• 한국식생활문화학회지
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• 제22권6호
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• pp.775-782
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• 2007

Dietary behavior of the elerly over 65 and local products in Yeongi Chungnam were studied during busy farming season and meal menu was developed based upon the information surveyed. In allowance, 45% of them lived with less then one hundred thousand won but 95% had their own residence(P<0.001). The dental health conditions of the male and female elderly did not show significant differences but had tendencies of bad conditions with 68% and 80%, respectively. Percentage of using denture at least one side was only 48%(P<0.05). Meal preparation was mostly done by 75% of the female elderly and only 64% of the elderly in the area took meals regularly. Recommended intakes(RIs) of calorie, protein, dietary fiber, calcium for the elderly were significantly very low(P<0.001), but those of sodium were high(P<0.05). Meal menu was developed for the meal service introduction in the pavilion of the elderly with considerations of the food habits, nutritional status, and local products studied.

• 한국식품조리과학회지
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• 제29권5호
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• pp.511-523
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• 2013

This research involved a survey on the dietary patterns of children and adolescents living in group homes, to find out their wrong eating habits and to devise measures for correcting their problems. The BMIs of the subject children and adolescents in group homes were measured, and the result showed that although many of them appeared to have normal weights, about 42.2% were actually underweight. Most of them had meals regularly, three times a day at fixed times. However, half of them frequently skipped breakfast because of the lack of time in the morning. In addition, more than half of them had the habit of having imbalanced diets, especially with low vegetable intake. The score for their satisfaction toward meals at group homes were highest (3.97) with the taste of food, while it was relatively lower (3.61) with the variety of food than with the other items. The average score for their snack intake was 3.47, showing that the majority of them had the habit of eating snacks, while the largest portion (26.0%) of them preferred bread and cookies. According to the result of the analysis on their food intake, overall calorie intake was about 82~96% of estimated energy requirements, while that of the male subjects aged 12 or older was about 82% of the standard energy requirements. Their overall intake of calcium and potassium was lower than recommended nutrition intake, but sodium intake was higher than 3 times recommended intake. Especially, in addition to calcium and potassium, the male subjects aged 15 or older showed low intake of dietary fiber, iron, zinc, riboflavin, niacin, vitamin C and folate also; whereas the female subjects aged 15 or older showed low intake of iron, zinc, riboflavin and folate also. Taken together, it was concluded that government level of dietary life-related support and management would be necessary for the healthy growth and development of children and adolescents in group homes.

• Journal of Nutrition and Health
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• 제33권7호
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• pp.763-773
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• 2000

On the basis of the concept retained in nutition label(NL) the consumer's perception use and demand on NL nutrition knowledge(NH) purchase of nutrient controlled food and dietary modification for health were examined. The subjects were 1203 house wives mainly in the age of 30-40 and self administered questionnaire was employed. The results were as follows. Subjects' demand on nutrition information was greater while the availablity and usefulness of NL was unsatisfactory. The purchase frequencies of nutrient controlled foods were higher compared to NL reading. The use comprehenison reliability of nutrition information were better in high NK group compared to low NK group except the reliability on health claims. The required nutrients for content information were in the order of calorie Ca cholesterol Fe protein and total fat. The demand for nutrient content information was carrelated with intention of subjects' dietary modification but not the use of NL. These results indicate that NL be a good source of nutrition information and the consumers' demand for NL was based on their dietary purpose though the use of NL was unconfirmed.

• 한국식품과학회지
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• 제45권6호
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• pp.754-762
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• 2013

본 실험에서는 바나나향 우유와 커피시스템에 저칼로리 감미료를 첨가할 때 설탕 대비 상대감미도를 측정하고자 하였다. 아울러 바나나향 우유와 커피시스템에서 유지방과 식물성크림이 각 시스템의 관능적 특성에 끼치는 영향을 함께 보고자 하였다. 감미료의 종류는 설탕과 더불어 대체감미료로 tagatose, xylose, erythritol, sucralose, 그리고 효소처리 stevia를 분석하였다. 바나나향 우유의 경우 설탕 5% 첨가 수준을 기준으로 이전 연구에서 도출된 수용액상의 상대감미도를 적용하여 각 대체 감미료의 농도를 이에 맞게 첨가하였으며 커피시스템의 경우 설탕 5.9% 농도 수준으로 적용하여 실험을 진행하였다. 각 감미료 별 적용된 설탕 대비 상대감미도는 다음과 같다: Tagatose 0.83배, xylose 0.63배, erythritol 0.60배, sucralose 556배, 그리고 stevia 64배이다. 각 감미료가 바나나향 우유시스템과 커피시스템에서 발현되는 단맛강도와 기타 관능적인 특성을 이해하기 위해 묘사분석 전문 패널 10명을 활용하여 묘사분석을 실시하였다. 실험결과 바나나향 우유시스템의 경우 stevia를 제외하고는 일반수용액상의 상대감미도와 동일하였으며 stevia는 상대감미도가 감소하였다. 식물성크림 첨가 커피도 동일한 경향을 보였으나 블랙커피의 경우 stevia 외에 xylose와 tagatose의 상대감미도 또한 감소하였다. 바나나향 첨가 우유시스템의 경우 설탕 첨가 시료와 감미질이 유사한 시료는 tagatose와 sucralose 첨가 시료였던 반면 커피시스템의 경우 tagatose와 erythitol첨가 시료인 것으로 나타났다. 지방함량에 따라 바나나향 우유와 커피시스템의 관능적 특성은 매우 달라지는 것으로 분석되었다. 본 연구에서는 기존 수용액상 도출된 감미도가 적용되는 식품시스템에 따라 새롭게 조정되어야 하며 설탕을 대체할 최적 감미료는 적용되는 식품시스템에 따라 달라진다는 것을 보여 주었다.

