• 한국식품영양학회지
• /
• 제27권4호
• /
• pp.716-724
• /
• 2014

This study was conducted as a comparative analysis, using the SPSS 17.0 program for a survey conducted from March to July 2013, on the level of perception and preference factors of Koreans and Americans residing in Virginia, USA(89 male and female adults of 20 years of age or above). For the information on the degree of obesity, a survey was used and the subjects provided with their heights and weights. The researcher used this data to calculated their BMI and distinguished the degrees of obesity. For the BMI, the obesity diagnosis of Korean Society for the Study of Obesity was used for Koreans, and the WHO's obesity diagnosis on adults were employed for Americans. First, regarding the Korean participants, the level of obesity appeared in the order of normal (79.6%), overweight (14.3%), and underweight (6.1%). Also, the level of perceptions of their health conditions appeared in the order of average (51.7%) and good (34.7%). No one perceived their health to be in poor condition. Meanwhile, for the American participants, the order was as follows: overweight at about 45%, normal weight at about 35%, obesity at about 12.5%, and underweight at about 7.5%. In terms of the level of perception of health during ordinary times, about 55% of the American participants answered that they are in good health. Therefore, the Americans were found to perceive their health to be in relatively better condition than the Koreans residing in the USA. Also, concerning the level of interest in health while eating food at ordinary times, the American participants were discovered to be more interested (about 62.5%) than the Korean participants. The research on their preference for salty taste was conducted as a survey, and the subjects were asked to choose an item according to their subjective feeling. Regarding the preference for salty taste, both Koreans and Americans residing in the USA responded as moderate. However, a higher proportion of Americans than Koreans responded to favor salty taste. Concerning the reason for their preference for salty taste, Koreans responded with various reasons whereas Americans mostly responded that it is because they eat salty food frequently. For any changes in dietary behavior related to eating salty food, both Korean and American respondents thought that the amount of their daily intake of salt is appropriate and that they consider taste as most important in selecting a snack. Based on the above data, the results of this research indicate a need for actual improvement in the diet with regard to salty food along with diverse policies for promoting life with a low salt diet in future.

• 한국식품과학회지
• /
• 제47권6호
• /
• pp.751-756
• /
• 2015

소금의 과량 섭취가 건강에 유해한 영향을 미칠 수 있어 이를 해결하기 위한 다양한 연구가 진행되고 있다. 최근 우리나라의 전통 발효 식품인 간장, 액젓 등이 짠맛을 증진한다는 보고가 있어 이에 대한 연구가 활발히 이루어지고 있다. 본 연구에서는 어간장과 액젓의 주요 재료로 사용되는 멸치를 효소 가수분해한 eHAP의 짠맛 증진 효과에 대해 살펴보았다. 동일한 소금농도의 용액에 eHAP의 첨가량을 달리하였을 때 첨가량이 증가할수록 짠맛 증진효과도 증가하여, 50 mmol/L의 용액에 2%의 eHAP를 첨가하였을 경우 $67.79{\pm}6.35%$의 짠맛 강도를 인지하였으며, 용액의 소금농도가 높을수록 eHAP의 첨가에 따른 짠맛 증진효과가 더 크게 나타났다. 이러한 짠맛 증진 효과는 멸치 단백질 가수분해물에 다량 함유하고 있는 $\small{L}$-lysine과 $\small{L}$-arginine과 감칠맛을 나타내는 glutamic acid와 aspartic acid에 상호작용에 의한 것으로 보인다. 0.1%에서 2%까지 eHAP의 첨가량을 달리하였을 경우 최소 0.37%에서 최대 35.58%의 짠맛 증진 효과를 나타내어 멸치단백질 효소가수분해물이 염미 증진제로서 향후 활용 가능성이 있는 것으로 판단된다.

• 한국식품영양학회지
• /
• 제30권2호
• /
• pp.257-268
• /
• 2017

The purpose of this research was to evaluate the correlation between obesity, threshold of salty taste, optimal saltiness and blood pressure in middle school students in a fishing village. The subjects were 115 boys and 103 girls in middle school in a fishing village. The BMI index and systolic and diastolic blood pressures of subjects were measured, and the subjects were divided into a normal and obese group according to their BMI. The threshold of salty taste and salt preference for a semisolid dish (steamed egg dish), liquid dish (bean sprout soup), and a solid dish (raw radish salad), were estimated by sensory evaluation. Calorie intake was measured using the weighing plate method. The boys in the obese group showed significantly higher systolic and diastolic blood pressures than those in the normal, but girls did not. Furthermore, calorie intakes of the boys in the obese group were significantly higher than those in the normal group, but this was not shown in girls. On the threshold of salty taste, both boys and girls in the obese group needed higher concentration of salt than those in the normal group. The threshold of salty taste were significantly positively correlated with systolic pressure and diastolic pressure in boys. Regarding the salt preference in the steamed egg dish, bean-sprout soup, and raw radish salad, both boys and girls in the obese group preferred higher concentrations. The higher concentration they preferred, the higher the systolic and diastolic pressures were in boys, but only systolic blood pressure was higher in girls. From these results, it is evident that a nutritional education program is needed in school to help restricting middle school students salt consumption and decreasing obesity to prevent hypertension.

