• Journal of Nutrition and Health
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• 제37권3호
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• pp.223-235
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• 2004

A functional ability and adequate nutritional status are the major determinants of health status, Self-rated health (SRH) is a worldwide method to assess health status and it is recognized as a predictor of morbidity and mortality in the elderly, This study was designed to evaluate the functional ability and nutritional risk according to SRH in the elderly. Four hundred nine free-living elderly people (118 male, 291 female), aged $\geq$ 65 years were interviewed by trained interviewers using structured questionnaires including demographic information, SRH, anthropometric measurements, functional ability, general health status, and nutritional risk. SRH was divided into three status such as “Good”, “Moderate” and “Poor” status. And all the data were analyzed by oneway ANOVA, spearman correlation, and x$^2$ analysis using SPSS 9.0 version at p 〈 0.05. Of all the subjects, 48.9％ perceived their health status as “poor”, and their functional abilities (activities of daily living, instrumental activities of daily living) were more impaired than their counterparts (“good” and “moderate”). Poor self-rated health was also related to: a higher prevalence of illnesses (p 〈 0,001) especially in hypertension, arthritis. Self-rated health was significantly related to food security (p 〈 0.001), food enjoyment (p 〈 0.001) ,and nutritional knowledge (p = 0.0 13). Also NSI checklist total score was the highest in “poor” health status (p 〈 0.001). Better self-rated health was related to better food security, and better food enjoyment. However, smoking, alcoholic intake, exercise, eating behaviors, and demographic characteristics were not significantly different among the three SRH status. SRH was closely related to chronic diseases, functional ability, and nutritional risk in the elderly. Therefore, public health strategies for the elderly should be focused on the elderly who are “poor” in SRH, to improve nutritional status and functional ability, and to reduce risk factors of chronic diseases.

• 한국IT서비스학회지
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• 제20권6호
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• pp.1-16
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• 2021

The health functional food market continues to grow, and according to that trend, the subdivision sales of personalized health functional foods, which have been legally prohibited, will be operated as a special regulatory pilot project. Personalized health functional food recommendations have a variety of personalized indicators to consider, and it is believed that algorithmic methods will be needed to proceed in a customized manner considering all of them. This study aims to contribute to the development of the AI-based health functional food recommendation service by studying factors that affect the use of the AI-based health functional food recommendation service. This paper analyzed the intention of use for AI-based health functional food recommendation service based on the information system success model and Technology Acceptance Model. This study considered information quality factors, service quality factor, and system quality factor as independent variables influencing perceived usefulness, perceived ease of use and trust. For empirical analysis, 406 questionnaires were used and the collected data were performed using AMOS 22.0 and SPSS 22.0. Research has shown that the accuracy, timeliness, empathy and availability have a positive effect on usefulness. Understandability and availability has been shown to have a positive effect on ease of use. The accuracy, understandability, empathy and availibility has been shown to have a positive impact on Trust. Usefulness, ease of use and trust all have been shown to have a positive influence on intention of use.

• Preventive Nutrition and Food Science
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• 제21권1호
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• pp.1-8
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• 2016

Increasing knowledge on the link between diet and human health has generated a lot of interest in the development of functional foods. However, several challenges, including discovering of beneficial compounds, establishing optimal intake levels, and developing adequate food delivering matrix and product formulations, need to be addressed. A number of new processes and materials derived from nanotechnology have the potential to provide new solutions in many of these fronts. Nanotechnology is concerned with the manipulation of materials at the atomic and molecular scales to create structures that are less than 100 nm in size in one dimension. By carefully choosing the molecular components, it seems possible to design particles with different surface properties. Several food-based nanodelivery vehicles, such as protein-polysaccharide coacervates, multiple emulsions, liposomes and cochleates have been developed on a laboratory scale, but there have been very limited applications in real food systems. There are also public concerns about potential negative effects of nanotechnology-based delivery systems on human health. This paper provides an overview of the new opportunities and challenges for nanotechnology-based systems in future functional food development.

• 기술사
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• 제36권6호
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• pp.78-81
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• 2003

Physiologically functional food is a type of the processed foods showing bioactivities in a living body. Physiologically functional food is a healthy food reinforcing biofunctional abilities of the precaution and recovering of the illness, immunity reinforcement. bio - rhythm control, aging repression and cancer precaution, etc. The consumers are taking to expect the improvement of national health and extention of life span. etc., Physiologically functional food must be able to be ingested briefly and taken in the surroundings easily and the reasonable price. To achieve this goals, it is necessary to positive support of the authorities concerned, technique development of an educational - Industrial cooperation. establishment of reasonable standard and right understanding of the consumers on physiologically functinal food.

• Journal of Microbiology and Biotechnology
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• 제16권4호
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• pp.497-504
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• 2006

Glycosides are important functional materials in foods. Transformation, especially hydrolysis, of the sugar moieties tends to improve the functional properties of the administered glycosides in vivo. Various probiotic bacteria and edible food-grade fungi such as bifidobacteria, lactobacilli, leuconostocs, yeasts, and aspergilli are potential industrial microorganisms to transform glycosides of ginsenosides from ginseng, platycodin saponins from Platycodon grandiflorum, Trignoella foenum-graecum (TFG) saponins, and isoflavones from soybeans and Puerariae radix, respectively, by fermentation or enzymatic reaction. In this review, various transformation pathways bearing potential significance with respect to the changes in structure and function of the various glycosides from the food materials will be introduced. In conclusion, the proper combination of food microorganisms and transformation conditions will improve the functionality and the sensory value and reduce the cytotoxicity of the functional glycosides present in various functional food raw materials.

