• Journal of Nutrition and Health
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• 제41권1호
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• pp.54-64
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• 2008

본 연구에서는 중년여성을 대상으로 식행동 개선을 초점을 두어 6개월 간 교육을 실시하여 식사의 질, 체성분 및 혈액 성분 변화를 알아보았다. 프로그램 종료 후 대상자를 식행동 점수 변화 정도에 따라 식행동향상군과 식행동비향상군으로 나누어 비교해 본 결과, 식행동향상군의 체중, BMI, 복부지방률 그리고 내장지방의 감소율이 식행동비향상군보다 더 컸고, 식이섬유, 칼슘, 철분, 비타민 C의 섭취 변화율도 식행동향상군이 식행동비향상군보다 더 컸으며, 식행동향상군에서만 각 영양소의 INQ와 MAR이 유의적으로 증가하였다. 또한 식행동향상군의 중성지방의 감소율이 식행동비향상군의 감소율보다 더 컸다. 동일한 영양교육에 참여하였지만 대상자가 스스로 잘못된 식행동을 개선할 경우, 식이섭취 수준이 더 많이 개선되었을 뿐만 아니라 식사의 질도 향상되었고, 체중과 체지방의 감량하였으며, 혈중 지질 수준도 향상시키는 효과를 보였다 이상의 연구에서처럼 식행동이 향상됨에 따라 체중감량과 식사의 질 개선 그리고 혈중 지질 변화에 효과적임을 알 수 있었고, 장기적으로 만성질환을 예방 관리할 수 있을 것으로 생각된다. 따라서 추후에 이루어지는 비만관리 프로그램은 영양지식의 전달에 초점을 맞추기보다는 균형잡힌 영양소 섭취와 식행동 개선 및 향상을 유도하는 교육내용이 포함되어 있는 체계적인 프로그램을 장기간 시행하여 식행동 향상에 따른 효과를 살펴보는 것이 필요하다.

• 한국축산식품학회지
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• 제35권6호
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• pp.783-792
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• 2015

Abstract This study evaluated the effects of adding glasswort hydrate containing non-meat ingredient (GM, carboxy methyl cellulose; GC, carrageenan; GI, isolated soy protein; GS, sodium caseinate) on the quality characteristics of reduced-salt, reduced-fat frankfurters. The pH and color evaluation showed significant differences, depending on the type of glasswort hydrate added (p<0.05). In the raw batters and cooked frankfurters, the addition of glasswort hydrate decreased the redness and increased the yellowness in comparison with frankfurters without glasswort hydrate. The reduction in salt and fat content significantly increased cooking loss and decreased hardness, tenderness and juiciness (p<0.05). Glasswort hydrate containing non-meat ingredient improved cooking loss, water holding capacity, emulsion stability, hardness, and viscosity of reduced-salt, reduced-fat frankfurters. The GM treatment had the highest myofibiliar protein solubility among all treatments, which was associated with emulsion stability and viscosity. The GC treatment had higher values for all texture parameters than the control. In the sensory evaluation, the addition of glasswort hydrate with non-meat ingredient improved tenderness and juiciness of reduced-salt, reduced-fat frankfurters. GM, GC, and GI treatments improved not only the physicochemical properties but also the sensory characteristics of reduced-salt, reduced-fat frankfurters. The results indicated that the use of glasswort hydrate containing non-meat ingredient was improved the quality characteristics of reduced-salt, reduced-fat frankfurters.

• 대한영양사협회학술지
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• 제14권2호
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• pp.166-175
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• 2008

The effects of nutrition label education on the perception, nutrition knowledge, understanding and applicability of labeling for 81 5$^{th}$ grade students was assessed. Prior to the education, the students' purchasing behavior of processed food was assessed by self-administered questionnaires. The evaluation of subjects' perception and understanding on nutrition label was completed prior to and following four education sessions utilizing materials developed by Korea Food and Drug Administration and Korea Health Industry Development Institute. More than 90% and 15% of subjects purchased processed food weekly and daily, respectively. Considering the nutrition label became an important factor in food purchases following the education sessions. Perception of the value of nutrition label improved from 2.93 to 3.32, although the belief that nutrition labels contributed to the maintenance of good food intake was not significantly increased. The total nutrition knowledge score increased from 5.47 to 7.14 and understanding nutrients composition table was significantly improved (3.17 to 4.80). The results indicate that a school-based nutrition label education program might be an effective aid for adoption of healthier food choices by children.

