• 한국식품영양과학회지
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• 제39권4호
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• pp.535-541
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• 2010

나트륨의 과잉섭취가 고혈압의 주요한 위험요인으로 알려져 있는데, 한국인의 성인 하루 평균 소금 섭취량은 영양 섭취기준보다 3배 이상 높다. 본 연구에서는 식품교환표를 이용하여 14일간의 식단을 작성하고 조리된 음식의 나트륨 함량을 실제로 측정한 후 식품교환표와 식품성분표에서 계산된 나트륨 추정치와 비교하여, 각각 방법의 정확성 및 문제점을 파악하고자 하였다. 그 결과를 요약하면 아래와 같다. 하루 식단의 나트륨 함량에서 식품교환표로 계산한 추정치는 실측치와 유의한 차이가 났으나, 식품성분표는 실측치와 유사하였다. 음식별 절대값의 비교에서는 식품교환표로 계산한 나트륨 추정치와 식품성분표로 계산한 나트륨 추정치가 모두 실측치와 유의한 차이가 났다. 음식군별 절대값 비교에서는 양념류의 나트륨 함량이 많은 주요리, 부식, 국물요리에서 상당히 유의한 차이가 났으며, 식품교환표로 계산한 추정치, 식품성분표로 계산한 추정치, 실측치간의 차이가 큰 음식들이 모두 주요리, 부식, 국물요리였다. 이상의 결과에 따르면, 단순히 하루 식단의 나트륨 함량 비교에서 식품교환표에 비해 식품성분표의 나트륨 함량이 더 정확하다고 생각할 수 있지만, 음식별 또는 음식군별로 추정치와 실측치간의 차이를 절대값으로 비교한 결과, 식품교환표와 식품성분표의 나트륨 함량 모두 실측치와 차이가 컸다. 특히 나트륨 과잉 섭취의 주요 원인으로 보고되는 양념류의 차이로 장류, 김치 등의 사용이 많은 한국음식에서 식품교환표와 식품성분표를 이용한 추정치와 실측치의 차이가 컸다. 따라서 고혈압 및 신장질환 환자를 위한 저염식단작성시 식품교환표나 식품성분표를 사용할 때 실제 소금량과의 차이를 고려해야한다.

• 한국식품조리과학회지
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• 제8권2호
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• pp.137-145
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• 1992

A computer-assisted microbiological quality assurance program was developed based on HACCP data obtained from a 500 bed general hospital by assessing time and temperature conditions and microbiological qualities of six categories of menu items according to the process of food product flow. The purpose of the study was to develop a computer-assisted microbiological quality assurance program in order to simplify the assessment procedures and to provide a maximum assurance to foodservice personnel and the public. A 16-Bit personnel computer compatible with IBM-PC/AT was used. The data base files and processing programs were created using dBASE III plus packages. The contents of the computerized system are summarized as knows: 1. When the input program for hazard analysis runs, a series of questions are asked to determine hazards and assess their severity and risks. Critical control points and monitoring methods for CCPs are identified and saved in Master file. 2. Output and search programs for hazard analysis are composed of 6 categories of recipe data file list, code identification list, and HACCP identification of the specific menu item. 3. When the user selects a specific category of recipe from 6 categories presented on the screen and runs data file list, a series of menu item list, CCP list, monitoring methods list are generated. When the code search program runs, menu names, ingredients, amounts and a series of codes are generated. 4. When the user types in a menu item and an identification code, critical control points and monitoring methods are generated for each menu item.

• Nutrition Research and Practice
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• 제11권6호
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• pp.500-506
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• 2017

BACKGROUND/OBJECTIVES: Food composition databases are necessary for assessing dietary intakes. Developing and maintaining a high quality database is difficult because of the high cost of analyzing nutrient profiles and the recent fast-changing food marketplace. Thus, priorities have to be set for developing and updating the database. We aimed to identify key foods in the Korean diet to set priorities for future analysis of foods. SUBJECTS/METHODS: The food consumption data of the Korea National Health and Nutrition Examination Surveys 2013-2014 were used. We modified the US Department of Agriculture's key food approach. First, major foods were analyzed, contributing to 75%, 80%, 85%, or 90% of each nutrient intake. Second, the cumulative contributions to nutrient intakes were compared before and after excluding the foods least commonly consumed by individuals. Third, total nutrient score for each food was calculated by summing all percent contributions times 100 for nutrients. To set priorities among the foods in the list, we sorted the score in descending order and then compared total percent contributions of foods, within the 100, 90, 85, 80, and 75 percentiles of the list. Finally, we selected the minimum list of foods contributing to at least 90% of the key nutrient intake as key items for analysis. RESULTS: Among the 1,575 foods consumed by individuals, 456 were selected as key foods. Those foods were chosen as items above the 80 percentile of the total nutrient score, among the foods contributing at least 85% of any nutrient intake. On an average, the selected key foods contributed to more than 90% of key nutrient intake. CONCLUSIONS: In total, 456 foods, contributing at least 90% of the key nutrient intake, were selected as key foods. This approach to select a minimum list of key foods will be helpful for systematically updating and revising food composition databases.