• 한국식품영양학회지
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• 제30권3호
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• pp.552-559
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• 2017

This research investigated quality characteristic and sensual characteristic of Chilhyanggye recipe comparing to general Samgyetang, through restoring the recipe recorded in old documents. pH appeared 6.60, high in control group, while Ungchu and Baekssemi Samgyetang displayed respectively 6.42, 6.41, no significant difference from control group, however Ungchu and Baekssemi chilhyanggye displayed 5.89, 5.90, significantly low. Brightness of breast appeared significantly high in Baekssemi Samgyetang however reddishiness appeared high in Ungchu Chilhyanggye, while yellowishness appeared high in Baekssemi Chilhyanggye compared to other groups. Brightness of chicken leg appeared highest in Baekssemi Chilhyanggye, significantly higher than other groups (p<0.05). Reddishness appeared higher in control group, however appeared low in Samgyetang. Brightness value of soup appeared very high in control group, Ungchu, and Baekssemi Chilhyanggye, which seems to be due to difference in chicken recipe. In case of reddishness, Ungchu Chilhyanggye appeared the highest, and significantly high in order of Baekssemi Chilhyanggye, Baekssemi Samgyetang (p<0.05). Yellowishness appeared significantly high in control group (p<0.05). Hardness of intensity of breast appeared highest in Ungchu Samgyetang and Ungchu Chilhyanggye, and in order of Baekssemi Samgyetang, Baekssemi Chilhyanggye, which seems to be the result of diversity of breed and using vinegar in recipe. Investigation of preference appeared significantly high in color, fragrance, taste, and overall preference in Ungchu and Baekssemi Chilhyanggye compared to control group and Samgyetang (p<0.001). Ungchu Chilhyanggyetang appeared significantly high in overall preference (p<0.001). Calorie appeared higher in Baekssemi compared to Ungchu, while Samgyetang displayed higher value than Chilhyanggye. Carbohydrate appeared higher in Samgyetang than Chilhyanggye. Crude protein content appeared higher in Ungchu breed than Baekssemi breed, on the contrary, crude fat appeared low. Saturated fat and cholesterol apepared lower in Ungchu than Baekssemi.

• Journal of Nutrition and Health
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• 제30권3호
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• pp.286-298
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• 1997

This study was aimed at examining the pattern of dietary fat intake of 120 university female students living in Kongju city in order to provide baseic data for establishing the dietary grideline of desirable fat intake. The subjects were divided into three groups according to living arrangenment ; family home(FH), or dormitory(DM), or self-boarding house(SB). Fat consumption of subjects was surveyed by two-day food records, and profiles of fatty acid and cholesterol taken were calculated based upon the data reported their contents of foods. The result was that mean daily fat intake was 42$\pm$2g for FH, 48$\pm$4g for DM and 41$\pm$3g for SB. The calorie intake by fat was 20.8, 21.5, and 20.4% respectively. The ratio of P/M/S was 1.3/1.7/1 for FH, 1.3/1.6/1 for DM and 1, .5/1.5/1 for SB. And the ratio of n-6/n-3 fatty acid was 5.2/1 for FH, 8.3/1 for DM and 7.2/1 for SB. Daily cholesterol intake was 208$\pm$20mg for FH, 223$\pm$29mg for DM and 251$\pm$27mg for SB. In addition, intake of n-3 fatty acid was 1.2$\pm$0.2g for FH, 0.9$\pm$0.1g for DM and 1.2$\pm$0.2g for DB. Considering the food source of fatty acids, saturated fatty acid and monounsaturated fatty acid were taken primarily from animal foods, especially milk and milk products, and n-6 polyunsaturated fatty acid was taken from vegetable oils and fats. As a major source of n-3 fatty acid, linolenic acid was obtained through vegetable oils and fats, and eicosapentaenoic acid and docosahexaenoic acid were provided by fishes and their products. There patterns of fatty acid intakes did not differ according to living arrangement. The above results showed that intakes of fat and cholesterol, and ratios of P/M/S and n-6/n-3 fatty acid were overall desirable in all groups. However, intake of n-3 fatty acid was low in all groups. Therefore, consumption of perilla oil, legumes and fishes as a source of n-3 fatty acid should be increased by substituting other food source which provide fats and oils because calorie intake by fat was enough in these subject.

