• 한국식품과학회지
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• 제52권6호
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• pp.610-615
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• 2020

식용 곤충은 인구증가에 따른 식량 문제를 해결하기 위한 하나의 방법으로 제시되며 최근 곤충의 생리활성 기능과 관련한 연구가 많이 수행되고 있다. 반면 식품으로서 활용 가능한 기초연구는 부족한 실정으로 본 연구에서 장수풍뎅이 유충의 단백질 대체 자원으로서 영양학적 기능을 규명하기 위한 실험을 실시하여 장수풍뎅이 유충 단백질(ADP)의 식이 효율, 단백질 효율, 순 소화율 등을 동물실험을 통해 알아보았다. 4주령 SD-rat 24마리를 이용하여 각 그룹 당 8마리 3그룹으로 실험을 실시하였다. 실험군은 사료 내 전체 kcal 20%가 Casein 단백질로 구성된 사료를 식이 하는 일반 식이군(Con), 전체 kcal 20%가 장수풍뎅이 유충의 단백질로 구성된 사료를 식이 하는 장수풍뎅이 유충 단백질식이군(ADP), 그리고 체내 대사작용에 의해 배설되는 단백질(metabolic fecal nitrogen)을 측정하기 위하여 단백질 무 첨가 식이군(NP, non-protein diet)으로 설정했다. 4주간 식이를 공급하여 장수풍뎅이 유충 단백질의 식이 효율(Food Efficiency Ratio, FER), 단백질 효율(Protein Efficiency Ratio, PER), 순 소화율(true digestibility, TD)을 평가했다. 본 실험 결과 식이 효율은 Con군에서 0.52, 장수풍뎅이 유충 단백질 섭취군에서 0.41로 ADP에서 유의적으로 낮은 수준을 보였다. 단백질 효율은 ADP군에서 2.39, Con군에서 2.63으로 ADP군은 Con군에 비해 낮았으나 유의적인 차이는 없었다. 순 소화율은 Con군에서 91%, ADP군에서 80%로 나타났으며 통계적인 유의적 차이는 없었다. 장수풍뎅이 유충의 순 소화율은 80%로 나타났으며 콩과류의 단백질 순 소화율 64-77%에 비해 높은 수준을 보였다.

• 대한영양사협회학술지
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• 제7권3호
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• pp.274-281
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• 2001

The purpose of this study was to improve menu management of welfare institutions for mental-disorders. Special objectives were: to analyze dietitians' special considerations for menu planning in the view of nutrition, recipients' food preferences, and foodservice management; and to interprete menus by food groups and food costs. An open-ended questionnaire was developed and sent to 55 dietitians of welfare institutions for mental-disorders by a fax. Dietitians were asked to write their special considerations for menu planning relating to the nutrition, recipients, and menu management. A total of 46 dietitians responded to the questionnaires. Also, 32 weekly menus were sent to analyze in this study. Results of this study showed that dietitians considered specially energy, proteins, vitamins, minerals, and fats for recipients's health conditions and daily RDA. However, dietitians wanted more information about right menu plan manuals for psychiatric patients. Analysis of weekly menus showed that milk and milk products were th most insufficient serving food group in these institutions. Also, snacks (p<0.05)and milk products (p<0.05) serving was significantly affected by higher food costs. The results implicated that future research on menu development should be necessary for nutritional balanced meal services in welfare institutions.