• Human Ecology Research
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• 제51권5호
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• pp.551-561
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• 2013

The aim of this study was to develop and apply a list of meals and standard recipes using barley for diabetic patients. The degree of interest and requirements of diabetic patients were investigated for the development of meals. The ingredients of the meals were selected through the diabetic literature and previous research. While developing a list of meals, dietetic therapies for diabetic patients were considered. After developing 15 kinds of meals and modifying them through sensory evaluation, a standard recipe was completed. In the standard recipe, the menu name, the ingredients, quantity, and recipe were stated and the nutritional components were indicated. Photographs of the meals were included. The calorie prescription for the diabetic patients was aimed at elderly women, that is, those 65 years old or above, based on research showing this to be the average age of diabetics. The prescribed calories were 1,500 kcal based on the food exchange list. Weekly lists of meals including the developed dishes were made for diabetic patients. The list were modified after consultation with a clinical nutritionist. When completed, one meal item was selected for each day and cooked. A photograph was taken and presented diabetic patients. This article presents the standardized recipes of the developed list of meals and applies them to modifying the diabetic diet, with an aim to be of service to diabetic patients attempting to meet their dietetic therapy goals. We also provide basic data on institutional food services for diabetic patients and nutrition education.

• 한국식품위생안전성학회지
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• 제38권4호
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• pp.193-201
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• 2023

WHO에서는 항생제 사용으로 인한 위해를 줄이고 사람의 건강을 지키기 위한 목적으로, 더욱 신중하게 사용해야 하는 항생제를 '중요 항생제'로 분류하였다. 중요 항생제 선정은 2가지 기준으로 분류하였는데, 기준 1은 사람에서 심각한 세균 감염을 치료하기 위하여 유일한 또는 치료제가 제한적인 항생제 계열, 기준 2는 세균이 비인체 유래로부터 사람으로 감염된 경우 또는 세균이 비인체로부터 내성유전자를 획득할 가능성이 있는 경우이다. 그 결과 '매우 중요한 항생제(Critically important antimicrobials, CIA)', '중요도 높은 항생제(Highly important antimicrobials, HIA)', '중요항생제(Important antimicrobials, IA)' 등 3개 그룹으로 분류되었다. 특히, 매우 중요한 항생제 중에서도 관리의 우선순위가 높은 항생제를 '최우선 중요 항생제(Highest priority critically important antimicrobials, HPCIA)'로 재분류하였는데, 여기에는 3세대 이상 Cephalosporins, Macrolides, Quinolones, Glycopeptides 및 Polymyxins가 속하였다. 중요 항생제 목록은 많은 국가에서 항생제의 올바른 사용과 내성 감소를 위한 위해평가 및 위해관리 정책 등 다양한 분야에 과학적 근거를 제공하며, McDonalds, KFC 등 식품산업 분야에서도 식품안전을 위하여 중요 항생제 목록이 활용되고 있다. 중요 항생제 목록(CIA list)는 앞으로도 새로운 연구 결과를 반영하여 지속적으로 보완될 것이다. 국내에서도 우리의 항생제 내성에 대한 조사결과 등을 신중하고 면밀하게 검토하여 우리 실정에 적합한 목록을 개발함으로써 식품안전성을 확보해 나가는 것이 필요할 것으로 생각된다.

• Nutritional Sciences
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• 제6권3호
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• pp.173-184
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• 2003

Objective : This study was carried out to develop a semi-quantitative food frequency Questionnaire (SQFFQ) for estimating average dietary intake to determine the risk factor for lifestyle-related diseases in a conjoint cohort study. Design : We developed an SQFFQ for genomic epidemiological studies based on the data in the'98 Korea Health and Nutrition Examination Survey. A subset of data on informative food items was collected using the 24-hr recall method with 2,714 adults aged 40 or older living in middle-sized cities or in rural areas in Korea. The cumulative percent contribution and cumulative multiple regression coefficients of 17 nutrients (energy, fat, carbohydrate, protein, fiber, iron, potassium, sodium, calcium, phosphorus, vitamin A, retinol, $\beta$-carotene, vitamin $B_1$, vitamin $B_2$, niacin and vitamin C) of each food were computed. Results : Two hundred and forty-nine foods, which were selected based on their 0.9 cumulative percent contribution, and 254 foods, which were selected based on their 0.9 cumulative multiple regression coefficients, respectively, were grouped into 97 food groups according to their nutrient contents. Several popular Korean foods, which were missing from the list due to the seasonality of the survey, were included. The portion sizes were derived from the same data set. The SQFFQ covered 84.8 percent of the intake of 17 nutrients in the one day diet record data of our 326 cohort study subjects. Conclusions . The final list included 103 food items. The foods list in the SQFFQ described herein accounted for 84.8 percent of the average intake of 17 nutrients. Therefore, the list could be used for the assessment of the baseline dietary intakes of the conjoint cohort studies.