• 한국축산식품학회지
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• 제35권3호
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• pp.350-359
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• 2015

This review focuses on the enhanced functional characteristics of enzymatic hydrolysates of whey proteins (WPHs) in food applications compared to intact whey proteins (WPs). WPs are applied in foods as whey protein concentrates (WPCs), whey protein isolates (WPIs), and WPHs. WPs are byproducts of cheese production, used in a wide range of food applications due to their nutritional validity, functional activities, and cost effectiveness. Enzymatic hydrolysis yields improved functional and nutritional benefits in contrast to heat denaturation or native applications. WPHs improve solubility over a wide range of pH, create viscosity through water binding, and promote cohesion, adhesion, and elasticity. WPHs form stronger but more flexible edible films than WPC or WPI. WPHs enhance emulsification, bind fat, and facilitate whipping, compared to intact WPs. Extensive hydrolyzed WPHs with proper heat applications are the best emulsifiers and addition of polysaccharides improves the emulsification ability of WPHs. Also, WPHs improve the sensorial properties like color, flavor, and texture but impart a bitter taste in case where extensive hydrolysis (degree of hydrolysis greater than 8%). It is important to consider the type of enzyme, hydrolysis conditions, and WPHs production method based on the nature of food application.

• 한국식품영양학회지
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• 제4권2호
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• pp.187-198
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• 1991

This study was surveyed by 192 male and 238 female eating-out behaviors about western food in Seoul. The results were summarized as follows : The recognition degree about the western food was 14.2% In $\ulcorner$know well$\lrcorner$, 54.891 in $\ulcorner$know somewhat$\lrcorner$, 25.3% in $\ulcorner$Not know$\lrcorner$ and was observed significance by sex, food expenses and dine-out expenses. The recognition degree about western food was observed more highly than expected and would be further more highly with westernized dietary culture. The information of concern and knowledge about western food was taken by mass-communication, book, school education, etc. and the answer marked significance by sex. age, school career. The majority of subjects had chosen Korean restaurants in dining-out and the western restaurants were favorable to twenties(20~29) and thirties(30~39). The frequency of western restaurants visits was 46% in $\ulcorner$1~3times/month$\lrcorner$, 39% In $\ulcorner$several times/year$\lrcorner$ and the answer of frequency had significance by age, food expenses, and dine-out expenses. The choice of western A la carte menu restaurants was chicken restaurant(28%), cutlet restaurant(24%), hamburger R. (13%), pizza R. (19%), Spaghetti R. (9%). hamburger restaurants were favorable to twenties and the majority of pizza restaurant chosen were high level by monthly income. Content to be improved in western food was 68% in $\ulcorner$proper taste in Korean$\lrcorner$. Western cook should be improved properly in Korean tasting.

• 한국식생활문화학회지
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• 제24권5호
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• pp.518-524
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• 2009

This study was conducted to investigate the effects of fast food customer's perceived risks on risk reduction behavior, attitude and purchase intention. A total of 268 usable surveys were collected using a stratified random sampling method. Descriptive analysis and factor analysis was then conducted using SPSS 12.0, and a Cronbach's $\alpha$ was generated to estimate the internal consistency of the survey items. Multiple regression analysis was used to evaluate the relationships among variables. The results indicated that fast food safety and monetary risks had a negative effect on customer feelings and satisfaction with fast food, which had a positive effect on buying purpose and recommendation purpose. Conversely, obesity and monetary risks only had a negative effect on buying purpose. An improved menu more effectively reduced the risk perceived by the fast-food customers than an improved image.

