• 동아시아식생활학회지
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• 제7권4호
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• pp.475-483
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• 1997

The main purpose of this research is to provide Information regarding the preference and intake of calcium of middle school students in the Daegu area. The results were summarized as follows: The recognition score of calcium of the subjects was male 12.85 and female 12.45, respectively. Also the preference scores of calcium source foods of the subjects were male 3.60 and female 3.49. They preferred ice cream, laver, yoghurt and steamed fish cakes in that order, but they disliked cheese and loach soup. The daily calcium intake was 483.78mg(53.8% of RDA) for males and 545.91mg (68.2% of RDA) for females.

• 한국식품영양과학회지
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• 제42권3호
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• pp.348-354
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• 2013

Tagatose가 장내세균의 성장에 미치는 영향을 알아보기 위하여 in vitro 실험을 하였다. 탄소원 이용능을 알아보기 위하여 탄소원 이용능 검색 배지인 m-PYF medium에 탄소원으로 tagatose와 glucose를 각각 0.5%(w/v) 첨가한 후 여러 장내 세균을 각각 배양하였다. 장내 유해균인 Staphylococcus aureus subsp. aureus, Listeria monocytogenes, Vibrio parahaemolyticus, Salmonella Typhimurium, Pseudomonas fluorescens는 성장이 저해되었지만, 장내 유익균인 Lactobacillus casei는 tagatose가 첨가된 배지에서 glucose가 첨가된 배지에서의 성장과 유사한 성장 곡선을 나타내었다. 이후 tagatose의 이용성 증진 및 다양한 기능적 가치를 부여한 유산균 발효유를 개발하기 위하여 tagatose를 탄소원으로 이용하는 Lactobacillus casei를 접종하여 tagatose를 첨가한 요구르트의 유산균 생육과 산 생성에 미치는 영향 및 요구르트의 품질특성을 조사하였다. Tagatose 첨가 요구르트의 pH는 발효기간 동안 감소하였으며, 적정산도는 pH의 변화 양상과 대체적으로 일치하는 경향을 나타내었다. 생균수는 12시간까지 급격한 증가를 보이다가 그 이후 완만히 증가하여 발효 24시간에는 8.44~8.49 log CFU/mL 범위를 나타내었다. 점도는 대조군보다 tagatose 첨가군이 1,266 cps로 높게 측정되었으며, 관능검사 결과 맛과 종합적인 기호도에서 glucose 첨가군과 유의적인 차이 없이 높게 평가되었다. 요구르트를 $4^{\circ}C$에서 15일간 저장하면서 요구르트의 품질변화를 측정한 결과 pH, 적정산도, 유산균수에는 거의 변화가 없어 우수한 것으로 나타났다.

• Preventive Nutrition and Food Science
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• 제7권3호
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• pp.278-281
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• 2002

The objective of the current study was to determine the influences of dietary proteins and methionine on plasma lipid concentrations. Thirty growing male Sprague-Dawley rats were fed diets similar in all respects except that dietary protein was from either casein, soy protein isolate, or soy protein isolate supplemented with L-methionine (0.24 %). The animals were fed experimental diets ad libitum for nine weeks. Plasma total-cholesterol concentrations were unaffected by the protein source or methionine supplementation. Plasma triglyceride concentrations were lower in rats of methionine supplemented soy protein diets (76 mg/dL) than in the rats fed casein or soy diet (120 mg/dL, 109 mg/dL, respectively). These results indicate that soy protein reduces plasma triglycerides relative to casein in rats fed cholesterol free diets, and that methionine-supplemented soy diets decrease plasma triglyceride concentrations more than soy protein alone.

• 한국시스템다이내믹스연구
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• 제10권3호
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• pp.47-79
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• 2009

The paper examines dynamic relationship among 'Limit to Growth' factors in Korea using causal loop diagram. It also aims to explore policy implications for Korea in overcoming current difficulties and future crisis we may face. For this purpose, five factors -economy, population, resource, environment, food- used in the were adopted as an analytical framework. Findings show that Korea is fragile to external shock such as world economic crisis, food price surge, and resource price -including energy price- hike. High dependency of energy, food and resource on foreign market was found to be a major source of limit to growth in Korea. Furthermore, environmental problems like global warming could be a major external shock that could hit Korea harder than the rest of the world. Policy implications and measures for these problems were discussed too.