• 대한지역사회영양학회지
• /
• 제14권6호
• /
• pp.746-755
• /
• 2009

This study was to develop and evaluate a nutrition education program to reduce dietary sodium. The school children (218 boys, 226 girls), from 8 elementary schools in the city of Daegu, Korea, were involved in this study. This research was based on the data from two groups of elementary school children, the "education" group (n = 240), and "no-education" group (n = 204). Educational media and programs were developed to educate the education group for four weeks and were presented on the web (www.saltdown.com). After education, the preference for a non-salty taste in the education group increased 10%, compared with those who preferred a non-salty taste before education. There was a significant change away from a preference for a salty taste and a rise in the mean score for nutrition knowledge and dietary attitude in the education group compared to the no-education group (p < 0.05). This study indicates that school children can reduce their dependency on preference for a salty taste and change their high-salt dietary behavior after the education.

• Journal of Nutrition and Health
• /
• 제42권4호
• /
• pp.350-357
• /
• 2009

본 연구는 대구시 8개 병원과 사업체에 근무하는 직장인 251명을 대상으로 교육집단 166명, 비교육집단 85명으로 나누어 5주간 저염화 영양교육 프로그램을 운영하고 그 효과를 평가하였으며, 그 결과를 요약하면 다음과 같다. 1) 저염화 교육프로그램 실시 결과 교육전 두 집단간의 짠맛에 대한 미각판정치에 차이가 없었으나, 교육 후 교육집단의 경우 미각판정치가 유의하게 감소하였다 (p < 0.001). 또 한 교육 후 영양지식, 짜게 먹는 식태도 및 식행동이 비교육 집단에서는 유의한 차이가 없었으나 교육집단에서는 모두 유의하게 개선되었다 (p < 0.001). 2) 교육집단에서 24시간 소변 수집을 통한 나트륨 섭취량은 교육 전에 비해 교육 후 감소하였으나, 통계적으로 유의하지는 않았다. 3) 외식 빈도가 잦을수록, 외식비가 높을수록 짜게 먹는 경향이 있는 것으로 나타났으며, 미각판정치와 짜게 먹는 식행동 및 식태도간 유의한 상관관계를 나타내었다. 또한 짜게 먹는 식태도와 나트륨 섭취량간에 유의한 상관관계를 나타내어 식태도가 나쁠수록 나트륨 섭취량이 높은 것으로 나타났다.

• 대한가정학회지
• /
• 제17권4호
• /
• pp.43-47
• /
• 1979

In order to get taste sensation 116 male and 82 female subjects were tested by dropping solution on tongue. Table I shows the number of subjects in each selected age group. none of the subjects complained gastrointestinal discomforts and drinking and smoking habits were moderate (Less than 5 cigarettes a day). Taste sensation was elicited by applying standard tap water solutions of sucrose(sweet), , sodium chloride(salty), citric acid (sour) and quinine (bitter) on tongue. The dour concentrations of each solution are given in Table 2. The test were done about 1 hour after meal . A drop of approximately 0.1 ml of the lowest concentration of solution was placed on tongue. The number of subjects who recognized the taste of concentrations were recorded in each age group. The obtained results were as follows ; 1. The sweet taste sensation of each age group was more sensitive in female than in male. 2. Decreased level of sensitivity to sweet. salty, sour and bitter taste was detected in the 40 year age group. 3. Females tent to be more sensitive to taste than males generally.