• 대한지역사회영양학회지
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• 제22권4호
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• pp.307-322
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• 2017

Objectives: This study examined the effects of nutrition education focused on personalized daily energy requirement and food units using Food Exchange System on anthropometric, biochemical characteristics, nutrition knowledge, dietary attitude and nutrient intakes for overweight and obese in a public health center. Methods: The subjects were 60 overweight/obese women based on BMI (educated 30 vs. non-educated 30, 50~64 years). Educated group was provided individual and/or group lessons (40 min/lesson/week, 5 week), 'Introduction: obese & health', '6 nutrients and 6 food groups', 'My obesity & daily needed energy', 'Meal planning for personalized daily energy and food units using Food Exchange Systems', and 'Smart food choices'. After education, we examined the differences in anthropometric/biochemical characteristics, nutrition knowledge, dietary attitude and nutrient intakes between educated group and non-educated group. Results: After nutrition education, in the educated group, there were improvements on anthropometric/biochemical characteristics, nutrition knowledge, dietary attitude and nutrient intakes in the educated group compared to the non-educated group. We observed a decrease in the mean weight, total cholesterol (TC) and the incidence of overweight/obesity and hypercholesterolemia and an increase in the mean lean body mass. The scores of nutrition knowledge, 'Function of carbohydrate, protein, vitamin, mineral' and 'Food Sources of fat, vitamin, mineral' were increased. The scores of dietary attitudes, 'Taking a joyful meal, a leisurely meal, a balanced meal, a meal with sufficient vegetables, a meal with diversity, a meal with spicy foods, a meal with overeating' were increased. The intakes of energy, carbohydrate, fat, protein, vitamin A, thiamin, Zn and cholesterol were decreased. The scores of INQ, protein, vitamin A, vitamin C, thiamin, riboflavin, vitamin B6, folate, Ca, P, Fe, Zn were increased. Conclusions: The nutrition education focused on personalized daily energy requirement and food exchange unit using Food Exchange System for overweight and obese may improve food behavior, dietary intakes and symptoms of overweight and obese, even in a community health center.

• 한국응급구조학회지
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• 제2권1호
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• pp.36-46
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• 1998

The study was conducted to investigate the health promoting behavior, self-esteem and social support of college students. The subjects were 170 college students(health related department and non health related department) of college in K, C, U city. The instruments used for this study were a survey of general characteristics(9 items), health promoting behavior(47 items), self-esteem(10 items), social support(25 items). Analysis of data was done by use of mean, percentage, t-test, ANOVA, Pearson correlation coefficient and stepwise regression with SAS program. The results of this study are as follows ; 1. Health promoting behavior were showed significant difference in two groups. 2. Health promoting behavior of two groups according to general characteristics were showed significnant difference in religon, personality, exercise, health food choice of A group and perceived health status, personality, exercise, health food choice of B group. 3. Significant correlation between exercise and health promoting behavior, self-esteem and social support, social support and health promting behavior in A group and between perceived health status and exercise, perceived health status and social support, perceived health status and health promoting behavior, self-steem and social support, exercise and health promoting behavior, self-esteem and health promoting behavior, social support and health promoting behavior in B group was found. 4. Significant correlations were found between most of the subscales of total health promoting behavior. 5. Predicting factor of health promoting behavior were social support and exercise in A group(51.74%) and social support, exercise and self-esteem in B group(41.18%).

• Preventive Nutrition and Food Science
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• 제9권4호
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• pp.389-396
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• 2004

With the increase of elderly people, educators have begun designing experiences to prepare students to work with elderly group. The purpose of this study is to evaluate the knowledge and attitude of students majoring in food and nutrition for the elderly and their intentions to provide services for the elderly. The knowledge level of the students was in a medium range, and no relationship was found between knowledge and attitudes using Pearson correlation. The knowledge did not significantly differ across gender and academic level when compared using t-test and ANOVA, but knowledge level was significantly different based on residential experiences with elderly over 65 years of age (p < 0.05). Students had neutral attitudes toward working with elderly employees and working for elderly. Students had positive intentions to work with elderly employees, seek employment in an organization for elderly clients/customers, and seek opportunities for positive social interaction with the elderly. However, students do not have positive work preference with elderly employees. As a result of multiple regression analysis, it was found that knowledge was not a predictor of intentions to provide services to the elderly. However, attitudes toward working with elderly employees, attitudes toward elderly, residential experiences with elderly > 65 years have been predicted the intentions to work with elderly employees. Attitudes working with elderly employees and attitudes toward elderly influenced the intentions to work in the organizations to provide services to elderly. This study can be identified the need for additional didactic preparation and experiences to prepare students to work with elder aging population.

