• Nutrition Research and Practice
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• 제5권4호
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• pp.337-348
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• 2011

Weight reduction behavior is common among adolescent girls. The present study examined the status of weight reduction behavior and factors affecting the behavioral intention of weight reduction using the Health Belief Model (HBM) for female middle school students by weight category. Survey data was collected from three girl's middle schools in Gyeongju, Korea. A total of 299 female middle school students participated in this study. The questionnaire had questions about general characteristics, weight reduction behavior, and variables of HBM (perceived threat, perceived benefits, perceived barriers, cues to action, self-efficacy in dietary life and exercise, and behavioral intention of weight reduction). Descriptive statistics, Chi-square tests, ANOVA, and multiple regression analysis were applied to analyze the variables. A higher percentage of students in the overweight group attempted weight reduction than those in the underweight and the normal weight groups (P < 0.001). Among students who had attempted weight reduction, 73% tried diet therapy, while 78% tried exercise. Students in the normal and overweight groups showed significantly higher threat (P < 0.01) and cues to action (P < 0.001) than those in the underweight group. As for perceived benefits, barriers, and self-efficacy in dietary life and exercise, there were no significant differences among weight groups. Students in the overweight group showed the strongest intention of weight reduction and there were significant differences among the three weight groups (P < 0.001). Perceive threat (P < 0.01), cues to action (P < 0.001), and perceived self-efficacy (P < 0.01) were significantly associated to behavioral intention of weight reduction for all respondents. For the underweight group, perceived threat (P < 0.05) and perceived self-efficacy (P < 0.01) were the significant variables. For the overweight group, cue to action was the significant variable (P < 0.05).

• Asian-Australasian Journal of Animal Sciences
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• 제15권1호
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• pp.84-88
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• 2002

The effect of dietary xylitol on growth performance and nitrogen retention was studied in male broiler chicks during immunological stimulation. In experiment 1, chicks (10 day of age) were fed a corn-soybean diet containing 10% glucose or 10% xylitol with identical metabolizable energy and crude protein for 14 days. In experiment 2, ten-day-old chicks were fed 10% glucose or 6% xylitol diet for 8 days. During the final 6 days of the experimental periods, a half of birds fed each diet were injected intraperitoneally with 0.5 mg/kg body weight of Escherichia coli lipopolysaccharide (LPS, 0127:B8) on days 1, 3 and 5, and with 250 mg/kg body weight of Sephadex-G50 superfine on days 2 and 4 to stimulate immune system in both experiments. Feeding of the xylitol diets partially prevented the reduction in body weight gain or feed efficiency due to LPS and Sephadex injections, but the glucose diet did not in both the experiments. LPS and Sephadex injections decreased nitrogen retention, whereas the diet containing xylitol partly in experiment 1 and almost completely in experiment 2, prevented the reduction due to immunological stimulation. These results indicate that dietary xylitol probably prevents the reduction in nitrogen retention with growth retardation due to LPS and Sephadex injection. The beneficial effect on nitrogen retention is obtained when chicks are given xylitol 2 days before stimulating the immune system.

• 농업과학연구
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• 제49권4호
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• pp.639-646
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• 2022

The present experiment was conducted to assess the effect of Buttiauxella-derived phytase in finishing pigs fed corn/soybean meal diets with an increase in the calcium (Ca)/total phosphorus (P) (Ca/tP) ratio and a reduction in net energy on the growth performance and nutrient digestibility on the finishing pigs. A total of 90 crossbred ([Yorkshire × Landrace] × Duroc) finishing pigs with an average initial body weight (BW) of 56.94 ± 2.43 kg were used for an 11-week feeding trial. The pigs were randomly allotted to one of three dietary treatments (six replication/treatment and five pigs/pen) in a randomized complete block design according to their BW and gender. Dietary treatments consisted of supplementation of phytase (0.05, 0.07, and 0.1% in the control, Trt1 and Trt 2 diets, respectively) maintaining the Ca/tP ratio (1.67 : 1, 1.84 : 1, and 2.19 : 1 in control, Trt1 and Trt 2 diets, respectively) and reducing the net energy by 1% in Trt1 and Trt2 diets compared with the control diet. The results showed that dietary supplementation with phytase in the energy-reduced diet had a similar (p > 0.05) effect on the BW, average daily gain, average daily feed intake, and gain/feed ratio of the finishing pigs. Also, there were no effects (p > 0.05) of treatment matrixes on the nutrient digestibility of dry matter, nitrogen calcium, phosphorus, and gross energy. In conclusion, the increase of phytase and Ca/tP ratio and the reduction of net energy in the corn/soybean meal diet resulted in comparable growth performance and nutrient digestibility of finishing pigs relative to pigs fed the control diet.