• 한국식품조리과학회지
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• 제12권4호
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• pp.481-486
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• 1996

This study was compared with conventional kochujang and the preparation of saccharification kochujanf with the utilization of waste cooked rice, rice cake, bread. Saccharification kochuiang tested to estimated the pH, reducing sugar and changes of organic acid conients, sensory evaluation during the aging at 60 days. Moisture content were increased about B-10% nd crude fat contents were decreased about 20-40% during the aging at 60 days. Change of pH value of kochujang reduces gradually from pH 5.0 up to pH 4.7 during the aging. Total reducing sugar contents of saccharification kochujang reached maximum value at 50 days. The Products of organic acids of during aging were acetic acid, lactic acid, malic acid, tartaric acid and citric acid of the chief of source. Sensory evaluation conducted by fifteen students as panelists showed that were at 1% level significant difference 7 samples in color, flavour, apperance.

• Preventive Nutrition and Food Science
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• 제22권3호
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• pp.191-194
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• 2017

Ocimum gratissimum is a common plant in the tropics and has been used in food and medicine. Its usage in food and medicine could be attributed to its phtyochemical and antimicrobial properties. In this study we investigated the proximate, phytochemical, and antimicrobial attributes of air dried leaves of O. gratissimum. The aqueous extract was found to contain phtyochemicals with alkaloid and saponin present in appreciable amounts. The proximate analysis (crude protein and crude fibre content were 15.075% and 17.365%, respectively) showed that the leaf could be a good source of protein and fibre. The aqueous ethanolic extract of the leaf exhibited activity against a wider range of organisms when compared to the aqueous extract at the investigated concentrations. Aqueous ethanolic extracts of O. gratissimum leaf was active against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Bacillus cereus and the aqueous extract of the leaf was active against P. aeruginosa.

• 한국환경보건학회지
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• 제38권5호
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• pp.386-392
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• 2012

Objectives: This study aims to evaluate the blood concentrations and dietary intake for 24-hour food duplicate of low level polycyclic aromatic hydrocarbons (PAHs). Design: The geometric means of the blood concentrations and dietary intake of 16 PAHs in college student candidates were simply compared with instrumental detection. Methods: The concentrations of 16 PAHs in venous blood and 24-hour food duplicates were analyzed with head-space solid phase microextraction (HS-SPME) of gas chromatography-mass spectrometry. Results: Naphthalene, acenaphthylene, pyrene, benz(a)anthracene, chrysene, and acenaphthene among the 16 analyzed PAHs were simultaneously detected both in venous blood and 24-hour food duplicate samples. Conclusion: The main exposure source of the six PAHs is thought to be oral intake from food through low level non-occupational exposure.

• Preventive Nutrition and Food Science
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• 제17권1호
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• pp.83-86
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• 2012

To support beneficial effects of makgeolli for human health, we investigated for the presence of 1,4-dihydroxy-2-naphthoic acid (DHNA), a bifidogenic growth stimulator (BGS), from commercial makgeolli products. Among eleven makgeolli products (A~K), four showed positive peaks for DHNA in high performance liquid chromatography analysis. Makgeolli product A in particular contained the highest concentration of DHNA (0.44 ppm), as confirmed by liquid chromatography-mass spectrometry. Furthermore, BGS activity of the makgeolli product A was higher than those of products in which DHNA was not detected. These results indicate that makgeolli can be a good source for DHNA and that DHNA-enriched makgeolli could be developed by modifying manufacturing procedures and controlling its microbiota.

• 한국식품영양학회지
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• 제23권4호
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• pp.633-640
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• 2010

This study attempted to investigate use of information for school foodservice management and perception of informations offered on Office of Education homepages according to Daegu and Gyeongbuk nutrition teachers and dietitians. The most frequently used web site information source and information type were 'charged foodservice information sites'(63.5%) and 'information on nutrition or menus'(63.5%), respectively. Subjects belonging to schools that served more meals per day tended to use informations more frequently. Information on 'management of the foodservice production process' showed a low satisfaction level as compared to importance in all groups, and information on 'nutrition education' showed a similar tendency for subjects belonging to schools that served 1 meals per day. Overall, efforts for development and dissemination of information are required to improve the quality and efficiency of school foodservice.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 춘계총회 및 제22차 학술발표회
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• pp.104.2-105
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• 2003

Plant steryl esters have good effects on plasma cholesterol level and are used as functional food ingredient. Conjugated linoleic acid (CLA) presents mainly in animal foods and has a good benefit and medium chain fatty acids (MCFAs) are a rapid energy source for human. In this study, we produced the ${\beta}$-sitosterol esters from CLA and MCFAs using various lipases as catalysts. Among lipases, AYS (from Candida rugosa) was the most effective for synthesis of ${\beta}$-sitosterol esters in the presence of water (24.35% conversion) or hexane (25.33% conversion). The second esterification extent was obtained by lipase AK (from Pseudomonas sp), showing 10.26% conversion in water and 15.94% conversion in hexane, respectively. The reaction condition was 1:3 molar ratio (${\beta}$-sitosterol:fatty acid, 1:3) and stirred (175 rpm) at 55$^{\circ}C$ in water bath shaker for 48h.