• 한국균학회지
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• 제52권1호
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• pp.35-54
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• 2024

With a history spanning 9,000 years, yeast has played a central role in the traditional production of fermented foods, particularly alcohol and bakery. Recent research has highlighted the versatility of yeast in various industries, including the production of bioactive compounds, bioethanol, pigments, and enzymes, and as a host for molecular biology studies. In Korea, yeast isolation has traditionally focused on traditional fermented foods such as soybean paste. However, there is a growing trend in the isolation and characterization of yeasts from natural environments such as flowers and fruits for industrial applications. In this study, we isolated and identified 12 yeasts from various natural environments in Korea, including botanical gardens and parks that are not listed on the National Species List of Korea (NSLK). These newly discovered species included Sakaguchia oryzae, Cystobasidium raffinophilum, Meira argovae, Kazachstania humilis, Meyerozyma smithsonii, Anthracocystis trispicatae, Naganishia brisbanensis, Tremella yokohamensis, Kwoniella shandongensis, Kwoniella newhampshirensis, Aureobasidium proteae, and Rhodotorula dairenensis.

• 한국균학회지
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• 제51권4호
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• pp.287-306
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• 2023

According to our previous study, 500 species of yeast exist in Korea, including nine variants comprising 142 genera and 48 classes in two phyla. Additionally, 4,483 fungal species have been documented at the National Institute of Biological Resources (NIBR). However, despite the industrial use of several yeasts, only 173 species formed part of the National Species List of Korea (NSLK) as of December 2021, mainly due to the lack of taxonomic descriptions. This study aimed to investigate the taxonomy of seven newly isolated yeast species (Hyphopichia burtonii, Starmerella sorbosivorans, Cyberlindnera mycetangii, Cutaneotrichosporon oleaginosum, Nakazawaea ernobii, Pichia kudriavzevii, and Schizosaccharomyces japonicus) for inclusion in the NSLK. The strains were clustered for the phylogenetic analysis of fungal rDNA (D1/D2-26S) sequences. This study provides descriptions of their cell morphology and physiological characteristics, the results of which confirm the indigenous origin of these seven species in Korea and recommend their inclusion in the NSLK.

• 한국식생활문화학회지
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• 제11권5호
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• pp.581-592
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• 1996

The purpose of the present study is to collect information in terms of the frequency and amounts in frequently consumed dishes. We conducted the secondary analysis from '93 Korean National Survey. Mainly informations about 2-day food records were used to investigate dish intakes and to compare different food patterns by area. Amounts of total daily intakes of dishes per capita are 1,741.46g in nationwide, 1,722.03g in large city, 1,712.46g in small city, 1,808.73g in rural. The dish consumed in largest quantities per capita per day is the rice which amounts is 481.67g, 27.66% of total intake. Fruits and cabbage were consumed in large quantities too. Kimchi made of cabbage have the highest number of frequencies. Number of frequencies in rice, fruits, and milk showed high, too. Dish groups are classified by the cooking method. Some dishes in several dish groups have small number of frequencies and small amount of quantities. Some dishes in the top list are not included in the 30 dishes list. There should be some studies about validity and reliability of the dish list, using individual dietary assessment methods.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2015년도 추계학술대회
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• pp.570-572
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• 2015

NFC(Near Field Communication)는 근거리 무선 통신의 일종으로 RFID 기술의 한 영역이다. NFC 기술은 데이터 전송, 출입통제 시스템 활용 및 모바일 결제와 같은 많은 영역에서 유용하게 사용되고 있다. 최근 NFC를 활용한 스마트폰 어플리케이션 개발이 활성화되고 있지만, 현재 NFC 태그의 편리성에 대한 인식은 미미한 상태이다. 본 논문은 마트를 방문하는 고객에게 편리성과 식품에 대한 지식을 제공하기 위해 만든 Application에 대한 내용이다. 사용자는 마트에서 스마트폰을 이용하여 식품 전시대에 붙어있는 NFC에 태그하게 되면 식품정보, 구입요령, 보관법, 효능 등의 데이터가 스마트폰 화면을 통해 제공된다. 해당 식품을 구매할 경우 '냉장고에 넣기' 버튼 클릭 시 Application의 식품목록으로 넘어가며, 식품목록 화면을 통해 자신의 냉장고안의 식품목록, 유통기한 등의 정보를 제공함으로써 사용자들이 좀 더 편리하게 식품을 구매할 수 있도록 도와준다.