• 식품과학과 산업
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• 제48권4호
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• pp.4-10
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• 2015

• Preventive Nutrition and Food Science
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• 제5권1호
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• pp.42-47
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• 2000

For the development of functional food for hair-growth stimulation, this study has tried an in vivo and clinical test. As an in vivo test male Sprague Dawley rats and as a clinical test 27 baldheaded or loosehaired men were recruited. Before the experiment, the total hair count in 6 $\textrm{mm}^2$ of the designated area was 46.5. In four weeks and eight weeks of the functional food feeding it increased to 61.8 and 75.3, respectively. Hence the net increase was totaled at 62% in eight weeks. Also, depilation was decreased by 28%. Before the experiment, average hair loss was 65.7. In four weeks and eight weeks of the functional food feeding it decreased to 55.2 and 47.3, respectively. LDL and phospholipids were decreased by 42% and 36%, respectively during that period. However, HDL was increased by 21%. Forty percent of the subjects responded that itching of head skin was reduced and 34% responded to have reduced dandruff. No side-effects among the subjects were examined and no other blood pa-rameters were significantly affected by the diet. The results in this study suggest that biotin-rich functional food may stimulate cholesterol and lipid metabolism and blood flow leading to the growth of new hair and prevention of hair loss.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2018년도 춘계학술발표회
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• pp.71-71
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• 2018

The aim of this study was to prepare a new functional food with enriched bioactive compound by the combination of Tartary buckwheat and bean flour mixes. Two types of bean such as: black bean and white bean with the ratio of 5, 10, 15 % were used to develope a food formulation. The solid formulation of functional food was prepared by the hot melt extrusion process (HME) at the temperature of 60, 90, $120^{\circ}C$. Total phenolic content (TPC), total flavonoid (TF) and DPPH were analysed of the prepared food by the use of spectrophotometer. Results demonstrated that TPC (254 mg/g), TF (18.22 mg/g) and DPPH (88%) were significanlty increased in the receipe of 10% black bean and 90% Tartary buckwheat mixes among the formulation at $90^{\circ}C$. As therefore, it is concluded that the optimum ratio of bean and Tartary buckwheat flour mixes should be considerd for the preparation of high quality functional food.

• 한국축산식품학회지
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• 제39권2호
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• pp.296-308
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• 2019

Although the yellow mealworm (Tenebrio molitor L.) is a promising alternative protein source, the effects of processing conditions on functional properties are unclear. In this study, a protein extract of yellow mealworm larvae (PEYM) was subjected to different heat temperature ($55^{\circ}C$, $75^{\circ}C$, and $95^{\circ}C$) with different time (20, 40, and 60 min) to evaluate the functional properties and protein oxidation. Different heat temperature treatment significantly affected the exposure of surface hydrophobicity of the proteins and protein molecule aggregation, which reached maximum levels at $95^{\circ}C$ for 60 min. Protein oxidation was inversely proportional to the temperature. Both the highest carbonyl value (1.49 nmol/mg protein) and lowest thiol value (22.94 nmol/mg protein) were observed at $95^{\circ}C$ for 60 min. The heating time-temperature interaction affected several functional properties, including solubility, emulsifying potential, and gel strength (GS). Solubility decreased near the isoelectric point (pH 5 to 6). As the temperature and heating time increased, emulsifying properties decreased and GS increased. The oil absorption capacity and foaming properties decreased and the water absorption capacity increased. These results confirmed that PEYM is a suitable source of proteins for processing and applications in the food industry.

• 한국축산식품학회지
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• 제30권5호
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• pp.703-716
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• 2010

본 연구는 유럽과 오세아니아의 선진국형 기능성 축산물 및 식육제품의 운영현황 및 관리방안을 연구 분석함으로서 국내 실정에 부합되는 규격기준 표준화와 관리방안 및 제도를 마련하는데 있어서 기초 자료를 제시하는데 있다. 우리나라를 비롯하여 전 세계적으로 국제경쟁력 강화 차원 등의 여러 여건 변화로 식품의 3차적 기능이 점차 강조되고 있다. 따라서 우리나라 자체적으로 기능성 축산물에 대한 정확한 정의와 범위를 확립하는 것이 시급하다. 식품에 기능성 표시를 허용하는 것은 이미 국제적인 대세이다. 유럽과 오세아니아에서도 별도의 기능성 축산물에 관한 법률이나 관리제도가 없으나 식품의 기능성 강화 측면에서 영양표시기준(nutrition claims)과 건강표시기준(health claims)을 통해 식품을 관리하고 있다. 강화 영양소에 대한 표시기준은 일부에 국한되어 있어 이들 기준을 사용하여 국내의 기능성 축산물 및 식육가공품에 적용할 경우, 기능성 지표물질 및 허용량의 설정이 반드시 이루어져야 할 것으로 보이며, EU와 호주 뉴질랜드에서 운영하는 제도 이외의 다른 선진국의 사례를 바탕으로 기능성 축산물에 대한 표준화가 이루어져야 할 것으로 보인다. 또한 기능성 축산물 및 식육제품의 표시를 확립하기 위해서는 현재 시중에 유통되고 있는 제품에 사용되는 기능성 소재 조사 및 각 기능성 소재가 인체에 유해한지 안전성에 대한 연구가 필요하며, 이들 소재의 적정 사용범위 설정을 위한 data base를 확립하기 위해 많은 실험적인 연구가 요구된다.