• Journal of Nutrition and Health
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• 제15권4호
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• pp.290-300
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• 1982

The study deals with the empirical research on the condition of nutrient intake of low income class which be represented by urban slum and rural area, with the analysis of the factors which might influence on the prevalent condition of nutrient- intake. The method of the research was based on the spot-survey with questionaires. The result is that the levels of nutrient-intake are below the standard requirement level of nutrients in both of urban slum and rural area. The level of nutrient intake in urban slum lies in approximately 50% of the standard requirement level and 80% of the standard requirement level in rural area. The extent of malnutrition was explained in terms of the amount of calorie, protein, calcium and iron. More than half of the population in the community are below the standard requirement level of the nutrient- intake. The problem of malnutrition was serious in urban slum than in rural areas, which made a good contrast with the result of Peru study. Deficiency in calcium was most serious. The factor analysis of the prevalent condition of malnutrition in low class suggests that 1) The function of local market in supplying food is not so effective in the sense that the quality of the foods purchased id the local market is poor. 2) Low level of knowledge, the consequent ignorance and the indifference to the nutrition and the low income led to malnutrition. The level of income and the education were significantly correlated to the nutrient-intake.

• 한국식품조리과학회지
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• 제29권3호
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• pp.283-289
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• 2013

We manufactured the sausages replaced part (8%) of the pork fat (20.8%) with pepper seed powder (1%) and pepper seed oil (7%). The treatment of pepper seed did not affect pH and microbial quality, but decreased TBARS and VBN of sausages. Although the addition of pepper seed hardly changed textural properties of sausages except for increasing cohesiveness, it enhanced sensory characteristics such as taste, appearance, and overall acceptability. As expected, significant reductions were observed in the content of calorie, total fat, saturated fat, and sodium by replacing pork fat with pepper seed oil and pepper seed powder in sausages. Therefore, pepper seed is good enough to improve the sensory and nutritional quality of sausages.

• 한국식생활문화학회지
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• 제8권3호
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• pp.257-266
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• 1993

The purpose of this study was to develop a computer-assisted patients menu planning program for hospital dietetics in order to improve the quality of menu for patients and to release managers from repetitive and routine tasks. Using this program, dietitians can spend more time on professional tasks. Moreover, few studies have been done on computer assisted patients menu planning for patients who need special diets for treatment in domestic hospital dietetics, therefore this program could be a great contribution. A 16-bit personal computer compatible with IBM-PC/AT was used. The data base files and processing program were created by Clipper package ver 5.0. This system can collect a number of meals, plan patients menu and computerize nutrient analysis. The future study will develop program(s) for purchasing, inventory control and data correction. The contents of computerized system are summarized as follows. 1. The number of daily meals of special and general diets given to the patients are collected and saved in database. These data were for the monthly list of meal census which could be printed out on the screen and/or the printer. 2. The menu planning was largely consisted of 2 sections. One was for the patients who require special diets and the other was general diet. And the special diets was divided into 6 sub-sections: diabetic, low-salt, low-fat, low-salt/low-protein, low-fat/low-cholesterol and low residue diets. 3. The nutrient analysis was composed of 11 diet. Sections and diebetic diet was divided into 9 sub-sections according to the calorie requirement. The calculated results were compared with the standards which were established by the hospital dietetic department.

• 대한지역사회영양학회지
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• 제10권2호
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• pp.151-162
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• 2005

This study was conducted to investigate the nutritional status and factors related to dislike of vegetables in the students who avoid eating vegetables in elementary school. The subjects were classified into VDG (vegetable dislike group, 75 children) and control group (69 children) by amount of vegetable left in school feeding. The survey included the items of demographic characteristics, dietary behaviors, nutrition knowledge, food preference, reason for dislike of vegetables and nutrient intake of the subjects. Dietary behavior and nutrition knowledge scores of control group were higher than those of VDG. The average score of food preference was 4.9 and 4.7 in control and VDG groups respectively. The preference score of root vegetables was the lowest in subjects. In the view of nutrient intake, the calorie intake of control group was higher than that of VDG. Protein intake of control and VDG was enough as compared with their RDA. Except vitamin E, most nutrient intake of control group was higher than that of VDG. VDG consumed lower calorie, vitamin A, vitamin $B_2$, vitamin C, Ca, P, Fe and Zn than control group. The scores of the dietary behavior and nutrition knowledge in the subjects were positively related to the status of some vitamins and minerals intake. These results show that the scores of nutrition knowledge and dietary behavior of VDG were lower than those of control, causing low intake of vitamins and minerals such as vitamin A, Ca and Fe.

