary behaviors and food intakes in individuals. The purpose of this study was to investigate the effect of stress level on the frequency and the amount of snack consumption. The high stress group (HS) showed significantly higher frequency of consumption for bread, chips, cookies, ramyeon, and frozen snacks (p<0.05) compared to low stress group (LS) with higher frequency of snack consumption (p<0.01), and increased intakes of energy, carbohydrates, and sodium from snacks (p<0.01) than LS. As the stress level became higher, the proportions of students with irregular meals, overeating, and night snacking increased (p<0.01). Also, 33.0% of the subjects answered that they consumed an increased amount of snacks when they were feeling stressed. Our results indicated that stress has negative influence on snack consumption in middle school girls.

• 한국조리학회지
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• 제23권5호
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• pp.101-108
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• 2017

This study was conducted to investigate the noodle added with Pachyrhizus erosus powder. Total contents of carbohydrates, crude protein, crude lipid, ash, and total dietary fiber were 87.14%, 3.14%, 0.81%, 7.82%, and 49.12%, respectively. The water-binding capacity was significantly increased by increasing amount of the Pachyrhizus erosus powder. When the volume of the noodles was measured after cooking, there was no difference between the control and Pachyrhizus erosus powder groups. The texture characteristics of hardness increased by increasing amount of the Pachyrhizus erosus powder. As a result of the sensory test, the 1.5% Pachyrhizus erosus powder noodles showed the highest scores for all items including appearance, flavor, taste, texture and overall acceptability. The bacterial counts of noodle decreased with greater Pachyrhizus erosus powder content on the third days. It is considered that research on antimicrobial activity should proceed in the future. As a result, it was finally suggested that optimum level of the Pachyrhizus erosus powder in the product was 1.5% level.

• Journal of Plant Biotechnology
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• 제37권1호
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• pp.47-56
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• 2010

Sea buckthorn (Hippophae rhamnoides L.) is deciduous shrubs in the genus Hippophae, mainly cultivated in Europe and Asia. Sea buckthorn berries have a high vitamin C, vitamin E, carotenoids, carbohydrates, protein, organic acids, dietary minerals, triterpenoids, polyphenolic acids and amino acids. Extracts of sea buckthorn berries have anti- obesity, anti-oxidantive, anti-microbial, anti-ulcerogenic, anti-diabetic and nutritional effects. Sea buckthorn used as a traditional medicine for the treatment of cough, aid digestion, invigorate blood circulation and alleviate pain. Extracts of sea buckthorn branches and leaves was administered to humans and animals to treat gastrointestinal distress in Mongolia. This paper briefly reviews the most relevant experimental data on the pharmacological effects and isolated component of sea buckthorn. And, we also describe the importance of sea buckthorn as the environmental-friendly crops.

• 한국식생활문화학회지
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• 제30권5호
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• pp.650-655
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• 2015

Bamboo sprout powder was added to rice cake in an effort to improve the quality and functional properties of dough. The contents of crude protein and carbohydrates increased as the amount of bamboo sprout powder increased, whereas moisture contents decreased. According to increasing contents of bamboo sprout powder, total amino acid contents significantly increased. Hunter's L value decreased as contents of bamboo sprout powder increased, whereas sucrose contents increased. Addition of bamboo sprout powder to rice cake increased dietary fiber contents. Sensory scores of rice cake containing 90 g of bamboo sprout powder were the highest of all rice cakes tested. According to the results, adding bamboo sprout powder could improve the quality and sensory characteristics of rice cake.