• 산업식품공학
• /
• 제21권2호
• /
• pp.138-142
• /
• 2017

소금의 과량 섭취가 성인병, 생활습관병 등 여러 건강상에 문제가 있다는 보고에 의해 이를 해결하기 위한 다양한 연구가 진행되고 있다. 우리나라도 전통적인 식생활 습관에 의해 많은 소금을 섭취하고 있어 이를 개선하기 위한 범국가적으로 노력하고 있다. 최근 콩단백질을 활용한 우리나라의 발효 식품인 간장 등이 짠맛을 증진한다는 보고가 있어 이에 대한 연구가 활발히 이루어지고 있다. 본 연구에서는 간장의 주원료인 콩단백질을 가수분해하여 얻어진 효소가수분해(eHISP)의 짠맛 증진 효과에 대해 살펴보았다. 동일한 소금농도의 용액에 eHISP의 첨가량을 달리하였을 때 첨가량이 증가할수록 짠맛 증진효과도 증가하여, 50 mmol/L의 용액에 2%의 eHISP를 첨가하였을 경우 $70.13%{\pm}5.45%$의 짠맛 강도를 인지하였으며, 용액의 소금농도가 낮을수록 eHISP의 첨가에 따른 짠맛 증진효과가 더 크게 나타났다. 이러한 짠맛 증진효과는 콩단백질의 주요 아미노산 성분인 glutamic acid, aspartic acid와 효소가 수분해에 포함되어 있는 arginyl dipeptide와 같은 저분자량의 펩타이드 등의 상호작용에 의한 것으로 보인다. 0.1%에서 2%까지 eHISP의 첨가량을 달리하였을 경우 최소 2%에서 최대 39%의 짠맛 증진 효과를 나타내어 분리대두단백질의 효소가수분해물이 짠맛 증진물질로서 활용 가능성이 있는 것으로 판단된다.

• Journal of Biosystems Engineering
• /
• 제27권3호
• /
• pp.249-258
• /
• 2002

The fourteen different electrodes coated with polymeric lipid membrane were evaluated to selectively monitor the sweet, salty, sour and bitter tastes, and umami. The polymeric lipid membrane consisted of the three components, or polymer matrix, plasticizer and electroactive material, the compositional ratio of which was 1:1.25:1. Herein, the 14 different electroactive materials were used. Sucrose, NaCl, citric acid, caffeine and MSG were used as standard materials of sweet, salty, sour and bitter tastes, and umami. The linear responses of each electrode regarding 5 tastes were analyzed by means of the correlation coefficient between electric potential difference and concentration of a taste material when the linearity was based on a linear model and a thermodynamic model, respectively. As fur salty taste, the electrode coated with valinomycin had a selective linearity at the significance level of 0.01. For monitoring sweet taste, the electrode with oleylamine and the electrode with the mixture of tai-n-octylmethylammonium chloride and dioctylphosphate (2:8) showed the significant linearities at the levels of 0.05 and 0.10, respectively.

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

• Journal of Nutrition and Health
• /
• 제49권1호
• /
• pp.36-42
• /
• 2016

본 연구는 초중등학생들을 대상으로 싱겁게 먹기 행동변화단계별로 짠맛 미각판정치, 짜게 먹는 식태도 및 식행동의 차이를 분석하고 추후 이들을 위한 싱겁게 먹기 영양교육을 위한 기초자료로 제공하고자 하였다. 싱겁게 먹기 행동변화단계별 비교 결과, "싱겁게 먹으려고 생각해 본적이 없다" (고려전단계, n = 492)와 "앞으로 6개월 이내 싱겁게 먹으려고 생각하고 있다 (고려단계, n = 686)"는 학생들이 "싱겁게 먹기를 실천하고 있다 (행동단계, n = 351)"와 "싱겁게 먹은 지 6개월이 지났다 (유지단계, n = 60)"는 학생들보다 짠맛 미각판정치가 유의하게 높았다 (p < 0.001). 짠맛 선호도는 유지단계 학생들의 경우 고려전과 고려단계의 학생들보다 가장 낮은 두 염도에 대한 선호도가 더 높았으며 (p < 0.001, p < 0.001), 높은 두 염도에 대한 선호도는 더 낮은 것으로 나타났다 (p < 0.001, p < 0.001). 또한 싱겁게 먹기 행동단계별 짜게 먹는 식태도와 식행동 점수는 고려전단계 학생들이 가장 높은 점수를 보였고, 유지단계 학생들이 가장 낮은 점수를 나타내었으며, 각 단계 간에 모두 유의한 차이를 나타내었다 (p < 0.001, p < 0.001). 이상의 결과, 싱겁게 먹기 행동변화단계에서 고려전과 고려단계 학생들의 짠맛 미각판정치, 짜게 먹는 식태도와 식행동 점수가 행동단계나 유지단계의 학생들보다 모두 유의하게 높은 것으로 나타났다. 따라서 나트륨 저감화 교육을 실시할 때 학생들의 싱겁게 먹기 행동변화단계를 먼저 파악하여 행동변화단계에 맞는 행동수정전략을 적용하는 것이 필요함을 시사한다.