• 한국식품과학회지
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• 제8권4호
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• pp.263-272
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• 1976

According to the intercombined review of chemical and biological investigation it has been noted that the metabolizable energy per gram dietary protein of mixed diet of daily intake patterned by Korean population has been found 3.4-3.6 Cal., which entails 10-12% level of the protein calorie percentage of total metabolizable energy, the biological value being fallen within the scope 63-73. The structure of dietary protein has revealed that the lysine and isoleucine were primary limiting amino acids and threonine secondary limiting as a general trend, however, it is assumed that the ultimate nutritional effect of dietary protein might be restricted uniformly among regions by the amount of lysine, since the lysine availability has been yielded as low as 72-82% level. As for the net protein utillization NPUst falls in the range of 52-62 and the NPUop 47-58. In either part the mountainous region has demonstrated lowest value and the urban area highest, these trend being obviously associated with the ratio of animal protein relative to the vegetable origin. The net dietary protein calorie percentage (NDpCal %) has been found within the range of 5-7 that may be capable of meeting the requirement for the maintenance of adult, though for the growth it is insufficient. Present level of total caloric intake would not influence on the fate of protein value of prevailing regional diet in terms of caloric restriction, since the present intake of food energy is higher than the lower limit of caloric intake that would impair the biological performance of dietary protein fed ad libitum basis. Based on the protein efficiency, the adequacy of current level of protein intake was analyzed in terms of utilizable protein, and it has been demonstrated that the 37.8g of utilizable protein in the fishery region and 38.2g in the mountainous region were bellow the FAO recommendation. Accordin to the hematological study it may be interpreted that the anemic symptoms of the mountainous region has some possibility of being related to the inferior status of dietary protein in quality as well as in quantity.

• 한국식품위생안전성학회지
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• 제28권4호
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• pp.299-305
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• 2013

2012년 3월부터 2012년 10월까지 광주시내 초 중 고등학교 주변 어린이 식품안전보호구역내 분식점, 길거리음식점 등에서 판매되고 있는 김밥, 떡볶이, 꼬치류, 오뎅, 튀김류 등 식사대용 및 간식용 어린이 기호식품 중 조리식품 124건에 대해서 탄수화물, 지방, 단백질 등 영양성분과 나트륨, 당함량 등을 검사하여 고열량 저영양 식품 해당여부에 대해서 조사하였다. 식사대용 어린이 기호식품 35건 중 토스트 12건이 모두 포화지방과 나트륨의 기준을 초과하여 고열량 저영양 식품에 해당되었고, 간식용 어린이 기호식품 89건 중에서 튀김류 4건과 닭강정 5건이 열량기준을 초과하였고, 또한 슬러쉬 27건 중에서 20건이 당함량을 초과한 것으로 나타나 총 29건이 고열량 저영양식품에 해당되었다. 그러나 이번에 조사한 식품들은 슬러쉬를 제외하고는 모두 저영양 식품 판단의 한 요소인 단백질 함량이 높고, 튀김류 등은 식품의 특성상 지방함량이 많아서 열량이 높고, 모두 조리식품들이기 때문에 식사로 섭취하게 되는 식품과 마찬가지로 나트륨 함량이 높아서 고열량 저영양 식품으로 분류된 것으로 보인다. 따라서 고열량 저영양 식품이라 하더라도 한두 번 섭취한다고 해서 문제가 생기는 것은 아니기 때문에 편식을 피하고 싱거운 맛에 익숙해지도록 하는 노력과 더불어 전체적으로 여러 유형의 식품들을 골고루 섭취하는 등, 올바른 식생활 습관이 어릴 때부터 형성되도록 소비자의 지속적인 노력이 필요할 것으로 생각된다.