• 한국식품영양학회지
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• 제36권4호
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• pp.334-339
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• 2023

To suppress mold generation of yujacheong, Penicillium chrysogenum LB31 was cultured, and spores were harvested and put into yujacheong. Antioxidant activity, useful ingredients, mold size and incidence were investigated while storing yujacheong for 30 days, after sterilization with different methods (nontreatment, ozone gas emission, heating after ozone gas emission and heating). The results showed that the content of narirutin, naringin, hesperidin, or neohesperidin, which are functional components of yuzu, increased as the storage period increased in all the treatment units. In addition, mold generation was not observed until the 15th day in the heat treatment group after ozone gas emission. As the treatment group emitted ozone gas. molds of 34.8 and 112 mm2 in size were observed on the 30th day. These results suggested that ozone sterilization can prevent microbial contamination, further extending the shelf life of yuzacheong and maintaining a fresh state.

• 대한영양사협회학술지
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• 제20권4호
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• pp.235-246
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• 2014

The purpose of this study was to evaluate nurses' perception of clinical nutrition services. A cross-sectional survey design was performed. The research was accomplished by using questionnaires developed for this study and administered from September 12 to December 31, 2013 to 343 nurses at 43 tertiary hospitals and 20 general hospitals. The percentage of nurses who recognized clinical nutrition certificate as issued from nation was 27.8%. The mean scores of perceived usefulness on clinical nutrition services was 4.23/5.00, whereas that of perceived implementation was 3.76/5.00. The mean scores of necessity of disease-specialized clinical dietitian at capital hospitals were significantly higher for obesity (P<0.01), cancer (P<0.05), and infant & childhood disease (P<0.01) than at local hospitals. The rates of nurses' experience in group education on cancer at capital hospitals (21.7%) was significantly higher than that at local hospitals (10.3%) (P<0.05). The mean scores of perceived importance of clinical nutrition services were 4.46/5.00 for 'group nutrition education', 4.46/5.00 for 'individual consultation', and 4.40/5.00 for 'nutrition management for enteral nutrition (EN) patients'. The most common reason why clinical nutrition services are important was 'improving malnutritional status'. To activate clinical nutrition services especially at local hospitals, clinical dietitians should give systematic assistance to patients and also institutional supports are needed.

• 대한지역사회영양학회지
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• 제27권4호
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• pp.309-320
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• 2022

Objectives: This study aimed to analyze the consumption values of fast foods among American consumers and compare the consumption values according to the levels of health consciousness. Methods: An online survey using a self-administered questionnaire was conducted on 351 American consumers. Based on the median health consciousness score (3.83 out of 5 points), the subjects were classified into the low health-conscious group (Low group) and the high health-conscious group (High group). Factor analysis was used to extract factors for the five consumption values (functional, social, emotional, conditional, and epistemic values). The differences in the consumption values between the two groups were analyzed. Results: A total of 14 factors were extracted for the five consumption values and 9 factors among them (convenience, healthiness, and taste in functional values; health-conscious people, young, busy, obese people, low class, and budget restricted people in social values; guilt in emotional values; accidental situations in conditional values) showed significant differences between the two groups. The Low group had a higher perception of the factor of healthiness (P < 0.001) than the High group. The High group had a relatively higher perception of the factors of convenience (P < 0.001), taste (P < 0.001), and guilt (P < 0.001). In addition, the High group perceived the social values of fast foods more negatively. The High group consumed fast foods less frequently than the Low group and perceived their health status and healthiness of eating habits more positively. Conclusions: The results reveal that the health consciousness level significantly influences consumption value perceptions about fast foods in American consumers. Policymakers and marketers can develop effective strategies based on the results of this study.