• 한국식품위생안전성학회지
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• 제20권4호
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• pp.225-231
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• 2005

HPLC를 이용하여 국내유통 비타민보충용제품 16종에 대한 비타민 $B_{2}$ 저장조건별(기간, 차광유무, 온도)경시변화를 제형별로 분석하여 비타민 $B_{2}$ 함량면화를 검토하였다. 저장조건(저장기간, 차광유무, 저장온도)를 달리한 결과 비타민 $B_{2}$ 함량은 저장기간이 길어질수록 감소율이 크게 나타났으며 특히 저장을 시작한 처음 5개월 이전에는 비타민 $B_{2}$ 경시변화가 심하고 그 이후에는 점차 작은 변화를 보였다. 차광유무에 따른 경시변화를 보면 차광한 제품이 비차광한 제품보다 높은 안정성을 보였다. 온도별 안정성을 보면 냉장($4^{\circ}C$), 냉동($-9^{\circ}C$), 실온($30^{\circ}C$)순으로 감소율이 커졌으나 제형별로 영향을 많이 받지 않았다. 따라서 비타민B2는 온도보다는 빛에 더 불안정한 것으로 나타났다. 제형별로는 약간의 차이는 있으나 정제제품이 각 조건에서 타 제형보다 경시변화가 적어 안정성이 높은 것으로 나타났고 캅셀, 분발, 액상 순으로 액상제품이 가장 큰 경시변화를 보였다, 비타민보충용제품 제조시에는 유통과정 중 제형별, 저장기간, 차광유무 등 저장조건에 따른 경시변화결과를 비타민B2 함유제품의 유통기한 설정에 활용하는 것이 요망된다.

• 대한지역사회영양학회지
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• 제17권6호
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• pp.752-771
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• 2012

This study was conducted to investigate the effect of sodium reduction education program of a public health center on the blood pressure, blood biochemical profile and sodium intake of hypertensive adults. The program continued for 16 weeks with an 8-week nutrition education and an 8-week follow-up to forty two subjects, 6 males and 36 females aged 46 to 80 years. Subjects received nutrition education including lectures, activities, cooking classes and nutrition counseling. Physical fitness, management of stress, and nutrition counseling were provided during the follow-up. The program was evaluated three times, before and after the nutrition education, and after the follow-up. Systolic blood pressure (p < 0.0001) and diastolic blood pressure (p < 0.001) were decreased after completion of the program. Body weight (p < 0.005), percent body fat (p < 0.005) and body mass index (p < 0.001) were decreased, too. There were no significant differences in blood glucose, HDL-cholesterol and triglycerides, while elevated levels of total cholesterol (p < 0.001) and LDL-cholesterol (p < 0.001) appeared after the program completion. Decreased intakes of vitamin A (p < 0.05), ${\beta}$-carotene (p < 0.001) and sodium (p < 0.001) were observed. Consumption frequency of noodles, soups, stews, kimchi, fishes/shellfish, seasoned vegetables, and salted seafoods/pickles (p < 0.05~p < 0.001) were decreased, while that of all food groups were not changed during the follow-up. Total score of nutrition knowledge related to sodium intake and hypertension (p < 0.001), and that of dietary behavior associated with high sodium intakes were changed positively (p < 0.001) only during the nutrition education. This sodium reduction education program, including the follow-up study showed positive effects on the blood pressure, sodium intake, nutrition knowledge and dietary behavior of hypertensive adults.

• 한국식생활문화학회지
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• 제30권3호
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• pp.345-361
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• 2015

The aim of this study was to investigate the awareness and attitudes for leftover foods and the relationship between gender/number of family members on the effect of leftover foods-free day in elementary school students. The reasons for school lunch leftover foods were 'too much amount (38.3%)' and 'disliked menu (33.6%)', and the preferred ways for reduction of leftover food was 'to cook deliciously (34%)'. In the case of students who received nutrition education for reduction of leftover lunch, approximately 33.8% of subjects received nutrition education by administered by nutrition teachers during lunch time. The reason for reducing the amount of leftover foods was 'not to waste the foods (35.5%)'. After a leftover food-free day, approximately 62.3% of subjects responded that they ate their whole meal, except for soup. The subjects wanted 'twice per week for leftover food-free day' and had positive attitudes for that program. Proportion of practicing reduction of leftover foods in families was 55.9% of subjects, and 40.5% of subjects preferred dietary education by nutrition teachers in the classroom. For effective reduction of leftover lunch in school, nutrition teachers should attract interest on the environment and foods through after-school activities.