• 한국식품영양학회지
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• 제28권2호
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• pp.302-312
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• 2015

본 연구는 비만 여성을 대상으로 1일 300~400 kcal의 섭취 열량을 제한하는 프로그램(대조군)과, 열량의 제한은 없이 음양 체질에 따라 식품의 종류를 선택하는 프로그램(실험군)을 8주간 실시하여 체중 감량 효과를 비교하였고, 결과는 다음과 같다. 1. 대조군과 실험군 모두 체중감량 프로그램 참여 후 유의적인 체중 변화가 있었으며, 대조군은 평균 1.1 kg, 실험군은 2.8 kg의 체중이 감량되었고, 실험군 내에서는 음체질이 3.3 kg, 양체질이 2.3 kg 감량을 보였다. 프로그램 참여 후 대조군과 실험군 모두 체지방, 체질량지수, 허리둘레, 엉덩이둘레가, 실험군은 체지방, 체질량지수, 가슴둘레, 허리둘레, 엉덩이둘레가 유의적으로 감소하였으며, 실험군이 대조군에 비해 감소폭이 더 큰 경향을 보였다. 2. 대조군의 경우, 1일 섭취 열량이 프로그램 실시 전 2,061.0 kcal에서 실시 후 1,588.4 kcal로 약 17%가 감소하였다. 반면, 실험군은 프로그램 실시 전 1,679.6 kcal 에서 체중감량 프로그램 실시 후 1,810.6 kcal로 약 7% 증가하는 상반된 결과가 나타났다. 영양소 섭취 상태를 살펴보면 대조군은 체중 감량 프로그램 실시 후 지방과 단백질, 당질, 나트륨, 콜레스테롤, 나이아신, 비타민 $B_1$, 아연, 인, 칼슘의 섭취가 각각 유의적으로 감소하였다. 실험군은 탄수화물과 식이섬유, 칼슘, 인, 철분, 비타민 A, 비타민 $B_2$, 비타민 C의 섭취량이 유의하게 증가하였다. 3. 대조군과 실험군 모두 프로그램 실시 전 음양 식품의 섭취빈도에 차이가 없었으나, 프로그램 실시 후 실험군에서 양체질인은 음성식품을, 음체질인은 양성식품을 섭취하는 빈도가 유의하게 증가하였다. 4. 프로그램 실시 후 대조군은 헤모글로빈 수치가 유의적으로 감소하였으나, 실험군은 헤모글로빈 수치가 유의적으로 증가하였고, 혈당, 혈중 총 콜레스테롤과 중성지방이 유의적으로 감소하였다. 이상과 같이 본 연구에서는 체질식이를 섭취한 경우, 체중감소가 더 효과적으로 나타나고, 영양소 섭취상태도 개선되는 것으로 나타났다. 이에 앞으로 식습관과 질병의 연관성 및 질병에 따른 체질식품의 효과 유무에 대해 더 많은 연구가 필요하다고 사료된다.

• 한국식품위생안전성학회지
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• 제39권3호
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• pp.281-287
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• 2024

본 연구는 유통 주류의 당류 함량 및 저칼로리 감미료의 사용 실태를 조사하고자 탁주 10건, 약주 6건, 청주 5건, 맥주 5건, 과실주 12건, 소주 5건, 일반증류주 5건, 리큐르 9건, 기타주류 15건을 수거하여 총 72건을 검사하였다. 당류와 알룰로스는 HPLC-RI로 분석하였고 감미료 5종은 HPLC-UV와 LC-MSMS를 이용하였다. 전체 주류의 당류 평균함량은 4.13±5.16 g/100 g 이었으며, 유형별로는 발효주(탁주, 약주, 청주, 맥주, 과실주) 0.00-8.92 g/100 g, 증류주(소주, 일반증류주, 리큐르) 0.00-30.55 g/100 g, 기타 주류는 0.14-17.02 g/100 g의 분포를 보였다. 당류의 함량이 가장 높은 유형은 리큐르로 평균 검출 농도가 100 g 당 12.41±9.66 g였다. 저칼로리 감미료의 함량은 아세설팜칼륨 28.6-121.5 mg/kg, 사카린나트륨 42.3 mg/kg, 아스파탐 34.1-141.5 mg/kg, 수크랄로스 23.3-88.1 mg/kg로 나타났으며 사이클라메이트와 알룰로스는 모든 주류에서 검출되지 않았다. 72건의 주류 중 24건에서 감미료가 검출되었으며, 검출된 감미료 사용량은 모두 식품첨가물 기준 이내였다.