• Journal of Nutrition and Health
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• 제53권5호
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• pp.547-561
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• 2020

배달음식 소비시장을 세분화하여 고객 성향 맞춤형 제품과 서비스 개발을 위한 기초자료로 활용하고자 배달음식 이용 경험이 있는 성인남녀 총 636명을 대상으로 설문조사를 실시하였다. 조사대상자의 식생활라이프스타일 평가항목에 대한 요인분석 결과 안전지향, 편의지향, 맛지향, 경제지향 요인이 도출되었고 요인분석 결과를 토대로 군집분석을 실시한 결과 조사대상 고객을 식생활 저관심군, 편의·경제 추구군, 미식·경제 추구군으로 분류하였다. 군집에 따른 조사대상자의 일반 특성에 대한 차이분석 결과 연령 (p < 0.001), 결혼 여부 (p < 0.001), 가족 유형 (p < 0.01), 주거 형태 (p < 0.05) 에서 유의적인 차이가 있었다. 식생활 저관심군은 기혼 (67.1%), 가족과 함께 거주하는 비율 (85.4%), 아파트에 거주하는 비율 (74.2%)이 다른 군집에 비해 높았고 편의·경제 추구군은 1인 가구 비율 (28.9%)이, 미식·경제 추구군은 미혼의 비율 (62.0%)이 다른 군집에 비해 높았다. 조사대상자의 연령은 편의·경제 추구군(32.3세)과 미식·경제 추구군 (32.5세)에 비해 식생활 저관심군 (40.0세)이 유의적으로 높았다(p < 0.001). 식생활라이프스타일 군집에 따른 배달음식 소비 실태에 대한 차이 분석 결과 주문횟수 (p < 0.001), 주로 주문하는 요일 (p < 0.05), 배달음식의 정보 습득 경로 (p < 0.001), 주문 방법 (p < 0.001), 같이 섭취하는 사람 (p < 0.01)에서 군집 간에 유의적인 차이가 있었으며, 편의·경제 추구군은 배달음식 주문횟수 (p < 0.001)와 배달음식에 대한 전체적인 만족도 (p < 0.001)에서 식생활 저관심군과 미식·경제 추구군에 비해 유의적으로 높았다. 따라서 음식점 경영자와 배달 플랫폼 업체는 배달음식 고객의 만족도를 극대화하기 위해서 고객의 식생활 라이프스타일 특성을 고려한 제품과 서비스를 개발하고 배달음식의 품질 향상을 위해 지속적으로 노력해야 할 것이다.

• Nutrition Research and Practice
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• 제16권5호
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• pp.628-645
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• 2022

BACKGROUND/OBJECTIVES: The purposes of this study were to evaluate the nutritional status and dietary habits of the elderly using the nutrition quotient for the elderly (NQ-E) and to analyze the differences in the NQ-E according to their levels of oral health. SUBJECTS/METHODS: The survey was administered to 123 elderly people receiving congregate meal services in Seoul. The questionnaire comprised 3 domains: oral health status, general characteristics, and the NQ-E for the elderly. RESULTS: The respondents were divided into 2 groups based on the average score of their levels of oral health (the group with high oral health scores: 4.42 points and the group with low oral health scores: 2.89 points). As a result of evaluating nutritional status using the NQ-E, it was found that the average NQ-E score was 58.7 points, with 46.0 points in the balance domain, 47.0 points in the diversity domain, 72.9 points in the moderation domain, and 61.8 points in the dietary behavior domain. The NQ-E score (62.3 points) of the group with high oral health scores is significantly higher than the NQ-E score (54.7 points) of the group with low oral health scores (P < 0.001). Concerning the NQ domain scores, the elderly with good oral health status had "favorable" results in terms of balance and dietary behavior, and the elderly with poor oral health status had "favorable" results only in terms of balance. CONCLUSIONS: Overall, several dietary areas needed improvement in general. Those with poor oral health conditions urgently needed to improve related factors to minimize the risk of increasing imbalanced nutrition and comorbidities due to insufficient nutrition and undesirable eating habits.