• 한국식품과학회지
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• 제53권6호
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• pp.815-818
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• 2021

The objective of this study was to develop a differential medium with improved selectivity for the isolation of Bacillus cereus. Mannitol egg yolk polymyxin medium supplemented with D-galactose allowed the differentiation of diarrheal- and emetic-type B. cereus through pH monitoring. The pH of the medium decreased significantly when incubating the emetic-type B. cereus, whereas the pH change was not significant when incubating the diarrheal-type. The addition of pH indicators, such as methyl red and phenol red, to the medium allowed visual differentiation between diarrheal- and emetic-type B. cereus. A solid agar medium was also developed by optimizing the concentrations of medium components such as monosaccharides, agar, egg yolk enrichment, pH indicators, and antibiotics. This study indicates the possibility of applying selective media for the differentiation of diarrheal- and emetic-type B. cereus.

• 대한지역사회영양학회지
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• 제8권4호
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• pp.566-573
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• 2003

The purpose of this study was to assess how the changes in the food services environment on patients satisfaction with the hospital food service. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows: The flow line and environment of the food services in the hospital were improved through remodeling, which included the replacement of all cooking utensils, ventilation facilities and material storages, the purchase of a combi steamer, and the change of meal carts and trays. After the remodeling, the hospital food service was improved so that it provided spoons at each meal, diversified the menu utilizing the combi steamer, served event meals three times a week as well as water boiled with burned rice in the morning twice a week. In addition, various types of tableware were used in the table settings to produce attractive visual effects. Among the 10 items included on the patient satisfaction questionnaire, ″satisfaction with offered menus″ (p < 0.01) showed significantly higher scores before the remodeling. ″cooking/seasoning of food″, ″amount of meals″ and ″taste of meals″ were not statistically significant, but showed increased satisfaction after the remodeling. However ″temperature of food″, ″cleanliness of clothes and features″ and ″satisfaction with meal times″ were not statistically significant, but showed decreased satisfaction after the remodeling. (Korean J Community Nutrition 8(4) : 566-573, 2003)

• Preventive Nutrition and Food Science
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• 제8권1호
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• pp.85-88
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• 2003

Effects of irradiation on color removal, tyrosinase inhibition, xanthine oxidase inhibition and nitrite scavenging capacity of Lonicera japonica extracts were evaluated. Lonicera japonica extracts were irradiated at 10, 20, and 30 kGy. Hunter color $L^{*}$- and $a^{*}$-values increased but $b^{*}$-values decreased dose-dependently following irradiation. The extracts were potent inhibitors of tyrosinase and xanthine oxidase. Tyrosinase inhibition was higher in the irradiated sample than non-irradiated, and subsequently increased with increasing irradiation doses. The extracts had a higher inhibitory effect against xanthine oxidase, and the effect was not changed by irradiation. Nitrite scavenging capacity was the highest in the extract at pH 1.2, and was not significantly affected by irradiation. These results indicate that gamma irradiation may not influence the biological activities of Lonicera japonica extracts when irradiated up to 30 kGy. Furthermore, color of the extracts can be improved to have improved applicability for the food and cosmetic industries without any adverse change in biological functions.ons.s.

• 한국식생활문화학회지
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• 제15권4호
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• pp.279-285
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• 2000

A survey was conducted to examine the effect of food irradiation education on college students' knowledge and acceptance of food irradiation. The instrument for the knowledge and acceptance of food irradiation was administered before and after food irradiation education, to 150 students majoring in food and nutrition or food technology in the Chungnam National University. Before the education approximately 93% of the respondents did not know that radioactivity dose not remain in food after irradiation; whereas, after education half of them thought that radioactivity dose not remain in irradiated food. Knowledge about food irradiation has improved through education. The education significantly increased all the mean scores of need for food irradiation and willingness to use irradiated foods for the six food groups (p<0.01). The education significantly decreased the mean scores of concern about the irradiated food for all the six food groups (p<0.01). Although the responses to irradiated foods are, in general, negative or neutral even after education, the mean scores of acceptance of the irradiated foods have improved through education in all the six food groups (p<0.01). In conclusion, this study showed that food irradiation education may positively affect the college students' knowledge and acceptance of food irradiation, and that the development of both the appropriate detection methods to identify irradiated foods and the education programs to enlighten the college students are needed.