• 한국식품영양과학회지
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• 제34권1호
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• pp.57-65
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• 2005

본 연구는 산야초 추출물이 함유된 식사대용식을 이용한 초저열량 식사요법의 체중감량과 건강개선에 미치는 효과를 평가하고자 실시되었다 그 결과 식사대용식을 이용하여 초저열량 식사요법을 한 성인 비만여성들의 경우 일반 음식으로만 초저 열량 식사요법을 한 성인 비만여성들보다 체중과 체지방율이 유의하게 감소하였음을 알 수 있었다. 건강관련 인자는 두 군간에 유의한 차이는 없었으나 산야초 추출물이 함유된 식사대용식을 섭취한 군내에서 식사중재 기간 동안 유의하게 지질 개선 효과가 있었다. 한편, 산야초 추출물이 함유된 식사대용식의 맛에 대한 기호도도 긍정적으로 평가되었다. 그러므로, 본 연구에서 사용된 산야초 추출물을 주성분으로 하여 제조된 식사대용식은 향후 임상에서 비만치료제로 응용함에 있어 크게 도움이 될 것으로 사료된다. 단, 앞으로 요요 현상의 가능성에 대한 보다 장기간에 걸친 임상연구가 이루어져야 할 것으로 사료된다.

• 대한지역사회영양학회지
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• 제10권4호
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• pp.525-535
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• 2005

This study was conducted to investigate the effect of a 3 week low calorie diet (LCD) and a 9 week of behavior modification (BM) program on the weight loss, mineral and vitamin status in 22 obese women. The subject were healthy, obese (PIBW> $120\%$) women aged 20 - 50 Yr and not taking any medications known to influence body composition, mineral or vitamin metabolism During the LCD program, subjects were provided commercial liquid formulas with 125 kcal per pack and were instructed to have a formula for replacement of one meal and at least one regular meal per day within the range of daily 800 - 1200 kcal intake. During the BM program the subjects weekly attended the group nutrition counseling session to encourage themselves to modify their eating behavior and spontaneously restrict their energy intakes. The BM program focused on stimulus control, control of portion sizes and modification of binge eating and other adverse habits. The initial mean energy intake of subjects was 2016.9 $\pm$ 129.8 kcal ($100.8\%$ of RDA) and dropped to 1276.5 $\pm$ 435.7 kcal at the end of a 3 week of LCD program and elevated to 1762 $\pm$ 329.3 kcal at the end of a 9 week of BM program. Carbohydrate, protein and fat intakes were significantly decreased at the end of the LCD but carbohydrate was the only macro nutrient that showed significant decrease (p < 0.05) at the end of the BM program compared to baseline. Calcium and iron intakes decreased significantly (p < 0.01, respectively) with no significant changes in other micronutrients at the end of the LCD. The mean weight of the subjects decreased from 73.8 $\pm$ 8.0 kg to 69.2 $\pm$ 7.7 kg with LCD and ended up with 67.7 $\pm$ 7.1 kg after 9 weeks of BM. The 3 weeks of LCD reduced most of the anthropometric indices such as BMI, PIBW, fat weight, wast-to-hip ratio and subscapular and suprailiac skinfold thickness. The 9 weeks of behavior modification showed slight change or maintenance of each anthropometric measurements. Weight loss and decreased WHR with the diet program induced significantly decreased systolic blood pressure. SGOT, SGPT and serum insulin levels with improved serum lipid profiles. Biochemical parameters related to iron status such as hemoglobin, hematocrit were significantly decreased (p < 0.01) at the end of the LCD. But their mean values were within normal range. The mean serum 25 (OH) vitamin $D_3$ level significantly increased after whole diet program. Serum folate level significantly decreased after 12 weeks of diet program. In conclusion 3 weeks of LCD brought 4.6 kg reduction in body weight without risk of iron, zinc or vitamin D deficiency and 9 weeks of the BM was effective to maintain nutritional status with slightly more weight reduction (1.5 kg). However calcium intake and serum folate should be monitored during the LCD and BM because of increased risk of deficiencies.