• 동아시아식생활학회지
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• 제22권6호
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• pp.734-743
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• 2012

High sodium consumption is a significant nutrition problem in South Korea; however, few studies have examined the awareness and practice of dietitians with respect to low sodium diet in schools. In this study, we collected data from 211 dietitians in 2012. Most respondents indicated that sodium reduction was important in school meals (very important 40.5%, somewhat important 55.6%); however, they rarely checked the sodium content in the nutrition labels of processed foods (never/rarely 74.2%, sometimes 18.7%, always/often 7.2%). The main reason for not checking the sodium content was 'no nutrition table on some processed foods' (38.5%). The most important barrier to sodium reduction in school meals was overcoming the negative taste of students related to a reduced-sodium diet (70.4%). The most frequently used processed foods were processed meat (e.g. ham, bacon) (48.3%), frozen dumplings and noodles (33.8%), and sausage and dressing (14.5%) in school meals. The proportion of dietitians who used processed food ${\geq}$ 2 times per week for the school menu was 72.2% in high school, 28.4% in middle school and 12.4% in elementary school (p<0.05). Upon ranking of the importance of nutrients in school menus, calories received the highest score (4.35 points), followed by macronutrient ratios (4.30), calcium (4.06), iron (3.44) and sodium (3.20). Although most dietitians recognized that sodium reduction was important in school menu planning, they had poor dietary practices. It is suggested that we educate dietitians as well as students about the importance and practice of a reduced sodium diet. Furthermore, it is critical to develop diverse low sodium recipes and have a required nutrition labeling system for all processed foods. Overall, the results of this study could serve as a guide to planning effective nutrition programs to reduce sodium consumption in school feeding programs.

• 대한지역사회영양학회지
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• 제13권2호
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• pp.216-227
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• 2008

The purpose of this study was to develop a nutrition education program for dietary salt reduction using various nutrition education materials. The effect of a 5-week nutrition education program on salty taste assessment, nutrition knowledge, salt attitude for a high-salt diet, salt content in food, and individual satisfaction with the salt concentration of meals during the education period was evaluated. Nutrition education materials included two animations, a pamphlet, panels, and a website, as well as other training resources. Subjects participating in this study were 335 employees (164 male, 171 female) at 15 foodservice operations in Daegu. Preference for higher levels of salty taste and food containing higher amounts of salt were lowered. Knowledge regarding the necessity for dietary salt reduction was higher (p < 0.001) than before nutrition education, and salt content in a meal was reduced. As the program progressed, average salt concentrations of soups were significantly lowered (p < 0.05), and there was greater satisfaction with the lower concentration (p < 0.001). This was a positive indication of the program's success. In addition, it was found that subjects who participated in the program several times have changed their preference to lower levels of salty taste and have increased their nutrition knowledge (p < 0.05, p < 0.001). Thus, the positive effect of this 5-week nutrition education program developed for, and applied to, foodservice employees, concerning dietary salt reduction was confirmed.

• 대한지역사회영양학회지
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• 제28권4호
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• pp.269-281
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• 2023

Objectives: This study aimed to examine the frequency of convenience food consumption at convenience stores (CVS) and the CVS usage patterns of middle and high school students as well as to understand students' attitude toward sodium and sugar reduction. Methods: We used an online questionnaire for data collection. The questionnaire comprised five distinct categories: general characteristics, CVS usage, frequency of consumption according to convenience food menus at CVS, attitude toward sodium and sugar reduction, and adherence to dietary guidelines. Results: A total of 75 students from Seoul (14 middle school students and 61 high school students) participated in the study. Most respondents visit CVS 3-5 times a week. CVS are predominantly used during weekdays, mostly during lunch, and dinner. The students mostly checked the caloric content and expiration date as food labeling information. The participants were aware of the need to reduce their sugar and sodium intake. Among frequent CVS convenience food consumers, there was an increased consideration of the need to reduce their sugar and sodium consumption, despite their actual selection of foods with high sugar and sodium content. Additionally, they did not check the sugar and sodium levels indicated in food labeling. Further, the dietary action guide from the Ministry of Health and Welfare were poorly followed by most students. Conclusions: There is a need for nutrition education specifically addressing the sugar and sodium content of the convenience foods predominantly consumed by students. Additionally, educating students with frequent convenience food consumption to actively check the sugar and sodium information on food labels could help promote healthier food choices.

• 동아시아식생활학회지
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• 제10권1호
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• pp.89-97
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• 2000

The goal of this study was to fine the way of reduction on food waste in the university cafeteria. A survey was conducted on the 500 faculty members using Yeungnam University cafeteria , and if illustrate the faculty's use and perception for the reduction of food waste. Its results can be summarized as follows ; 32.0 % of the total users use the university cafeteria everyday, also 56.6% of the users preferred Korean style dish. Female users left more food than the male users resulting in more food wastes. The male users resulting in more food waste and the most leaving food was Kimchi than the other types of foods. The most favorite stew and side dish turned out to be Yukgaejang and Bulgogi respectively, also Kimchibokkumbab was the preffered dish. But they disliked Sunjiguk , Ginger, Jellyfish and Mackerel pike. The preception of male users on the reduction of food waste was lower than that of female users. The best way of food waste treatment recognized by the users were utilizing the waste food as fodder for animals or fertilizer.