• Nutrition Research and Practice
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• 제8권4호
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• pp.469-475
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• 2014

BACKGROUND/OBJECTIVE: The goal of the present study was to investigate the effects of moderate caloric restriction on ${\beta}$-cell function and insulin sensitivity in middle-aged obese Korean women. SUBJECTS/METHODS: Fifty-seven obese pre-menopausal Korean women participated in a 12-week calorie restriction program. Data on total cholesterol (TC), high density lipoprotein cholesterol (HDL-C), low density lipoprotein cholesterol (LDL-C), triglycerides (TG), and fasting serum levels of glucose, insulin, C-peptide, blood pressure, leptin and anthropometrics were collected. A dietary intake assessment was based on three days of food recording. Additionally, ${\beta}$-cell function [homeostasis model assessment of ${\beta}$-cell (HOMA-${\beta}$), insulinogenic index (ISI), C-peptide:glucose ratio, and area under curve insulin/glucose ($AUC_{ins/glu}$)] and insulin sensitivity [homeostasis model assessment for insulin resistance (HOMA-IR), Quantitative insulin-sensitivity check index (QUICKI) and Matsuda index (MI)] were recorded. RESULTS: When calories were reduced by an average of 422 kcal/day for 12 weeks, BMI (-2.7%), body fat mass (-10.2%), and waist circumference (-5%) all decreased significantly (P < 0.05). After calorie restriction, weight, body fat percentage, hip circumference, BP, TC, HDL-C, LDL-C, plasma glucose at fasting, insulin at fasting and 120 min, $AUC_{glu}$ and the insulin area under the curve all decreased significantly (all P < 0.05), while insulin sensitivity (HOMA-IR, QUICKI and Matsuda index) measured by OGTT improved significantly (P < 0.01). CONCLUSIONS: Moderate weight loss due to caloric restriction with reduction in insulin resistance improves glucose tolerance and insulin sensitivity in middle-aged obese women and thereby may help prevent the development of type 2 diabetes mellitus.

• Journal of Animal Science and Technology
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• 제62권2호
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• pp.111-120
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• 2020

The definition of meat analog refers to the replacement of the main ingredient with other than meat. It also called a meat substitute, meat alternatives, fake or mock meat, and imitation meat. The increased importance of meat analog in the current trend is due to the health awareness among consumers in their diet and for a better future environment. The factors that lead to this shift is due to low fat and calorie foods intake, flexitarians, animal disease, natural resources depletion, and to reduce greenhouse gas emission. Currently, available marketed meat analog products are plant-based meat in which the quality (i.e., texture and taste) are similar to the conventional meat. The ingredients used are mainly soy proteins with novel ingredients added, such as mycoprotein and soy leghemoglobin. However, plant-based meat is sold primarily in Western countries. Asian countries also will become a potential market in the near future due to growing interest in this product. With the current advance technology, lab-grown meat with no livestock raising or known as cultured meat will be expected to boost the food market in the future. Also, insect-based products will be promising to be the next protein resource for human food. Nevertheless, other than acceptability, cost-effective, reliable production, and consistent quality towards those products, product safety is the top priority. Therefore, the regulatory frameworks need to be developed alongside.

• 한국식품영양과학회지
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• 제8권1호
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• pp.71-74
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• 1979

To evaluate the results of nutritional education in junior college, the content of lunch box of junior college students were surveyed. Among 749 students in Gunsan Fisheries Junior College, 325 men who had carried a lunch box were selected as subject. All the nutrients except vitamin D given in Recommended Daily Dietary Allowances for Korean people, and foods in lunch box were also considered as a food groups. To see how many students had interests about their own nutrition, people who packed lunch box were also checked. The results obtained from this survey were: 1. All the nutrients except calcium and iron of lunch box were low when compared with Recommended Daily Dietary Allowances of Korean people. 2. Vitamin A was approximately similar to the Recommended Daily Dietary Allowances for Korean people. 3. Over 50% of calorie, protein and niacin were provided by main food, although other nutrients were principally from supplemental foods. 4. Supplemental foods were few in kinds and chiefly salty foods such as preserved and processed foods in the lunch box. 5. There may be a fault in nutritional education in junior college because there were few students who had an interest in their own nutrition.

• 한국식품조리과학회지
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• 제12권1호
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• pp.60-73
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• 1996

This study was undertaken to investigate the effect of cereals on the physicochemical and sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. Noti made from the steamed glutinous rice flour, glutinous Chinese millet flour, glutinous millet flour or glutinous Indian millet flour is saccharified with malt, and then pan-fried. Noti also has sweet taste without sugar added. In addition, Noti has elastic characteristic, high calorie and good flavor. Long storage makes it better taste. In this case, Noti was made from the steamed glutinous rice flour. By the sensory evaluation, color, flavor and moistness were unfavorable according to the storage. Consistency was not strongly increased when comparing with the common rice cake depending upon the storage. The texture tended to increase by storage period. Optimum conditions of the safe storage and overall acceptability were to add 15% malt and keep 6hr saccharification time at 60$^{\circ}C$. During the period of storage for 90 days, reducing sugar content was similar, moisture content was low and maintained, and the acid value was not increased abruptly. The hardness was not increased rapidly and fungal growth was considerably low. Cohesiveness and elasticity were increased during storage.